Food Safety
What is the definition of safe foods?
are foods that wont make you sick or hurt you when you eat them
How long should you wash your hands for?
20 seconds
Eggs can be a source of ________ if not properly stored.
salmonella (biological hazard)
what is the name of the most common flour
all purpose flour
What type of equipment do you use to spread icing or buttercream on a cake
pallet knife
What is the temperature danger zone?
41 F - 135 F
false
What are the three proper ways to thaw food?
In the refrigerator, in the microwave, and under running water 70 below.
method in which liquids are blended in one bowl and dry ingredients are sifted in another bowl
Well Method
A crescent shaped loop attached to a handle is a
pastry cutter
What are the three potential hazards that can contaminate food and produce food-borne illnesses.
Biological, Physical and Chemical Hazards
after handling dirty equipment, dishes or utensils you should ALWAYS....?
wash your hands
Foods cooled to below 41 F within 4 hours is known as what?
The one- stage cooling method
the process of adding air or another form of gas to a bread or dough is because of a _______
Leavenar
Rectangular pans used for simple cakes and quick breads are called _____
Loaf pans
What does FATTOM stand for?
Food, acidity, time, temperature, oxygen, moisture
Jewelry that may fall into food presents a ________ _______.
physical hazard
What temperature are ground beef, pork and fish cooked to?
155 F
list the three types of levenars
Baking soda, baking powder, yeast
What is the oven called that circulates air and heat?
convection
When a chef uses equipment that has been previously used with raw chicken for vegetables what is this called?
cross-contamination
What are the proper steps for washing your hands?
1. Turn on the water (70 F)
2. Wet hands
3. Lather with soap and scrub for 20 seconds
4 Grab a single use paper towel, dry hands
5. Turn of the water with the paper towel
6. Throw away the paper towel
What kind of biological hazard is salmonella?
Bacteria
What are the basic ingredients for a quick bread
Flour, sugar, fat, liquids, eggs, salt, leavenars, mix-in (flavors)
Calculate how many eggs and cups of milk needed to make a 3 batched bread pudding custard
9 eggs and 3 cups of milk