Culinary Careers
Fabricates meat cuts from sub-primal cuts of meat. They cut, and prepare portions of meat for use or sale in retail establishments.
Who is a butcher
The 3 types of hazards that make food unsafe are biological, chemical, and _____________.
What is physical
What is the temperature danger zone?
What is 41-135
Mise en place is a part of which kitchen professionalism category?
What is Stay Organized
TCS
Time/Temperature Control for Safety
The person that helps both the front and the back of the house work together is the:
Who is the restaurant manager
What are the four different types of biological food hazards?
What are bacteria, fungi, parasites, and virus.
What are three different types of TCS foods?
What are tomatoes meat, poultry, dairy, baked potatoes, fish, shellfish, sliced melons, etc...
How many different kitchen professionalism categories are there?
What is 7.
When a food containing an allergen comes into contact with other foods the proteins can mix
What is cross contact
Responsible for a particular station on the cook's line. They work for the Chef de Cuisine.
What is a line cook
What are two ways that you can thaw TCS foods?
What is As part of the cooking process, in a sink under running water, in the microwave,
Fill in the blank:
Microwave-cooked foods should be __________ to keep their surface from drying and rotated halfway through.
What is covered.
Which kitchen professionalism category does this statement best fall into:
"Your best ability is your availability."
What is Be Reliable
Come to work prepared with what you need.
What is be reliable
Responsible for managing all food preparation and kitchen employees.
What is sous chef
What is the correct order for washing your hands?
What is Wet hands and arms, apply soap, scrub hands and arms, rinse hands and arms, and dry.
Where should a thermometer be inserted for accurate reading of temperature of foods?
What is into the thickest part of the food.
Going to the restroom and not washing your hands before returning to work is an example of which kitchen professionalism category?
What is Be clean
Responsible for the a la carte menu and for setting menu prices
Who is the Chef de Cuisine
They are responsible for creating the menu and choosing the foods that will be included in the menu.
Who is the chef de cuisine
What are the big 8 food allergies?
What is Eggs, wheat, soy, fish, shellfish, tree nuts, peanuts, milk
What is the rule for thawing food in the microwave?
What is it must be cooked immediately.
Arriving to work a few minutes before your scheduled time is an example which kitchen professionalism category?
What is Be Punctual
Everything in its place
What is Mise en Place