Culinary Notes Flashcards

Culinary Vocabulary Flashcards

Handwashing Sink

A sink designated solely for handwashing, equipped with soap, paper towels, and a trash can.

Regular Sink

A sink that is not a handwashing sink and cannot be used for that purpose.

3 Bay Sink Components

Soap sink, rinse sink, and sanitizing sink

Soap Sink

The first sink in a 3-bay sink system, used for washing with the water temperature above 110 degrees.

Rinse Sink

The second sink in a 3-bay sink system, used for rinsing with water temperature between 115 and 120 degrees.

Sanitizing Sink

The third sink in a 3-bay sink system, used for sanitizing with cold water (at most 85 degrees) and a sanitizing solution.

Quat Sanitizer

A type of sanitizer checked with a special test strip to maintain a concentration between 200-250 ppm.

Chlorine Sanitizer

A sanitizer commonly used in bars.

Iodine Sanitizers

A sanitizer sometimes used in hospitals.

Dish Machine steps

Washing dishes: scrape, power wash, crate, send through machine, let dry

Dish Machine

A machine designed to properly rinse and sanitize dishes after they've been washed

Pre-Soak

A setup with sanitizer and water used to pre-soak silverware, knives and kitchen utensils before dishwashing.