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food management, production & service
financial matters & Careers
standardized recipe
Misc.
terms
100
41-140F
What is the danger zone
100
levels of employment in business and industry beginning at entry and progressing to high level management
What is a career ladder
100
36-40F refrigerator temperature 32F or below is freezer temperature
What is refrigerator temperature/freezer temperature
100
Moist-use liquid to conduct heat to the food dry heat - no liquids, conducted b air, baking broiling grilling and roasting dry heat with fat- requires the use of fat such as butter, sautéing, pan frying and deep frying
What is basic cooking methods
100
the arrangement of flatware, dinnerware, glassware and linens at each place setting using approximately 24X15 inches of space
What is a cover
200
yeast and molds
What is 2 harmful fungi
200
15-20% of your total bill
What is a standard tip for a server
200
honesty, trustworthiness, loyal, respect, commitment to excellence, responsible, flexible and reliable
What is code of ethics
200
American service - food plated in the kitchen - faster of all service French- partially prepared in the kitchen - carved at the tale or finished the cooking at the table Russian food cooked and divided into portions in the kitchen - food served on silver trays
What is type of seating
300
correct oven temperature, placement of pans in the oven and timig
What is 3 elements for quality cake production
300
The amount of money you receive before deductions
What is gross pay
300
essential ingredient for yeast production
What is salt
300
1. physical - items that accidently get into food (hair, jewelry, glass, metal) 2. chemical (toxins like cleaning agents) 3. biological - living substances that accidently get into food (bacteria, parasites, viruses, molds and fungi's)
What is 3 types of contaminants
300
First in first out as an order of using food
What is FIFO
400
Responsible for workplace safety - occupational safety and health required employees to make the workplace free of hazards that cause injury or death MSDA - material safety data sheet for hazardous substances
What is OSHA
400
The total pay you receive after deductions like FICA (social Security, insurance, Federal taxes, state taxes, school taxes etc.)
What is net pay
400
Appetizer- small portion of food before the meal Entrée- main course side dish - with the entrée al la carte - separate pricing table d hote- priced at a set price for complete meal combination pricing- some are priced together others are separate like dessert
What is parts of a menu
400
Food that spoils quickly like fresh fruits and vegetables and foods that have a longer shelf life like can goods, dry goods.
What is perishable and non-perishable
400
the name of finger food
What is hor d' oevres
500
salt, monosodium glutamate, onions, garlic, herbs and spices
What is flavor enhancers
500
your regular pay times the hours you work over 40 hours is called_____. After 40 hours it is figured at 1.5 X your hourly pay
What is how overtime pay is figured
500
products heated at a temperature to kill bacteria like milk and ultra high is ultra high temperature like canned milk, evaporated and condensed to increase the shelf life
What is pasteurized & ultra high pasteurization
500
Set up control points to ensure proper handling of food from the moment it enters the rest. and until it is fully prepared and served. Critical limits is an action or temperature required for food safety FDA recommends Food Drug & Adm. Fish, pork and beef 145F Ground beef and sausage 155 Poultry, stuffed meat, stuffed pasta, casseroles 165F
What is HACCP
500
process of getting everything ready (to put I place)
What is Mise en place