Safe
The temperature in which pathogens grow.
What is 41-135?
Ensure accuracy of something; to test and adjust the accuracy of a measuring instrument or process.
What is calibrate?
A formula for determining a different yield than the original recipe was intended?
What is RFC?
To repeatedly work dough to develop gluten as ingredients are spread evenly throughout.
What is knead?
The big T stand for this.
What is tablespoon?
Requires all necessary switches on electrical equipment to be locked out and tagged when they are malfunctioning.
What is lockout/tagout?
The process of placing a container on a scale and zeroing out the weight so the container is not included in the weight of the final product.
What is tare?
Agency protects people and the environment from significant health risks, sponsors and conducts research, and develops and enforces environmental regulations.
What is the EPA?
The process of allowing yeast products to rise in a moist, warm environment free of drafts during the final rise time.
What is proof?
The number of teaspoons in a tablespoon?
What is 3?
Type of bacteria, commonly associated with contaminated foods such as meat, eggs, dairy products, and fresh produce that may enter the digestive tract causing abdominal pains and severe diarrhea.
What is Salmonella?
A method of working solid fat into dry ingredients with two knives or a pastry blender until well mixed.
What is cut in?
An industry-recognized food safety system designed to reduce/prevent food-borne illness.
What is HACCP?
The process one would use to soften gelatin in water; to dissolve yeast in liquid.
What is bloom?
The number of tablespoons in a cup.
What is 16?
Disease-producing organism such as a bacterium, virus, parasite, or fungi.
What is a pathogen?
To run the edge of a knife or other flat tool across the top of a measuring cup/spoon so excess ingredient is removed.
What is level?
Document containing health information about product ingredients, such as chemicals, which are considered hazardous.
What is SDS or MSDS?
A very basic yeast dough that does not contain fat. Also called hard dough.
What is a lean dough?
This is the product of 3 X 3/4 cup.
What is 2 1/4?
When food is contaminated with a physical object like a fingernail, bandage, or twist tie.
What is a physical contamination?
The level of liquid consistency (thick, thin, etc.).
What is viscosity?
Agency responsible for protecting and promoting public health through the control and supervision of food safety, tobacco products, pharmaceuticals.
What is the FDA?
A bread that contains fat, dairy, eggs or sugar. Usually softer and has a more tender bite. May be golden in color.
What is an enriched dough?
This is half of 8 and 3/4 of a cup.
What is 4 and 1/4 C + 2T