Food Safety & Sanitation
The range of the temperature danger zone.
What is 41-135 degrees?
What is 165 degrees?
The thing that will help protect you and your clothes from food and heat and is required to wear in lab.
What is an apron?
The mixing method used for most cookies and cakes.
What is the creaming method?
The mixing method used to make biscuits and pie dough.
What is the cut in method (Pastry Method)?
The process of unintentionally transferring germs from one food or surface to another.
What is Cross Contamination?
Bleach, Dish Soap, and Rubbing Alcohol are all these types of contamination.
What is chemical contamination?
The way to ensure you are leaving on time, when the bell rings.
What is cleaning as you go?
The two ingredients mixed together first when making your classic drop cookie.
What is butter and sugar?
The method in which we achieve the flakey layers in a biscuit.
What is folding the dough?
The process of removing visible dirt and food from a surface.
What is cleaning.
Bits of metal, wood, plastic, and glass are all types of this kind of contamination.
What is a physical contamination?
The action that should happen after you leave the classroom and come back, touch your face or hair, and when you sneeze or cough.
What is wash your hands?
The category chocolate chip cookies fall under.
What is drop cookie?
The size we want our fats cut down to when making biscuits, scones, and pies.
What is pea size?
The setup of a 3 compartment sink.
What is wash, rinse, and sanitize?
The definition of FIFO.
What is First In First Out?
The step to help prevent ants and other insects or critters from coming into our classroom and feasting on things on the floor.
What is sweeping?
This is the mixer attachment used to mix cookie doughs together, allowing it to beat together the ingredients.
What is a paddle attachment?
Tool that is most commonly used to cut the fats into the dry ingredients.
What is a pastry blender?
Storing food in a hotel pan, no more than 2" thick and a wide surface area, before putting it in the cooler.
What is the shallow pan method?
The shelf in the cooler where you would store raw poultry.
What is the bottom shelf?
Items not allowed in lab to keep your focus on doing your best in lab.
What is cellphones and headphones?
Action to help remove clumps from dry ingredients as well as adding air to it.
What is sifting?
Baking soda and baking powder are both types of this.
What is a chemical Leavener?
The 3 approved ways to handle Ready To Eat foods.
What is Gloves, Tongs, or parchment sheets?
Wheat, Fish, Shellfish, Soy, Dairy, Peanuts, Tree nuts, Sesame, and Eggs are all considered to be these.
What is the top 9 allergens?
The process of putting everything in its place.
What is mise en place?
Standardized scoop that helps to measure both cooked and uncooked foods.
What is a portion scoop?
The by product of churning cream to make butter.
What is buttermilk?