Kitchen Tools
tool that is used to add air a mixture
whisk
term for raw foods mixing with fresh foods
cross contamination
item used to measure water
liquid measuring cup
direct heat over a food item
broil
seconds needed to wash your hands
20 seconds
colander/strainer
temperature range for the 'danger zone' for bacteria to grow in foods
41-135
item used to measure flour
dry measuring cup/scoop
process of calculating and determining the specific amount of an ingredient
measure
use 3 drops to wash dishes by hand
dish soap
rubber scraper/spatula
food item you need to wash your hands after touching
raw meat or eggs
number of tablespoons in a stick of butter
8 Tbsp
dry surrounding heat to cook an item
bake
used on counter to dry dishes by air
dish pan
tool used to flip items over
spatula/turner
four steps to food safety
clean, separate, cook, chill
number of ounces in a cup
8 oz
number of servings a recipe makes
yield
used to wash dishes, but may develop bacteria remains wet
sponge
pastry cutter or pastry blender
never put this on a grease fire
water
16
decoration added to an item after cooking
garnish
FACS stands for this...
Family And Consumer Science