Equipment 1
Equipment 2
Vocabulary
Safety & Sanitation 1
Safety & Sanitation 2
100
Item #1
What is Straight Edge Spatula
100
used to cut foods into intricate designs
What is a Paring Knife
100
Illness caused by eating spoiled food
What is Foodborne Illness
100
You should wipe the ____ of cans before opening
What is a Lid
100
Serving Food Safely says to keep temperatures ______.
What is Consistent
200
Item #2
What is a Wisk
200
An appliance used to blend solid food based ingredients
What is a Food Processor
200
One celled living organisms that can only be seen with a mircoscope
What is Bacteria
200
run the garbage disposal _______.
What is Immediately
200
To cook safely with a Range, one should keep pot handles pointed _____
What is Inward.
300
Item #3
What is a Jelly Roll Pan
300
Used to warm foods such as chocolate and milk
What is a Double Boiler
300
Clean to get rid of bacteria
What is Sanitize
300
Use _____ to dry your hands after washing them.
What is a Paper Towel
300
To Use a Microwave Safely, only _____ ______ containers should be put in the mocrowave.
What is Microwave Safe
400
Item #4
What is a Sifter
400
One of two ingredients that can be used in a sifter
What is Flour or Powdered Sugar
400
sauces used to flavor foods
What is a Marinade
400
Personal Cleanliness suggests you should wash your hands for at least ______
What is 20 seconds
400
Storing food in cool, ____ places follows the guidelines of Storing Food Safely.
What is Dry.
500
Item #5
What is a Colander
500
a tool used to mix food by cranking the handle
What is a Rotary Beater
500
when harmful bacteria moves from one food to another
What is Cross Contamination
500
Safe Food Preparation says the best place you should thaw food is ______
What is In The Refridgerator
500
Your refrigerator should be set to _____ or cooler.
What is 40 degrees.
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