Safety First!
FIFO
What is First In, First Out?
PPE
What is Personal Protective Equipment?
Freezing and canning.
What are Food Preservation Techniques?
Measures the space ingredients occupy.
What is Volume?
Curling fingers into/under hand for protection when using a knife.
What is Bear Claw?
Spreading of bacteria and viruses from one surface/food to another surface/food.
What is Cross Contamination?
Single-use PPE to be changed often and after every task.
What are Disposable Gloves?
The most important step in recipe execution.
What is Read?
Guidelines for a healthy diet that are based on the food groups of fruits, veggies, protein, grains and dairy.
What is MyPlate?
Minimum time necessary to wash hands properly.
What is 20 seconds?
To remove harmful bacteria from smallwares, equipment, surfaces, etc.
What is Sanitize?
Cutting board mats, cutting boards, chef knifes, trash and compost bowls, towels, smallwares, etc.
What is a Workstation Setup?
Introduction, ingredients, instructions and information.
What are the Essential Parts of a Recipe (The Four I’s)?
Measurement the most accurate and used with formulas.
What is Weight?
Do not run with, do not put in the sink and do not catch when falling.
What is a Knife?
41°F – 135°F
What is the Temperature Danger Zone (TDZ)?
Everything is its place.
What is Mise en Place?
Baking/roasting, blanching, grilling, sautéing, and steaming.
What are Healthy Cooking Methods?
Teaspoons, tablespoons, cups, quarts, gallons, etc.
What are Volume Measurers?
Small Dice, Batonnet, Brunoise and Julienne.
What are Basic Knife Cuts?
A serious, life threatening allergic reaction.
What is Anaphylaxis?
Sanitizing water temperature.
What is 171°F or above?
Knives, tweezers, scissors, brushes, droppers, ruler, etc.
What are Food Styling Tools?
Lowers risk for certain diseases, keeps you full longer and promotes healthy bowel movements.
What is Fiber?
Temperature which leftovers should be reheated.
What is 165°F?