Kitchen Equipment
This is used to mix, stir, or combine ingredients
Spoon
This ingredient gives the structure for the product.
Flour
I am a bacteria commonly associated with eggs and poultry
Salmonella
The “Danger Zone” is a range of temperatures between:
40 - 140
This happens when air reacts to fats or pigments within food. An example would be an apple turning brown after it has been cut into.
Oxidation
Used to measure ingredients such as spices.
Measuring spoons
This ingredient holds it all together. It also provides tenderness in baked goods.
Fat
This bacteria is spread through food and water contaminated with feces.
E-Coli
It is safe for food to be left out in the danger zone for this amount of time? (use hours)
2 Hours
Responsible for the ripening process in produce
Enzymes
Cooking utensil used to combine fats into flour in order to make pastries
Pastry Blender
This product provides sweetness and contributes to the products browning.
Sugar
food poisoning caused by improperly sterilized canned meats and other preserved foods. If you see dented or damaged cans I could be in there.
Botulism
What temperature should we cook poultry to?
165
The inadvertent transfer of bacteria or other contaminants from one surface, substance
Cross Contamination
A stick used for blending soups, sauces, and other liquids.
Immersion blender
These (2) are chemical leaveners.
I am a bacteria that is cold resistant. I am commonly associated with lunch meat and cantaloupe.
Listeria
Hot foods should be held at or above this temperature
140
This is an approach to handling, preparing and storing food
Food Safety
A perforated utensil used for draining or washing foods.
Colander
This ingredients helps carry flavorings throughout the product. It can also act as a leavener in the form of steam.
Liquid
I am known as the 'winter vomiting bug'
Norovirus
The warmest part of the fridge is the?
Door
Disease causing micro organisms
Pathogens