General Knowledge
The acronym P.P.E.
What is personal protective equipment?
Strong, heavy, needs oil for use.
What is cast iron?
Chopping food very finely
What is mincing?
Chemical, physical, microbial contamination, and allergens.
What are the four causes of food-borne illness?
The temperature foods must be to remain frozen
What is 0 Fahrenheit or -18 Celsius?
Apron, hair tied back, disposable gloves if needed.
What do you wear in the kitchen?
Keeps food visible, may shatter, not a good conductor
What is glass?
Cutting food in match-like strips
What is juliening?
Illness caused by bacteria or other toxins in food, typically with vomiting and diarrhea.
What is food poisoning?
The temperature "danger zone".
What is 5 - 60 Celsius
The acronym E.M.S.
What is Emergency Scene Management?
Unstable/floppy, easy to remove items, can go in microwave or freezer
What is silicone?
Cutting food in small cubes
What is dicing?
Food contamination caused by objects like dirt, hair, pest droppings, etc.
What is physical contamination?
Refrigerator, microwave, or cold water
How to properly thaw foods?
Good listening skills, punctuality, cleanliness
What are examples of transferrable skills?
Reliable and can cook a variety of things; heavy; good for pizza
What is stoneware?
Removing the outer layer of food
What is peeling?
Spread of pathogens via an intermediate object like food or water, also called cross-contamination.
What is indirect microbial contamination?
An acidity hazard.
What are foods with a more neutral pH level like chicken and milk?
Bed and Breakfast, AirBnB
What are examples of accommodation?
Durable, does not conduct heat well; produces uneven cooking
What is stainless steel?
Cutting food into small, irregular pieces.
What is chopping?
The body's immune reaction to an unwanted substance.
What is an allergen?
Foods that are a moisture hazard.
What are foods that have high protein, high moisture, and a neutral pH?