Show:
Tools
Safety
Lab Roles
Sanitation
Methods
100
This is the system that we use to measure our ingredients
What is Metric?
100
This is the location where we meet when the fire alarm goes off
What is the field (with our core teacher)
100
This is where we put our belongings when we enter the class
What is tucked under our tables
100
We always do this before we cook in the foods lab
What is wash our hands
100
What are the three types of measures we use? (must name all three)
Dry, liquid, spoons
200
This tools makes sure that we are precise when measuring dry ingredients
What is a leveler or metal spatula
200
Do this if you burn yourself
What is run the burn under cool water
200
This person gathers the ingredients for the group
What is the unit manager
200
This is a tool that we never wash with other dishes
What are knives
200
Explain what we need to do when we measure liquids
What is get down to eye level
300
name the tool we use to filter flour
What is a sifter
300
The thing you should never put on a grease/oil fire
What is water!
300
What does the dish drier pick up from the demo area on lab day?
What is two wash cloths and two tea towels
300
These are the four steps in washing dishes
What is wash in hot soapy water, rinse with hot water, dry and put away
300
This is what you should NOT use to take items out of the oven. Explain why not.
What is a tea towel. Because it may be damp and this will cause a steam burn.
400
Name the three volumes we use for our dry ingredients
What is 50ml, 125ml, 250ml
400
Explain how we clean up small pieces of broken glass
What is use a wet paper towel to sweep up the tiny fragments
400
What will you hand in before you leave on a lab day?
What is a self-evaluation
400
Name two ways that we can prevent people from getting sick from bacteria
What is cook fully, heat, use soap, freeze meat to prevent bacteria growth
400
Name a reason why we can't use a liquid measure for dry ingredients
We can't level it off since the spout is higher than the indicated volume
500
Name the tool that Ms. Leaman holds up
What is a pastry blender
500
These are the two substances that CAN put out a grease fire, or demonstrate the exact mechanical method
What is baking soda and salt, or put on oven mitts and place a pan or lid over the pot
500
Name four hygienic practices to follow on lab days
What is wear an apron, tie hair back, wash hands, do not wear loose clothing, do not wear nail polish, sit out if you are sick, maybe more...
500
What order do we wash dishes and why
What is cleanest to dirtiest, to make sure dishes are clean and not being washed in dirty water
500
This is the way we can measure solid fats using water. (Three words)
What is the water displacement method.