Show:
Safety & Sanitation
HACCP Applications
Foodservice Careers
Becoming a Culinary Professional
Equipment & Technology
100
A harmful organism or substance.
What is a toxin?
100
The process of keeping foods warm or cold before serving them.
What is holding?
100
Employee and manager attitudes, skills, and policies that allow an operation to meet its customers' needs and wants.
What is customer service?
100
The skill of thinking about what it would be like in another's place.
What is empathy?
100
Water bath used to keep foods such as sauces and soups warm.
What is a bain marie?
200
Tiny, single-celled microorganisms.
What is bacteria?
200
Heating a food at very high temperatures for a short time to destroy bacteria.
What is pasteurizing/pasteurization?
200
The process of promoting and supplying goods and services to customers.
What is marketing?
200
Your internal guidelines to distinguish right from wrong.
What are ethics?
200
Discoloration and dehydration caused by moisture loss as a food freezes.
What is freezer burn?
300
A cut or tear in the skin that can be quite deep.
What is a laceration?
300
Products that spoil quickly; especially if not stored correctly.
What is perishable?
300
A self-motivated person who creates and runs a business.
Who is an entrepreneur?
300
Making use of all your personal connections to reach your career goals.
What is networking?
300
Assembly of all the necessary ingredients, equipment, and tools to prepare food.
What is mise en place?
400
A scrape or minor cut.
What is an abrasion.
400
Placing food in a location for use.
What is storing?
400
Expenses other than food and wages.
What are overhead costs?
400
Putting things in order of importance.
What is prioritize?
400
Using the fewest body movements without unnecessary stress or strain.
What is range of motion?
500
An organism that must live in or on a host to survive.
What is a parasite?
500
Accepting deliveries of food and supplies.
What is receiving?
500
A company that sells products to the foodservice industry.
What is a vendor?
500
A short period of time when you first start work that gives your employer a chance to monitor your job performances closely.
What is probation?
500
The orderly movement of food and staff through the kitchen.
What is work flow?