Safety & Sanitation
These are the three types of food contamination.
What are biological, chemical, and physical?
Which type of measuring cup should be used for milk?
What is a liquid measuring cup?
This tool is used to flip pancakes on a griddle or skillet.
What is a spatula or turner
This tells you how much food a recipe makes.
What is a yield?
This French phrase means "everything in its place."
What is mise en place?
A piece of hair falls into the pancake batter. What type of contamination is this?
What is physical contamination?
This ingredient should be packed firmly into a dry measuring cup before leveling.
What is brown sugar?
This tool incorporates air and combines ingredients such as eggs and liquids.
What is a whisk?
What should you do BEFORE beginning Step 1 of a recipe?
What is read the entire recipe?
Give ONE example of something you should do as part of mise en place.
What is gather ingredients, measure ingredients, gather equipment, prep ingredients if needed?
This is the Temperature Danger Zone.
What is 41°F–135°F?
Describe the proper way to measure flour.
Lightly spoon flour into the dry measuring cup, don't compact it and level it with a straight edge.
You need to remove a hot baking sheet without burning yourself. Which piece of safety equipment should you use?
What is an oven mitt/pot holder?
A student starts cooking and discovers halfway through the recipe that butter needed to be melted and cooled first. What mistake did they make?
What is they didn't read the entire recipe before beginning?
Why does mise en place make cooking less stressful?
What is Ingredients/equipment are ready before cooking begins, reducing rushing and mistakes?
A student cuts raw chicken on a cutting board and then uses the same unwashed board to cut vegetables. This has occurred.
What is cross-contamination?
A recipe calls for 1¾ cups of milk. What measuring tool of ours is the best choice to measure it?
What is the 2 cup liquid measuring cup?
What is one reason you must use a cutting board?
What is safety, sanitation, or avoid damaging counters?
Your recipe says, "Bake for 15–18 minutes or until golden brown." At 15 minutes, the food is still pale. What should you do?
What is continue cooking the additional time ?
Your assigned kitchen responsibility is finished, but your kitchen isn't completely clean. What should you do?
What is help the group finish remaining responsibilities/ask what still needs to be done?
A TCS food has been sitting in the Temperature Danger Zone for more than four hours. What happens to the food?
What is bacteria can grow to unsafe levels?
A student scoops the measuring cup directly into a bin of flour and packs it down so they can fit more. Predict what could happen to a baked product.
What is too much flour could make the product dry, dense, tough, etc.
What is a pastry blender used for?
What is to cut butter into flour and blend them together? (usually for pies or other baked goods)
Your first pancake becomes very dark on the outside almost immediately but isn't cooked properly inside. What probably went wrong?
The pan/griddle is too hot.
Explain why professional kitchens use assigned jobs and responsibilities instead of having everyone "just help with everything."
What is organization, accountability, efficiency, fewer missed tasks, teamwork, etc.