Food safety/sanitation
What is the order of washing utensils/equipment after use?
Wash, rinse, sanitize
What main knife is used?
Chefs knife
What is the abbreviation for tablespoons?
Tbsp
What are the 2 types of doughs?
Soft dough and stiff dough.
What is the leavening agent?
Yeast
Why do we use/clean after you cut raw meat?
To not spread food born illness.
What type of chopping method do you use to mince?
Tap chopping.
What are the sizes of the measuring cups?
1/4 c, 1/3 c, 1/2 c, 1 c
What are the leavening agents
baking powder or baking soda
What do you use to activate yeast?
Water and sugar
How long do you leave dishes in sanitization?
45 seconds
What should you do if you have cut your finger?
Immediately report it to the teacher
What is the difference between wet measuring cups and dry measuring cups?
You put liquid in the wet measuring cup and you put dry ingredients in the dry measuring cups.
What is the function of eggs in quick breads?
adds color, adds flavor, contributes to structure, when beaten incorporates air
What flour do you use?
Bread flour or AP flour
What an unsafe temp for poultry
anything higher than 165
How do you hold a knife?
pinch grip
How do you measure flour?
Spooning the flour into a measuring cup and leveling it with a knife
What is the difference between quick bread and yeast bread?
yeast bread uses yeast to rise and add air to the produce and quick breads use other leavening agents.
What temp does your water have to be to activate yeast and keep it alive
1150F
What temp do you cook vegetables at?
135oF
What are the 3 chopping methods?
Tap chopping, cross chopping, and rock chopping.
How do you measure into dry measuring cups with thick ingredients
Spoon it into the measuring cup.
What are the different types of fats most commonly used
butter/margarine, shortening, or oil
What are the 3 main kinds of yeast?
Instant yeast, active dry yeast, and fast-rising yeast.