Cleaning
How are you supposed to clean your tables before prep
First Hot soapy water then cold sanitizer
What should you do with a knife before using it?
hone/sharpen
Why is it important to keep cold food cold?
Food will go bad
True or False- Cutting 2 different kinds of meat on the same cutting board is cross contamination
True
What kind of egg is hard?
Hardboiled
Why should you not run or fool around in the kitchen?
get cut, burned, slip and fall
Temperature danger zone
41F - 135F
what are the 3 types of contamination?
Chemical, Physical, and Biological
What can you get if you eat raw chicken?
Salmonella
Why is proper clean up of the kitchen important?
To prevent food-borne illness from getting sick
What are colored cutting boards used for?
To cut different food groups to prevent cross-contamination. Ex. meats,fruits/veggies,bread etc
What temperature should you wash your hands?
As hot as you can handle
What's the definition of cross-contamination?
The physical movement or transfer of harmful bacteria from one person, object or place to another.
What is out with the old in with the new or FIFO?
Use old product then use new product - First in, First Out - keep pantry rotated
Why is it important to put things away?
Keep them clean, know where they go
Which shape do we have when julienning veggies or fruits?
Matchsticks, long skinny rectangles
Dry food should be stored (A.)in boxes packed tightly together or (B.) a cool and damp free place?
B. Cool and free of dampness.
The 4 steps to prevent cross-contamination at home
Clean, separate, cook, and chill
A roux is often added while cooking to help thicken sauces or soups. What are the main ingredients of this sauce?
Flour and Butter
What clothes and shoes are NOT allowed in the kitchen?
Open-toe shoes (sandals, slides, flats)
Crop Top Shirts
Shirts with Loose hanging sleeves
Shorts
To cook pasta al dente perfectly, which should its texture look like?
Tender and firm
What temperature kills bacteria in food?
165 degrees
What is the most common but yet unrecognized type of cross-contamination?
Equipment-to-food
What order should dishes be washed?
A. Rinse, Wash, Sanitize
B. Wash, Rinse, Sanitize
C. Pre-wash, Rinse, Wash, Sanitize
B. Wash, Rinse, Sanitize