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163 Cards in this Set
- Front
- Back
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What are the 6 steps to wash your hands?
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1. Wet your hands with hot water
2. Add plenty of soap 3. Scrub for 10-15 seconds 4. Rinse your hands thoroughly 5. Dry hand yours hands with a paper towel 6. Turn off the water with a paper towel |
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What do you do before you put on gloves? |
Wash your hands |
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Name the 7 groups of Potentially Hazardous Food? |
-Meat
-Fish -Poultry -Dairy -Tofu -Cooked Food (Refried beans, Baked Pataters, And Rice) -Produce (Cut Melon, Cut Lettuce, Sprouts, and Cooked Fruits and Vegetables) |
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What is the Temperature Danger Zone?
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Where bacteria can grow. This is in the range of 40 and 135 degrees fahrenheit.
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How can you prevent food from going into the TDZ while preparing it? |
Food must be made quickly and in small amounts
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Temp for cooking Fruits and Vegetables?
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135 Degrees
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Temp for cooking stuff in the Microwave? |
165 degrees |
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Temp for cooking Poultry?
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165 degrees |
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Temp for cooking Ground meat? |
155 drgrees
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Temp for cooking Beef, Pork, Seafood, Eggs, and Lamb?
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145 degree |
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Temp for cooking Stuffed meat and Stuffing? |
165 degree
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Name the 3 ways to thaw food
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- Put the food into the refrigerator to raise the temperature.
- Put the food in a preparation sink under cold running water |
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What are some common Allergies to be aware of when serving food to customers? (7)
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-Milk
-Eggs -Fish -Crustaceans -Tree nuts, peanuts -Wheat -Soybean |
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How do you clean and sanitize food? (5 steps) |
1. Scrape leftover food and grease off the dishes |
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How do you clean work surfaces? |
1. Scrub with hot soapy water
2. Rinse with hot clean water 3. Wipe sanitizer on with a clean cloth |
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How do you mix Sanitizer solution to clean working surfaces?
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1 Teaspoon of bleach with 1 gallon of clean cool water.
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Food prepared at home or in an unlicensed kitchen are
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Illegal
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What is a substitute for proper hand washing?
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There is no substitute for hand washing |
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Which of the following are potentially hazardous foods
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- Hamburger - Cooked beans - Cut melons - Cooked Rice |
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Where or when can you smoke and eat in the establishment
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You can never smoke or eat in the kitchen or in areas where food is prepared or stored
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Cross-contamination is |
When you have raw ingredience and ready-to-eat ingredience on or used on the same cutting board. |
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What must you use to sanitize equipment, tables, and other work surfaces that come into direct contact with food?
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You must use a wiping cloth that has been soaked in a solution of water and an approved sanitizer at proper concentration
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Any ready-to-eat potentially hazardous food kept at 41° F. after opening or preparation, must be thrown away
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No more than seven days
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If any chemical is transferred to a plastic spray bottle or a different container
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You must properly label the container or spray bottle with what it contains |
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Thermometers are required in kitchens to
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Monitor temperatures of food in the refrigerator and freezer, and check hot holding temperatures on steam table
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Potentially hazardous food that has been cooled needs to be reheated to what temperature
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Reheat quickly to 165° F or hotter
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The best way to control cockroaches, mice, flies and other pests is
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To keep the establishment and garbage area clean, and eliminate hiding places and routes of entry
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Why are all food service workers required to understand and apply food safety knowledge
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To prevent the spread of illnesses through food
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Which of the following are ALL examples of ready-to-eat foods
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Sandwiches, cut watermelon, bread, cold salads and ice
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If you have a runny nose and a sore throat, the best thing to do is
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stay home as you may potentially get people sick.
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Are you allowed to work in the kitchen if you have a contagious illness
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Never
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What is the difference between washing and sanitizing
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Washing removes contamination and sanitizing destroys microorganisms.
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While working in the kitchen, you noticed a spray bottle of glass cleaner and degreaser on a shelf above the food preparation table. What should you do
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Remove the chemicals and tell your supervisor
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Food must cool down from 130º F to 70º F within how many hours?
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2 Hours
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Food must cool down from 70º F to 41º F within in how many hours
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4 Hours
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Where should raw meat, seafood and poultry be stored so they don't contaminate other foods in the refrigerator?
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Below and away from other foods
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Shellfish tags must be kept for
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90 Days
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These things should be included in an accident report
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-date and time of injury -name of person injured -extent of injury -treatment given -cause of accident -place of accident -equipment involved -action taken |
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If the fire alarm has sounded the actions that you should take are
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turn off the gas and leave the kitchen immediately to gather at the emergency assembly point
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The correct way to use a fire blanket is to
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pull the blanket down, keep your hands away from flames, hold the blanket in front of you and then lay it on the fire
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On fires that involve live electrical equipment you should not use
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water based extinguishers
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The actions that you should take when you discover a fire
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remove all people alert everyone by sounding the alarm call the fire service confine the fire by closing doors and windows extinguish fire (only if safe to do so) or evacuate and wait for the fire service |
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Fire is a physical combination of three main factors which are:
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fuel heat oxygen |
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Unprofessional behaviours that can cause accidents in the kitchen are:
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rushing to complete tasks/ distractions by co-workers/failures to comply with safety rules and procedures
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What are posted emergency exit sign used for?
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Too show you the nearest route out the biulding
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What are something things you should be aware of in a campus emergency? (4)
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Stairsways Exit Doors Exit Signs Unusual activities |
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What should you do when you hear a fire alarm goes off?
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Never ignore, assume false, or assume its a test
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Where should you go when their is a fire happening you can't put out?
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Once outside the building, move away from the building. Assemble across the street or along the sidewalk of the adjacent building
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What should happen once you get outside of a buliding when fire alarm is sounded?
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Once outside, never re-enter the building until you are told to do so by the fire department or Police.
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If their is a earthquake inside what should you do? (3) |
Drop to the ground Cover your head and neck Stay away from doorway & Windows |
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If their is a earthquake outside what should you do? (3)
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Move away from Building Drop down & hold on to something Stay put until shaking stopped |
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What to do after a earthquake? (3)
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If their is a clear path get out to a open area If not wait and find ways to help firemen or people to find you by making noise Be prepared to do again if aftershock happens |
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Lockdown has been called what shall you do? (3)
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Run into the nearest room Lock the door Hide away from windows |
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On Lockdown outside what should you do? (3)
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If close to the biulding get back in and into a classroom If not get to a hidding spot that will conceal your presents run as far away from the area as possible and call 911 |
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What to do in a Bomb Threat? |
Depending on information it could be a lock down or to evacuation drill
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Carbon Monoxide
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A Tasteless, colorless, oderless, gas
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Safety Conscious
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Being aware of saftey important and being careful to act in a safe manner |
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Why is it important to keep yourself clean?
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to prevent Food bornilliness and spread of germs |
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Why is it important to know kitchen safety?
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to prevent injury, accidents, and possible death |
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Where should you knifes/Utensels be stored?
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in a safe secured kit or container
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When moving around with a hot pot or sharp item you should?
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Make aware those close to you so they won't get burned or injuried |
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If you cut yourself in the kitchen what steps will you take to clean it? (6)
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- Wash the wound - Apply pressure - Find First Aid Kit - Apply oniment - Wrap with band aid - Cover it availiable to you |
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Before handling electrical appliances you should?(2)
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- Check to see if its off - All piece are put together |
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When is it allowed to leave a knife in the 3 compartment sinks?
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Never
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If their is a grease fire what should you do?
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Smother is with Baking soda, or sheet pan.
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When you cut yourself while working with food what should you do?
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- Clean cut - Throw away all product on cutting board - And wash Cutting Board |
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To prevent pans from being knocked off the stove you should?
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turn the handle away from the edge of the stove |
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What should you do before you begin cooking?(5)
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- Remove Jewlery
- Remove nail polish - Tie back long hair - Appropriate protective clothing. - clean hands |
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Name at least four of the eight hazards?
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- sharp objects - chemicals - hot surfaces - food - liquids - Electrical - Spills - fire |
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How can you avoid the eight hazards?
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- Dry hands when using electrical appliances
- Never leave a pan cooking on the stove unattended - Clean up what is spilled - Put pot handle to the side(counter) - Use a cutting board - Keep chemicals labeled |
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In a emergency you should always?
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Seek a safe place and call 911 |
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When Law Enforcement is Present you should?
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Listen and follow all directions given to you
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If you are injury or death occurs you have ____ days to report to OSHA?
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8 Days
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What is the Uniform standard to be in the kitchen?
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- Hat - Jacket - Neck tie - Undershirt - Checker pants - Non - Slip shoes - Apron - thermometer - Pen - Marker |
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Demi-glace
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french for "half-glaze"; a mixture of half brown stock and half brown sauce reduced by half.
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The Five mother sauces are:
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tomato, béchamel, Velouté, Espagnole, Hollandaise |
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Three basic stock types:
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white stock, brown stock, fish stock |
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Cooking time for chicken stock is: |
3 - 4 hours
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Cooking time for beef stock is:
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6 - 8 Hours
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Consommé is: |
a thin refined or clarified soup made from well-flavoured stock
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Velouté:
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is a soup made from white stock and thickened with a blond roux
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A sauce is
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a liquid that has been thickened
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Common thickening agents used to thicken sauces are:
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Roux, corn starch, flour, arrowroot, egg yolks, butter, cream
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Sachet d' epices
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French for "bag of spices"; aromatic ingredients tied in cheesecloth bag and used to flavor stocks and other foods; a standard sachet contains parsley stems, cracked peppercorns, dried thyme, bay leaf, cloves and optionally garlic
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Truss/brider
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to secure a piece of meat
-to keep its shape -for uniform cooking -appearance |
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Fat vs. oil
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fat comes from an animal
oil comes from vegetables |
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Rare
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Look: very red interior
Feel: very juicy + soft to the touch Temp: 120 - 130 degrees |
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Medium rare
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Look: red interior
Feel: soft + juicy Temp: 135 degrees |
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Medium
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Look: band of gray around outside, pink center
Feel: bouncy + juicy Temp: 140 - 150 degrees |
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Medium well
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Look: gray through most of the interior, slight pinkness in juice
Feel: just firm to the touch Temp: 160 degrees |
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Well done
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Look: gray throughout
Feel: firm to touch Temp: 170 - 185 degrees |
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Searing
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searing produces a more flavorful roast with a crisp, brown, caramelized exterior
manual searing: heat oil/fat, brown all sides oven searing: place food in roasting pan, cook in preheated oven (450-500 degrees) for 15-20 min, reduce oven temp to 325-350 degrees so that food cooks slowly and evenly |
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Barding
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taking a fat and wrapping it around the meat
adds moisture, flavor, texture more common because it is easier |
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Larding
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process that involves inserting long, thin strips of fat and sometimes vegetables into the center of meat to add moisture and sometimes for visual appeal
inserting fat inside of the meat usually want to lard lean meat use a lardoom to put fat inside the meat |
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Roasting
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elevate a roast to allow hot air to circulate around the food (so that it cooks evenly) and prevent it from cooking in its own juices and fat
can elevate food on a rack or a bed of mirepoix |
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Degrease
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remove excess grease from the roasting pan, then deglaze it to make a pan sauce |
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Reduce wine au sec
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reduce wine until dry to cook out the alcohol
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What is cooking?
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To transfer energy from a heat source that alters(change) the foods molecular structure - 1-texture
2-flavor 3 -aroma 4- appearance |
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Slice
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To cut in to broad thin pieces
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Chop:
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To cut in to pieces where uniform size and shape are note important
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Coarse chop:
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Usually 3/4 inch x 3/4 inch x3/4 inch
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Dice:
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To cut an item in to a cube ( uniform size and shape are important ) ; items must be sliced in to uniform sized { sticks } before cutting. In to a dice
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Fine julienne
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Stick shape measuring 1/16 inch 1/16 inch x 2 inches
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Fine dice ( brunoise):
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Fine dice measuring 1/16 inch x 1/16 inch x 1/16( used for garnish)
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Julienne:
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Stick shape measuring 1/8 x 1/8 x 2 inches , also known as " allumette" when used with potatoes
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Brunoise :
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1/8 x 1/8 x 1/8 |
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Batonnet:
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A stick shape ( think of a French fry shape) measuring 1/4 x 1/4 x 2
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Small dice :
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1/4 x 1/4 x 1/4 |
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Medium dice:
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1/2 x 1/2 x 1/2
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Large dice:
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3/4 x 3/4 x 3/4
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Chiffonade:
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" ribbons" used to cut soft leafy herbs or vegetables ,stake leaves and roll lengthwise ; cut opposite and unroll"ribbons" |
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Minced / finely chop:
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to chop to very small pieces ( usually garlic , shallots,herbs) where uniform size and shape are not important .
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Tourner
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"To turn" in French: football shape with seven equal sides and blunt ends ( usually root vegetables) .
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Tomatoes concasee
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" to pound " to seed ,peel, chop small
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Al dente:
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To the tooth , firm.
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Myoglobin:
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A protein that is store oxygen in the muscle of the animal to allow it to move
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1 cup
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8 oz
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1/2cup:
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4oz
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1/4cup:
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2oz
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1 Tablespoon
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.50 oz
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1 pint
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16 oz = 2 cups
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1 quart:
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32 oz = 4 cups =2 pints
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1/2 Gallon
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64 oz = 2 quarts
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1 Gallon
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128 oz = 4 quarts also 32gill |
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Tablespoon:
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3 teaspoons
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1 teaspoon
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60 drops
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Gill:
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2 cups
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1 pinch
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1/8 teaspoon or less
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16 ounces or 1 pint
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1 pound
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Pint:
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1/2 quart =1/8 gallon =1/16 perk = 1/64 bushel
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Quart
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2 pints = 1/4 gallon = 1/8 perk = 1/32 bushel
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Gallon
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Gallon:
8 pints = 4 quart = 1/2 perk = 1/8 bushel |
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Perk:
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16 pints = 8 quart = 2 gallon = 1/4 bushels
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Bushel:
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64 pints = 32quart = 8 gallons = perk
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Rondelles/Rounds
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Disc-shaped slices
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Diagonals
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Elongated oval shaped slices
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Paysanne
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1/2 x 1/2 x 1/4" square, rectangular or round cuts
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Mincing
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Cutting into very small pieces
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Parisiennes
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Cutting fruits/vegetables in small, uniform balls
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Beurre Manie
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Equal parts butter & flour; use at the end in simmering sauce
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1 floz. = ? mL.
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28.35 |
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1 oz. = ? g.
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28.35
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1 lb. = ? g
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454
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2.2 lb. = ? kg
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1
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1 tsp. = ? mL
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5
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33.8 floz. = ? Liters
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1
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Natural convection
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heat rises and cools objects fall creating a circular motion that heats up the product (boiling)
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Radiation cooking
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infrared: heated electric or ceramic element reaches a high temp and emits waves
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Mechanical convection
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involves outside forces such as a fan to evenly distribute the heat (baking)
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Protein coagulation
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proteins become firmer and drier as they cook, because loss of moisture causes proteins to shrink during heating
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Shallow frying
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cooks food in more fat than sautéing but less than deep frying
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Deep frying
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food is completely submerged in hot fat
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Must control the temperature of oil when shallow frying because
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if fat is not hot enough the food will absorb the fat, but if fat is too hot the surface of the food will burn before it cooks on the inside
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Permanent emulsions
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usually lasts several days, contains an emulsifying agent
Mayonnaise (egg yolks and oil) |
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Temporary emulsions
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usually lasts several minutes, does not contain an emulsifying agent
Vinaigrette (oil and vinegar) |
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Standard breading procedure
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process that involves a sequence of steps in which food is covered alternately with wet and dry ingredients; the most widely used breading method
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Recovery time
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the time it takes for equipment to return to its preset temperature
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Blanching in oil
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submerge in hot oil until food is cooked (not much color but cooked) (250 degrees - 325 degrees) drain and then freeze
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Cross utilization
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using an ingredient, sauce or condiment for a dish where it might not be expected |
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Emulsification
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method for thickening sauces; made by adding an emulsifying agent to 2 or more liquid ingredients that do not normally combine
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Brine
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mixture of water, salt (inhibits bacterial growth, preserves flavor), sugar (inhibits bacterial growth and cuts saltiness) and other seasonings
intended to preserve food, impart flavor in food, help retain and improve moisture within food boil it, cool it, pour it on food overnight |
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Cure
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uses of salt, sugar, spices, flavoring, and nitrates to help preserve the meat by removing moisture and limiting bacterial growth, stabilize the meats color and add flavor
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Béarnaise
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rich sauce made with clarified butter, emulsified egg yolks, white wine vinegar, and herbs such as tarragon
béarnaise reduction: tarragon leaves, tarragon vinegar (steeping vinegar into the leaves) and a cheese cloth with shallots, bay leaf, parsley stems, and whole white peppercorns |
