Kitchen Safety
Dish Room Basics
Dining Room Skills
Food Prep and Equipment
Temps & Storage
100
What should you always do before touching ready-to-eat food?
Wash your hands and put on gloves.
100
What side of the dish room do dirty dishes go on?
The dirty side (left)
100
Greet them politely.
100
What is the proper way to hold a knife?
Firm grip, keep fingers curled under ("claw grip").
100
What temp should cold food be kept at or below?
41°F
200
What type of shoes are required in Food Service?
Closed-toe, slip-resistant shoes.
200
What should you check before running items through the dish machine?
Scrape and rinse off food debris.
200
What does "pre-bussing" mean?
Removing empty dishes throughout the meal.
200
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What is the purpose of a cutting board mat?
To prevent slipping; make cutting safer.
200
What is the minimum cooking temperature for poultry?
165°F
300
What does PPE stand for?
Personal Protective Equipment
300
What must be checked on the dish machine every shift?
Temperature (wash & rinse
).
300
How should tables be cleaned between guests?
Clear table→ sanitize→ reset.
300
What does "yields" mean in a recipe?
The number of servings the recipe makes.
300
What order should food be stored on shelves? (Top to bottom)
Ready-to-eat→ fish→ whole meat→ ground meat→ poultry
400
Why should you never use the same cutting board for raw chicken and vegetables?
Cross contamination
400
What is one reason dishes may come out still dirty?
Poor scraping, overloaded rack, low temp.
400
Why is organization important at the service stations? (i.e. drink station, global market, etc.)
400
What is the last step before storing prepped food?
Label and date it.
400
What must be done before placing leftovers in the cooler?
Cool properly using ice bath or shallow pans.
500
What does the "danger zone" refer to?
41°F -135°F where bacteria grow quickly.
500
What should you do if the dish machine is not reaching proper temp?
Notify instructor immediately and stop using it.
500
What does "mise en place" mean?
Everything in its place (organized workstation).
500
What piece of equipment should be used to check internal food temperatures?
A probe/food thermometer.
500
Why is labeling and dating stored food important?
Ensures rotation (FIFO), prevents spoilage, maintains food safety.