Terms
Safety and Sanitation Procedures
Abbreviations
Equivalents
Characteristics of Snacks
100
Cook in the oven in dry heat without a cover.
What is "Bake"
100
Wash hands for 20 seconds with hand soap and warm water before starting to work with food.
What is "Clean"
100
C
What is "Cup"
100
4 T
What is "1/4 cup"
100
Fruit, raw veggies, yogurt, milk, pretzels, popcorn, bagel, lean deli meat
What is "Lean or low-fat snacks"
200
To heat the oven to the correct temperature before putting in the food.
What is "Pre-Heat"
200
Put raw meat in plastic bags before putting them in your shopping cart.
What is "Separate"
200
T
What is "Tablespoon"
200
16 T
What is "1 cup"
200
Ice cream and candy
What is "Higher fat snacks"
300
To mix two or more ingredients together.
What is "Combine"
300
Keep hot foods at a minimum of 135 degrees Farenheit.
What is "Cook"
300
Pt
What is "Pint"
300
2 pt
What is "1 qt"
300
Time snacks for two to three hours before
What is "Mealtime"
400
Move the ingredients in a circular motion to mix or prevent burning.
What is "Stir"
400
Maximum refrigerator temperature of 40 degrees.
What is "Chill"
400
Oz
What is "Ounce"
400
8 oz.
What is "1 cup"
400
Use flatware from the outside in
What is "Table manners"
500
The same amount expressed in different ways by using different units of measure.
What is "Equivalent"
500
Do not allow food to set out more than two hours.
What is "Chill"
500
t
What is "Teaspoon"
500
16 oz.
What is "1 lb."
500
Lift food to your mouth rather than lowering your __________ to the plate.
What is "Head"
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