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The process by which bacteria or other microorganisms are unintentionally transferred from one substance or object to another
Cross Contamination
What food borne illness occurs when foods are stored improperly within the Danger Zone?
Clostridium Perfringens
What are the Danger Zone Temperatures?
40F-140F
What food borne illness is found within poultry, raw eggs, fish, and undercooked meats
Salmonella
What food borne illness is found within canned or jarred food items?
Botulism
What internal temperature does poultry need to be cooked to?
165*F
How many ounces in one pound?
Sixteen
How many quarts in a gallon?
Four
Name this piece of equipment
Pairing Knife
Name the Technique: To cut solid shortening or fat into dry ingredients
Cut-In
Name the Technique: To cut food as small as possible
Mince
Name the Technique: To moisten food while it's cooking to add flavor
Baste
Name the Technique: To remove the outer layer or peel from fruits or vegetables
Peel
Name the Technique: To cook under direct heat
Broil
Name the Technique: To cook in liquid just below the boiling point
Simmer
Name the Technique: To coat the surface of food with fine dry bread, crackers, or cereal crumbs
Bread
Name the Technique: To bring the oven or broiler to desired heat prior to using
Pre-heat
Name the Technique: To move ingredients in a circular motion
Stir
Name the Technique: To beat rapidly to incorporate air and increase volume
Whip
Name the Technique: To cook by dry heat in an oven under 375*F
Bake
Name the Technique: To cut into evenly sized cubes
Dice
Name the Technique: To cook by simmering in a small amount of liquid
Poaching
Name the Technique: Cooking in a small amount of fat
Sauté
Name this piece of equipment
Egg Separator
Name this piece of equipment
Colander (not a strainer!)
Name this piece of equipment
Tongs
How many Tablespoons are in 1/4 cup?
Four
How many cups are in one stick of butter?
1/2 Cup
How many ounces are in one cup?
Eight
How many teaspoons are in one Tablespoon?
Three
Name this piece of equipment
Chef's Knife


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