Safety/Sanitation
This is the process of removing visible dirt, food, and debris from a surface.
What is cleaning?
This Big 6 pathogen is commonly associated with undercooked poultry and eggs.
What is Salmonella?
Adhering to this style of office attire usually means wearing a full matching blazer with dress pants or a skirt.
What is Professional Wear/Business Wear?
This tool is commonly used to measure the temperature of food while cooking.
One of the first ladies to become a culinary tv personality. She is known for teaching Americans to make French cuisines at home.
Who is Julia Childs?
You should wash your hands for at least this many seconds.
What is 20 seconds?
This pathogen is commonly associated with undercooked ground beef and can cause severe illness.
What is Shiga toxin-producing E. coli.
A skill used for work that is learned in a school or certification class ?
What is a HARD Skill?
This knife is commonly used for cutting, chopping, and slicing a variety of foods. The most common knife used.
What is a Chef's knife ?
This famous French chef developed the modern kitchen brigade system and is known as the Father of Modern Cooking.
Who is August Escoffier?
This type of contamination occurs when harmful microorganisms are transferred from one food or surface to another.
What is cross-contamination?
This pathogen is commonly associated with ready-to-eat foods and can be spread by infected food handlers.
What is Hepatitis A?
A paper used to inform your prospective-employers about who you are, you work and experience, and any skills you possess.
What is the specific range known as the "danger zone" where harmful bacteria multiply quickly on perishable foods.
What is 41°F to 135°F? (Acceptable consumer variation: 40°F to 140°F
What famous hotel was Escoffier associated with that is still around today ?
What is the Savoy Hotel ?
This piece of protective clothing should be worn to keep hair from falling into food.
What is a hair restraint/hairnet?
This common gastrointestinal illness is frequently dubbed "the stomach flu," though it has no relation to influenza.
What is the norovirus?
Which one of these examples are NOT a soft skill?
-Communication
-Adaptability
-Knife Skills
-Team Work
What is Knife Skills?
This term refers to the French culinary phrase meaning “everything in its place.”
What is mise en place?
French term used as a salutation to a person about to eat.
What is Bon Appetit?
After washing a food-contact surface, this process reduces microorganisms to safe levels or kills them.
What is sanitizing?
Name all six of the Big 6 foodborne pathogens.
What are Norovirus, Hepatitis A, Salmonella Typhoid, Non-Typhoidal Salmonella, Shigella, and E. Coli.
Knowing how to dress and act in a way that people will take you seriously is defined as ?
What is Professional/Professionalism?
Living microorganisms such as bacteria, viruses, parasites, and fungi make up this most common source of foodborne illness.
What is biological contaminant?
Who is at the very top of the chain in the Kitchen Brigade system ?
What is the Executive Chef (Chef de cuisine) ?