Heating and Cooling
The minimum holding temperature for cold food
What is 41℉?
The phrase you say when you open the oven
What is "open oven?"
The number of seconds you should wash your hands
What is 20 seconds?
The federal agency that regulates workplace safety and health for employees
What is the Occupational Safety and Health Administration?
The type of shoes and bottoms (pants) that must be worn in the kitchen
What are closed-toed shoes and long pants? (No shorts, skirts, dresses, capris)
The minimum holding temperature for hot food
What is 135℉?
The phase you say when walking through the kitchen with a knife
What is "knife" or "sharp?"
The color of cutting board you should use when working with raw chicken
What is yellow?
The federal agency that regulates farming, agriculture, forestry, rural development, and food
What is the United States Department of Agriculture?
When in the kitchen, this is how your hair should be kept
What is tied-back and/or in a hair net or Chef's Hat?
The temperature danger zone
What is 41℉ - 135℉?
What are oven mitts?
Hair, nails, plastic, and foil are examples of this type of hazard contamination
What is physical?
The info pages that list important details on the use, storage, and safety measures for chemicals in a workplace
What are Material Safety Data Sheets?
This type of behavior is not allowed and will result in your removal from the kitchen
What is horse-playing?
The number of hours do you have to chill food from 135℉ to 41℉
What is 6 hours?
The two baking ingredients that can be used to smother a grease fire
What is salt and baking soda?
These 2 things will grow if you do not properly clean and sanitize your kitchen
What are mold and bacteria?
The rule for storing and using food in a certain order
First In - First Out
All of this must be removed prior to entering the lab
What is Jewelry? (no necklaces, bracelets, rings, earrings, etc.)
The internal cooking temperature for chicken and required reheating temperature for leftovers
What is 165℉?
The class of fire extinguisher that is meant for grease fires (cooking oils and fats)
What is Class K?
The 5 step order for washing dishes
What is Pre-Rinse/Scrape, Wash, Rinse, Sanitize, and Air Dry?
The preventative system for identify and reducing potential food sanitation and safety issues and concerns
What is Hazard Analysis Critical Control Points?
The kind of food that I am allowed to share with others and take with me after class