Show:
ServSafe
Measurements
Dough
Ingredients
Pies
100
41* to 135
What is the Food Danger zone
100
1/4 cup
What is 2 ounces
100
low in fat and sugar
What is a lean dough
100
140 degrees
What is the temperature when yeast dies
100
Disolving in water when making pie dough
What is salt
200
Pathegen
What is a microorganism that causes disease
200
One cup
What is 8 ounces
200
Scaling
What is weighing ingredients
200
Salt
What slows yeast action and improves flavor
200
Eggs
What is the thickning agent in pecan pie
300
Anaerobic
What is the bacteria that needs air to grow
300
One pound
What is a pint
300
Proofing
What is allowing or expanding of dough in a warm moist place
300
waxy maize
What is the starch to use when freezing pies
300
9 ounces of dough
What is the weight of a open pie shell
400
The term lag Phase
What is period which bacteria adjust to their surroundings before they grow
400
Unit of weight
What is a gram and pound
400
preferment
What is a levain and or biga
400
High Gluten Flour
What is the strongest flour
400
Butter, Lard, Margarine
What is the fat used in pie dough production
500
The transfer of microorganisms from one food or surface to another
What is cross-contamination
500
128 ounces
What is a gallon of liquid
500
higher portion of fat
What is a rich dough
500
10 X or 6X
What is powder sugar
500
350 degrees
What is the cooking temperature for cooking a pie