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

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

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

Protein (4 cal) Carbohydrates (4 cal) Fats (9 cal) Minerals ( Calcium, iron) Vitamins (A, B1, B2, B12, C, D,E, Niacin) Water

Sweet Sour Salty Bitter Umami

Menu- Items offered for sale Table d’hote Daily Static Menu Price?

Costs- Facilities/Rent, Equipment, Utilities, Labor, Insurance, Paper/Linen, Food

Menu Price= Cost of food/Desired food cost %

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

Wash in food prep sink Rinse leafy vegetables Place in colander Basic cuts: Julienne- peppers Oblique- zucchini Dice- onions Chop- parsley Crush- garlic

Bring in information on 1 nutrition label from any product in your pantry