SOP Beginning of Day
What is the first step of SOP after you have Chef up and enter the space?
Find your kitchen assignment.
When is it okay to leave the space?
When you are dismissed.
How large is a medium dice?
1/2"
Where do you find the knives in our Kitchen?
In the Small Wares.
What is half of 3 cups?
1 and 1/2 Cups.
Which bucket do you use first? Green or Red?
Green.
What should go through the sanitizer?
Stuff that has been scrubbed down.
What does chiffonade translate to?
Cigar.
What do you say when you are carrying your knife throughout the kitchen?
"SHARP!"
How many teaspoons are in a Tablespoon?
3
When do you wash your hands during SOP?
After using the red and green buckets. Or if you touch a contaminant!
Where can you find a dustpan and broom?
What is another name for a 1/4" stick?
Batonnet
What grip is used to hold your knife while in use?
Pinch Grip
To double a recipe that calls for ¾ cup of sugar, you would need this many cups.
1½ cups.
Where does the wash rag live after you use it?
In the red bucket!
Where do you de-chef?
Outside of the classroom.
What is the cut smaller than small dice, but still a cube?
Brunoise.
Where does your knife live on your board?
Noon (12 O'clock)
What is half of 1/4 c.
2 T.
What is Chefing up?
Closed-toe shoes, bound hair, clean chef coat, and chef hat/bouffant.
What should go on the drying rack after the sanitizer?
Bowls, and cutting boards.
What is it called when cut a carrot into rounds?
Rondelle
To what degree should you hold your knife to sharpen it?
22 degrees.
What is half of 1/3 cup?
2 Tsp and 2 tsp