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