Biological hazards are harmful organisms that cause food-borne illness.
What are biological hazards?
100
Cross contamination occurs when harmful microorganisms transfer from one food to another by hand or kitchen equipment and utensils.
What is cross contamination?
100
Between 41 and 135 degrees F.
What is the temperature danger zone?
100
Mise en place is having all the food and equipment ready for prep at your station before preparing it.
What is mise en place?
100
You usually use a measuring spoon to measure small amounts of ingredients including herbs and spices.
What types of ingredients do you usually measure with a measuring spoon?
200
A food borne illness is a sickness caused by eating unsafe food.
What is a food borne illness?
200
Cleaning is when the kitchen is free of dirt and grime. Whereas sanitizing in the kitchen with chemicals kills any pathogens.
What is the difference between cleaning and sanitizing?
200
Cold foods should be kept at 41 or below degress F.
What temperture should cold foods be kept at?
200
Baste is when you brush or pour liquid over food as it is cooking.
What does the word baste mean?
200
The receiving scale is a scale used to weigh products when they are delivered.
What is the receiving scale?
300
Bacteria divide and reproduce every 20 minutes.
How fast does bacteria reproduce when conditions are ideal?
300
You should not wash your hands in food preparation sinks.
Where in the kitchen should you not wash your hands?
300
Hot foods should be kept at or above 135 degrees F.
What temperature should hot foods be kept at?
300
You can keep a fresh turkey in the fridge 1-2 days before you cook it.
How long can you keep a fresh turkey in the fridge?
300
Tare weight is the weight of the container you are using to measure something.
What is the tare weight?
400
You should carefully handle high protein and potentially hazardous foods. Add acids like vinegar or lime juice to help preserve foods.
How can you control bacteria growth?
400
The minimum temperature you should wash your hands at is 110 degrees F.
What is the minimum temperature you should wash your hands at?
400
Foods can be kept at a temperature danger zone for 4 hours or less.
What is the maximum time foods can be in a danger zone temperature?
400
Remove the center part of the fruit such as an apple or pineapple with a paring knife.
How would you de-core a fruit?
400
The conversion factor is how you adjust the ingredient amounts in the original recipe to determine the quantity needed for the revised recipe.
New yield/Old yield= Conversion Factor