Safety and Sanitation
Kitchen Equipment
Recipes
Miscellaneous
100
Describe cross contamination.
Why is cross contamination dangerous?
When bacteria from one (raw) food comes into contact with another (cooked) food.
Cross contamination can cause foodborne illness.
100
What is the name of this kitchen tool? What is it used for?
Liquid measuring cup used for measuring liquid ingredients
100
What is the yield of a recipe?
The serving size
100
What is the difference between shortened and unshortened cakes?
shortened cakes contain fat, unshortened cakes do not contain fat
200
What are the symptoms of a foodborne illness that affects your digestive system?
Nausea, vomiting, diarrhea
200
Dry measuring cups used for measuring dry ingredients
200
What is the abbreviation for the word "teaspoon" used in recipes?
t or tsp.
200
What is the difference between inspection and grading of meat?
Inspection is mandatory and checks for wholesomeness of meat, grading is voluntary and puts a "grade" on the quality of the meat
300
What are the temperatures considered the danger zone?
What happens when foods are in the danger zone?
The danger zone is 40-140 degrees.
Bacteria grows the fastest on food when in the danger zone.
300
What kitchen tool is used to incorporate air into mixtures?
A whisk
300
What word is the abbreviation "Tbsp." used for?
Tablespoon
300
What is a leavening agent? What are some examples of leavening agents?
A leavening agent is an ingredient added into baked goods to allow them to rise.
Ex: baking soda, baking powder
400
Name 4 common kitchen accidents
Cuts, burns, falls, electric shock, chemical poisoning, choking
400
What is the name of this kitchen tool? What is it used for?
Box grater. Used for shredding food into smaller pieces.
400
When should you add whole herbs and spices into a recipe?
When should you add ground herbs and spices into a recipe?
Whole herbs and spices should be added at the beginning of cooking.
Ground herbs and spices should be added at the end of cooking.
400
What is the proper internal temperature of poultry?
165 degrees
500
Name the 4 concepts of kitchen safety and explain each
Clean- clean hands, dishes, and kitchen surfaces to prevent the spread of foodborne illness
Separate- separate raw foods from ready to eat foods
Cook- cook all foods, especially meats, to the proper internal temperature
Chill- chill leftovers in the refrigerator to keep fresh
500
What is the name of the kitchen tool that you hold in one hand and use to cut butter into dry ingredients, such as when making a pastry?
Pastry blender
500
What are the parts of a well written recipe?
Name of recipe, yield, ingredients, measurements, directions, temperature, and cooking time.
500
Give one example of a dry heat cooking method and one example of a moist heat cooking method
Dry heat- baking, roasting, grilling, broiling
Moist heat- boiling, simmering, poaching, stewing