Measuring Ingredients
Abbreviations
Equivalents
Food safety
Illnesses
100
Spoon in and level off.
What is Flour.
100
Tablespoon
What is T. or Tbsp
100
3 tsp =
What is 1 Tbsp
100
Put direct pressure on the wound.
What is A bleeding cut.
100
Undercooked ground beef.
What is E. coli
200
Scoop and level off.
What is Sugar.
200
Minute
What is min
200
16 Tbsp =
What is 1 cup
200
20 sec
What is the minimum amount of time you should wash your hand before cooking.
200
Raw poultry and eggs.
What is Salmonella.
300
Spoon in, pack down and level off (it should hold its shape)
What is Brown sugar.
300
Pint
What is pt.
300
4 qt =
What is 1 gal
300
Can make a deadly gas
What is A mixture of chlorine bleach and ammonia
300
Human mucous (sneezing, coughing. etc.)
What is Staph
400
Cut on the correct paper wrappings with a knife on a cutting board.
What is Margarine.
400
Dozen
What is doz.
400
5 and 1/3 Tbsp =
What is 1/3 cup
400
1. Food 2. Moisture 3. warmth 4. Time
What is the four things that bacteria needs to grow.
400
Feces / Not washing your hand after not using the restroom.
What is Hepatitis
500
Crack into a separate container, one at a time, checking for freshness and shells.
What is Eggs
500
Pound
What is ib. or #
500
1/2 cup
What is 1 cube of butter
500
Between 41 degrees and 135 degrees. This is the temperature range in which bacteria grows the fastest.
What is The Temperature danger zone.
500
Improperly canned foods
What is Botulism
M
e
n
u