What is an illness that results from eating contaminated food.
100
What is the Definition of the " Flow Of Food "?
What is The route food takes from the time a kitchen receives it to the time it is served customer
100
it is a system of precautionary steps that take into account all the ways food can be exposed to biological,chemical or physical hazards.
What is food-safety system?
100
What is the definition of Cardiopulmanary Resusitation (CPR)
What is a technique that is used to restore a persons breathing or heartbeat.
100
What is the definition of Mis En Place?
What is: French term meaning to put in place.
200
What are the four biological hazards?
What is Bacteria, Viruses, Parasites, & Fungi
200
What is the Correct Holding Temperature for Meats/ Poultry, and Fish/ Shell Fish?
What is
meat/ poultry: 32 - 36 degrees
fish/ shell fish: 30 - 34 degrees
200
it is a system for maintaining food safety.
What is HACCP?
200
Describe a material safety data sheet.
What is describes the specific hazards posed by a chemical
200
What is the U shape work line mostly used for in a large kitchen?
What is Dish Washing Areas
300
What are the two viruses and what are there symptoms?
What is Hepatitis A, Jaundice, Fever, Cramps, Nausea, Lethargy.
Norwalk Virus, Nausea, Vomiting, Diarrhea, Abdominal Pain, Headache, Low Grade Fever.
300
What is the proper temperature for Reheating/ holding foods?
What is
reheat to 165 degrees for 15 seconds
hold hot foods above 135 degrees, and cold foods below 41 degrees.
300
6.Establish procedures for record-keeping and documentation. 7.Verify that the system works.
What are the last two steps in HACCP?
300
What is a hazard communication program?
What is: Part of an effective safety program. It includes several important documents that can be used as evidence that reasonable care was taken if someone was injured.
300
What does a good work flow in the kitchen require?
What is:
1.Planning
2.Timing
3.Communication
400
What are the seven common allergies?
What is Milk, Eggs, Wheat, Peanuts, Soy, Other nuts, and Fish and Shellfish
400
what is the storing temperature for eggs, dairy products, produce (refrigerated)?
What is
eggs: 33 - 38 degrees
dairy products: 36 - 41 degrees
produce: 32 - 50 degrees
400
Every food-service establishment must be inspected by a representative of the local health department.
What is a food-safety aduit/ health inspection?
400
what are the four areas of review during a general safety audit?
What is:
The Building
The Equipment
Employee Practices
Management Practices
400
What is " Echoing " ?
What is Always acknowledge an order from the chef. say. " yes Chef." and then repeat the order. this is called echoing.
500
What does FAT TOM stand for please say it in the CORRECT order.
What is Food, Acidity, Temperature, Time, Oxygen, Moisture.
500
What are the first three cooling methods for liquid food?
1.What is pour liquid into a stainless steel container before you begin cooling
2.place container holding liquid in an ice bath water bath.the bath should reach the same level as the liquid inside the container
3.stir liquid frequently.
500
What is HACCP system has been adopted by both food processors and restaurants, as well as ______ and ______
What is FDA and USDA
500
What is the right way to lift something heavy? please list the 5 steps
What is
1.Can you lift the weight on your own or should you get help?
2.is the load balanced?
3.can the contents splash or spill as you walk?
4.is your path clear of obsticles?
5.is there somewhere for you to put the item down safely once you reach your destination?
500
What are Work Stations & Work Lines
What is
Work Station: a work area containing equipment and tools needed for accomplishing a specific set of culinary tasks.
Work Lines: are geometric arrangements of equipment. work lines are designed to fit available space and to improve the efficiency of staff.