kitchen managers - payroll, food cost, personnel management, menu creation and essentially everything that happens in the kitchen falls within their scope of responsibility

the right-hand to the Executive Chef - manages a staff of assistant chefs, cooks and kitchen workers, as well as creating dishes for the menu

responsible for a variety of tasks, such as sautéing foods and preparing soups and stews

assigned one particular menu specialty in which he or she excels

the right-hand to the Executive Chef - manages a staff of assistant chefs, cooks and kitchen workers, as well as creating dishes for the menu

kitchen managers - payroll, food cost, personnel management, menu creation and essentially everything that happens in the kitchen falls within their scope of responsibility

responsible for a variety of tasks, such as sautéing foods and preparing soups and stews

assigned one particular menu specialty in which he or she excels

the all-purpose chef in the kitchen - this role is designed to move from station to station, assisting with any tasks, as needed

manages a staff of assistant chefs, cooks and kitchen workers, as well as creating dishes for the menu

everything that happens in the kitchen falls within their scope of responsibility

responsible for a variety of tasks, such as sautéing foods and preparing soups and stews

everything that happens in the kitchen falls within their scope of responsibility

responsible for the preparation of all fish dishes in the kitchen

responsible for any foods that must be grilled

responsible for the preparation of all fish dishes in the kitchen

responsible for any foods that must be grilled

responsible for a variety of tasks, such as sautéing foods and preparing soups and stews

handles any foods that must be cooked in oils or other animal fats

responsible for any foods that must be grilled

responsible for a variety of tasks, such as sautéing foods and preparing soups and stews

responsible for the preparation of all fish dishes in the kitchen

handles any foods that must be cooked in oils or other animal fats

responsible for any foods that must be grilled

is in charge of preparing any roasted or braised meats on the menu

In charge of all of the vegetables dishes

is in charge of preparing any roasted or braised meats on the menu

In charge of all of the vegetables dishes

handles any foods that must be cooked in oils or other animal fats

in charge of making any soups that are on the menu

In charge of all of the vegetables dishes

handles any foods that must be cooked in oils or other animal fats

is in charge of preparing any roasted or braised meats on the menu

in charge of making any soups that are on the menu

the all-purpose chef in the kitchen - this role is designed to move from station to station, assisting with any tasks, as needed

in charge of most cold dishes on the menu - includes various salads and cold appetizers, such as pate, cheese spreads or even tartars

In charge of all of the vegetables dishes

in charge of most cold dishes on the menu - includes various salads and cold appetizers, such as pate, cheese spreads or even tartars

the all-purpose chef in the kitchen - this role is designed to move from station to station, assisting with any tasks, as needed

in charge of making any soups that are on the menu

responsible for creating or preparing baked goods, such as breads and pastries

the all-purpose chef in the kitchen - this role is designed to move from station to station, assisting with any tasks, as needed

in charge of preparing all meats and poultry before they are delivered to their respective stations for preparation in menu dishes

in charge of making any soups that are on the menu

in charge of preparing all meats and poultry before they are delivered to their respective stations for preparation in menu dishes

In charged of investigating meats

in charge of making any soups that are on the menu

responsible for creating or preparing baked goods, such as breads and pastries

When a food service worker avoids personal behaviors that can contaminate food, they are:

Practicing proper personal hygiene

Why are preschool-age children at a higher risk for food-borne illnesses?

They have not built up strong immune systems.

They are more likely to spend time in a hospital.

They are more likely to suffer allergic reactions.

Their appetites have increased since birth

Center for Disorders and Conduct

What does USDA stand for?

United States Department of Agricultural

United States Dairy & Agriculture

United Stand Develop Ammendmant

What does the acronym FATTOM stand for?

Food Acidity Temperature Time Oxygen Moisture

Food And Temperature Time Or Moisture

Federal Association Traiining Temperary Organic Matters

Fancy Agricultural Tensing Tom Over heat Mopping

What do we mean by "TCS food"?

Time and temperature control for safety

Cross-contamination occurs when:

Pathogens transfer from one surface to another

Labels do not contain information on allergens

Food is not held at the correct temperature

Deliveries of frozen food are rejected

What is time-temperature abuse?

Allowing food to stay at temperatures good for the growth of pathogens

Transferring pathogens from one surface to another

Staying home when sick with a fever

A food handler transfers pathogens from hands to food. How could it have been prevented?

Practicing good personal hygiene

Controlling time and temperature

Cleaning and sanitizing correctly

After cutting up melons, a food handler puts them in the cooler. What is this an example of?

Controlling time and temperature

Practicing good personal hygiene

Correctly cleaning and sanitizing

A food handler uses the same cutting board to prepare raw meat and then immediately to chop produce. This is an example of:

Incorrectly cleaning and sanitizing

What are three types of hazards that make food unsafe?

Chemical, physical and biological

Biological, environmental and chemical

Biological, chemical and sanitary

Chemical, physical, and environmental

What is the most important way to prevent a food-borne illness from viruses?

Practice good personal hygiene.

Practice good cleaning and sanitizing.

What is a food-borne illness?

Disease transmitted to people by food

Biological contaminants consist of

Viruses, Parasites, Fungi, Bacteria

Chemical contaminants consist of

Viruses, Parasites, Fungi, Bacteria

Physical contaminants consist of

Viruses, Parasites, Fungi, Bacteria

Kitchen Brigade System/Servsafe

Authored by Jerrica Newsome

Life Skills

9th - 12th Grade

Used 461+ times

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51 questions

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MULTIPLE CHOICE QUESTION

20 sec • 2 pts

Executive Chef/Head Chef

Chef de Cuisine

Chef boyardee

Sous Chef

^{Top Chef}

MULTIPLE CHOICE QUESTION

45 sec • 2 pts

Fry Chef

Frissionier

Fish Fry

Friturier

Fritissioner

MULTIPLE CHOICE QUESTION

45 sec • 2 pts

Saucier

Sauces

Swing Chef

Saute Chef

Roundsman

MULTIPLE CHOICE QUESTION

45 sec • 2 pts

Assistant Chef

Soup Chef

Saute Chef

Station Chef

Sous Chef

MULTIPLE CHOICE QUESTION

45 sec • 2 pts

Poissonier

Pouring Chef

Fish Chef

Pastry Chef

^{Frosting Chef}

MULTIPLE CHOICE QUESTION

45 sec • 2 pts

Roast Chef

Rotisseur

Rossionier

Roasiuex

Rosemary

MULTIPLE CHOICE QUESTION

45 sec • 2 pts

Grillardin

Grill Cheese

Grill Chef

Gourmet Chef

Glacier

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Kitchen Brigade System/Servsafe

Executive Chef/Head Chef

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Assistant Chef

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Roast Chef

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Soup Chef

Pantry Chef/Cold Foods Chef

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