Safety and Sanitation
Kitchen Equipment
Recipes
Baking
Miscellaneous
100

Describe cross contamination. Why is cross contamination dangerous?

When harmful bacteria from one food is transferred to another

Cross contamination can cause foodborne illness

100

What is the name of this kitchen tool? What is it used for?

Liquid measuring cup used for measuring liquid ingredients

100

What is the yield of a recipe?

The serving size

100

What is the difference between shortened and unshortened cakes?

shortened cakes contain fat, unshortened cakes do not contain fat

100

What is the difference between crystalline and non crystalline candy?

Crystalline candy contains small sugar crystals in them, noncrystalline candy does not contain sugar crystals

200

What are the symptoms of a foodborne illness that affects your digestive system?

Nausea, vomiting, diarrhea, abdominal cramps

200

What are these kitchen tools? What are they used for?

Dry measuring cups used for measuring dry ingredients

200

What is the abbreviation for the word "teaspoon" used in recipes?

t or tsp.

200

What is a leavening agent? What are some examples of leavening agents?

A leavening agent is an ingredient added into baked goods to allow them to rise. 

Ex: baking soda, baking powder, yeast, steam, air

200
Describe inspection and grading of meat products.

Inspection is mandatory and checks for wholesomeness of meat, grading is voluntary and puts a "grade" on the quality of the meat

300

What are the temperatures considered the danger zone? 

What happens when foods are in the danger zone?

The danger zone is 40-140 degrees. 

Bacteria grows the fastest on food when in the danger zone

300

What kitchen tool is used to incorporate air into mixtures?

A whisk

300

What word is the abbreviation "Tbsp." used for?

Tablespoon

300

What are the three main ingredients of a pie crust?

Flour, fat, and water

300

What is the highest grade of meat found in retail stores?

Prime

400

Name 4 common kitchen accidents

Cuts, burns, falls, electric shock, chemical poisoning, choking

400

What is the name of this kitchen tool? What is it used for?

Box grater. Used for shredding food into smaller pieces.

400

When should you add whole herbs and spices into a recipe?

When should you add ground herbs and spices into a recipe?

Whole herbs and spices should be added at the beginning of cooking.

Ground herbs and spices should be added at the end of cooking

400

What is the function of kneading yeast dough?

To develop gluten strands in the dough


400

What is an emulsion? Give an example of an emulsion. 

A mixture of two substances that do not mix together.

Ex: Oil and water, oil and vinegar based dressings

500

Name the 4 concepts of kitchen safety and explain each

Clean- clean hands, dishes, and kitchen surfaces to prevent the spread of foodborne illness

Separate- separate raw foods from ready to eat foods

Cook- cook all foods, especially meats, to the proper internal temperature

Chill- chill leftovers in the refrigerator to keep fresh

500

What is the name of the kitchen tool that you hold in one hand and use to cut butter into dry ingredients, such as when making a pastry?

Pastry blender

500

What are the parts of a well written recipe?

Name of recipe, yield, ingredients, measurements, directions, temperature, and cooking time.

500

How is yeast activated? 

With warmth and food (warm liquid and sugar)

500

Give one example of a dry heat cooking method and one example of a moist heat cooking method

Dry heat- baking, roasting, grilling, broiling

Moist heat- boiling, simmering, poaching, stewing

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