Safety and Sanitation
How many hours can food be stored in the temperature danger zone
Less than 2 hours
To remove the center part of a fruit
Core
This equipment is used to roll out and flatten ingredients
How many teaspoons are in a tablespoon?
3
What nutrient is our body's main source of energy?
Carbohydrates
The range of the temperature danger zone
40-140F
To remove the outer skin of fruit or vegetable
Peel or Pare
This equipment is used to stir food while working over the stovetop
Wood Spoon
How many tablespoons are in a cup?
16
The nutrient that provides insulation and protection
Fat
The #1 way to prevent foodborne illnesses and spread of diseases is to
wash your hands
To cut or chop into very fine pieces
Mince
This equipment is used to scrape the sides of bowls and fold in ingredients
Rubber Scraper
How many cups in a pint?
2
Vitamin A
The term that describes the transfer of bacteria from a contaminated source to an uncontaminated source
Cross-Contamination
To incorporate fat into flour using a pastry blender
Cut- In
This equipment is used to cook/boil large amounts of water
Pot
How many cups in a quart?
4
The nutrient that helps build muscles
Protein
The foodborne illness most often associated with raw chicken and eggs
To cook in liquid that is barely at the boiling point
simmmer
Measuring Spoons
16
Incomplete Protein