welcome! safety sanitation daily production- lunch homework final- buffet sous chef- 2 per day...
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Welcome! Safety Sanitation Daily Production- Lunch Homework Final- Buffet Sous Chef- 2 per day Opening- Divide product onto 4 sheet pans-
Shared product on fifth pan Refrigerate hazardous foods Closing- Inspect kitchen
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Pathogens- Bacteria, viruses, fungi, parasites FATTOM Food- Proteins, carbohydrates Acid- moderate ph Time- bacteria grow Temperature- Danger zone: 41-135 F Oxygen Moisture Hazardous Foods- Proteins Cooked rice, Cut melons, Chopped garlic in
oil
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Work habits- Wash hands, clean uniform Ready to Eat foods- wear gloves when
handling Cleaning- 3 compartment sink Wash/ Rinse/ Sanitize Sanitize work surfaces- bleach solution- 1
oz/gal. Lift cutting boards to clean
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Protein (4 cal) Carbohydrates (4 cal) Fats (9 cal) Minerals ( Calcium, iron) Vitamins (A, B1, B2, B12, C, D,E, Niacin) Water
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Sweet Sour Salty Bitter Umami
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Menu- Items offered for sale Table d’hote Daily Static Menu Price?
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Costs- Facilities/Rent, Equipment, Utilities, Labor, Insurance, Paper/Linen, Food
Menu Price= Cost of food/Desired food cost %
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Day 1: Chef’s Salad – Tossed French Bread pizza- Red and white Tuxedo strawberries Knife- Vegetable cuts Day 2: Breakfast Day 3: Salads Day 4: Sandwich Day 5: Hors‘doeurves Day 6: Italian Feast Day 7/8: Guest Buffet
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Wash in food prep sink Rinse leafy vegetables Place in colander Basic cuts: Julienne- peppers Oblique- zucchini Dice- onions Chop- parsley Crush- garlic
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Bring in information on 1 nutrition label from any product in your pantry