Check Your Answers After You Read

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.