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Safety
Cooking Terms
MISC.
Yeast Bread
100
Salmonella and E. coli are examples of what?
What is food borne pathogen/illness
100
To let food stand in a mixture in order to tenderize and develop flavor
What is Marinate
100
The additive found in milk
What is Vitamin D
100
What provides moisture in yeast bread?
What is Liquid/Water
200
What is the danger zone temperature for food
What is 40-140
200
To cut into very fine, tiny pieces
What is Mince
200
The ingredient that makes pie crust tender and flaky
What is Fat/Butter
200
Leavening Agent
What is Yeast
300
What bacteria is found in eggs, chicken, and milk products
What is salmonella
300
To cut into slivers or strips
What is Julienne
300
The main nutrient in pasta
What is Carbohydrate
400
When you use a cutting board for raw and cooked foods and don't wash it
What is cross contamination
400
To cut with an up and down motion into small pieces
What is Chop
400
RDA stands for what?
What is Recommended Dietary Allowance
500
T or tbsp
What is Tablespoon
500
To cover with a light coating of flour or crumbs
What is Dredge
500
Which has less fat? Fish or Red Meat
What is Fish