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Answer: The area where bacteria thrives. Range of temperature between 4 degrees celcius to 60 degrees celcius.
2. List 4 different ways which food can be contaminated.
Answer: Physical Contamination, Chemical Contamination, Personal Hygiene, Pests/Rodents,
3. Foods stored in the freezer must be _ degrees celcius or below.
Answer: 0
4. Label and all foods.
Answer: Date
5. What is cross contamination
Answer: The transfer of bacteria from food to another.
6. What is a microorganism?
Answer: Single celled organism such as tiny plant or animal that can only be seen through a microscope.
7. What are bacteria?
Answer: Leading cause of foodborne illness.
8. List 3 ways to defrost food.
Answer: Leave in fridge overnight / Under Cold Running Water / Microwave if used immediately
9. Main cause of accidents
Answer: Carelessness
10. What do you do if a knife is falling?
Answer: Let it fall.
11. What are 2 bacteria illness?
Answer: Salmonella - Personal Hygiene, Store food properly
Ecoli - Wash food, personal hygiene.
12. Six steps to handwashing
Answer: 1. Wet hands with hot water. 2. Apply Soap. 3. Lather for 30 Seconds. 4. Scrub Fingers and nails with brush. 5. Wash with hot water. 6. Dry with towels turn off tap with towel.
13. What are six steps for manually washing dishes?
Answer: 1. Scrap, 2. PreRinse, 3. Wash, 4. Rinse, 5. Sanitize, 6. Air Dry
14. Most common knife in kitchen?
Answer: Chef Knife / French Knife
15. What do you do after using a knife?
Answer: Put away and wash
16. What steps should be taken before cleaning electrical appliances?
Answer: Turn off and unplug.
17. List the 3 Classes of Fire
Answer: Class A - Wood/Paper, Class B - Grease, Class C - Electrical.
18. How often should you wash hands in the kitchen?
Answer: Often
19. What is the importance of cleaning and santizing equipment and cutting boards after using raw poutry?
Answer: Avoid Cross Contamination
20. What does HACCP mean?
Answer: Hazardous Anaylsis Critical Control Point
- Brigade Terms -
1. Chef: Person in charge of everything in kitchen.
2. Sous Chef: Person in charge when chef is absent.
The Saucier - Saucemaker
Poissonier - Fish Cooker
Grillardin - Responsible with all grill items
Friturier - Fry Guy
Rôtisseur - Roasting Guy
Potager - Responsible for soap and stocks
Legumier - Veggie Cutter
Garde manger - Cold Food Prep
Boucher - Butching meats
Potissier - Responsible for all pastry
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