Give an example of a BIOLOGICAL hazard.
Answers will vary.
What is the purpose of a bear claw?
To prevent your guiding hand from getting cut.
Make you your teacher laugh. If they don't laugh, you don't get the points!
Did they laugh?
What does "Mise En Place" mean?
To put in place.
How many pints equal one quart?
3
2
1
4
How can you prevent cross contamination?
Answers will vary.
What piece of kitchen equipment is used for incorporating fat into flour?
Spoon
Pastry Blender
Masher
Whisk
How many tablespoons is one stick of butter?
8
What is the YIELD on a recipe mean?
Serving size/how many the recipe will make.
Oh no! I don't have a T., but I need to measure 1 T. of pepper, what can I do instead?
Use a teaspoon 3 times.
Why is it important to secure the cutting board?
To avoid injury
How should knives be stored when not in use?
In a knife block or with a blade guard over it.
Which piece of equipment should you NOT put in the sink?
Sifter
Colander
Cooling Rack
Pastry Blender
What is a disease that is transmitted to people through food.
Foodborne Illness
How are ingredients on a recipe usually listed?
In the order they are used.
Give an example of a PHYSICAL hazard.
Answers will vary.
What is the transferring of pathogens from one surface or food to another.
Cross-Contamination
How should you wash a knife?
Separately, with the blade facing AWAY from you.
Oh no! I have a grease fire! What will help put it out?
Salt
Baking Powder
Flour
Baking Soda
How should you secure a cutting board?
With a damp paper towel underneath.
How many ounces are in a pound?
16
What is the difference between a colander and a strainer?
A strainer is used for smaller foods and has a mesh lining, a colander is used for larger foods and will stand on its own.
What does time/temperature abuse mean?
You have left a food out at the incorrect temperature for too long and it now may have grown bacteria.
How many cups are in a gallon?
16
Before preparing fresh produce (fruits and vegetables) what do you need to do first?
Wash it!
How can you practice good personal hygiene in the kitchen?
Answers will vary.
Why is it important to have uniform knife cuts?
To ensure the food will cook evenly.
What piece of kitchen equipment is used to level off ingredients?
Straight Edge Spatula
What type of knife should I use to cut a tomato?
Serrated
Paring
Utility
Chef
Give an example of a CHEMICAL hazard.
Answers will vary.
Give an example when you should be washing your hands in the kitchen.
Answers will vary.
One T = how many t?
6 t.
3 t.
2 t.
I have to measure 1/2 cup of honey, how should I measure it?
Spray a liquid measuring cup with cooking spray and pour the honey to the 1/2 cup line.
What is the solid piece of metal that constitutes the blade runs down the handle as well
Tang.
Give an example of a PRE-preperation task?
Answers will vary.
What is the temperature danger zone?
41-135 degrees.
How should you walk with a knife in the classroom?
Holding the handle by your side with the blade facing down.
True or False: A saucepan and a skillet are the same thing.
False