Food Safety
the temperature your fridge should remain at or under
40 degrees Fahrenheit
the number one cause of fires in the kitchen
food cooking unsupervised
The proper hand placement when cutting food with a knife
the claw method (fingers curled, thumbs tucked)
The abbreviation for tablespoon
Tbsp.
To cook in an oven where the heat comes from below
bake
You should never wash countertops with these
sponges
you should never use this to put out a grease fire
water
the proper way to carry a knife in the kitchen
blade pointing downward
The number of teaspoons in 1 tablespoon
3
the smallest type of cut
mince
when the bacteria of one food contaminates another food
cross-contamination
the word to remember when using a fire extinguisher
PASS
the first thing to do when you get a cut
apply pressure
how many cups are in one pint
2
to cook just below the boiling point
simmer
located between 40 and 140 degrees Fahrenheit
the danger zone
oven mitts will not prevent burns if they are this...
wet
where you should never place knives after using them
in the sink
What should you pack into a dry measuring cup, then level?
moist ingredients
to cut food into long, thin strips
julienne
A food borne illness that comes from improperly canned food
botulism
the proper way to remove items from the oven
pull out rack
method used in order to keep food from rolling around when you cut it
create a flat side
the number of tablespoons that are in 1/4 cup
4
to stir rapidly in order to incorporate air and volume
whip