Chapters 1-3
This is defined as the combination of all of the services that people need and will pay for when they are away from home.
What is travel and tourism?
Communication that includes body body language and gestures
What is nonverbal?
Pathogens grow well in this range of temperatures.
What is 70 - 125 degrees F?
These are large pots with two handles. Some have spigots that allow the liquid to be poured out easily without losing any of the solid ingredients.
What is a stockpot?
This is a cook who specializes in making sauces.
What is a saucier?
This is what it is called to connect with several people to build relationships that may result in career advancement, industry updates, and greater knowledge and skill.
What is networking?
This is the most important part of personal hygiene.
What is hand washing?
This is the federal agency that creates and enforces safety-related standards and regulations in the workplace.
What is OSHA?
Occupational Safety and Health Administration
Also called a brazier and used to braise meat and vegetables.
What is a rondeau?
French for “bag of herbs,” is a bundle of fresh herbs, such as thyme, parsley stems, and a bay leaf tied together.
What is bouquet garni?
These are examples of this....
Always be punctual. Make an effort to listen attentively when someone else is speaking.
What is personal responsibility?
One way to sanitize items such as tableware, utensils, or equipment is to soak them in hot water. This is known as heat sanitizing. For this method to work, the water must be at least 171°F (77°C) for how many seconds?
What is 30 seconds?
These are an important part of personal protective equipment. they help prevent slipping, tripping, or falling and protects you from falling objects or spills from hot water or food.
What are shoes with any of these qualities?
Skid-resistant soles
Low, sturdy heels
Either no laces or laces that tie tightly
Water, heat, and grease resistance
Closed toes
Nonporous material to prevent hot liquids or caustic chemicals from soaking through
This person is responsible for service throughout the dining room or a section of it.
What is the headwaiter?
This is the amount of time it takes oil to reheat to the correct cooking temperature once food is added. The more food items dropped into the oil at one time, the longer this will take.
What is recovery time?
This describes what a company is currently doing.
What is a company's mission statement?
Contact time, temperature, and concentration influences the effectiveness of this.
What is a sanitizer?
This class of fire involving combustible cooking fluids such as oils and fats.
Example: Fire involving the deep-fat fryer in a commercial kitchen
This is the binding agent in mayonnaise.
What are egg yolks?
This is stock is an aromatic vegetable broth used for poaching fish or vegetables.
What is court bouillon?
These front-of-the-house employees serve guests directly. The people in these front-of-the-house jobs have a very large impact on how much guests like their dining experiences.
What are managers, assistant managers, banquet managers, dining room managers, maître d’s, hosts/hostesses, cashiers, bar staff, serving staff, and busers?
Name any.....
If the food handler has at least one of these symptoms from an infectious condition, they should not be in the operation.
What are vomiting, diarrhea, or jaundice?
When using this type of oven, reduce recipe temperatures designed for conventional ovens by 25 to 50 degrees Fahrenheit (4 to 10 degrees Celsius), because the circulating air is so much more efficient.
What is a convection oven?
This knife cut is used for leafy vegetables stacked, rolled tightly, and cut into long strips (approximately ⅛" wide)
What is chiffonade?
Primarily used for larger cuts of meat by first searing the food item in hot oil, and then partially cover it in enough liquid to come halfway up the food item. Then cover the pot or pan tightly, and finish the food slowly in the oven or on the stove top until it is tender.
What is braising?