Precision Cuts & OHS

• What dimensions is the Julienne?

  A Julienne cut is a type of cut for vegetables that is long and thin (small batons) usually 3mm x 3mm x 40mm
• What dimensions is brunoise?

  fine dice - 3mm x 3mm cubes
• What is the mirepoix?

  rough cute of vegetables
• What is and what are the dimensions of paysanne?

  various shapes of 15mm width x 3mm thick
• What dimensions is macedoine?

  8mm x 8mm cubes
• What is and what are the dimensions of jardinere?

  medium baton 5mm x 5mm x 20mm
• what is what are the dimensions of chiffonade?

  fine shred 3mm thick
• what does OHS stand for?


  Occupational Health and Safety
• what is cross contamination?

  Transfer of harmful bacteria or other microorganisms from one surface or food to another.
• what are some examples of cross contamination?

  Raw meat, unwashed produce, and dirty utensils.
• What are the danger zone temperatures for storing food?

  Cold food should be kept at 5 degrees Celsius and below. Hot food should be kept over 65 degrees Celsius.
• What is a high risk food?

  A high risk food is a type of food that is more likely to cause foodborne illnesses if not handled, stored, or cooked properly.
• What are some examples of high risk foods?

  Raw meat, poultry, seafood, unpasteurized dairy products, and raw eggs.
• Label the different parts of a knife

  A) Butt

  B) Bolster

  C) Rivels and fasteners

  D) Tang

  E) Blade

  F) Handle

  G) Heel

  H) Edge

  I) Tip

  J) Point

  K) Spine

  
• What does H.A.C.C.P stand for?

  Hazard Analysis and Critical Control Points
• what is the hazard when cooking chicken caesar salad?

  Food poisoning
• What is the analysis when cooking chicken Caesar salad?

  not stored properly, not cooked through (raw chicken), cross contamination (with salad ingredients)
• What is the critical control point when cooking caesar salad?

  use different cutting boards and knives when cutting the sald and chicken, store chicken correctly, cook chicken thoroughly