Food terms
Abbreviations
In the kitchen
Food-borne illness
Microwave
100
To work dough by pressing and folding until it becomes elastic and smooth.
What is kneading
100
Hour
What is hr
100
What should you use when trying to reach items on a high shelf?
What is stool
100
Finish the Phrase: When in doubt, ____ _____ _____.
What is throw it out.
100
What are three microwave safe materials?
What is Plastic, Glass, and Paper.
200
To beat rapidly to incorporate air and to increase volume.
What is Whip
200
gal.
What is gallon
200
Which one is safer; dull knifes or sharp knives?
What is sharp knives
200
What is the temperature danger zone?
What is 41 degrees and 135 degrees
200
Microwaves are repelled by?
What is Metal
300
To rub food on a surface with sharp projections.
What is Grate
300
doz.
What is dozen
300
What is the minimum amount of time to wash your hands before cooking?
What is 20 seconds
300
What comes from undercooked ground beef?
What is E. Coli
300
Why will food not brown in the microwave?
What is no dry heat.
400
To cut food into the smallest pieces possible.
What is Mince
400
package
What is pkg.
400
What are three things you should NEVER put on a grease fire?
What is Sugar, Water, Flour.
400
What illness comes from Raw poultry and eggs?
What is Salmonella
400
What type of dish would be better to use in a microwave, tall or shallow?
What is shallow
500
To combine two mixtures by gently cutting down though the mixture, across the bottom, and turning over near the surface.
What is Fold-In
500
lb. or #
What is pound
500
When cooking in the stovetop, what direction should all of the pan handles be facing?
What is toward the center or back.
500
What illness is from Feces/ not washing hands after using the bathroom.
What is Hepatitis
500
What are three things that microwaves are attracted too?
What is water, sugar, and fat
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