Food Safety
What is cross-contamination?
The transfer of harmful bacteria from one food/surface to another.
Why should pot handles be turned inward?
To prevent them from being bumped or knocked over.
What tool measures large amounts of dry ingredients?
Dry measuring cups
What does t. stand for when reading a recipe?
teaspoon
What does it mean to double a recipe?
Multiply every ingredient by 2.
Why is the danger zone dangerous?
Bacteria can multiply rapidly in this temperature range.
Name TWO unsafe kitchen behaviors that could cause an accident.
Examples: running, fooling around, improper knife use, wet hands near appliances, leaving spills, or loose clothing near heat, etc.
Which tool would you use to level off flour in a dry measuring cup?
The straight edge or leveling spatula.
How many teaspoons are in 1 tablespoon?
3
A recipe makes 12 cookies using 2 cups flour. How much flour for 24 cookies?
4 cups
What is the temperature “danger zone” for food?
40°F–140°F
Why should you never put a metal utensil into a microwave?
Metal can cause sparks and potentially start a fire or damage the microwave.
What tool would you use to separate solid pieces of food from a liquid? (Think pasta and boiled water)
Colander
How many tablespoons are in 1/4 cup?
4
A recipe calls for 4 eggs. You are making 1/4 of the recipe. How many eggs do you need?
1 egg.
Raw chicken is placed on the top shelf of the refrigerator while a container of salad is underneath it. What is the safety problem?
Raw chicken should be stored below ready-to-eat foods to prevent drips from contaminating them.
What should you never add to a grease fire?
Water
What are two abbreviations of tablespoon?
T., tbs., tbsp
A recipe calls for 1 1/2 cups milk. You make half the recipe. How much?
3/4 cup
Explain what each food hazard means and an example of each?
Biological Food Hazard:
Chemical Food Hazard:
Physical Food Hazard:
Biological Hazard: A type of bacteria that can make you sick. Ex. mold, salmonella, e coli, botulism, etc.
Chemical Food Hazard: When a chemical contaminates your food. Ex. Cleaning products
Physical Food Hazard: When an object gets into your food and makes you sick. Ex. Hair, glass, rocks, etc.
A student uses a wet oven mitt to remove a hot pan. Why is this dangerous?
Water conducts heat, allowing heat to pass through the mitt and burn the student's hand.
You need to scrape thick cookie dough from the sides of a mixing bowl without wasting it. Which tool is BEST and why?
A rubber scraper/ spatula because its flexible edge can scrape the sides and bottom of the bowl.
What is the difference between dry and liquid measuring cups?
Dry cups measure solid/dry ingredients; liquid cups measure liquids.
A recipe calls for a stick of butter. However, you need to divide this recipe. How many tablespoons would this be?
4