Safety and Sanitation
Safety and Santitation
Cooking Methods
Baking and Pastry
Miscellaneous
100
Multi cell organism that can cause illness when eaten
What is a parasite
100
Which of the following is not a contaminent: Chemical, Psychological, Physical, or Biological
What is Psychological
100
Moist heat method of cooking in which food is cooked in liquid just long enough to cook the outer portion
What is blanching
100
giving a pie crust a decorative edge by squeezing the dough between your fingers or using a special tool
What is fluting
100
HACCP stands for
What is Health Analysis Critical Control Point
200
Biological hazards that can cause illness when they invade a cell
What is bacteria
200
Conditions known as FAT TOM
What is food, acidity, time, temperature, oxygen, and moisture
200
Combination cooking method in which food is first seared and then gently cooked in liquid
What is braising
200
Process of using a pastry blender or fingers to incorporate the fat into flour
What is cutting in
200
The heavy outer skin of fruit is the ___________and the colored layer of citrus fruit is the______________
What is the rind and zest
300
living organisms such as bacteria, viruses, fungi, and parasites, which are a health risk
What is Biological hazards
300
pH scale for the most potential of bacteria growth
What is 4.6-7.5
300
Dry cooking method in which the heat source is located above the food
What is broiling
300
Which of the following is not used in quick breads: Yeast, sugar, flour, eggs, baking soda
What is yeast
300
Leaves, stems, and roots are these____________ while dried seeds, flowers, buds, bark of various plants are these______________
What are herbs and spices
400
Toxins such as metals, cleaning compounds, food additives, and fertilizer found in food and water
What is Chemical Hazards
400
Freezing Temperature of foods
What is 32 degrees
400
Which of the following is a moist cooking method: searing, pan frying, pan broiling, stir frying, braising/stewing
What is braising/stewing
400
Method of mixing where the fat and sugar are completely incorporated is known as
What is creaming
400
To best preserve nutrients, color and texture what cooking method would you use
What is blanching
500
Temperature danger zone
What is 41-135 degrees F
500
When microorganisms are transferred from one food or surface to another
What is cross contamination
500
which of the following is a dry cooking method?=: Poaching, stewing, pan broiling, boiling, simmering
What is pan broiling
500
measurement of space occupied by an ingredient
What is volume
500
Pasta that is cooked only until it gives a slight resistance when you bite it
What is al dente
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