Kitchen Tools
The tool used to serve food that is taken from liquid
What is a slotted spoon
The correct way to measure flour
What is spoon in the flour to overflow and then level off with a straight edge spatula
The (PIC) person in charge of the kitchen
Who is the Executive Chef (Chef d Cuisine)
The most important way to prevent a foodborne illness from viruses
Practice good personal hygiene
Elderly people, Cancer patients, young children
What are high risk populations for foodborne illnesses
The kitchen tool that is used to whip air into a mixture
What is a wire whisk
How many teaspoons are in a Tablespoon
What is 3
The chef in charge of sauces and saute items
The Saucier or Sauce chef
Cross contamination
What is when pathogens are transferred from one surface or food to another
The minimum internal temperature hot TCS food should be held
What is 135 degrees or higher
The tool used to scrape bowls and gently fold ingredients into one another
What is a rubber spatula
The correct amount of quarts in a gallon
What is 4
The chef second in command
Who is the Sous chef
Fish bones in food
What is a physical hazard
The acronym used to describe what bacteria needs to live
What is FATTOM. Food, Acidity, Time, Temperature, Oxygen and Moisture
The tool used to chop, mince, dice and slice
What is the Chef's knife
The correct way to measure liquids
What is pour the liquid into the measuring cup while it is on the counter to the correct amount and then look at eye level
The person who created the Kitchen Brigade
Who is George Escoffier
The importance of Servsafe Certification
What is to keep food safe
The 2 ways a bimetallic thermometer can be calibrated
What are the ice point and boiling point methods
This tool is used to rinse fruits and vegetables and drain pasta
What is a colander
The most accurate way to measure
What is using a kitchen scale
The chef responsible for making fancy desserts
Who is the pastry chef
The temperature danger zone
What is 41-135 degrees F.
Scrubbing for 10-15 seconds
What is the 3rd step in the handwashing process