Hand Hygiene
Knives
Measuring Ingredients
Recipes and Equipment
Lab Safety and Hygiene
100

This is the length of time you should be scrubbing your hands with soap for when washing your hands.

15-20

100

What can you do to prevent your cutting surface from slipping when handling a knife?

use a non-stick cutting board or put something under it to prevent it from sticking.

100

What should you use to measure peanut butter?

wet measuring cup or measuring spoon

100

What is the most commonly used recipe format?

standard format 

100

Describe what you should do before you even enter the kitchen before a lab? (name 3)

read the recipe 

discuss task  

list ingredients 

list equipment

designate tasks

200
This is micro-organism is left on unwashed hands.

bacteria

200

What makes a blade the safest on a knife?

being sharp
200

What is bigger a tbs. or tsp?

tbs (table spoon)

200

What is the name of the tool that can be used to strain pasta from water? (not strainer)

collander

200

Where in the fridge should you store a package of ground beef?

bottom shelf

300

Professional kitchen often require their chefs to use a brush to clean under their...

finger nails
300

What kind of knife would you use for dicing an onion?

chefs knife 

300

What should you do to ensure your flour measurements are accurate?

Sift the flour and use a cup to scoop out your flour

300
What is the tool that is often metal, sometimes plastic that can be used to incorporate wet ingredients, often used to "fluff them up?"
whisk
300

What do you need to do make sure you do not contaminate food?

wash hands 

tie back hair

400
This is the ideal type of soap to use when washing your hands.

pump soap

400
Once you are finished using a sharp knife, what should you do?

wash it immediately

400

Unless otherwise indicated, which ingredient should be firmly packed when measuring?

brown sugar

400

Name 5/7 parts of a recipe

time

temperature 

yield

equipment 

ingredients 

steps/method

measurements

400

Before you start your lab what should you do to set-up the kitchen? (3 things)

-pull out and organize equipment 

-gather ingredients 

-preheat the oven (if required)

-sanitize surfaces 

-wash hands

500

Name three times when it would be appropriate to re-wash your hands

After... 

-touching an animal 

-sneezing/coughing

-handling food or tissue 

-touching your face 

-going outside

500
If you are carrying a knife in the kitchen how should you hold it?

blade down sharp side facing behind you

500
How can you ensure that you've measure water accurately?

use a liquid measuring cup

check the line at eye level

500

Which recipe format used not list ingredients and describes the process in full sentences.

narrative format 

500

Name three parts of your kitchen inspection after a lab?

sink cleaned out 

garbage thrown out 

dishes cleaned 

surfaces sanitized 

floors cleaned 

dishes put away 

food put away

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