Show:
Food and Kitchen Safety 1
Food and kitchen safety 2
Food and Kitchen Safety 3
Cooking Methods
Baking and Pastry
100
The temperature danger zone
What is 41 degrees to 135 degrees
100
Toxins such as metals, cleaning compounds, food additives, and fertilizer found in food and water
What is chemical hazards
100
Storing freshly delivered food behind food you already have on hand so the oldest food gets used first is called the
What is first in first out FIFO
100
Moist heat method of cooking that involves cooking in a liquid or with steam just long enough to cook the outer portion of the food
What is blanching
100
3 teaspoons equal how many Tablespoon(s)
What is 1 Tablespoon
200
Proper way to thaw food
What is in the refrigerator overnight
200
When a glass breaks in an ice bin, what type of hazard is it
What is physical hazard
200
The freezing point is
What is 32 degrees
200
Cooking method in which the heat source comes from below the food
What is grilling
200
Giving a pie crust a decorative edge by squeezing the dough between your fingers or using a special tool
What is fluting
300
What should a food handler do after touching their face, hair or body
What is wash their hands
300
The first step in cleaning any electrical food preparation equipment is typically to
What is unplug the equipment
300
Foods that are left out at room temperature are
What is potentially hazardous
300
The dry heat method in which the heat source is located above the food is known as
What is broiling
300
The process of using a pastry blender to incorporate the fat into the flour
What is cutting-in
400
Biological hazard that can cause illness when it invades a cell
What is bacteria
400
proper procedure for handling a knife in the kitchen when transporting it
What is point down, blade facing away from you, and at your side
400
Cross contamination occurs when
What is When microorganisms are transferred from one food or surface to another
400
To best preserve nutrients, color and texture in vegetables, which cooking method would you use
What is blanching
400
The literal translation for the French phrase "Mise en Place"
What is to put in place
500
Living organisms such as bacteria, viruses, fungi, and parasites, which are a health risk.
What is biological hazard
500
What are the conditions, known as FAT TOM, needed by microorganisms to grow...What doesn't it need to grow?
What is Food, Acidity, Time, Temperature, Oxygen, and Moisture, and what is light
500
What is HACCP
What isA system for preventing foods from becoming potentially hazardous
500
Which of the following is a moist cooking method? searing pan frying pan broiling stir frying braising/stewing
What is braising/stewing
500
A method of mixing where the fat and sugar are completely incorporated is known as
What is the creaming method