Show:
Safety & Sanitation
HACCP Applications
Foodservice Career Options
Becoming a Culinary Professional
Knives & Smallwares
100
Aprons, gloves, slip-resistant shoes, and back braces.
What are personal protective clothing?
100
The area where bacteria multiples rapidly.
What is the temperature (food) danger zone?
100
A program that prepares you for management jobs in the foodservice industry.
What is a bachelor's degree program?
100
Do your homework, choose appropriate clothing, and be prompt and courteous.
What are things to do before the interview?
100
A knife that has a 2-4 inch long blade and is used to pare a thin layer or peel from fruits or vegetables.
What is a paring knife?
200
The type of person who needs the Heimlich maneuver.
Who is someone that is conscious and choking?
200
The safe internal temperature for poultry.
What is 165F?
200
French term for Pantry Chef.
What is Garde Manger?
200
Make eye contact, speak clearly, and ask questions.
What are things to do during the interview?
200
A knife that has a 8-14 inch triangular blade that is used to peel, trim, chop, slice, and dice.
What is a chef's knife?
300
What OSHA stands for.
What is the Occupational Safety and Health Administration?
300
The safe internal temperature for fish.
What is 145F?
300
French term for Under Chef.
What is a Sous Chef?
300
What is the acronym for NRA.
What is the National Restaurant Association.
300
The parts of the knife.
What are the tip, point, blade, cutting edge, heel, handle, tang, rivets, bolster/shank, and back?
400
The flammable materials associated with a class A fire.
What are wood, paper, cloth, and plastic?
400
Improper cooking, poor personal hygiene, improper cooling, and cross-contamination.
What are frequently found hazards?
400
The societal factors that affect customer needs.
What are family structure, work, and preferences?
400
What is the acronym for ACF.
What is the American Culinary Federation?
400
Six types of hand tools.
What are vegetable peeler, apple/fruit corer, tomato corer, kitchen shears, cutting board, cheese slicer, butter curler, egg slicer, pizza cutter, zester, melon baller, whisk, solid/perforated/slotted spoon, rubber/straight/offset spatula, chef's fork, skimmer, tongs, meat tenderizer, strainers, chinois/china cap, colander, food mill, box grater, funnel, pie dividers, pastry bags, pastry brush, rolling pins, bench scraper, food molds, and/or vegetable brush
500
The flammable materials associated with a class B fire.
What are grease, oil, and chemicals?
500
Do not wash produce before storing, check for insects and bruising, and handle produce with care.
What are guidelines for receiving and storing?
500
An establishment with medium prices in a relaxed mood.
What is a full-service restaurant?
500
What is the acronym CHRIE.
What is the Council of the Hotel Restaurant and Bakery Educators?
500
What are six types of cookware.
What is stockpot, saucepot, saucepan, sauté pan, wok, cast-iron skillet, hotel pan, roasting pan, sheet pan, stainless steel mixing bowl, springform pan, pie pan, loaf pan, muffin pan, tart pan, and/or tube pan.