Food Safety
The abbreviation for HACCP.
What is Hazard Analysis and Critical Control Points?
The monosaccharides that make up Sucrose.
What is sucrose?
The type of sugar that gives candies a smooth texture.
What are invert sugars.
A type of dry heat method.
What is deep frying?
The type of cooking that uses air currents.
What is conduction?
The danger zone for bacteria.
What is 40-140 degrees Fahrenheit?
What is the Maillard Reaction?
The type of proteins found in milk.
What is casein and whey.
Mayonnaise becomes thick and creamy because it is a...
What is an emulsion?
The protein that provides structure in baked goods.
The length of time something can be out of the refrigerator before becoming unsafe to eat.
What is 4 hours?
When using a corn starch as a thickener you know it thickens ____ more than flour.
An enzyme that prevents gelatin from gelling
The fat percentage of whole milk.
What is 3.5%?
The stage after forming a loaf of bread and before baking.
What is proofing?
The temperature a home freezer should be set at.
What is o degrees Fahrenheit?
What is acid or sugar?
The type of liquid that comes out when making cheese.
What is Whey?
The minimum fat percentage of heavy whipping cream.
What is 35%?
The ingredient that allows the freezing point to lower making it possible to freeze ice cream.
What is salt?
Canning green beans should be done with....
What is a pressure canner?
The type of flour with the most protein content.
What is bread flour?
What is denatured?
An ability for a fat to be molded without breaking.
What is plasticity?
What is Baking Powder?