Show:
Temperatures
Utensils
First Aid
Food Bourne Illnesses
Cooking Terms
100
40-140 F
What is the danger zone?
100
for folding in ingredients
What is rubber spatula
100
treatment for first degree burn
What is run under cold water
100
food associated with salmonella
What is chicken
100
to coat with dry bread
What is bread
200
155F
What is ground beef
200
for measuring dry ingredients
What is measuring cups
200
causes most kitchen cuts
What is broken glass, sharp appliances, and knives
200
associated with e-coli
What is beef
200
to divide into parts with a sharp utensil
What is cut
300
145 F
What is whole cut beef
300
measuring liquid ingredients
What is glass measuring cup
300
causes most falls in the kitchen
What is wet or cluttered floors
300
how hepatitis A is spread
What is food and water
300
to cut into small cubes of even size
What is dice
400
165 F
What is reheating food temperature
400
for straining water
What is calendar
400
causes electrical shocks
What is faulty wiring, overloaded electrical outlets, and damaged appliances
400
how to prevent cross contamination
What is using separate utensils
400
to remove liquid from a project
What is drain
500
40 F
What is the temperature of chilled foods
500
for chopping large ingredients
What is chefs knife
500
often used to save choking victims
What is abdominal thrust
500
most common source of e-coli
What is undercooked ground beef
500
to cook in a small amount of hot fat
What is fry