Measuring
Safety
Sanitation
Knife Skills/Lab procedures
Cooking Terms
100
The equivalent of 1 tablespoon
What is 3 teaspoons
100
Wipe up spills _________________________
What is "immediately"
100
20 seconds or as long as it takes to sing ABC's
What is "How long you should wash your hands"
100
to cut food into 1/2" squares
What is cube
100
To cook in a small amount of fat in an open pan
What is "saute"
200
Brown sugar must be________________ when measured.
What is "packed"
200

This could happen if you yank on a cord to unplug appliances

What is shock

200
Use separate cutting boards for raw meat and vegetables to avoid _________________
What is cross contamination
200

To cut food into tiny pieces such as garlic

What is "Mince"

200

To work a solid fat into dry ingredients using a pastry blender

What is "cut in"

300
The number of tablespoons in a stick of butter:
What is 8
300

Where should dirty knives be when waiting to be cleaned

What is on the side by the sink, not thrown in the sudsy water

300

The 4 C's stand for

What is Cook, Chill, Cross Contaminate, Clean

300

Fill the sink with this

What is hot soapy water

300

Squeeze pastry edge with fingers or fork to make a finshed, ornamental edge, as for a pie.

What is crimp

400
The tools used to measure 3/4 cup brown sugar
What is 1/2 cup and 1/4 cup or 1/4 3 times
400
To avoid burns when getting something out of the oven open the door ____________________-
What is all the way
400

You should wash your fruits and veggies with this

Cool Water/ Veggie brush

400
To cut into thin matchsticks about 1/8" x 1/8"
What is julienne
400

Rub a hard-textured food, such as chocolate, citrus peel or Parmesan cheese, against the small, rough, sharp-edged holes of a grater to reduce it to tiny particle

What is grate/shred

500

This tool is used for measuring shortening or peanut butter

What is dry measuring cup

500

DAILY DOUBLE!! The acronym you should remember to use a fire extinguisher (bonus points for knowing the words)

What is PASS (Pull Aim Squeeze Sweep)

500

The danger zone temperatures

What is 40-140

500
Food cut into 1/4" x 1/4" x 2 sticks
What is baton
500

To cook in a liquid once rolling bubbles are present at the surface

What is boil

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