Kitchen Cleaning Basics 1 (January)
When your skin encounters hazardous chemicals, your next move is this.
What is remove clothing or jewelry and rinse affected area?
Bacteria grows the most in this zone.
What is the Temperature Danger Zone?
A knife cut typically used for leafy herbs such as basil or sage.
What is Chiffonade?
When your shift is finished, unused batter goes to this place.
What is the garbage?
We use terms like "behind", "corner", & "coming through" to help when trying to do this.
What is to properly move around the kitchen?
When you get injured on the job you will report it to these people.
What is your supervisor or manager and if needed, LP?
This is proper when:
Ready-to-eat food
Seafood
Beef/ Pork
Chicken
What is correctly storing food on a fridge shelf?
This knife cut is used for shoestring fries.
What is a Julienne?
Cleaning the can openers at these times can improve the longevity and quality of the tool.
What is before and after each use?
These are the types of shoes that must be worn in the kitchen.
What are non-slip shoes?
When getting a sanitizing bucket, the ratio should be this.
What is between 200 & 300 parts per million?
When properly thawing food associates should pull it at this time.
What is the night before or in advance?
Be sure to keep the point of your knife on the cutting board for this technique.
What is Pivot Point technique?
Egg batter should always be held at this temperature.
What is 41 degrees Fahrenheit?
When there is a fire, we must go to this location.
What is the nearest parking lot?