Sanitation Hazards & Procedures
An organism dangerous to humans
Pathogen
This item comes in a range of standardized sizes and has a lever-operated blade for releasing its contents
Portion Scoop
To incorporate air into a mixture through sifting and mixing, to whip air into a mixture to lighten, such as beating egg whites to a foam
Aerate
1 tbsp = ? tsp
3 tsp
64 oz = ? qt
2 qts
Temperature at which bacteria reproduce rapidly
Temperature Danger Zone
Scale
By product of yeast and chemical leavening agents
Carbon Dioxide
1 oz = ? T
2 T
Another word for aroma is
Olfaction
Documents that list the important facts about specific chemicals including what to do in an emergency involving the chemical
Material Safety Data Sheet
A kitchen machine that rolls out pieces of dough to a desired thickness
Sheeter
Process whereby starch molecules in a batter or dough lose moisture after baking, results are baked goods that are dry or stale
Starch Retrogradation
1 gal = ? qt
4 qt
1 gal = ? pt
8 pt
When two or more people eat the same food and get the same sickness from it
Outbreak
Are designed to cook foods by submerging them in hot fat
Fryer
Air
1 lb = ? oz
16 oz
The process of cooking sugars, browning enhances foods flavors and appearance of foods
Caramelization
This is a food safety program that identifies and manages key steps in food handling where contamination is most likely to occur
Hazard Analysis Critical Control Point
This has a fan that helps circulate the air inside the oven, allows you to cook food at a lower temperature
Convection Oven
Emulsify
4 c = ? qt
1 qt
4 tsp = ? tsp + ? tbsp
1 tsp + 1 tbsp