Safety & Sanitation / Tools & Equipment

2. traditional name for a chef's hat
3. passing dry ingredients through a sieve to add air, creating a light product
4. inventory method that assumes the first goods purchased are the first goods sold
6. small overhead broiler used to finish or top-brown foods
9. dish used to keep hot foods hot during service
10. systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes
16. ___ to eat foods go on the top shelf of the fridge
17. mass or heaviness of substance
19. ___ factor used to increase or decrease ingredient quantities and recipe yields
20. used to drain liquids or rinse food
21. dirt is an example of ___ contamination
22. acronym to describe the conditions bacteria thrive
26. biological contaminant that causes disease- undetectable by smell, sight, or taste
27. knife used for detail work due to the short blade
29. perforated, cone shaped strainer (2 words)

1. occurs when bacteria spread to clean food from a contaminated work area (2 words)
5. organization that oversees standards for design, construction, and installation of kitchen tools, cookware, and equipment
7. legislation designed to reduce hazards in the work area
8. type of slicer used to slice breads and pastry items
11. also called dishers, a lever operated hand too (2 words)
12. flame source under hotel pans to keep hot foods hot during service
13. three forms of contamination include: physical, bacterial, & ___
14. the temperature at which bacteria grow most quickly is called the ___ zone
15. number of inches food must be stored above the floor
18. space occupied by a substance
23. portion of the knife blade that fits inside the handle
24. acronym to properly use a fire extinguisher
25. a cylinder used to roll dough to flatten or shape it (2 words)
28. fine mesh, cone shaped strainer
30. should always be cooked to an internal temperature of 165*F