Food Safety
The proper refrigerator temperature range.
What is 33-40 degrees?
Removes the skin from fruits and veggies.
What is a peeler?
Used to measure flour or sugar.
What are dry measuring cups?
Mixture of flour, water, and eggs to coat something before frying.
What is a batter?
Most dangerous type of knife.
What is a dull knife?
FATTOM
What is Food, Acidity, Time, Temperature, Oxygen, and Moisture?
Used to beat eggs and mix batters.
What is a whisk?
The proper way to measure brown sugar or shortening.
What is pack it?
1/2 x 1/2 x 1/2
The transfer of harmful bacteria from one surface or food to another.
What is Cross Contamination?
The all purpose knife.
What is a chef's knife?
165 degrees
What is the proper internal temperature for chicken?
Knife cut used to create long thin strips like the carrots in a salad.
What is a julienne?
The temperature danger zone.
What is 41-135 degrees?
Used to sharpen a knife.
What is a whetstone?
Fluid ounces in a 1/2 gallon.
What is 64 fl oz?
Three types of heat transfer.
What are conduction, convection, and radiation?
Grip used when cutting.
What is a claw grip?
Four types of hazards.
The part of the knife that extends from the blade through the handle based on the knife type.
Three types of measurements.
What are weight, volume, and count?
Difference between conduction and convection.
Part of the knife used to cut.