Food safety/ kitchen safety
What should you do before you handle food?
Put long hair up, put on apron and MOST importantly wash hands
List one thing you should do before measuring ingredients
Examples: Read through the whole recipe, place ingredients in your work area, place equipment needed, and check the cooking and prep times. Preheat the oven.
What are 3 ways to prevent pasta from sticking to the pan while cooking it?
1. Use enough water
2. Add salt
3. Stir frequently
If yeast is expired what should you do?
Throw it away.
Give one example of a quick bread
Examples: Muffins, biscuits banana bread, pancakes, and waffles.
What should you do if you accidentally cut yourself with a knife?
Tell the teacher, bandage the wound and put a glove on before handling food again.
Should brown sugar be packed? Yes or no?
Yes
What do you call pasta that is ready to eat?
Al' Dente'
Is sugar used in yeast breads yes or no?
Yes
What kind of liquids are used in quick breads?
Water, milk, juice, eggs and fat.
How long do you let dishes soak in sanitation?
15 seconds or more
Name two abbreviations of measurements.
Tsp, C, qt, t, pt, oz, Lb, L, kg, g
Why should you never strain pasta?
You will lose nutrients and remove the starch.
What should bread sound like if it is done?
It should sound hollow.
What are 3 ways eggs add to quick breads?
1. Add color
2. Add flavor
3. Contribute to the structure
What should you do in the event you burn yourself?
Tell the teacher, cool the burn with lukewarm water bandage it, and put on a glove to continue cooking.
How many tablespoons are equivalent to 3 teaspoons?
1 tablespoon.
What is the hull part of a grain?
What does yeast need to grow?
Sugar and warmth.
Give one example of a quick bread with a thin batter
What is the danger zone for food?
Between 41 degrees Fahrenheit and 105 degrees Fahrenheit.
How many pints are equivalent to 2 cups?
1 pint.
What is flatbread?
Any bread that is made without a leavening agent
What does gluten do for yeast breads?
Provides elasticity, shape, and texture.
What will happen if an alkaline ingredient isn't neutralized by an acid?
It produces a bitter taste.