Kitchen equipment
Used to clean and scrape the edges of a mixing bowl.
What is a rubber spatula?
The safe way to defrost frozen meat/poultry.
What is placing it in the fridge, running under cold water, or microwave?
Needs to be worn during all labs.
What is an apron?
The transfer of harmful bacteria to food from other foods, cutting boards, utensils, or hands.
What is Cross Contamination.
______________ is always safer than a dull knife
What is a sharp knife?
Used to make large amounts of foods like soups or spaghetti sauce.
What is a Stock Pot?
The temperature "Danger Zone".
What is 40 to 140 degrees?
Method to avoid burns in the kitchen.
What is using oven mitts?
The amount of time you should wash your hands with hot water and soap in order to kill bacteria.
What is 20 seconds or as long as it takes to sing 'happy birthday' twice
Type of knife commonly used for chopping, dicing, and mincing.
What is a Chef's knife?
Used to drain liquids of off cooked foods.
What is a Colander?
Perishable foods should not be left out for more than this amount of time.
What is 2 hours?
What is Pull, Aim, Squeeze, Sweep?
Use this solution in order to sanitize and reduce bacterial load.
What 1 cap (tablespoon) of bleach to 1 gallon of water.
Type of knife commonly used for peeling and slicing fruit and sometimes vegetables.
What is a paring knife?
Used to level dry or solid ingredients when measuring.
What is a straight edge spatula?
Poultry should be cooked to this internal temperature.
What is 165 degrees?
Use to put out a small grease fire.
What is baking powder or salt?
You should do this before cooking, after eating, using the toilet and sneezing/coughing?
What is wash your hands.
Technique used to grip food safely while cutting.
What is the "bear claw" or "claw grip"?
Used to cut butter into flour. Commonly used when making pie crusts and biscuits.
What is a pastry blender?
The population at risk for foodborne illness.
What is Everyone?
(highest risk: children, pregnant women, the elderly)
Area where your bags and phones should be stored during labs.
What are the classroom tables?
Removing the dirt and grime off with soap and water.
What is cleaning.
Number of people that should be working on the same cutting board during a lab.
What is one person?