Show:
Ms. Abood
Mr. Richards
Mr. McCraney
Mr. Dimengo
Mrs. Nolan
100
I can not operate this equipment if I am under 18
What is a slicer (or any electric motor driven device)
100
Glass, fingernails and jewelry are these kinds of contamination
What is physical.
100
The knife used for chopping, s;licing, dicing and mincing
What is a chefs knife
100
This is the hand that is not holding the knife
What is the guiding hand
100
A bag or bundle of fresh herbs is called
What is a bouquet garni
200
Corn and peas are these kind of vegetables
What are seed vegetables
200
This is a restaurant position that works outside the public space
What is (various answers)
200
Another name for a greeter
What is a host/hostess
200
How many tablespoons are in one gallon
What is 256
200
This is the ability to be believed
What is credibility
300
This means to put in place
What is mise en place
300
I escort guests to their table, arrange tables, sort menus
What is a greeter
300
A highly flavored fish stock
What is a fumet
300
Another name for fish chef
What is a poissonier
300
What isthe BEST way to thaw food correctly
What is under refrigeration
400
Equal parts cooked flour and fat
What is a roux
400
In this type of service, a cart is wheeled to your table and food is prepared there
What is the French style of service
400
This rice is used in pilafs and rice pudding and has a nutty flavor
What is jasmine rice
400
This is the main reason fruits are labeled as tropical
What is they can not tolerate frost
400
This occurs during FAT TOM
What is the quick spread of pathogens
500
What type of probe would be most effective for measuring the temperature of a steak
What is a penetration probe
500
These types of hazards are listed in MSDS sheets
What is chemical
500
I am the food group most commonly involved in foodborne illness
What is ready to eat foods
500
This is the first step in a HACCP plan
What is conduct a hazard analysis
500
This is what FAT TOM stands for
What is food, acidity, time, temperature, oxygen and moisture