Food Safety
Foods should not be left at room temperature for over _____ hours.
2
Never place ______ on a grease fire.
Water
The name of the zone in which food should not be kept for longer than 2 hours
The Temperature Danger Zone
The process that heats milk to a specific temperature for a specific length of time kill pathogens is known as:
pasteurization
A large egg is about __ oz.
2
Wear _______ if you have an open cut or sore on your hand. (There are 2)
band aid and rubber glove
When using an electric mixer, insert the beaters _____ putting the plug in the outlet.
before
DAILY DOUBLE
The temperature danger zone is from ____ to ____ degrees F
40-140
_________ permanently and evenly distributes the butterfat in the milk.
homogenization
Egg yolks contain ___% of the egg's protein, minerals, and vitamins
45
To sanitize a work surface, use sanitizer that is a ______ spray bottle
labeled
When lifting the lid from a pan, tip the lid _____ you to allow the steam to escape.
away from
Ground beef should be cooked to an internal temperature of ____ degrees F
160
What percent of milk is water (You can round to the nearest whole number)
87.7%
What is the best way to judge egg freshness?
The Julian date
Food-borne illness is also called
food poisoning
If you break a glass, clean up the tiny pieces with a ______.
vacuum or wet cloth
Chicken should be cooked to an internal temperature of ____ degrees F
165
In continuous flow pasteurization, milk is heated to ______ degrees F for at least 16 seconds
161
Which chicken breed lays the most eggs that we eat today?
Single Comb White Leghorn
Name the 6 conditions needed for optimal bacteria growth
HINT: FATTOM
food
acidity
time
temp
oxygen
moisture
When passing a knife to someone, pass it with the handle pointed _______.
up
Pork should be cooked to an internal temperature of ____ degrees F
145
Milk should be received and stored at ____ degrees F or lower.
41
Which egg grade contains a flattened yolk and equal amounts of thin white and thick white?