Hands & Surfaces
How to Mix Food
Serving Size
Daily Value
Germs & Bacteria
100
How long should you wash your hands for?
At least 20 seconds
100
Mixing foods with a circular motion by using a fork, spoon, or other utensil
What is Stirring?
100
What is a Serving Size?
How much of something you should eat in order to match the information given for the Nutrition Facts
100
What is an Upper Limit?
A recommendation "limit." You should not eat more than this.
100
Germs that cause an illness
What is Bacteria?
200
What should you use to wash & lather your hands with?
Soap & Water
200
Using forks or spoons to mix foods with a lifting or throwing motions. Lifting food and then letting it fall back into the bowl gently.
What is Tossing?
200
Where is Serving Size Located?
At the top of the Nutrition Facts Label
200
What is something DV is used for?
Fats (Trans, Saturated), Cholesterol, Sodium, Carbohydrates (Sugars, Fiber)
200
The transfer of harmful bacteria from food to other foods, objects, or people
What is Cross-Contamination?
300
How should we keep our surfaces clean?
Remove Debris, Wipe/Spray with antibacterial & Sanitizers, Wash all utensils & dishes with warm, soapy water.
300
Making a smooth mixture with rapid, circular motions. This makes the mixture light and fluffy by incorporating air.
What is Beating?
300
3 pretzels at a time, 9 pretzels per package
300
What % DV is Low?
5% or Less
300
A range of temperatures between 40 and 140 degrees F which allow bacteria to multiply rapidly
What is the Danger Zone?
400
What does Antibacterial Mean?
The item prevents the growth and spread of bacteria.
400
Combining ingredients by using a gentle circular motion. With a scraper or spatula, cut down into the mixture and slide across the bottom of the bowl to bring the bottom of the mixture up and over the top.
What is Folding?
400
Where is the servings per container labeled?
Just under the serving size
400
What % DV is High?
20% or More
400
How do we fight bacteria?
Cleaning, Separating, Cooking, & Chilling.
500
What are the 5 steps to washing your hands?
1. Wet hands with clean, warm running water, turn off the tap, and apply soap.
2. Lather hands by rubbing them together with the soap. ...
3. Scrub hands for at least 20 seconds.
4. Rinse hands well under clean, warm running water.
5. Dry hands using a clean towel or paper towel.
500
Ingredients which are room temperature and mixed when soft can be beat until the mixture is soft and smooth.
What is a "Cream"?
500
What is the Purpose of a Serving Size?
The nutrition label gives information based off of the amount given in the serving size.
500
What does Daily Value Mean?
The Daily Values are reference amounts of nutrients to consume or not to exceed each day.
The %DV shows how much a nutrient in a serving of a food contributes to a total daily diet.
500
What does FAT TOM stand for?
Food, Acid, Time, Temperature, Oxygen, and Moisture