Show:
Safety
Sanition
Food Temps.
Food Preparation
measurements
100
It is important to wash your hands to prevent...
transfer of bacteria
100
41-140 degrees Fahrenheit
What is the Temperature Danger Zone
100
the length you should wash your hands for
What is 20 seconds
100
The weight of the container that holds the ingredients being measured
What is Tare weight
200
Refers to the presence of unsafe substances
What is contamintaion
200
single-celled organisms that reproduce by dividing
What is bacteria
200
The temp. whole cuts and ground game should be cooked at.
What is 160 degrees
200
A large kitchen appliance that cooks and bakes your food
What is an oven
200
A way of improving accuracy when measuring dry ingredients
What is a proper size measuring cup
300
Harmful organisms that cause food borne illnesses
What is biological hazards
300
A chemical the contaminates food
What is chemical hazard
300
The temp. yeast is killed easy at
What is 136
300
what do you use to strain macaroni
What is a strainer
300
The system that correlates weight and volume to measure liquids
What is the metric system
400
What is a more dangerous, a dull knife or a sharp knife
A dull knife
400
An illness resulting from live bacteria
What is an infection
400
The length and temp necessary to kill fish pesticides
What is -31 degrees for 15 hours
400
You use this to heat up food quickly
What is microwave
400
The correct way to measure liquids
What is stoop to eye level