Cooking Math
Ounces in a quart
What is 32?
Everything in its place
What is mise en place?
the steps in the three compartment sink
What is wash, rinse, sanitize?
the categories of the my plate chart
what are fruits, vegetables, dairy, grains and proteins?
the amount of dairy you should get each day
What is 3 cups?
Cups in a pint
What is 2?
to the tooth
what is al dente?
the amount of vegetables you should eat each day
what is 2 1/2 cups?
the transfer of harmful bacteria from one source to another
Quarts in a gallon
What is 4?
high amount of heat low amount of fat
What is saute?
the danger zone
what is 40-140?
the recommeded daily calorie intake
what is 2,000 to 2,500 calories ?
ounces in a gallon
what is 128?
What is 1/4 tsp?
to cook sugars to golden brown
What is caramelize?
where raw meats should be stored in the cooler
what is the bottom?
the meter to gauge whether a nutrient is prevalent or lacking
what is the 5/20 rule?
the temperature water should be in the first sink of a three compartment sink
What is 110 degrees?
What is 3?
to process to smooth
What is puree?
what are time and temperature sensitive foods/tcs foods?
how ingredients are listed on a food package
the 9 big allergens
what are dairy, eggs, shellfish, fish, tree nuts, peanuts, soy, gluten & sesame