Show:
Utensils
Bacteria
Cooking Terms
Temperatures
Food Borne Illness
100
A spreader
What is a spatula
100
Best way to stop the spread of germs
What is washing your hands
100
Mix gently turning over another with a rubber spatula
What is Fold In
100
40-140 F
What is the "Danger Zone"
100
Found in many food borne illnesses
What is Bacteria
200
How many tsp in a Tbsp
What is 3
200
minimum amount of time to wash hands
What is 20-30 seconds
200
To cook in small amount of fat
What is sauté
200
internal temp you should cook a whole chicken
What is 165 F
200
Caused from soft cheese
What is Listeriosis
300
For cutting fat into flour
What is a pastry blender
300
Disease spread from person-person
What is staphylococci
300
to beat sugar and fat together
What is Cream
300
Temperature to cook "whole cuts" - beef,pork, and lamb
What is 145 F
300
Caused from undercooked chicken or raw eggs
What is Salmonella
400
used for beating ingredients together
What is a wisk
400
food that has bacteria in it
What is cheese and yogurt
400
to cut fat into flour with pastry blender
What is cut-in
400
freezing degree in Celsius
What is 0 C
400
Caused by Raw uncooked beef, unpasteurized milk
What is E-Coli
500
used for cutting or chopping large ingredients
What is a chefs knife or chopping knife
500
4 things bacteria needs to grow
What is food, water, warmth and time.
500
To heat a liquid until bubbles break continually on the surface
What is boil
500
temp to keep your fridge at
What is 35-40 F
500
occurs 30 min after eating the effected food
What is Staphyolococcus