Culinary

Front 1

Leadership

Back 1

the ability to lead

Front 2

FCCLA

Back 2

Family, Career, Community Leaders of America

Front 3

CTSO

Back 3

Career Technical Student Organizations

Front 4

Teamwork

Back 4

Team members work together to reach a common goal

Front 5

Steps in the FCCLA Planning Process

Back 5

(5)

Identify Concerns

Set a Goal

Form a Plan

Act

Follow Up

Front 6

Steps in the Decision Making Process

Back 6

(6)

Identify the Decision to be Made

List Options and Resources

Analyze Options

Choose the Best Opinions

Act on your Decision

Evaluate the Result

Front 7

Ford Borne Illness

Back 7

An illness caused by eating spoiled food or food containing harmful bacteria

Front 8

TDZ

Back 8

Temperature Danger Zone

Front 9

Bacteria

Back 9

One-celled living organisms so small that they can be seen only with a microscope

Front 10

Cross Contamination

Back 10

When harmful bacteria are transferred are transferred from one food or surface to another

Front 11

OSHA

Back 11

Occupational Safety and Health

Front 12

PASS

Back 12

Pull

Aim

Squeeze

Sweep

Front 13

E-Coli

Back 13

a type of bacteria

Front 14

Staphyloccus / Staph Infection

Back 14

a type of germ commonly found on skin or in the nose

Front 15

Where does E-Coli Come From

Back 15

Mostly live in the intestines of cattle, chicken and deer

Front 16

How can you be exposed to Salmonella

Back 16

transmitted to humans by eating foods that are often of animals origin

Front 17

Explain how you can get botulism

Back 17

Eating foods that contain botulinum toxins (bacteria) - often from canned food

Front 18

What are perfringens

Back 18

food poisoning (bacteria)

Front 19

types of fires in the kitchen

Back 19

*grease fire (unattended frying pan)

*electrical fires (faulty appliances)

*heater coil fires (unattended stove)

Front 20

what are common kitchen injuries and their first aid procedures

Back 20

* cuts from knives (clean, wrap cut, apply pressure)

* burns (clean wound, ice)

Front 21

Steps to proper hand washing procedure

Back 21

(5)

Wet hands with 100 degree water

Apply hand soap

Scrub hands for 20 seconds

Rinse off soap

Dry hands with clean paper towels

Front 22

BOH

Back 22

Back of House

Front 23

Yield

Back 23

produce or provide

Front 24

Mise En Place

Back 24

Putting in place

Front 25

Folding

Back 25

Bend

Front 26

Creaming

Back 26

Work to form a smooth paste

Front 27

Sift

Back 27

Put a fine loose or powdery substance through a sieve so as to remove lumps or large particles

Front 28

Explain duties of BOH position

Back 28

Chef

Sous Chef

Line Cooks

Prep

Dishwashers

Front 29

List the standard dry measuring cup sizes

Back 29

1/4 cup

1/3 cup

1/2 cup

1 cup

Front 30

List the standard measuring spoon sizes

Back 30

1/8 tsp

1/4 tsp

1/2 tsp

1 tsp

1 tbsp

Front 31

abbreviation - tablespoon

Back 31

tbsp

Front 32

abbreviation - teaspoon

Back 32

tsp

Front 33

abbreviation - cup

Back 33

c

Front 34

abbreviation - pint

Back 34

pt

Front 35

abbreviation - quart

Back 35

qt

Front 36

abbreviation - ounce

Back 36

oz

Front 37

abbreviation - pound

Back 37

lb

Front 38

abbreviation - gallon

Back 38

g

Front 39

equivalent - I stick of butter

Back 39

8 tablespoons

Front 40

equivalent - 1 cup

Back 40

8 ounces

Front 41

equivalent - 1/4 cup

Back 41

4 tablespoons

Front 42

equivalent - 3 teaspoons

Back 42

1 tablespoon

Front 43

equivalent - 16 tablespoons

Back 43

1 cup

Front 44

equivalent - 1 gallon

Back 44

4 quarts

Front 45

dry heat

Back 45

heat transferred to food without using any moisture

Front 46

moist heat

Back 46

cooking food with, in, or using any type of liquid

Front 47

Frying

Back 47

cooking food in oil or other fats

Front 48

function - whisk

Back 48

to blend ingredients smoothly (like eggs and flour)

Front 49

function - grater

Back 49

to grate food into fine pieces (like cheese)

Front 50

function - colander

Back 50

use for draining foods (like pasta)

Front 51

function - rubber spatula

Back 51

use for folding, mixing

Front 52

function - cutting board

Back 52

to place material on for cutting

Front 53

function - metal spatula

Back 53

mix, spread, and LIFT material

Front 54

types of kitchen knives

Back 54

(4)

chef knives

bread knives

butter knives

??

Front 55

Dice cutting

Back 55

cutting into evenly shaped pieces about 1/4 inch on each side

Front 56

Mince cutting

Back 56

chop food into pieces as small as possible

Front 57

Chop cutting

Back 57

cut food into small irregular pieces

Front 58

Chiffonade cutting

Back 58

cut into long thin strips

Front 59

Julienne cutting

Back 59

cut into long strips

Front 60

FOH

Back 60

front of house

Front 61

Tableware

Back 61

dishes, utensils, and glassware used for serving

Front 62

Flatware

Back 62

eating utensils such as knives, forks, and spoons

Front 63

Etiquette

Back 63

a customary code for polite behavior

Front 64

Gratuity

Back 64

a tip given to a waiter, taxicab driver, etc

Front 65

A la carte

Back 65

listing or serving food that can be ordered and purchased as separate items

Front 66

Au Jus

Back 66

French term meaning "in juice" - food (often meat) served in its own natural juices

Front 67

Prix Fix Menu

Back 67

one price for the entire meal

Front 68

Al dente

Back 68

"to the tooth" - pasta or vegetables that are cooked firm (or stiff) when bitten

Front 69

Diabetes

Back 69

a disease when the body can't produce enough insulin, which causes elevated levels of glucose in the blood