Food Safety and Sanitation
How do you prevent cross contamination?
Describe the minced knife skill and technique
What is: tiny cut up food, to do this create a rocking motion. This minced or cut up/diced food should be small, very small. The tip of the knife should never leave the table.
Why should you eat breakfast, everyday?
What is: to stay healthy, improve metabolism, keep focus, and to encourage strong energy levels throughout the day.
What does al dente mean?
What is: cooking pasta just until done, it is chewy but holds a firm shape.
What should you develop good eating habits for a lifetime?
How long should you wash your hands for and how?
What is: 20 seconds with warm/hot soapy water
Describe the knife cut, Julienne
What is: A thin match like cut of food. To do this, use the bear claw grip and cut a flat surface on all four sides of the produce before cutting the slices down smaller into the julienne slice.
How can a person prevent osteoporosis?
What is: to drink milk or consume other dairy products. If a person cannot have dairy, to take a supplement to provide body with needed nutrients.
Why do you want the water to be constantly boiling while the pasta is cooking?
What is: to cook the pasta thoroughly and to remove the starch, the stickiness.
What are calories?
What is: a unit of energy
What is the best way to see if you meat or beef is cooked all the way?
What is: temp the food!!!
Beef = cook to 165 degrees
Describe the bear claw grip and proper knife handling.
What is: the bear claw grip is when the person's fingers are curved back like they would to climb a tree. The knife is being gripped around the blade. The blade should never come in contact with the tips of the fingers. Always carry a knife, tip down, when moving around in the kitchen.
What are 3 nutrients in a glass of milk?
What is: protein, calcium, vitamin D, vitamin, B, potassium.
What food group does pasta fit into the myplate?
What are some disadvantages of desserts?
What is: empty calories, additional fats
What is the temperature danger zone?
What is: 40 degrees to 140 degrees.
How should you measuring flour and sugar?
What is: in a dry measuring cup. You should never pack flour. Level off flour and sugar at the end before pouring desired amount into your bowl.
What are 3 nutrients that give you energy?
What is: carbohydrates, protein, and fats.
What is the main purpose of carbohydrates?
What is: to provide energy, store energy, build muscle, and spare protein and fat for other uses.
What is the purpose of leavening agents while baking?
What is: to make food rise so they don't remain flat.
What are 3 safety guidelines?
What is: to keep your hair up, wash your hands, use clean tools/equipment, clean up spills to prevent falls, use proper knife skills, wash your produce, keep foods out of the danger zone, don't submerge electronics in the water, etc.
How many tsp are in a tbsp?
What is: 3!!!
How much dairy should you have every day?
What is: 3 servings
How many servings of grains should you have each day?
What is: 6 servings!
What is the purpose of fats in baked goods?
What is: they tenderize foods, making the foods have additional moisture