Ch 1
Standards and procedures necessary to keep food from becoming contaminated
What is Food Safety
Fire class that consists of only Solid items
What is Class A
The most effective way to measure out bread dough
What is Scaling
Method that involves making a depression in the Dry ingredents
What is the Well method
Cups in a gallon
What is 16
Found in or on food that can make is sick
What is Biological hazards
MSDS stands for
What is Material Safety Data Sheet
Long, Narrow French Bread
Baguette
Named after the baking soda in it
What is Soda bread
Oz in a half gallon
What is 64
Multi-celled organisms that require a host to live
What is Parasite
Device that warns you about a fire
What is Smoke/Heat Detector
Contributes Proteines, Fat, And Moisture
Eggs
Temperature should your eggs be at when making quick bread
What is Room temperature
Tablespoons in a cup
What is 16
the range between 41 - 135
What is TDZ
The third "S" in PASS stand for...
What is Sweep from side to side
The last stage of rising that occurs
What is Oven spring
What is Sugar glaze
Teaspoons in an Ounce
what is 6
The # of steps in HACCP
What is 7
The act of deliberately setting a fire
Arson
The Process Resulting in Co2 Gas And Ethanol
What is Fermentation
Small quick breads with little to no sugar
Biscuit
Cups in a Quart
What is 4