Skdqc Miscellaneous

Front 1

Break the 1st

Back 1

Breakfast

Hint 1

Mealtime

Front 2

Less formal and latest meal

Back 2

Supper

Front 3

Cold luncheon

Back 3

Lunch

Front 4

Br near lunch

Back 4

Brunch

Front 5

More formal, comes from a french verb.

Back 5

Dinner

Front 6

Atop a chef's head

Back 6

Toque blanche

Hint 6

Tb

Front 7

Pleats in toque blanche mean what

Back 7

Signifies 100 ways to cook an egg

Front 8

Doublesided jacket designed by

Back 8

Chef marie careme

Front 9

Has resistant soles

Back 9

Clogs

Front 10

Hides sweating in kitchen

Back 10

Neckerchief

Front 11

What are chefs pants called

Back 11

Baggies

Front 12

Has addtl pocketd for. Chefs tools

Back 12

Apron

Front 13

Term for pots and pans

Back 13

Batterie de. Cuisine

Front 14

Two types of kitchen equipment

Back 14

Basic and industrial

Front 15

Some. Basic kitchen equipment.

Back 15

Range. Grill. Griddle. Fryer. Conventional oven. Microwave.

Hint 15

Rggfcomo

Front 16

Some industrial. Kitchen equipment

Back 16

Salamander. Convection oven. Convection steamer. Tilting fryer pan. Compartment stove. Steam jacketed kettle Steamer.

Front 17

4 types of pots and pans

Back 17

Saucepan. Saute pan. Fryer pan. Stock pot.

Front 18

What is haccp

Back 18

Hazard analysis critical control point

Hint 18

Analyzing the control pt of hazards is critical.

Front 19

3 types of hazards in kitchen

Back 19

Biological. Chemical. Physical.

Front 20

Hazards like detergent cleaning solutions

Back 20

Chemical.

Front 21

Hazards like hair and shrapnel.

Back 21

Physical.

Front 22

Hazards like bacteria and fungi.

Back 22

Biological

Front 23

What is fifo

Back 23

First in first out. Haccp standard for storage

Front 24

What are two impt. Factors during delivery of. Products in haccp

Back 24

Segregation and time pressure.

Front 25

Yellow Chopping board

Back 25

Raw poultry

Front 26

Red chopping board.

Back 26

Meat

Front 27

White chopping board

Back 27

Pastry and dairy

Front 28

Blue chopping. Board

Back 28

Raw seafood

Front 29

Green chopping board

Back 29

Fruits and veggies

Front 30

Brown chopping board

Back 30

Cooked.

Front 31

Temperature in which fat turns to liquid

Back 31

Melting point

Front 32

Danger zone temp

Back 32

4 celsius to 60 celsius

Front 33

Effects of unsafe food. Fbi. Fa. Fp.

Back 33

Foodborne illness. Food allergies. Food poisoning.

Front 34

Food categories. 2

Back 34

Perishable. Non perishable.

Front 35

Unintended presence of harmful substances or microorganisms in food

Back 35

Contamination

Front 36

Transfer of harmful microorganisms from one contaminated food to one previously safe.

Back 36

Cross contamination

Front 37

Ideal food for growth of harmful bacteria..

Back 37

Protein ans carb rich food that is not acidic

Front 38

3 ex of harmful bacteria

Back 38

E. Coli staphylococci, salmonella

Front 39

5 factors that slow bacteria growth. FACSS

Back 39

Freezing. Acid. Cooking. Salt. Sugar.

Front 40

FAT-TOM conditions for. Microbes to grow

Back 40

Food. Acidity. Time. Temperature. Oxygen. Moisture.

Front 41

Hot holding temp

Back 41

60 celsius up

Front 42

Cold holding temp

Back 42

Below 4 celsius

Front 43

Hand assignment for wet ing during breading.

Back 43

Left

Front 44

Hand assignment for dry ing during breading

Back 44

Right

Front 45

Temp for hot. Holding is above

Back 45

60

Front 46

Temp for cold holding is below

Back 46

4

Front 47

Storage off floor of food must be

Back 47

6 inches at least

Front 48

Immerse diry utensils. In

Back 48

Hot water of about 78 cels

Front 49

Soak cutting boards in what solution for how long

Back 49

1l water and 100ml vinegar for at least 30 mins

Front 50

Wash hands for min of

Back 50

15 seconds

Front 51

4 basic food groups

Back 51

Meat. Milk. Vegetables. Breads and cereals.