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Safety and Sanitation
Kitchen Equipment
Kitchen Terms
Measurement
Nutrients
100
The transfer of bacteria from a contaminated source to a non-contaminated source is called.... 

What is Cross Contamination

100

The knife used for soft ingredients like bread and tomatoes

Serrated Knife

100

To cut into irregular shape pieces- 1/4 inch to 1/2 inch? 

to Chop

100
How many teaspoons are in a tablepsoon
3
100

This nutrient is our bodies first source of energy. Examples include rice and bread

Carbohydrates

200

You can safely leave food at room temperature for no more than how many hours? 

Two Hours
200
This pan is used for sautéing and cooking in small amounts of liquid 

What is skillet

200

To cut into uniform shape pieces 1/4 inch- 1/2 inch 

To Dice

200

How many tablespoons are in a cup? 

16

200

This nutrient help build strong muscles. Examples include chicken and tofu

Protein

300
The food borne illness that is most often associated with raw chicken and poultry is

Salmonella

300

This knife is used for removing the skin from fresh fruits and vegetables

Paring Knife or Peeler

300

To cut into irregular shape pieces- very finely. Less than 1/8 inch. 

What is mince

300

How many cups are in a pint? 

2

300
This nutrient provides insulation, protection and is our body's second source of energy. Examples include oil and butter

Fat

400

What is the range of the temperature danger zone

40-140F

400

When cutting, it is important to place a __________ underneath your cutting board

Damp Towel

400

To cook in a small amount of fat, over high heat, constantly moving

Sautee
400

How many cups are in a gallon? 

16

400

Olive Oil is an example of what type of fat? 

Unsaturated
500

What are the four common kitchen accidents? (Name all four correctly) 

Cuts, Burn/Fires, Falls, Electric Shocks

500

This type of spoon is used for working over high heat

Wooden Spoon

500
To cook in vapor produced by a boiling liquid 

To Steam

500

How many cups are in a quart?

4

500

Fruits and Vegetables are good sources of these two nutrients

Vitamins and Minerals