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Food Safety
Measurement
Pies
Bread
Nutrition
100
A sickness resulting from eating food that is not safe to eat.
What is foodborne illness?
100
A common abbreviation for a teaspoon.
What is t or tsp?
100
Makes the bread rise.
What is a leavener.
100
Water-soluble and fat soluble ___________
What is Vitamins.
200
Allow meat to thaw on the counter
What is the NOT the best way to avoid cross-contamination of handling meats?
200
A common abbreviation for a tablespoon.
What is T or Tbs
200
Cold
What is the correct temperature of water in making a pie crust?
200
Baking soda, baking powder and yeast are called.
What is Leaveners.
200
Carbohydrates, fats, proteins, vitamins, minerals and water.
What is the six nutrient groups.
300
When bacteria is transferred from one food to another.
What is cross contamination?
300
The number of teaspoons in a Tablespoon.
What is 3
300
Holes or slits are made in the bottom crust before baking.
What type of pie crust?
300
105-115 degrees
What is the correct temperature for dissolving yeast.
400
When in doubt, do this.
What is "Throw it out"
400
The number of Tablespoons in a quarter cup.
What is 4.
400
Three things measured in baking.
What is Time, Temperature and Amount
400
Test to know if yeast is thoroughly kneaded.
What is poke it - elastic, springs back.
400
Simple and complex
What is two types of carbohydrates.
500
The way to reduce your risk of getting a foodborne illness.
What is destroy the bacteria through proper cooking.
500
To seal the edges of the pie crust.
What is fluting.
500
CO2 bubbles
What is the gas given off by activated yeast helps the bread rise.
500
Unsaturated fats
What is the healthy fat.