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CHapter 9 prostart

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  • How high above the floor should food be stored on kitchen shelving?
    6 inches
  • At what minimum temperature should hot holding equipment be set?
    140°F
  • Similar stations grouped into larger work areas.
    Work sections
  • What are two types of storage bins? How is each used?
    heavy plastic with lids - flour, beans, rice open wine bins - packaged items or Canned goods
  • An arrangement of the kitchen equipment.
    cooking line
  • Allows foodservice establishments to separate equipment into two major work stations.
    L shaped arrangement
  • What can happen if plated food sits under an overhead warmer for an extended period of time?
    Food will dry out + plate will get hat
  • How is light used to cook food?
    Waves do not contain heat; is generated when the energy contacts the food
  • An arrangement used for larger kitchens to allow communication between stations.
    Parallel, face to face, arrangement
  • Equipment placed along a wall.
    Single, straight-line arrangement
  • Where and how is a steam table used instead of a bain marie?
    steam table used Ona serving line Bain Marie - used in production
  • How does radiation cook food in a microwave?
    invisible waves of energy Cause water molecules to rub against each other
  • What is the proper storage temperature for refrigerated goods?
    41 or below
  • What is the proper storage temperature for frozen goods?
    0 degrees
  • Performing a task in the most efficient way possible.
    Work simplification
  • What does the number of a scoop represent?
    number of scoops in a quart
  • An area that contains the necessary tools and equipment to prepare certain types of foods.
    Work station
  • What is a lowboy?
    half. sized refrigerator
  • What is the FIFO process?
    Rotation of inventory - first in first out
  • What equipment is essential to properly receive a food delivery from a purveyor?
    Scales, thermometer, dollies, hand tools
  • Where would you find a lowboy in a commercial kitchen?
    under the counter in a workstation
  • The orderly movement of food through the kitchen.
    work flow
  • Using the fewest body movements without unnecessary stress or strain.
    range of motion
  • What is freezer burn?
    surface drying on frozen food
  • To put in place
    Mise en place
  • How do you prevent freezer burn?
    proper , airtight wrapping
  • Where and how is a proofing holding cabinet used?
    Proofing bread in a bakeshop Keep Food warm in a banquet Kitchen
  • What is the first step in cleaning preparation equipment?
    unplug equipment
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