Food Safety
Bacteria can be __________ or ___________.
Good or bad; beneficial or harmful
Never ________ in the kitchen
(verb)
run
Why is it important to cut food in uniform pieces?
So food looks good when presented and so it cooks evenly
What abbreviation system does the US use?
The English system. (tbsp. Tsp. etc...)
What is the only zone where bacteria is destroyed?
Hot food zone; above 100 degrees celsius
What kind of clothes should you wear in the kitchen?
Not dangly or really loose clothes
Which hand should you hold a knife with
Your dominant hand
Why are abbreviations useful?
Save space on the cookbook page
Make recipes easier to read
How long should someone wash their hands for?
20-30 second
What should be tied up when in the kitchen?
Hair
What type of knife is used for slicing cheese?
Slicer, cheese slicer
What does the yield tell you about the recipe?
How many servings it makes
The zone between 5 degrees Celsius and 60 degrees Celsius is called?
The temperature danger zone.
What does the hexagon mean for WHMIS symbols
danger
The two types of measures?
Dry and wet
How many forms of writing recipes are there?
3 forms
Cross contamination can occur between
Person to person
Person to food
One food to another food
Equipment to food
What symbol means flammable
Fire with a line under it; fire
What methods are considered only dry cooking?
Grill, saute, roast, frying, baking
What are the three forms and describe them?
Standard form: ingredients first in order of use. Then step by step instructions
Action form: Instructions are given followed by ingredient then amount.
Narrative form: Instructions, ingredients and the amount of ingredients is given in paragraph form