Kitchen Safety Measuring Sanitation Food Borne Illness Cooking Terms
100
What is apply direct pressure to the wound
First aid for a bleeding cut is to...
100
What is T. or Tbsp.
The abbreviation for Tablespoon
100
What is 40-140 degrees fahrenheit
The TDZ (Temperature Danger Zone)
100
What is improperly canned food or dented/bulging cans
Botulism comes from
100
What is to cut food as finely as possible
Mincing is to...
200
What is False
True or False. Lift and fan the lid over the steam to re-direct the air
200
What is a liquid measuring cup
This is the tool that is used to measure ingredients such as milk, oil, or water
200
What is post and pans
The last dishes to be washed and rinsed
200
What is Salmonella
Most commonly from raw eggs and poultry
200
What is folding-in
To mix ingredients gently by turning one part over another
300
What is toward the back, inside
Turning handles _______ or _________ on the stove top
300
What is 1 1/2 C. milk, 1 T. vanilla
Double the following ingredients:
3/4 C. milk, 1 1/2 tsp. vanillla,
300
What is two
Food should not be left in the danger zone for how many hours?
300
What is infected food handler
The most common source of Norovirus
300
What is grate
To finely divide food in various sizes by rubbing it on a surface with sharp projections
400
What is water, sugar, or flour
You should never put this on a grease fire
400
What is spoon and level
The proper way to measure flour
400
What is bleach water
The chemical we will use in class to sanitize raw meat surfaces is...
400
What is Hepatitis A
Improper hand washing can create this type of FBI
400
What is broil
To cook under exposure to direct, intense radiant heat
500
What is ammonia and chlorine bleach
These two chemicals create a deadly and toxic gas
500
What is 1/2 C./ 8 tbsp.
One stick of butter is equal to ____ cup(s)/ _____ tbsp.
500
What is FATTOM - food, acidity, time, temperature, oxygen, moisture
These are the six things that bacteria need to grow
500
What is Campylobacter
Unpasteurized milk or contaminated water is the source of this food borne illness
500
What is sauté
To brown or cook foods in a small amount of fat using low-med heat






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