Check Your Answers: After You Read
Section 2.1
Review Key Concepts
1.
Always wear clean gloves to perform a task. Never wear torn gloves.
Change gloves after each separate operation. Change gloves every four
hours during continual use. Also, change gloves immediately after
handling raw food.
2. If you have a wound,
wash your hands and the wound thoroughly. Keep cuts completely covered.
Keep the bandage clean and dry. If you have a wound on your hand, tell
your supervisor so you can be reassigned if necessary.
Practice Culinary Academics
3. Social Studies
Early versions of the toque blanche date back to the 13th century. It
was popularized in the 1800s by French chef Marie-Antoine Carême. He
believed chefs should wear white hats to demonstrate cleanliness. He
also believed that chefs' hats should be different heights to show
different ranks: the taller the hat, the higher the rank. The number of
pleats is also a status symbol. Many toques have exactly 100 pleats,
which supposedly represents the number of ways a chef can prepare an
egg.
4. English Language Arts Pay close
attention to what your partner says and check the book to determine
whether any steps were missing, as well as time to make sure he or she
was scrubbing long enough. Communicate clearly and courteously with your
partner during evaluations.
5. Mathematics 1 ÷ 16 = 0.0625. 0.11 − 0.0625 = 0.0475 inch should be trimmed.
Section 2.2
Review Key Concepts
1. HACCP shows how to properly handle food, monitor food safety, and keep accurate records.
2.
At the end of each shift, the chef or manager should trace foods
through the operation. Then, he or she should examine record-keeping
logs of temperature and time, note any errors and the corrective action
taken.
Practice Culinary Academics
3. Science
First identify the potential hazards associated with the control point.
Then brainstorm corrective actions to avoid those hazards. Finally,
using the corrective actions, create a step-by-step procedure that could
be used in a professional kitchen to avoid those hazards. The procedure
should be thorough and take into account all aspects of the HACCP
system, including monitoring.
4. English Language Arts
Find three different examples of bimetallic and digital thermometers.
The thermometers should be able to be calibrated. When listing the pros
and cons, think about the special needs of a restaurant kitchen. A good
thermometer will be portable, easy to read quickly, guarantee a high
degree of accuracy, and not be easily damaged. Take into account price
when making your decision as to the best option.
5. Mathematics 17.5 × 9⁄5
= 31.5. 31.5 + 32 = 63.5°F. This is in the danger zone (41°F to 135°F),
so 15 minutes should be deducted from the 4 hours of total danger zone
time. 4 × 60 = 240 minutes; 240 − 15 = 225 minutes; 225 ÷ 60 = 3.75.
There are 3 hours and 45 minutes of danger zone time remaining.
Section 2.3
Review Key Concepts
1.
Inspect all of the packages for damage. Keep the goods in tightly
sealed containers. Keep the food dry. Watch for signs of insects and
rodents in packaging and the storage space. Check the food regularly for
signs of spoilage. Check canned goods for bulges, leaks, rust, and
dents.
2. Food must be reheated to a minimum
internal temperature of 165°F (74°C) for 15 seconds within two hours of
being removed from the refrigerator. If adding previously cooked food,
the mixture must be reheated to 165°F (74°C).
3.
Before loading dishes into a dishwasher, the following steps must be
taken: scrape and rinse soiled dishes and pre-soak flatware; pre-rinse
dishes to remove visible food and soil; rack dishes and flatware so that
water will spray all surfaces.
Practice Culinary Academics
4. Science
The properly stored dish should be appealing in texture and smell, and
look ready to serve with reheating. The improperly stored dish may have a
bad texture and smell or it may not. Improper storage is dangerous,
even if it is sometimes not obvious.
5. Mathematics The highest is 143.2°F, while the lowest is 136.1°F. 143.2°F − 136.1°F = 7.1°F.
