What happens when raw chicken and fresh lettuce are prepared on the same cutting board.
What is Cross-contamination?
100
It's an all-purpose knife for chopping, slicing, and mincing all types of food.
What is a chef's knife?
100
The method of people hearing about your restaurant from people they know.
What is word-of-mouth advertising?
100
They are the five mother sauces (name all five).
What are bechamel, veloute, espagnole (brown) sauce, tomato sauce, and hollandaise?
100
As opposed to the as purchased (AP) amount, this is the amount of food that can be eaten.
What is the edible portion (EP) amount?
200
The elderly, infants and young children, people with cancer or jeopardized immune systems belong to this group of people who are more likely to get a food borne illness.
What are high-risk populations?
200
It's the type of oven that cooks food by circulating heated air around the chamber.
What is a convection oven?
200
It can come in several types including ethnic and religious.
What is harassment?
200
Fruits such as limes, lemons, and granny smith apples.
What are winter fruits?
200
Form of organization to ensure that older food gets eaten first.
What is the FIFO (first in, first out) method?
300
The temperature that all TCS (time and temperature controlled) foods must be stored at (both upper and lower extremes).
What is 41 degrees or lower or at 135 degrees or higher?
300
It's a hot water bath that cooks foods gently in an oven.
What is a bain-marie?
300
Showing empathy, praising others, being professional, and acknowledging guests are all examples of this skill.
What are interpersonal skills?
300
It is the method of cooking vegetables in hot boiling water for a few seconds and then shocking them in ice water to stop the cooking process.
What is blanching?
300
When chemicals are used in the establishment there must be one of these near the area holding the chemicals.
What is an MSDS (material safety data sheet)?
400
The points in a process in which an identified hazard can be prevented, eliminated or reduced to safe levels.
What are critical control points?
400
These are the types of metals that pots and pans are available in. (List 4).
What are aluminum, cast iron, chrome, copper, stainless steel, and nonstick coating.
400
It's the method of recommending specific food items to customers.
What is suggestive selling?
400
These are the types of potatoes that are best suited for preparation methods such as mashing, stewing, and oven roasting (list the moisture and starch content).
What are medium-moisture, medium-startch potatoes?
400
It's the federal agency that creates and enforces safety-related standards and regulations in the workplace.
What is OSHA (Occupational Safety and Health Administration)?
500
The correct order of the flow of food (9 steps).
What is purchasing, receiving, storing, preparing, cooking, holding, cooling, reheating, serving?
500
It's a very fine mesh strainer used to separate very fine food particles from liquids.
What is a chinois?
500
It's the most important skill for employees to have advanced experience in.
What is communication?
500
The description of grains that are ground and broken down.
What are stone ground grains?
500
A system that allows servers to enter orders and prompts for order information.