Unit 1 – History of Restaurant and Food Service Industry
This invention in the 20th century revolutionized food service by speeding up food preparation.
What is the microwave?
This is the first thing food workers must do before starting their shift to ensure cleanliness.
What is wash their hands?
This dry heat cooking method uses direct heat, often from a grill.
What is grilling?
This back-of-the-house employee is responsible for menu creation and overseeing kitchen operations.
What is an executive chef?
A foodborne illness outbreak occurs when this many people report similar symptoms from the same food.
What is two or more people?
This knife cut creates long, thin strips of vegetables, such as for stir-fry.
What is julienne?
This is one skill essential for all food service professionals
What is teamwork?
The proper temperature range to store refrigerated foods.
What is 32–41°F?
This measuring tool is best for liquids like milk or oil.
What is a liquid measuring cup?
A sous chef works under this back-of-the-house leader.
What is the executive chef?
Frozen foods must be thawed using one of these three safe methods.
What are refrigeration, cold running water, or microwave thawing?
If a recipe serves 4 but you need to serve 8, you must do this to the recipe quantities.
What is double them?
This food preservation method, still used today, helped early chefs store ingredients longer.
What is refrigeration?
Utensils and food prep equipment must be sanitized after this happens.
What is contact with raw meat or other contaminants?
This purchasing method ensures older stock is used before newer stock.
What is FIFO (First In, First Out)?