Show:
Temperature
Food Bourne Illnesses
Kitchen Accidents
Cooking Utensils
Cooking terms
100
The danger zone
What is 40-140 F
100
Salmonella is found in
What is raw meats and eggs
100
The first thing you do when you get a severe cut
What is apply pressure
100
For cutting fat into flour
What is pastry blender
100
to mix ingredients by gently turning one part over another with a rubber spatula
What is fold in
200
Botulism
What is dented cans
200
Staphylococci is spread by
What is person to person
200
Treating a first degree burn
What is run cold water on it for 3 minutes
200
for leveling off dry ingredients like flour and sugar
What is spatula
200
to cut fat into flour with a pastry blender
What is cut in
300
internal temperature for ground beef, pork and lamb
What is 155 F
300
Hepatitis is spread by
What is food and water
300
most common kitchen accidents
What is chemical poisoning, burns, cuts and falls
300
for incorporating air by beating ingredients together
What is whisk
300
to cook in a small amount of fat usually in a skillet
What is sauté
400
anything above this temperature will kill most microorganisms
What is 160 F
400
Food associated with e-coli
What is beef
400
Used to extinguish a grease fire
What is salt and baking soda
400
for cutting or chopping large ingredients
What is chef's knife
400
to beat sugar and fat together until fluffy
What is cream
500
Internal temperature should a chicken be cooked to
What is 165 F
500
Listeriosis causes
What is fetal and infant death
500
Cause of most kitchen cuts
What is knives, sharp appliances, and broken glass
500
for scraping sides of bowls or folding in delicate ingredients
What is rubber spatula
500
to cook by dry heat, usually in an oven
What is bake