Food safety/sanitation and kitchen safety
The thing you do before preparing/cooking any food in the kitchen.
Make sure your hair is tied up and have no loose fitted sleeves.
What is the proper way to measure brown sugar?
You pack it into the measuring cup.
Why are quick breads called quick breads?
They are relatively quick to make.
What is yeasts purpose in a yeast bread?
It helps rise the bread.
The three parts of the grain
The bran, the germ, and the endosperm.
The temperatures to best prevent temperature danger zones and/or food poisioning. (Celcius)
At 5 °C or below or above 60 °C to avoid the temperature danger zone and food poisoning.
What is the abbreviation for dozen?
doz. or dz.
The main difference that makes quick bread quick bread between yeast bread.
They don't need to rise before baking.
The reason you should not use expired yeast.
Yeast that's past it's prime will take longer to grow and raise the dough and it could make you sick.
The number one grain in the world.
Corn.
The best way to prevent cross-contamination
washing hands between handling food, bathroom, cleaning, etc.
This baking ingredient can be used to put out grease fires.
baking soda.
A common rule when mixing quick breads.
Don't overmix.
The temperature yeast will begin to die. (Fahrenheit or Celcius)
Yeast will begin to die in temperatures 135°F (57°C) or higher.
Eating grains are a great source of what?
Fiber.
When you are sick and are a food worker; whats the best thing you can do?
Stay home!
What specific vegetable is commonly minced?
garlic.
Who invented quick breads?
The Native Americans.
The temperature that yeast feeds and reproduces best.
Yeast feeds and reproduces best between 70°F and 80°F.
The healthiest grain to eat
Oatmeal.
The temperatures best known as the danger zone and are where bacteria can grow best. (Fahrenheit)
Between 41 degrees fahrenheit and 135 degrees fahrenheit.
What is the proper way to measure flour?
Spoon it out of the flour container and then level it off with a butter knife.
The three types of quick breads.
Pour batters, drop batters, and soft doughs.
The type of microorganism that is yeast.
single-celled fungi.
Grain is harvested from what?
Different grasses.