Types of chef knives and their use

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Homework for January 13 &14, 2016

Today we learnt about the different knives in the Chef's toolkit.  We also learnt that each knife has different and sometimes the same function.

Level 2 &3 

What is the most used knife in the chef's toolkit?_________________________________

List at least five (5) knives found in the chef's toolkit and the use for each.

1_______________________________________

Use:____________________________________________________________________________

2_______________________________________

Use:____________________________________________________________________________

3_______________________________________

Use:____________________________________________________________________________

4_______________________________________

Use:____________________________________________________________________________

5_______________________________________

Use:____________________________________________________________________________

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What is the most used knife in the chef's toolkit?_________________________________

List at least three(3) knives found in the chef's toolkit and the use for each.

1_______________________________________

Use:____________________________________________________________________________

2_______________________________________

Use:____________________________________________________________________________

3_______________________________________

All homework must be signed by a parent ___________________________________

Comments _________________________________________________________________________

Chef knife safety

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Where we are professional everyday. All day


Homework for January 12, 2016

Level 2 &3

What are two safety tips when using a chef knife to keep in mind?

_____________________________________________________________________________________________________________________________________________________________________

_____________________________________________________________________________________________________________

__________________________________________________________________________________________________________

What are the component  parts of the  chef knife? List at least 5 parts

________________________   _____________________________

________________________   _____________________________

________________________   _____________________________

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level 1


What are two things you should not do when using a knife?


________________________________________________________________________

________________________________________________________________________

_______________________________________________________________________


What are three part of a knife?

_____________________________________

_____________________________________

_____________________________________


All homework must be signed by a parent________________________________________

Comments_________________________________________________________________

Personal Hygiene

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Where we are professional everyday. All day

Homework for January 11,2016

Name ________________________________________________date________

Level 1

In three complete sentences explain how you practice being clean

______________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

______________________________________________________________________________

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Level 2 &3

In four complete sentences explain how you practice being clean

____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

______________________________________________________________________________

All homework must be signed by a parent________________________________________

Comments________________________________________

Food safety

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Where we are professional everyday. All day

 Homework for January 7,2016

1.      The number of food related death in America is about­­­­­­­­­­­­­­­­­­­ ___________________________

2.      What is the most important factor in food safety ________________________________

3.      Certain people in our society fall ill  quickly from bad  foodhandling practices, they are referred to as the: YOPI who are these people

     Y___________________________________________

O ___________________________________________

P ____________________________________________

I ____________________________________________

4.      There are several types of food that require extra handling for the YOPI population they are:

____________________________________________

____________________________________________

____________________________________________

____________________________________________

Why is it important to practice safe sanitation?

______________________________________________

_____________________________________________ 

____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

1.     The number of food related death in America is about­­­­­­­­­­­­­­­­­­­  3,000 or 4,000

2.      What is the most important factor in food safety  CLEANLINESS OR HAPPINESS

3.      Certain segments of the population are prone to falling ill from improper foodhandling practices, they are referred to as the: YOPI

A) YOUNG CHILDREN UNDER 5, OLD DOGS, POOR PEOPLE, IMMATURE     PEOPLE

B) YOUNG CHILFREN UNDER 5, OLDER PEOPLE 65 AND OLDER, PREGNANT WOMEN, IMMUNUE COMPROMISED PEOPLE

4.  There are several types of food that require extra handling for the YOPI population they are:

A) RAW OYSTERS, UNDERCOOKED EGGS AND MEAT, UNPASTEURIZED MILK AND JUICE, SPROUTS

B) RAW POTATOES, HARDBOILED EGGS, MILK ,JUICE, SPROUTS

Why is it important to practice safe sanitary procedures?

____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ 

Temperature control

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Where we are professional everyday. All day.


Homework for January 6, 2016

Level 1, 2 &3

Place the correct answer in the blank spaces



a) 135F              b) 41F - 135F             c)2hors        d) 4hours    e)  41F   f) probe thermometer

f) bottom shelf              g) hot food

1.     The danger zone area is between ­­­­­­­­­­­­­­­­­­­ ___________________________

2.     Food must not remain in the “danger zone” for no longer than _____________________________

3.     Hot food must be held at ________________________________

4.     Cold must be held at ____________________________________

5.     The best way to check the temperature for the correct internal temperature of food  is to use a  _________________________

6.     Never mix cold foods with ______________________

7.     Raw meat must be stored on the ___________________ shelf.

8.     Cool food from 71F to below 41F in _______________hours

All homework must be signed by  a parent_________________________________

Comments__________________________________________

Proper personal hygiene

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Where we are professional everyday. All day.


Homework for January 5, 2016

Name __________________________________________________date___________________

level 2 &3

Read the scenario about Randall an underline the errors he and his manager made

Randall is a foodhandler at a deli. It is 7:47 a.m., and he has just woken up. He is scheduled to be at work and ready to go by 8:00 a.m. when he gets out of bed, his stomach feels queasy. He blames that on the beer he had the night before. Fortunately, Randall lives only five minutes from work. Despite this, he doesn’t have enough time to take a shower. He grabs the same uniform he wore the day before when prepping chicken. He also puts on his watch and several rings.Randall does not have luck on his side today. On the way to the restaurant, his oil light comes on. He is forced to pull off the road and add oil to his car. When he gets to work, he realizes he has left his hat at home. Randall is greeted by an angry manager. The manager puts Randall to work right away, loading the rotisserie with raw chicken. Randal then moves to serving a customer who orders a freshly made salad. Randall is known for his salads and makes the salad to the customer’s approval.

The manager ask Randall to take out the garbage and then make potato salad for the lunch-hour rush. On the way back from the garbage run, Randall tell the manager that his stomach is bothering him. The manager, thinking of his staff shortage, ask Randall to stick it out as long as he can. Randall agrees and gets out the ingredients for the potato salad. Then he heads to the restroom in hope of relieving his symptoms. After quickly rinsing his hands in the restroom, he finds that the paper towels have run out. Short of time, he wipes his hands on his apron.

Later, Randall cuts his finger while making the potato salad. He bandages the cut and continues his prep work. The manager then tells Randall to clean the few table in the deli that are available for customers. He puts on a pair of single use gloves and cleans and sanitizes the tables. When finished, Randall grabs a piece of chicken from the rotisserie for a snack. He takes the chicken with him to the prep area, so he can get back to making the potato salad.

All homework must be signed by a parent___________________________________________

Comments_____________________________________________________________________

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Name __________________________________________________date___________________

Level 1

Read the scenario about Randall an underline the errors he and his manager made

Randall is a foodhandler at a deli. It is 7:47 a.m., and he has just woken up. He has to be at work  by 8:00 a.m. when he gets out of bed, his stomach feels queasy. Fortunately, Randall lives only five minutes from work. He doesn’t have enough time to take a shower. He puts on the same uniform he wore the day before when prepping chicken. He also puts on his watch and several rings.  When he gets to work, he realizes he has left his hat at home. Randall is greeted by an angry manager. The manager puts Randall to work right away, loading the rotisserie with raw chicken. Randal then moves to serving a customer who orders a freshly made salad. 

The manager ask Randall to take out the garbage and then make potato salad for the lunch-hour rush. On the way back from the garbage run, Randall tell the manager that his stomach is bothering him. The manager ask Randall to stick it out as long as he can. Randall agrees and gets out the ingredients for the potato salad. Then he heads to the restroom in hope of relieving his symptoms. After quickly rinsing his hands in the restroom, he finds that the paper towels have run out. He wipes his hands on his apron.

Later, Randall cuts his finger while making the potato salad. He bandages the cut and continues his prep work. The manager then tells Randall to clean the few table in the deli that are available for customers. He puts on a pair of single use gloves and cleans and sanitizes the tables. When finished, Randall grabs a piece of chicken from the rotisserie for a snack. He takes the chicken with him to the prep area, so he can get back to making the potato salad.

All homework must be signed by a parent___________________________________________

Comments_____________________________________________________________________

Hand washing procedures

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Where we are professional everyday. All day.


Homework for January 4, 2016

Name____________________________________date______________________

Homework (modified)

level 1

Check your handwashing savy!

Write an X next to each situation where you must wash your hands.

_____A      After handling raw chicken           

_____B       Before putting on new gloves              

_____C       Before taking a break                 

____D      After taking out garbage

All homework must be signed by a parent_______________________________________________

Comments________________________________________

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Name____________________________________date______________________

Homework

level 2&3

Check your handwashing savy!

Write an X next to each situation where you must wash your hands.

Should you wash your hands after handling raw chicken        true or false    

Should you wash your hand before putting on new gloves       true or false       

Should you wash your hands before taking a break            true or false

Should you wash your hands after taking out the garbage           true or false

All homework must be signed by a parent_______________________________________________

Comments________________________________________