Safety & Sanitation
Time you should wash hands for
20 seconds
How many parts in a recipe?
7
Used to measure wet and dry ingredients
Measuring Spoons
Compounds the body cannot make enough of but still needs
Essentail Nutrients
Cutting fresh veggies with unwashed equipment can cause this
Cross Contamination
Yield
Used to measure foods like flour, peanut butter, sugar, etc.
Dry Measuring Cups
Carbohydrates
To prevent this you should keep food away from cleaning supplies
Chemical Contamination
Part of recipe that tells you if you should preheat the oven, prep the grills, broil, etc...
Temperature
To cut a food in long and thin strips
Julienne
Rather than directly giving you energy, this nutrient helps convert foods into energy
When mold grows on food
(________ Contamination)
Biological
16
Similar to cooking something on a grill, but upside down
The 2 types of nutrients
Micronutrients and Macronutrients
The 6 criteria for bacteria growth
FATTOM
Food, Acidity, Time, Temperature, Oxygen, Moisture
When preparing food you should consider these 4 things...
The 4 C's
Cleanliness, Cooking, Cross-Contamination, Cooling
Used to de clump flour or rinse finer ingredients
Sieve
How much water do you need?
Roughly half your body weight in water ounces every day