Show:
Equivalents/Abbreviations
Cooking Terms
Safety/Sanitation
Dairy
Soups/Appetizers
100
How many teaspoons = 1 tablespoon
3
100
A cake or cookies are often _______ in an oven?
baked
100

How long should your hands be washed and in what temperature of water.

Warm soapy water for 20 seconds

100

Cheese is an excellent source of ________

Protein and Fat

100

Bruschetta, cheese tray, veggie tray, and hummus are examples of hot or cold appetizers? Which Temp should they be held at

cold   41 Degrees

200
What is the abbreviation for teaspoon?
t
200
When a liquid is just below boiling point
Simmering
200

What is the temperature danger zone?

41-135

200

What is the condition where people have difficulties digesting dairy products?

Lactose Intolerance

200
A soup that is milked based is known as a ______ soup
cream
300
How many fluid oz = 1/2 cup
4
300
This cooking method includes a small amount of fat and high heat
Saute
300
Explain how you should remove a lid from boiling food items
Open the side of the lid farthest away from you so that the steam can escape away from your face
300
The nutrient found in dairy products that helps build strong bones and teeth is ______
Calcium
300

A __________ is melted fat blended with flour and cooked until bubbly.( Hint you made this to thicken the chicken pot pie)

Roux

400
What is the abbreviation for pint?
pt
400
When air needs to be added a whisk is used to _______.
Whip
400

What are the two most common foods that carry the food borne illness salmonella?

Chicken and Eggs

400
The process that uses heat to destroy harmful bacteria in milk products is________________
Pasteurization
400

A _________ soup is a clear rich flavored soup made from a stock of meat and vegetables. (Hint I made this for you out of your scraps)

stock

500
How many ounces = 1 pound
16
500
To pass dry ingredients through a mesh screen to add air or to combine ingredients.
sift
500

Where is the food borne illness Botulism commonly found?

bulging cans

500
The mechanical process that keeps milk from seperating is _______________
homogenization
500
Give three examples of cream soups
potato cheese broccoli cheddar cream of chicken