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29 Cards in this Set
- Front
- Back
liable
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legally responsible for the health and safety of their guests and employees.
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reasonable care
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thoughtful, careful precautions
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Occupational Safety and Health Administration (OSHA)
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the federal agency that creates and enforces safety-related standards and regulations in the workplace.
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general safety audit
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judge the level of safety in the operation. It is a safety inspection of facilities, equipment, employee practices, and management practices.
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evacuation plan
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a plan that guides employees how to respond to different types of emergencies.
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Material Safety Data Sheets
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describe hazards of the chemicals in a restaurant or foodservice operations and how to properly use those chemicals
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Class A fires
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usually involve wood, paper, cloth, or cardboard
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Class B fires
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usually involve flammable liquids and grease
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Class C fires
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usually involve live electrical equipment
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Automatic systems
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operate even when no one is in the facility.
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Heat detectors
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detect fires where there is no smoke
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flame detectors
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react to the movement of flames
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Cardiopulmonary resuscitation
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restores breathing and heartbeat to injured persons who show no signs of breathing or pulse.
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Heimlich maneuver
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removes food or other obstacles from the airway of a choking person.
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Arson
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the deliberate and malicious burning of property
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culinarian
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one who has studied and continues to study the art of cooking.
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Dedication
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persistence and improvement through practice
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Pride
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have a sense of personal appearance and behavior in and around the kitchen
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Personal responsibility
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means a person is responsible for the choices he/she makes. One is accountable for one's own actions
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workstation
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is a work area in the kitchen dedicated to a particular task.
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kitchen-brigade system
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is a method for staffing a kitchen so that each worker is assigned a set of specific tasks
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dining-room brigade
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led by the dining room manager (maître d) who generally trains all service personnel
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Professionalism
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means being courteous, honest, and responsible in one’s dealings with customers and coworkers
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Professional culinarians have
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knowledge, skill, taste, judgment, dedication, pride, respect, and a sense of personal responsibility.
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standardized recipes
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is a specific written record of the ingredients and preparation steps needed to make a particular dish
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Measurement
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refers to how much of something is being used in a recipe.
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Volume
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the amount of space an ingredient takes up
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Weight
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the measurement of an item’s resistance to gravity. Weight is expressed in ounces and pounds.
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conversion chart
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is a list of food items showing the expected, or average, shrinkage from "as purchased" (AP) amount to "edible portion" (EP) amount
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