Food Safety
What is cross contamination?
Bacteria transferred from one food to another
What is the best thing to do when you first start using a knife, (how do you get better)?
Practice
How do you make a 2/3 cup? (Dry ingredients)
2 1/3 cups
What is a quick bread?
recipe made without yeast
Recipe made with yeats
What is a example of a highly perishable food?
Raw vegetables, raw fruits, raw milk, fish, poultry, and red meats.
What is a "Rocking cut"?
Lift the central part of the blade above the food with a rocking motion and move the knife forward
How do you make a 2/3 cup? (Liquid ingredients)
1/2 cup, 2 T, 2 t
is banana bread a Quick bread
Yes
Warm or cold conditions?
Warm
What is the range for the Temperature Danger zone?
40-140F
How do you hold a knife?
Tight grip, overhand, thumb on start of blade
If you need flour, what do use to put it in the cup?
Spoon for most recipes
Provides structure
Do you need moist or dry conditions for the best results?
Moist
What food borne illness is associated with Eggs?
Salmonella
What is more dangerous? A sharp knife or a dull knife?
A dull knife can slip off food
how should you measure brown sugar
you must pack it into the measuring cup
Why do you use baking soda?
Used to make it rise instead of yeast
What does yeast produce in the bread
Produces carbon dioxide
Process of reducing the growth of microorganisms or destroying susceptible vegetative cells only.
Disinfection
What is a Juliet cut?
Julienne cuts are thin, even slices of a vegetable or fruit made by squaring off the edges of said veggie or fruit and cutting it into planks and then strips.
how shoudl you measure meats
weigh them
Why use quick bread instead of yeast?
Uses limitless ingredients
How do you know when a yeast bread is done rising?
When its doubled in size