Food Safety
The proper refrigerator temp range.
What is 33-40?
Removes the skin from veggies and ftuit.
What is a peeler?
Used to measure flour or sugar.
What are dry measuring cups?
Mix flour, water, and eggs to coat something before frying.
What is a batter?
Most dangerous type of knife.
What is a dull knife?
FATTOM
What is food, acidity, time, temperature, oxygen, and moisture?
Used to beat eggs and mix batter.
What is a whisk?
The proper way to measure brown sugar.
What is pack it?
Right below the boiling point.
What is a simmer?
1/2 x 1/2 x 1/2
What is a medium dice?
The transfer of harmful bacteria from one surface to another.
What is cross contamination?
All purpose knife.
What is a chef's knife?
Do this to keep peanut butter or shorenting from sticking to a measuring cup.
What is grease it?
165 degrees.
What is the proper internal temp for chicken?
Knife cut used to create long thin strips for carrots in a salad.
What is a julienne?
The temperature danger zone.
What is 41-135?
Used to sharpen a knife.
What is a whetstone?
Fl oz in a 1/2 gallon.
What is 64 fl oz?
Three types of heat transfer.
What are cuduction, convection, and radiation?
Grip used when cutting.
What is a claw grip?
Four types of hazards.
What are physical, biological, chemical, and allergenic?
The part of the knife that extends from the blade through the handle, depending on the knife type.
What is the tang?
Three types of measurements.
What are volume, count, and weight?
Difference between conduction and convection.
What is conduction is heat transfer through direct contact and convection is through movement of particles?
Part of the knife used to cut.
What is the cutting edge?