What is

H.A.C.C.P?
 Answer

Hazard Analysis and Critical and Control Points.

A systematic preventive approach to food
safety from biological, chemical, and physical
hazards in production processes that can cause
the finished product to be unsafe and designs
measures to reduce these risks to a safe level.
What is the
difference
between cleaning
and sanitizing?
Cleaning is the process of removing
food and other types of soil from a
surface, such as a dish, glass, or
cutting board while sanitizing is the
process of reducing the number of
microorganisms that are on a
properly cleaned surface to a safe
level.
It is a
French culinary phrase
which means "putting
in place" or
"everything in its
place."
Mise en Place
 What is
F-A-T-T-O-M
• FOOD-ACIDITY-TIME-
TEMPERATURE-OXYGEN-
MOISTURE
• Used in the food

service industry to describe
the six favorable conditions
required for the growth
of foodborne pathogens.
What are the
different
chopping/cutti
ng boards?
White, blue,
yellow, red,
brown,
green
What is the
different
between butter
and batter?
Butter (A soft, fatty
foodstuff made by churning
the cream of milk (generally
cow's milk).
Batter -simple mixture of
flour and water is used to
make crepes and pancakes.
What are
the types of
an egg?
Fried,
scrambled,
boiled,
poached,
omelet
What is
OHS?
Occupational Health
and Safety - a cross-
disciplinary area
concerned with
protecting the safety,
health and welfare of
people engaged in work
or employment.
 It is a
mixture of
flour and Fat
(butter)
Roux
Uses radiant heat from an
overhead source to cook
foods. The food to be
broiled is placed on a
preheated metal grate.
Radiant heat from overhead
cooks the food, while the
hot grate marks it with
attractive crosshatch marks.
 Broiling
Classificatio

n of
Appetizer
Cocktails, Hors D’
Oeuvres, Canapes,
Relishes/Crudites,
Petite Salad, Chips
and Dips, Fresh fruits
and vegetables,
finger food
Itis a combination
of vegetables,
fruits and other
ingredients served
with dressing.
Salad
It is salad
dressing of oil,
wine vinegar,
and seasoning .
Vinaigrette
Basics for
Handling
Food Safely
• Shopping
• Storage
• Preparation
• Thawing
• Cooking
• Serving
• Leftovers
• Refreezing
It is a term for the
flesh of cattle (beef
and veal), sheep (lamb)
and pigs(pork). Meat
comprises water,
protein, fat, and
various amounts of
minerals and vitamins.
Meat