Terms & Measurments
TBSP stands for ___________
Tablespoon
Used to protect counter when cutting:
Cutting board
How long should you wash your hands:
20 seconds
Safest type of knife:
Sharp knife
Abbreviation for ounce:
Oz
Double 3/4 cup
1 and 1/2 cup
Used to flip a burger:
Spatula or bent-edge spatula
Example of chemical contaminant:
Bleach, cleaning products, pesticides, etc.
How do you carry a knife:
Pointed down and by your side
How many tablespoons in ¼ cup:
4 tablespoons
Number of teaspoons in 1 tablespoon
3
Used to measure small amounts:
Measuring spoons
A group of people who are more susceptible to food poisoning:
Elderly, pregnant women, children, or the immunocompromised
Describe how to measure flour:
Spoon flour into dry measuring cup, and level it off
How long do leftovers last (before they are high-risk):
1 week
Spreading harmful bacteria from one food into another is called:
Cross Contamination
Used to grab a hard boiled egg out of water:
Tongs
Temperature poultry needs to be cooked to:
165 degrees
How to know temperature of meat when cooking:
Meat thermometer in the thickest part
What two ingredients are used when you ‘cream’ something together:
Sugar and butter
Mince(d)
Used with a stand mixer to mix batter together:
Flat beater
Danger zone temperatures:
40-140 degrees
Boil vs. simmer:
Boil is big bubbles and simmer is small bubbles
What is ‘Julienne’:
Cut food into thin, even, stick-sized strips