Prostart Level 1, Chapters 3&4

Front 1

liable

Back 1

legally responsible for the health and safety of their guests and employees.

Front 2

reasonable care

Back 2

thoughtful, careful precautions

Front 3

Occupational Safety and Health Administration (OSHA)

Back 3

the federal agency that creates and enforces safety-related standards and regulations in the workplace.

Front 4

general safety audit

Back 4

judge the level of safety in the operation. It is a safety inspection of facilities, equipment, employee practices, and management practices.

Front 5

evacuation plan

Back 5

a plan that guides employees how to respond to different types of emergencies.

Front 6

Material Safety Data Sheets

Back 6

describe hazards of the chemicals in a restaurant or foodservice operations and how to properly use those chemicals

Front 7

Class A fires

Back 7

usually involve wood, paper, cloth, or cardboard

Front 8

Class B fires

Back 8

usually involve flammable liquids and grease

Front 9

Class C fires

Back 9

usually involve live electrical equipment

Front 10

Automatic systems

Back 10

operate even when no one is in the facility.

Front 11

Heat detectors

Back 11

detect fires where there is no smoke

Front 12

flame detectors

Back 12

react to the movement of flames

Front 13

Cardiopulmonary resuscitation

Back 13

restores breathing and heartbeat to injured persons who show no signs of breathing or pulse.

Front 14

Heimlich maneuver

Back 14

removes food or other obstacles from the airway of a choking person.

Front 15

Arson

Back 15

the deliberate and malicious burning of property

Front 16

culinarian

Back 16

one who has studied and continues to study the art of cooking.

Front 17

Dedication

Back 17

persistence and improvement through practice

Front 18

Pride

Back 18

have a sense of personal appearance and behavior in and around the kitchen

Front 19

Personal responsibility

Back 19

means a person is responsible for the choices he/she makes. One is accountable for one's own actions

Front 20

workstation

Back 20

is a work area in the kitchen dedicated to a particular task.

Front 21

kitchen-brigade system

Back 21

is a method for staffing a kitchen so that each worker is assigned a set of specific tasks

Front 22

dining-room brigade

Back 22

led by the dining room manager (maître d) who generally trains all service personnel

Front 23

Professionalism

Back 23

means being courteous, honest, and responsible in one’s dealings with customers and coworkers

Front 24

Professional culinarians have

Back 24

knowledge, skill, taste, judgment, dedication, pride, respect, and a sense of personal responsibility.

Front 25

standardized recipes

Back 25

is a specific written record of the ingredients and preparation steps needed to make a particular dish

Front 26

Measurement

Back 26

refers to how much of something is being used in a recipe.

Front 27

Volume

Back 27

the amount of space an ingredient takes up

Front 28

Weight

Back 28

the measurement of an item’s resistance to gravity. Weight is expressed in ounces and pounds.

Front 29

conversion chart

Back 29

is a list of food items showing the expected, or average, shrinkage from "as purchased" (AP) amount to "edible portion" (EP) amount