| Things Found in the Kitchen | Safety and Sanitation | Food Borne Illnesses | Safe Cooking Temperatures | Vitamins |
|---|---|---|---|---|
|
What is something you use to measure liquid?
Liquid Measuring Cup
|
What is the required safety etiquette when walking with a knife in the kitchen?
Sharp Knife!
|
What is the spread of bacteria, viruses or other substances from one surface to another?
Cross Contamination
|
What is the temperature for poultry
165 degrees for 15 seconds
|
What is essential, non-caloric, organic nutrients needed in small amounts in the diet for growth, reproduction, and health maintenance.
Vitamins
|
|
What is used to flip eggs?
Turner
|
What is used to clean the counters?
4O9
|
What are the main symptoms of food borne illnesses?
Nausea, Vomiting, Cramps, and Diarrhea
|
What is the temperature that ground meat should be cooked to?
155 degrees for 15 seconds
|
What are the fat soluble vitamins of the body?
A, D, E, K
|
|
What is the mixing attachment used for mixing cake batter?
Whisk
|
What is something you should always do when pots are on the stove?
Turn handle away from you
|
What is caused from uncooked eggs, unpasteurized milk, raw meat?
Salmonella
|
What is 41-135 degrees?
Temperature Danger Zone
|
What is the mineralization of bones, calcium imbalance, and is synthesized with help of sun in the body?
Vitamin D
|
|
What is the utensil used when stirring something in a teflon pan?
Plastic or Wood Utensils
|
What is the first item you are supposed to wash when washing dishes?
Glassware
|
What is caused by raw beef and contaminated water?
E. Coli
|
What is the refrigerator supposed to be set at?
Below 40 degrees
|
What is the vitamin that has a role in the eye and what does it do?
Vitamin A, Makes clear cornea
|
|
What is used to cut raw chicken or beef on?
Plastic Cutting Board
|
What is used to put out a grease fire?
Baking Soda or Salt
|
What is the list of the top 5 culprits causing food borne illnesses?
Leafy green vegetables, eggs, tuna, oysters, potatoes
|
What are the holding time and temperature requirements for reheating TCS food for hot-holding?
165 for 15 sec within 2 hours
|
What is the total number of vitamins?
13 not including Choline
|
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