| A | B |
|---|
| Customer Service | Employee and manager attitudes, skills, and policies that allow an operation to meet its customer's needs and wants. |
| Internal Customer | Employees and coworkers who depend on one another to do a good job. |
| Service Encounter | Customer contact with an operation's employees. |
| Clean | Free of visible soil such as dirt, dust or food waste. |
| Cross Contamination | Transfer of harmful microoganisms to foods by human hands, itensils, equipment, or directly from another food. |
| First in, First out | Stock rotation and storage principle of using older items before new ones. |
| Flow of Food | Route food takes on its way to being served, from recieving to serving. |
| Foodborne Illness | Illness that is carried or transmitted to people by food. |
| Hazard | Biological, chemical, or physical properties that make food unsafe. |
| Potentially Hazardous Foods | Foods that are most often the cause of foodborne illness outbreaks, usually moist, high-protein foods. |
| Sanitary | Free of harmful levels of disease-causing microorganisms and other harmful contaminants. |
| Accident | Unplanned, undesirable event that can cause major property damage, injuries or fatalities, lost time from work, and disruptions of work. |
| Cardiopulmonary Resuscitation | First aid technique that tries to restore breathing and heartbeat to persons who show no signs of breathing or pulse. |
| Heumlich Maneuver | Procedure that removes food or other obstacles from a choking person's airway. |
| Liability | Legal responsibility that one party has to another, enforceable by law in court. |
| Toxic | Poison. |
| Combination Cooking | Cooking method that involves both moist and dry heat. |
| Dry-heat Cooking | Cooking method in which food is cooked either by direct application of heat or by indirect heat without the use of moisture. |
| Mise en place | Literally, in Frech, "to put in place;" the preparation and assembly of ingredients, pans, utensils, and eqpment or serving pieces needed for a particular dish or service. |
| Moist-heat Cooking | Cooking method in which food is cooked in a hot liquid or steam. |
| Standardized Recipes | Detailed instructions describing the wa particular foodservice operation prepares a particular dish. |
| Butcher Knife | Used to fabricate raw meat. |
| Conventional Oven | Standard type of oven with the heat source located on the floor of the oven. |
| Griddle | Flat, heated surface on which foods are directly cooked. |
| Ladle | Long handled spoon used to portion out liquids. |
| Reach-in Refrigerator/freezer | Smaller than a walk-in refrigerator or freezer, usually has one, two, or three internal compartments with full-sized half doors. |
| Rubber Spatula | Used to fold ingredients together and scrape the sides of bowls. |
| Serrated Slicer | Knife with long, thin, serrated blade used to slice bread and cakes. |
