EQUIPMENT
CREAMING METHOD
NUTRITION
SANITATION AND FOOD SAFETY
MEASUREMENTS
100
I AM GREAT FOR PUTTING ON AN EGG WASH
What is a pastry brush?
100
THE ATTACHMENT USED.
What is a paddle?
100
HDL
What is the good cholesterol?
100
A BUG IN YOUR SALAD.
What is a physical hazard?
100
8 oz.
What is how many oz. in a cup?
200
I AM PLASTIC AND YOU STORE PRODUCTS IN ME, I COME IN ALL DIFFERENT SHAPES AND SIZES.
What is a cambro?
200
CREAM THE BUTTER AND THE SUGAR.
What is the first step?
200
50-65%
What is the amount of carbs that should make up your diet?
200
145 degrees F
What is the safe internal cooking temperature of eggs?
200
4 cups
What is how many cups in a quart?
300
I AM USED TO REMOVE THE ZESTS OFF OF CITRUS FRUITS.
What is a micro-plane?
300
LIGHT AND FLUFFY
What the butter and sugar should look like when they are creamed.
300
CARBOHYDRATES, FAT, PROTEIN
What are the macro-nutrients?
300
I AM THE MOST COMMON MODE OF CROSS CONTAMINATION.
What is hands?
300
4 quarts
What is how many quarts in a gallon?
400
I AM ALSO CALLED A JUICER.
What is a reimer?
400
THE INGREDIENT YOU HAVE TO BE CAREFUL TO NOT OVER-MIX.
What is the flour?
400
6-11 servings per day
What is the amount of servings one should get from carbohydrates?
400
165 degrees for 15 seconds
What is the safe way to reheat an item to be sure all the bacteria are killed?
400
3 tsp.
What is how many teaspoons in a Tablespoon?
500
YOU CAN KEEP ME CLOSE BY YOUR SIDE.
What is a pocket scraper?
500
THE 2ND STEP
What is add the eggs slowly?
500
9 calories
What is the amount of calories per one gram of fat?
500
FIFO
What is FIRST IN FIRST OUT
500
1/4 in 2 cups
What is 8?
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