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Flashcards in General Kitchen Knowledge Deck (15):
1

Safe Temperatures General.

Water Boils - 100
Safe Zone - 74-60
Danger Zone - 60-4
Safe Zone - 4-0
Water Freezes - 0
Food Freezing Temp - 18
Should not be for more than 2 hours in danger zone

2

Ground Beef Internal Temp.

160F

3

Chicken/Turkey Internal Temp.

165F

4

Fish Internal Temp.

145F

5

Gravy/ Re-fried Beans/ Cheese Sauce Internal Temp.

165F

6

Stakes Internal Temp

Rare 120-125
Medium Rare 130-135
Medium 140-145
Medium Well 150-155
Well Done 160

7

Cooler Etiquette

-Sweep often, mop nightly
-Sunday night is a deep clean
-Record temp 4 times a day

8

Freezer Etiquette

-Sweep nightly
-Organized Sunday, Monday, Thursday
-Use mallet to break up ice build up on floor

9

Dry Storage Etiquette

-Do not open a new box unless checking for open

10

FIFO

-Label everything
-Oldest products used first

11

Proper Labeling

Date
Item
Count/ Weight
Initials

12

Do a Pull

Getting things out of freezer to thaw. Pull oldest first

13

Prep List

-List of tasks to be done
-Itemized by priority

14

Chemical Shelf

-Separate from the kitchen.
-There are guide sheets and MSDS
-Explains how to treat spills

15

Probe Thermometers

-15 seconds
-Make sure it is up to temp
-Sanitize
-Check by putting in ice water