Nutrition
Intro to Bakeshop
Sanitation Procedures
Safety & Sanitation
Using Recipes
100
The most energy-dense nutrient that humans consume. Commonly referred to as fat.
What is a Lipid?
100
The rubbery substance formed when water is mixed with flour that is responsible for giving baked goods structure
What is Gluten?
100
The visual appearance that something is not dirty, greasy or grimy
What is Clean?
100
An organism that is dangerous to humans
What is a Pathogen?
100
The quantity or number of portions the recipe will produce
What is a Yield?
200
A white, pasty lipid that is found in the bloodstream and cells that is essential for many body functions
What is Cholesterol?
200
A chemical leavening agent that consists of baking soda premixed with an acid chemical, like Cream of Tartar
What is Baking Powder?
200
A step in food handling at which control can be applied to prevent or eliminate food safety hazards
What is a Critical Control Point?
200
The creation and practice of clean and healthy food-handling habits
What is Sanitation?
200
A list of products and the amounts needed to prepare a dish followed by preparation instructions
What is a Recipe?
300
A chain of various amino acids connected to form a molecule
What is a Protein?
300
The position with the responsibility to prepare and bake breads
What is a Baker?
300
This piece of equipment is used to cleaning, rinsing and sanitizing
What is a Three-Compartment Sink
300
Bacteria that require oxygen to survive
What is Aerobic Bacteria
300
The weight of the container that holds the ingredients being measured
What is Tare Weight?
400
The nutrients the body cannot make and must be supplied by diet
What is an Essential Nutrient?
400
When yeast feeds on any starches and sugar that are present in a dough and gives off carbon dioxide and alcohol to leaven baked goods
What is Fermentation?
400
Any surface such as a table, cutting board, or piece of equipment that comes in contact with a food product
What is a Food-Contact Surface?
400
when the body interprets a normally harmless protein as a dangerous substance and the body's immune system then reacts to fight it
What is an Allergy?
400
The serving size that the chef wants served to the customer
What is Portion Size?
500
The unit used to measure the amount of energy contained in foods
What is a Calorie?
500
The position responsible for preparing sweet dessert items
What is a Pastry Cook?
500
When harmful microorganisms are transferred from one product to another by hands, utensils, equipment or other physical contact
What is Cross-Contamination?
500
Illness resulting from ingestion of bacteria that create or contain toxins, or poisonous substances, that are harmful to humans
What is Intoxication?
500
A multiplier that adjust the quantity of each ingredient in the original recipe to determine the quantities needed for the revised recipe
What is a Conversion Factor?
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