smallwarers
what is melon baller used for?
cuts out ball shapes from fruits and vegetables
what is 'mise en place'?
putting in place
define measurment
how much something is being used in a recipe
what are the three types of hazerds
physicall
chemical
biological
operating power-driven meat machines
what is a peeler used for?
to peel ( more efficient than a pairing knife )
why is mise en place important?
to prepare your kitchen
how many cups are in 2 quarts
8 cups
true or false-
hair in food is a physical hazard.
true
what is the main purpose of an emergency
to protect workers and property during emergincies
what is a offset spatula used for?
used to frost cakes or even out a layer of batter
what are the u.s units of measurements for volume
teaspoon - tablespoon - cup - fluid ounce - pint -quart - gallon
true or false- bleach can be stored on the counter
true
what age group is allowed too work with automatic biolers
18 year olds only
what is a ricer used for?
to creat rice-like pieces of cooked food.
what is the second step in mise en place
measuring ingredients from recipe
what are three diffrent types of scale?
-spring scale
-baker scale
-electronic scale
is mold on cheese a chemical or biological hazard
biological
what do u do if there's a water spillige on the floor in the kitchen
clean with proper materials and stand wet floor sign inform all other employees.
what is a food mill used for?
to puree foods to different contistencies.
what is the third step in mise en place
cutting ingredients and gathering utensils.
how to you convert ferinhiet to celsuis
subtract 32 from ferinhiet number multiply by 5 than divide by 9.
cross contamination-involeves the transfer of harmful substances
cross contact-is the unintentional transfer of food allergen.
when cleaning a machine what are the two steps
turn machine off, unplug to ensure safety