Safety begins with me
The temperature danger zone...
What is 41-135 degrees
The minimum internal temperature of chicken.
What is 165 degrees for 15 seconds
Deck, rotary, and convection
What are types of ovens
The station responsible for decorative sugar
What is the pastry station
Milk and white roux
What is a Bechamel
The proper way for a food handler to cover a wound on a finger when preparing food...
What is wear a bandage and cover with a glove or finger cot
There are five of these.
What are Mother Sauces
The type of oven that has a fan that circulates heated air around food
What is a convection oven
Adding air, removing lumps, and filtering out impurities
What is the purpose of sifting in baking
Leaves, stems, or flowers
What are herbs
The single most important part of personal hygiene for a food handler...
What is washing your hands
(Desired Yield/Original Yield) X Each Ingredient Amount
What is the formula for increasing or decreasing a recipe yield?
A manual slicer with adjustable blades
What is a mandoline
The standardized recipe for a bakery product
What is a formula
A hot open-faced Italian Pie
What is a pizza
The primary function of OSHA
What is create and enforce safety-related standards in the workplace
The temperature range that is appropriate for poaching
What is 160 degrees-180 degrees
Equipment piece used to strain soups, stocks, and other liquids
What is a china cap
The product that must meet Grade A standards to be acceptable for receiving
What is milk
The binding agent in mayonnaise
What are egg yolks
The most effective at removing mineral deposits from a dish machine..
What is delimer
The formula for calculating baker's percentage
What is (Weight of ingredient/Weight of flour) X 100%
The fire extinguisher that is used to extinguish a deep-fryer fire after the power is turned off
What is a class K extinguisher
Typical food cooked in a wood-fired kiln
Stock made with fish bones
What is a fumet