Show:
safety &sanitation
tools & equiptment
basic cooking techniques
salads & dressings
personal hygine
100
once a year
generally, operations that use a private water source , such as a welll, must gave it tested at least.
100
is a small spoon-like tool used to cut round- or oval-shaped sections of melon,
What is a Parisienne scoop
100
flase
the device that requlates heat in an oven is called a salamander
100
these cut before they are washed
what are salad greens
100
gloves
What must you wear when dealing with food.
200
Chemical
the threee categories of food are biological, phisycal &
200
used in food preparation to blend ingredients smooth, or to incorporate air into a mixture
What is whisk
200
convection oven
what piece of equipment could be used to roast a large cut of beef with the leaset amount od shrinkage.
200
this is used to dry salads and remove moisture
What is a salad spinner.
300
back up in a drain because of grease condensetion
Backflow is when water
300
used to remove the outer skin of foods.
what does a peeler do.
300
intant beat control
the burner range has the advantage of
400
sheilds on heat lamps
to keep food from being contaminated by lighting
400
24
how many different types of knives are there
500
link between sources of safe & dirty water
What is cross contamination.
500
steam table & warming cabinets.
what are two types of equiptment used to hold hot foods