Show:
Food Safety
Kitchen Equipment
Food Basics
Lab Review
Nutrition
100
Hand-washing
What is an effective way to stop the spreading of bacteria
100
Kitchen tool used for blending ingredients for cakes and cookies, especially.
What is an electric mixer
100
1ml, 2ml, 5 ml, 15 ml, 25 ml
What are metric measuring spoons?
100
to cut out the centre
What is to core?
100
Used to provide information on nutrition to Canadians
What is the Canada Food Guide
200
4 - 60 degrees C
What is the danger zone for foods
200
Kitchen tool used for sifting flour and other dry ingredients
What is strainer?
200
1/4, 1/3, 1/2, 3/4, 1
What are imperial measuring cups
200
to add a small amount of one food to another food for decoration.
What is to garnish
200
Carbohydrates, Fats and Proteins are categorized this way.
What is macronutrients?
300
system used to communicate health and safety information
What is WHMIS
300
Kitchen tool used for measuring milk, water etc.
What is a liquid measure
300
The amount produced by a recipe
What is 'yield'?
300
plunging a food (usually a fruit or vegetable) into boiling water for a brief time interval and then shocking it with cold water.
What is blanching.
300
Vitamins and minerals belong to this group and are required by the body to function well.
What is micronutrient.
400
Causes the spread of bacteria through direct contact.
What is cross contamination?
400
For preparing foods where low heat is necessary. The bottom is filled with water.
What is a double boiler.
400
To combine sugars and butter
What is to cream.
400
To cut into very fine pieces.
What is to mince
400
Cous Cous belongs in this food group
What is Grain Products
500
Soft cheeses and other foods that have not been exposed to heat to kill bacteria.
What is unpasteurized
500
To put flour through a sieve.
What is to sift?
500
Tool that incorporates air into flour and other dry ingredientss
What is a sieve
500
Grains, Fruits and Vegetables, Milk and Milk Products, Meat and Alternatives
What are the four food groups