Safety/
Sanitation
Sanitation
41 to 135 degrees
What is the temperature danger zone?
Knife used for general work in the professional kitchen.
What is a Chef's knife
Chemical compounds that help the body carry out its function.
What is a Nutrient?
Equals 1 tablespoon
What is three teaspoons?
To cook in a shallow pan over high heat with a little fat.
What is sauteing?
In the refrigerator or under cold running water.
What are the correct methods for thawing foods?
The blunt back of the blade.
What is the spine.
The main fuel source for the brain and muscles.
What are carbohydrates?
Unit of measure equal to 16 fl. oz.
What is one pint?
Cooking technique which maintains liquid at 180-200 degrees Fahrenheit.
What is simmering?
Caused when food is contaminated with feces.
What is E Coli.
Used to "cut-in" fat for recipes like biscuits or scones.
What is a pastry cutter.
Nutrient which regulates body functions and help carry some vitamins through the system. Also provides protection for organs.
What is FAT
4 T in a ______, means there are _______ T in 1 cup.
1/4 cup, 16 T
Mixing together fat and sugar before incorporating into a pastry or baked good.
What is creaming?
20 seconds
What is How long you should wash your hand.
The part of the knife that extends into or through the handle.
What is the tang.
Nutrient responsible for repairing tissue, including organs and muscles.
What is protein?
When you change a recipe to produce a new amount or yield you are practicing?
What is recipe conversion?
Cooking technique that often requires longer cooking time than baking, and can be done in an oven or over an open flame.
What is roasting
Most common cause of food-borne illness.
Cross Contamination
Type of knife used to core foods and chop small amounts of fresh herbs, among other uses.
What is a paring knife.
Protein, fruits, grains, vegetables and dairy.
What is the parts that make up MyPlate?
or
What are the 5 food groups?
24 ounces in ______ c.
3 cup
Food cooked by either being partially or fully submerged in a liquid.
What is poached?