Food Safety
FIFO
What is First In First Out
This means To The Tooth
What is Al Dente
Honing a knife is not SHARPENING .......
You are re aligning the burrs of the knife
The document that contains a welcome and introduction
Cover letter
brunoise
1/8" X1/8 "1/8"
P-C-B are types of
What are HAZARDS
A watched Pot Never.....
What is boils
Bread rises... why?
yeast cells eat the sugars and "digest". That gas gets trapped in the carbohydrate structure causing puff
PROOFING
Resume's highlight
skills, education and certificates
Julienne
1/8" X 1/8" X 2
Metal Shavings in a Salad
Physical Hazard
The color blue is found naturally in what
what is butterfly pea flower tea
the process of adding flavor to meat or vegetables by use of a vacuum explain why it marinates better...
The structures open up and the seasoning goes in deeper under vacuum.
during the interview process you should be taking notes and _____________
ask questions
Large dice
3/4" x 3/4" x 3/4"
This occurs when someone touches 2 different products
cross contamination
this service style requires 6-7 people
Russian
Fried items are a dry cooking method
the fryer oil does not penetrate the breading
Professionalism
what is clean and orderly
Batonnet
1/4"x 1/4" x 2"
this is a document needed to ensure the business is covered from hazards
HACCP PLAN
Double smoked (not Snoop)
what are Burnt ends
High Heat
Kills fryer oil
Who sets the tone in service
The server
Tourne
Football