Ch.7 Flashcards
What makes a well designed work center?
Equipment needed for the task, a convent work space and sufficient storage unit.
What can be found in a planning center?
Cookbooks, shopping lists, meal plans, and a calendar.
What are good work habits?
Tie hair up, don’t wear any jewelry, clean as you go, close drawers and cabinets.
3 things you shouldn’t do when handling hazardous chemicals.
Transfer another chemical into another container, mix two different chemicals together, point spray nozzle towards yourself or anyone else.
3 guidelines for using electricity safely.
Use outlet properly. Don’t pull out plug by cord. Watch for problems.
How should you put out a stove top fire?
Turn off heat and smother with lid. OR pour baking SODA or salt on flames.
Two first aid techniques and when they should be used.
Use Heinrich maneuver when someone is choking. Use CPR when someone’s heart or breathing has stopped.
What is food safety?
Preventing food one illnesses and keeping food safe.
What is cross contamination and how can it be prevented?
Letting micro organisms from one food get into another. Don’t use pours cutting boards like wood. Wash tops of cans before opening it. Keep pets out the kitchen.
How do you thaw food safely?
Never thaw at room temperature. Either thaw in fridge or store in watertight bag and submerge in cold water.
What environmental conditions speed up food spoilage?
Heat, moisture, air and light.
What is “first in, first out”?
Store new food behind older food. Use up older food first.
3 characteristics of cabinets and shells good for food storage?
Clean, dry, and dark.
3 types of food that are normally stores in the fridge.
Lean fish, bread, and eggs.
3 foods that don’t freeze well.
Creams, eggs, and custards.
