 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: 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, B 1, B 2, B 12, 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