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9 Cards in this Set
- Front
- Back
- 3rd side (hint)
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What is mise en place?
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things in place
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2 cognes
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Fattom
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food, acidity, time, tempature, oxygen, moisture
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use this to help you remember the danger zone for food
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HACCP
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Hazard Analysis Critical Control point
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?
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Cross Contamination
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Passing bacteria from one item to another
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? |
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proper attire in kitchen
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hat, closed-toe shoes, apron, handtowel
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?
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Cleaning and sanitizing
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remove all visible dirt and remove most harmful bacteria
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?
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time of washing hands
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20 secs
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__secs
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4 types of harmful bacteeria
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e-coli strep staff samonella
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____throat
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Prevent burns
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use towel, opens lids away from face, keep water away from grease
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easy
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