Safety/
Sanitation
Sanitation
40 to 140 degrees
What is the temperature danger zone
Cut into cubes
What is chopping
Fruit dried in the sun to make raisins
What are grapes
Equals four 1/4 cups
What is one cup
Uses an oven to cook with dry heat
What is baking
Before cooking, eating. After touching raw meat/eggs, sneezing/coughing.
When should you wash your hands
Cut into small cubes
What is a dicing
Fruit with lots of Vitamin C, which helps protect your immune system
What are oranges
Four tablespoons are equal to
What is 1/4 cup
Soaking meat, poultry, fish, or vegetables in a liquid mixture before cooking to flavor and tenderize
What is marinate
20 seconds
How long should you wash your hands
Cut into extremely small cubes
What is mincing
Contain Vitamin A, important for your eyes, immune system, hair, and skin
What is are deep yellow and orange fruits and vegetable
16oz is equal to
What is one pint
What is pickling
Raw poultry, raw meat, produce
What order should we store foods in the fridge from low to high
Cut into extremely small slices
What is Julienne
The number of servings of fruits and vegetables you should eat in a week
What are 35 servings
16 cups are equal to
What is one gallon
Long, slow process where food is first seared then cooked in a small amount of stock.
What is braising
In the refrigerator, running under cold water
What is The correct method for thawing foods.
Cut used to make garnishes
What is chiffonade
A plant-based source of protein
What are beans or nuts
When you change a recipe to produce a new amount or yield you are practicing?
What is recipe conversion
Food cooked in water that is 185 to 200 degrees.
What is simmering