Equivalents/Abbreviations
Cooking Terms
Safety/Sanitation
Dairy
Soups/Appetizers
100
How many teaspoons = 1 tablespoon
3
100
A cake or cookies are often _______ in an oven?
baked
100
How long should your hands be washed and in what temperature of water.
Warm soapy water for 20 seconds
100
Cheese is an excellent source of ________
Protein
100
Bruschetta, cheese tray, veggie tray, and hummus are examples of hot or cold appetizers?
cold
200
What is the abbreviation for teaspoon?
t
200
When a liquid is just below boiling point
Simmering
200
What is the temperature danger zone?
40-140
200
What is the condition where people have difficulties digesting dairy products?
Lactose Intolerance
200
A soup that is milked based is known as a ______ soup
cream
300
How many fluid oz = 1/2 cup
4
300
This cooking method includes a small amount of fat and high heat
Saute
300
Explain how you should remove a lid from boiling food items
Open the side of the lid farthest away from you so that the steam can escape away from your face
300
The nutrient found in dairy products that helps build strong bones and teeth is ______
Calcium
300
A __________ is melted fat blended with flour and cooked until bubbly.
Roux
400
What is the abbreviation for pint?
pt
400
When air needs to be added a whisk is used to _______.
Whip
400
What are the two most common foods that carry the food borne illness salmonella?
Chicken and Egggs
400
The process that uses heat to destroy harmful bacteria in milk products is________________
Pasteurization
400
A _________ soup is a clear rich flavored soup made from a stock of meat and vegetables.
stock
500
How many ounces = 1 pound
16
500
To pass dry ingredients through a mesh screen to add air or to combine ingredients.
sift
500
Where is the food borne illness Botulism commonly found?
bulging cans
500
The mechanical process that keeps milk from seperating is _______________
homogenization
500
Give three examples of cream soups
potato cheese broccoli cheddar cream of chicken
M
e
n
u