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7th Grade FACS > Kitchen Safety > Flashcards

Kitchen Safety Flashcards

1
Q

Define food-borne illness.

A

An illness caused by food.

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2
Q

Define bacteria.

A

Small microorganisms that can cause illness.

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3
Q

Defines cross-contamination.

A

When harmful bacteria come in contact with other foods - raw foods to cooked foods, counters, or hands.

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4
Q

Define sanitize.

A

To keep clean.

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5
Q

Name three measuring tools.

A

Dry measuring cups, liquid measuring cups, measuring spoons.

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6
Q

Name three mixing tools.

A

Whisk, wooden spoon, mixer, mixing bowls.

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7
Q

Name three cutting tools.

A

Knife, pastry blender, pizza wheel.

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8
Q

Name three kitchen utensils.

A

Rubber scraper, spatula, tongs, colander, strainer.

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9
Q

Name three cookware utensils.

A

Pots, pans, skillet, cookie sheets, muffin tins, casserole dishes.

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10
Q

Name five large appliances.

A

Refrigerator, microwave, dishwasher, stove, deep freezer

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11
Q

Name five small appliances.

A

Blender, toaster, waffle maker, coffee maker, hand mixer.

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12
Q

What is the abbreviation for tablespoon?

A

Tbsp.

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13
Q

What is the abbreviation for quart?

A

Qt.

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14
Q

What is the abbreviation for teaspoon?

A

Tsp.

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15
Q

What is the abbreviation for pint?

A

Pt.

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16
Q

What is the abbreviation for gallon?

A

Gal.

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17
Q

What is the abbreviation for cup?

A

C.

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18
Q

1 tbsp. = ___ tsp.

A

3

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19
Q

1 cup = ___ fluid oz.

A

8

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20
Q

1 lb = ___ oz.

A

16

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21
Q

How do you double a recipe?

A

Multiply the ingredients by two.

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22
Q

How do you half a recipe?

A

Divide the ingredients by two.

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23
Q

List the six main parts of a recipe.

A

Title, ingredients, amounts, directions, time/temperature, and yield.

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24
Q

Name three cutting terms.

A

Mince, chop, grate, break, dice, slice.

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25
Q

Name three cooking terms.

A

Bake, roast, boil, fry, simmer.

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26
Q

Name three mixing terms.

A

Stir, cream, mix, combine, add, whip, fold.

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27
Q

Name three measuring terms.

A

Teaspoon, cup, dash, sprinkle, pinch.

28
Q

What is the dry heat method?

A

Cooking foods with heat.

29
Q

What is baked?

A

Desserts, pies, cookies.

30
Q

What is roasted?

A

Meat or poultry.

31
Q

What is broiling, and give an example.

A

Cook from the top down, smores.

32
Q

What happens to food cooked with the dry heat method?

A

Turn brown and crispy.

33
Q

What is the fry method?

A

Cooking foods with fat.

34
Q

What is sauteing?

A

Using a small amount of oil to cook foods.

35
Q

What is pan frying?

A

Cooking foods in fat, like bacon and sausage links.

36
Q

What is stir frying?

A

Quickly cook foods in a small amount of fat, like vegetables.

37
Q

What is deep fat frying?

A

Submerging foods in fat, like doughnuts, french fries, and fried chicken.

38
Q

What is the moist heat method?

A

Cooking foods in moisture or water.

39
Q

What is boiling?

A

Large bubbles break the surface, like jello and pasta.

40
Q

What is simmering?

A

Small amounts of bubbles at lower heat, like chili and stews.

41
Q

What is microwave cooking?

A

Foods that contain a liquid with radiation.

42
Q

What is steaming?

A

Cooking foods with steam, healthiest way to cook.

43
Q

At what temperature does water boil?

A

212 degrees Fahrenheit.

44
Q

How does a double boiler work?

A

Water is heated in a pan below a bowl or double boiler pan. Food is placed in the top bowl (usually chocolates). The water in the pot heats the bowl slowly to melt the chocolates evenly.

45
Q

What tool do you need to use to mix waffle batter?

A

Whisk.

46
Q

How do you crack an egg?

A

Tap it on the edge of a bowl and separate the parts with fingers.

47
Q

When cutting in butter and flour, which tool should you use?

A

A pastry cutter.

48
Q

What does it mean to knead?

A

Push dough with palms of hands.

49
Q

What part of your hand do you use when kneading?

A

Palm of hands.

50
Q

What is the difference between slicing and chopping pepperoni?

A

Slice - Regular pieces

Chop - Irregular pieces

51
Q

When browning meat, what should the meat look like so you know it is cooked?

A

No longer pink.

52
Q

What is the ingredient in pizza dough that makes it rise?

A

Yeast.

53
Q

Why does the water have to be warm when using yeast?

A

To activate the yeast to begin to grow.

54
Q

To mix butter and sugar together with an electric mixer is called what?

A

Creaming.

55
Q

What is the best knife to use in the kitchen?

A

All-purpose chef’s knife, as they can do many tasks.

56
Q

What is a tool to remove the outer skin of fruits and vegetables?

A

A peeler.

57
Q

How does world culture influence food?

A

We share experiences with others; have more options for meal ideas, spices and seasons to add favors to foods; learn about others; be diverse in our eating.

58
Q

Where are french fries from?

A

Belgium

59
Q

Where are hamburgers from?

A

Germany

60
Q

Where are doughnuts from?

A

France

61
Q

Where is pizza from?

A

Italy

62
Q

Where is pasta from?

A

Italy

63
Q

Where are potato chips from?

A

USA

64
Q

Where are hot dogs from?

A

Germany (frankfurter)

65
Q

Where are tacos from?

A

Mexico, Latin America, or Spain

66
Q

Where is rice from?

A

China

67
Q

Where are coconuts, pineapples, mangoes, and tropical fruit from?

A

Caribbean Islands

7th Grade FACS (2 decks)

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