TERMS
To mix ingredients by gently turning one part over another
What is to fold in.
Large triangular blade, wide at handle and narrow at the tip, used for slicing and cutting
Microwave safe containers
Plastic, paper, or glass
The amount of time to wash your hands
20 minutes
Usually found in undercooked ground beef
e-coli
To brown or cook foods with a small amount of fat using low to medium heat
What is to saute?
Wire mesh that separates liquid from food; usually has small fine holes
Strainer
Allow food to sit because food continues to cook when removed
Standing time
Used to put out a grease fire
Fire extinguisher, baking soda, salt, put lid ofver pan
Danger zone for food bourne illnesses
40-140 degrees F
To cut into very small pieces
dice
Used for blending, mixing, stirring, beating and shipping
Wire whisk
When you do this it holds in moisture, food cooks evenly, prevents splattering
Covering food
Treatment to severely bleeding cut
Apply direct pressure
Safest way to thaw or defrost food
Refrigerator
To work sugar and fat together until the mixture is soft and fluffy
Cream
Used to cut in shortening
Pastry blender
Microwaves are attracted to...
Sugar, fat, water
Rule for tasting food
Use clean spoon and use only once, no double dipping
General rule for preventing bacteria growth
Keep hot foods hot and cold food cold
To cook just below the boiling point
Simmer
Used to lift and turn flat foods such as hamburgers and pancakes
Pancake turner
Cooks more evenly than square containers
Round containers
Treatment for electrical shock
Disconnect power source before approaching injured person
Associated with improperly canned foods
Botulism