Safety & Sanitation
Amount of time to scrub hands with soap when washing your hands.
20 seconds
Used to measure small amounts of ingredients, amounts that are smaller than 1/4 cup.
Measuring spoons
Tool used to flatten dough.
Rolling pin
Used to combine wet and dry ingredients for recipes.
Mixing bowls
Name one reason why it is necessary to do preparations for labs before going into the kitchens.
Safety from foodborne illnesses, safety from injuries, covering important knowledge so everybody has a common understanding, ensuring the we can find success within the timeframe of a lab, etc.
Danger zone of temperatures when food is most likely to experience bacterial growth.
40 degrees - 140 degrees Fahrenheit
Used to measure amounts of dry ingredients which are 1/4 cup or larger.
Dry measuring cups
Used to whip eggs or cream, for example. Adds air to these items, allowing them to become fluffy.
Whisk
Used to protect countertops any time you are using a knife in the kitchen.
Cutting board
In addition to cooking skills, name one skill you will be developing during cooking labs.
Teamwork, communication, problem solving, following instructions, time management, etc.
Two things that must be used together in order to get dishes clean.
Warm water and soap
Used to measure amounts of liquid ingredients which are 1/4 cup or larger.
Liquid measuring cup
Metal device used to raise hot foods off the countertops in order to not damage the countertops, as well as allow food to cool faster.
Cooling rack
Lifts and turns foods such as pancakes or hamburger.
Turner
Name all five of the food groups.
Protein, grains, fruits, vegetables, and dairy.
FATTOM is an acronym to help all food handlers remember the six factors that contribute to foodborne illness. What do all six letters of FATTOM stand for?
Food, acidity, time, temperature, oxygen, and moisture
Plastic containers used to store ingredients.
Deli dishes
Most versatile of all knives. Can be used for chopping, slicing, and dicing larger portions of food. Ranges from a 6 to 14 inch blade.
Chef’s knife
Used to level off dry ingredients.
Straight edge spatula
The student organization for students who are interested in culinary, fashion construction, interior design, and/or working with other people.
FCCLA
The culinary industry utilizes the food safety management system, HACCP, to ensure products are safe at all points of the food supply process. What does each letter of HACCP stand for?
Hazard Analysis Critical Control Point
Small metal dish that holds small amounts of ingredients.
Ramekin
Large cooking pot with a lid and two handles.
Dutch oven
Used to cut shortening into dry ingredients.
Pastry blender
The French culinary phrase for “everything in it’s place” refers to having all tools needed to follow a recipe located and easily accessible in order to improve efficiency in the kitchen.
Mise en place