Food Safety
Where is the safest place to thaw food?
In the refrigerator.
What temperature does water boil at?
100 degrees celsius.
Is baking a dry or wet method?
Dry.
What is "lb." an abbreviation for?
Pound.
What is the most commonly used recipe format?
What is cross contamination?
The process by which bacteria or other microorganisms are unintentionally transferred from one substance or object to another, with harmful effects.
What is more dangerous: a sharp knife or a dull knife?
A dull knife.
What is the term for "ornamenting" food?
Garnishing.
What is the name of the woman who standardized measurements?
Fannie Farmer.
What is the first thing you should do before working with food?
Wash your hands.
What are harmful bacteria known as?
What should NEVER be used to put out a grease fire?
Water.
How thick should Julienne cuts be?
1/2 inch thick.
What does "yield" mean in a recipe?
Number of servings a recipe makes.
What temperature should a freezer be kept at?
-18 degrees celsius.
What temperature is considered "The Danger Zone"?
4 degrees celsius to 60 degrees celsius.
What does "MSDS" stand for?
Material Safety Data Sheets.
What is the name of the knife used to slice, chop, dice and mince?
A Chef's Knife.
What are the 3 recipe formats?
Standard, Action and Narrative.
What are 2 reasons why it is important to cut food in uniform pieces?
Food will cook evenly, more visually appealing.
Which 3 groups of people are most likely to become sick from food-related illnesses?
Infants/Young Children, Senior Citizens and People with Weakened Immune Systems.
What does "WHMIS" stand for?
Workplace Hazardous Material Information System.
What are the 3 different cooking methods (techniques)?
Moist, Dry and Combination.
What are the 5 parts of a recipe?
Name, Yield, Ingredients, Equipment, Directions or Method.
Who is responsible for food safety?
You are.