Foods 1 Final Exam

Utensils

100

Blends dry ingredients, adds air, and remove lumps from powder sugar.

Sifter

200

Shred foods such as cheese

Grater

300

Removes the skin from fruit and veggies

Peeler

400

Used to stir thick mixtures

Heavy Metal Spoon

500

Used to drain fruits, veggies and pasta

Colander

Utensils

100

A small pan that fits into a larger pan

Double Boiler

200

Cooks food more quickly than conventional sauceoans

Pressure saucepan

300

Preferred by chefs for preventing lumps from forming when preparing sauces

Whisk

400

Uses to suction up juice from meat and poultry

Baster

500

Used to separate liquids and solid foods

Tongs or Colander

Food born Illnesses

100

Used to blend shortening with flour when making pie crust

Pastry Blender

200

Undercooked ground meat and unpasteurized milk.

E. Coli

300

Spoiled food from improperly canned or marinated foods.

Botulism

400

Unpasteurized milk and contaminated veggies.

Listeriosis

500

Infection from improperly stored or uncooked foods.

Salmonellosis

Food Preparations

100

Cut food into thin, stick-sized strips

Julienne

200

To cut or break into thin pieces

Shred

300

To cook in oven on dry heat

Bake

400

to cut into small pieces

Mince

500

To cut into small squares of equal size

Dice

Food Preparations

100

To mix in a circular motion

Stir

200

To cook in a small amount of fat

Saute

300

To cut into thin, flat pieces

Slice

400

To mix or blend two or more ingredients

Combine

500

To cut into small irregular pieces with a knife.

Chop