| A | B |
|---|
| 6 Functions of a tilt skillet | braising,steaming, reduction, liquid cooking, thawing,grilling |
| What is danger zone? | between 41-135 DEG F |
| Key Conditions to promote micro-organisms | Food, Acidity, Temp, Time, Oxygen, Moisture |
| Some common causes of foodborne illness are: | Time-Temp abuse, Cross Comtamination, Poor Hygiene, Buying from unsafe sources |
| Name some energy star equipment | Fryers, Holding Cabinets, Dishmachines, Steamers, Refrigerators |
| UL is involved in: | Electrical Safety, Gas Safety, Sanitation |
| Name Basic Hood Styles: | Wall Canopy, Single Island, Double Island, Backshelf, Eyebrow, Pass Over |
| 4 Primary Purposes of Type 1 Hood: | Remove heat, grease, odor, Provide clean comfort environ, Enhance Safety, Fire Protection |
| Name some things anti-microbial: | Handles, Ice Machines, Shelving, Cutting Boards, Slicer Blades, |
| 2 Methods of cooking: | Dry (Baking, Boiling, Roasting) Moist (Blanching, Poaching) |
| 3 types of different storage areas: | Dry, Refrigerate, Freeze |
| Air changes and Temp for Well Vent storage | 4 air change per hour, 50-70 Deg F |
| Systems of Shelving: | Stationary, Mobile, Tract, Wall/Cantilever |
| Shelving Styles: | Wire, Solid, Louvered, Plastic, Embossed (raised steel), Vented Steel Reinforced Plastic |
| Walk-in Space Rule of Thumb: | 1/2 Cubic Ft Storage per meal served |
| 3 Labor saving Equip Items for Prep: | Food processor, Cutter-Mixers, Food Cutters |
| Name Different Range Tops | Open Burner, Griddle, Hot Top, Graduated Hot Top, French Top |
| 3 Type of Griddles: | Flat, Grooved, Clam Shell |
| Cooking Temp for Frying: | 350 Deg F |
| 3 Types of Toaster: | Slot, Conveyor, Contact |
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