Kitchen Safety
Dull knives are _______________ knives!
Dangerous
Wash hands with soap and warm water for a minimum ____ seconds
20 seconds
Seafood, Beef, Pork, Lamb:
145°F
When in doubt,____________ it out
throw
Name some types of knives
chef, boning, paring, serrated
Hold the knife correctly, using the ______ hand position on the guide hand.
claw
Tie back ____ with appropriate ____ restraints before working with food
hair
Ground Meats:
155°F
Foods held in the danger zone for longer than __ hours should be thrown out.
4 hours
What is Mise en place?
to put in place
Turn handles __________ from the front of the range.
away
________________ before putting on gloves.
wash hands
Poultry Whole or Ground and Reheated food:
165°F
What is RTE food?
Ready to eat food
3 tsp =
1 Tbsp
Use ___________ or ____________ for handling hot baking pans
hot pads or oven mitts
Temperature Danger Zone: ?????
41-135 degrees
Refrigerator/Cold Food:
41°F or below
Steps to cleaning and sanitizing: 1. __________2. Wash 3. Rinse 4. ________5. Air dry
Scrape and rinse
Sanitize
8 fl. oz.=
1 cup
Hold onto the knife handle while cleaning, do not ________
soak
Common symptoms of a food borne illness include_____________________________
fever, headache, nausea, vomiting and diarrhea.
Holding Hot Foods:
135°F
The big 8 allergens include: Name 4 of 8
tree nuts, eggs, milk, soy, wheat, peanuts, fish, and shellfish
Name 3 of the 6 different knife cuts?
1. Batonnet, 2. Julienne 3. Brunoise 4. Dice, small, medium, large 5. Chiffonade 6. Diagonal