Kitchen Safety
What are the 5 main injuries we learned how to prevent in the kitchen?
Burns, Cuts, Falls, Electric Shock & Chemical Poisoning
What ingredient in brown sugar makes it not a true dry ingredient?
Molasses
What part of the recipe tells you how many servings the recipe will make?
The yield
What is the difference between "mix" and "blend"?
Mix - can still see the different ingredients
Blend - now looks like one ingredient
What percent of your grade is based on cooking labs?
60%
What two ingredients can you use to put out a grease fire?
Baking Soda and Salt
Out of the ingredients in our review, what two ingredients are required to be packed in order to be measured accurately?
Solid fats (shortening) and brown sugar
What does "t" stand for?
Teaspoon
What two tools can you use to sift, and which is the preferred tool to use?
Sifter and strainer.
Strainer is preferred.
What is Mrs. Chooljian's puppy's name?
Cookie
What three things are needed to keep a fire going?
Fuel, Oxygen and a Heat Source
What are the three different methods to measure solid fat?
Dry measuring cup, wonder cup, and stick method
What are the three different ways amounts can be shown on a recipe?
Volume
Weight
Count
What is the ingredient difference between "to cream" and "to cut-in"?
Cream = solid fat and sugar
Cut-In = solid fat and flour
What does FCS stand for?
Family & Consumer Sciences
What does the acronym P.A.S.S. stand for?
Pull the pin
Aim at the base of the flames
Squeeze
Sweep back and forth
What are the three key differences between a liquid measuring cup and a dry measuring cup?
1) Clear vs. not clear
2) Multiple measurements vs. one measurement
3) Spout vs. no spout
What is the difference between a dough and a batter?
A dough is shaped by hand or a stencil, and batter takes the shape of the pan.
What are the three different ways to perform "cutting-in"?
1) Pastry blender
2) Two knives
3) Fingertips
How many teaspoons are in the tablespoon?
3
What is the phone number to Poison Control?
1-800-222-1222
How many cups are in one stick of butter?
1/2 cup
Name all 8 parts of a recipe
1) Ingredients
2) Amounts
3) Time
4) Temperature
5) Directions
6) Pan/Container
7) Yield
8) Title
Which THREE of our cooking terms can only be applied to a dough and NOT a batter?
Knead
Roll Out
Cut In
Explain the cooking terms "bloom" and "dissolve" when working with gelatin.
Blooming the gelatin softens it in cold water, but adding it to a hotter liquid will help dissolve the gelatin.