Sanitation
Safety
Equipment
Terms
Math/Microwaves
100

How many hours can food be left at room temperature before you need to discard. (Less than______ hrs) 

2 hours

100
_______ Knives are safer than Dull Knives

Sharp

100

This type of equipment is used to measure liquid ingredients larger than 1/4 C. 

Liquid Measuring Cup

100

To soak meat in a solution before cooking to add flavor and tenderize

To Marinate

100

How Many Teaspoons in a Tablespoon

3

200

The temperature range of the danger zone is.... (_____-_____)

40-140F

200
You should never throw this on a grease fire

Water

200

This knife is used for soft ingredients like breads and tomatoes

Serrated Knife

200

To cut into 1/4 inch- 1/2 inch perfect uniform squares

To Dice

200

How many tablespoons in a cup? 

16

300

The temperature range which bacteria multiply the fastest is defined as the 

Temperature Danger Zone

300

Name one way to prevent cuts from occurring in the kitchen. 

Answers will vary

300

This straining equipment is used to wash fresh fruits and vegetables

Colander

300

To cook food in a small amount of fat over high heat, constantly moving.

To Saute

300

How many cups in a quart

4

400

The minimum amount of time needed for correct handwashing is how many seconds? 

20 Seconds

400

Name one way to prevent electric shocks from occurring in the kitchen 

Answers Will Vary

400

This equipment is used to cut solid fat into flour

Pastry Blender

400

To combine solid fat (butter) and sugars at high speed until increased in volume and fluffy.

To Cream

400

How many quarts in a gallon

4

500
The three population groups who are more likely to contract a food borne illness is/are.... 

Pregnant Women, Elderly and Young Children 

500

The four most common kitchen accidents include

Cuts, Burns/Fires, Falls/Slips, Electric Shocks

500

This equipment is used to stir while working over high heat. 

Wooden Spoon

500

To cook in the vapor produced by a boiling liquid

To Steam

500

How cups in a gallon

16