Culinary 1
A quality or accomplishment that makes someone suitable for a particular job or activity.
Qualifications\Certifications
An organization that is responsible to ensure safe and healthful working conditions for workers by setting and enforcing standards and by providing training, outreach, education and assistance.
OSHA
The areas of the restaurant that a customer would be exposed to. (Example: dining room)
Front of House
A special bowl shaped pan used for stir-frying.
Wok
The first step in preparing vegetables
Cleaning them
A federal agency to protect public health.
CDC
The central command center in a restaurant where the food is prepared, cooked, and plated before making its way to the customer’s table.
Back of House\The Line
Cooking vegetables or other foods in a closed environment filled with steam, such as in a pot with a tight-fitting lid.
Steaming
An illness caused by contaminated foods or beverages.
Food-borne Illness
contains 4 quarts
1 gallon
Tiny single-celled microorganisms that can make people very sick if they find their way to food.
Bacteria
What should food handlers do to prevent allergens from being transferred to food?
Clean and sanitize utensils before use.
A long, slow combination cooking technique in which food is seared and then simmered in enough liquid to cover no more than ⅔ of the food.
Braising
The leaves, stems, or flowers of an aromatic plant are
herbs
I cup of butter equals this many sticks of butter or ounces of butter
2 sticks\8 ounces
Must be based on the amount of food people typically consume.
Serving Size
Contamination caused by the movement of chemicals or microorganisms from one place to another.
Cross Contamination
An ingredient, such as cornstarch, that adds body to a sauce.
Thickening Agent
1 cup contains this many tablespoons
16 tbsp
What kind of potato is standard for cooking?
Russet or All purpose
A sanitizer that primarily used in low PH
Iodine
Cost that is impacted by business volume
What is labor cost?
What kind of knife is serrated and used to cut beef?
Steak
Poultry stuffing must reach an internal temperature
165F
A little bit of rosemary on scalloped potatoes is a non-functional garnish. True or false
True