Sous chef - Study guides, Class notes & Summaries

Chapter 3 The safe food handler Exam Test Who is at risk? Which food handler;s name if there is a risk that the food handler could spread pathogens. - Answer ️️ --jamie, a prep cook, had a habit of rubbing his chin. even though people teae him about this, he doesn't even notice when he touches it. -lee, a sous chef, didn't have time to do laundry. he has to wear the same chef coat he wore yesterday. -gary, a dishwasher, has allergies. sometimes he needs to spit, so he spits in the g...

what are the two segments of the food service industry? - Commercial and Non Commercial commercial - restaurants catering and banquets retail stadiums airlines and cruiseships. non commercial - schools military bases healthcare facilities business and industries clubs and member-based facilities a combination of all the services that people need and will pay for when they are away from home - travel and tourism the services that people use and receive when they are away from home - ...

SWA Culinary Arts Final Study Guide - Questions and Answers Which of the following BEST describes what must occur before foods can be stored in a refrigerator? They must be cooled, wrapped in plastic or put into clean containers, and labeled. A meat grinder used to grind beef must be washed before it can be used to grind turkey. True Approximately how many young workers are injured on the job each year in the United States? 5,000 In Texas, all CFM candidates must take a course prior to becomin...

Module 3 family consumer science latest update graded A cuisine style or method of cooking characteristic of a country or region culinary of or relating to food or cooking - meaning "kitchen" culinary arts artistic side of food, cooking, or processes in the kitchen; a person working in the food industry gastronomy study of food and the culture surrounding it haute cuisine "high cooking"; expensive, meticulous preparation, exotic presentation gourmet finer aspect of food; elaborate prese...

Chapter 3 The safe food handler Exam Test Who is at risk? Which food handler;s name if there is a risk that the food handler could spread pathogens. - Answer ️️ --jamie, a prep cook, had a habit of rubbing his chin. even though people teae him about this, he doesn't even notice when he touches it. -lee, a sous chef, didn't have time to do laundry. he has to wear the same chef coat he wore yesterday. -gary, a dishwasher, has allergies. sometimes he needs to spit, so he spits in the g...

Culinary Arts 1- Final Exam Review Questions and correct Answers The six conditions pathogens need to grow What should be used to dry your hands after washing them? Using bottom to top shelving order and storing foods in proper food containers is a way to prevent At what internal temperature should raw meat, poultry, and seafood be stored? What is the temperature range of the temperature danger zone? Where should chemicals be stored? What is a foodborne illness? If you were chopping...

Chapter 1: Which restaurant segment typically has an average per-person dinner check of $10 to $25? - ANS Casual dining full-service Chapter 1: Boulanger affected the growth of the restaurant and foodservice industry by - ANS opening the first restaurant Chapter 1: Which operation is in the noncommercial foodservice segment? - ANS Hospital cafeteria Chapter 1: All the services that people use and receive when they are away from home are known as - ANS ...

Hospitatlity - ANSWERServices people use and recieve when away from home Haute Cuisine - ANSWERElaborate/refined system of food preperation Julia Child - ANSWERPopularized Freqnch Cuisine/techniques through television/books Georges August Escoffier - ANSWERTranisition Carême haute cuisine into contemporary cuisine Describe the different types of resturant segments - ANSWERFamily dining, casual dining, fine, quick service (fast food), quick causal When did quick-service restaurant...

AAFCS 201 Exam Study Cards questions and answers latest top score. What was the name of the first AAFC Conference? - correct answer. Lake Placid Who was the founder of FCS? - correct answer. Ellen H. Richards What cheese does not require ripping? (aging) - correct answer. Mozzarella What is the quickest way to chill food? - correct answer. large amounts of small ice Hybrid grain is produced by crossing wheat and rye - correct answer. triticale What ...

What is the order of the HACCP Plan? - hazard analysis, critical control points, critical limits, monitoring procedures, corrective actions, verification procedures, record keeping (assemble team, determine what to be examined, flow diagrams, potential hazards, risk assessment, control) What is the incubation period for a chemical foodborne illness? - 1-7 hours What would be the least hazardous food? - vegetables cooked by students What is the order that food should be stored in a r...