Food Safety
3 categories of food hazards
What is biological, physical, and chemical
3/4 c doubled
What is 1 1/2
This is the first step in the flow of food
What is recieving
a leavener does this
What is causes baked goods to rise
cooking oils and fats
What is class K
Foods that require time and temperature control to keep them safe
What are potentially hazardous foods
Cups in a quart
what is 4
This is a system used to rotate stock in a kitchen
What is FIFO
3 main leavening gases in baked goods
What is air, steam, and carbon dioxide
Activated by a sudden rise in temperature
What are heat detectors
41-135
What is the temperature danger zone?
There are 8 of these in a gallon
What are pints
Ideal temperature range of dry storage
What is 50-70 degrees F
Three categories of leavening agents
What is biological, physical and chemical
The act of deliberately setting a fire
What is arson
Ways to eliminate cross- contamination in the flow of food
What are critical limits
half of 3 cups
What is 1 1/2 cups
Two stage cooling method
What is cool below 70 within 2 hours and below 41 in an additional 4 hours
In 2300 BC they used this to leaven doughs
What is wild yeast
Located in the ventilation hood above the equipment
What are hood suppression systems
Document that is constantly updated and explains how to keep food safe
FDA Food code
Oz in a liter
What is 33.8
Proper way to reheat foods
heat to 165 for 15 seconds
this leavening agent has baking soda, cream of tartar, and corn starch
What is baking powder
Paper, cloth, wood, and plastic
What is class A