measuring tech & safety precautions & cleaning Flashcards
(blank) in measurement of ingredients in baking is a very critical aspect in ensuring its success.
accuracy
Read and (blank) your recipe. in accuracy
understand
Use the (blank) measuring tool. in accuracy
appropriate
Avoid spilling or wasting. in (blank)
accuracy
Remove lumps or big particles. in (blank)
Measuring Dry Ingredients
Sift the dry ingredients into a (blank) in measuring dry ingredients
utility tray
Use a (blank) to move the dry ingredients to the measuring cup.
spoon
Level off the rim of the cup using a (blank) in measuring dryingredents
spatula
Place the glass or cup on a flat surface. in (blank)
measuring liquid ingredients
Gradually pour liquid into the (blank) in measuring liquid ingredints
cup
(blank) if the desired measurement has been taken. in measuring liquid ingredients
check
what are the factors to consider when baking (6)
-right kind of ingredients
-accurate measurements
-right kind and size of baking tools and equipment
-Proper execution of procedures
-Good working habits
-Complete and clean baking outfit
(blank) including pots and pans,
utensils, countertops and cutting boards
can be washed with water and (blank). Remove detachable parts and
wash with soap and (blank). Air dry or
dry with a clean paper towel
kitchen equipment, dish
detergent, warm water
(blank) or the process of reducing
bacteria can be achieved by using one
teaspoon of bleach in one gallon of water.
sanitizing
Sanitizing or the process of reducing
bacteria can be achieved by using one
teaspoon of (blank) in one gallon of (blank). Soak in the solution for (blank) minutes, rinse with (blank)
water, and air dry. Wear (blank) to
protect your skin from the bleach.
bleach, water, 10, hot, rubber gloves
You can go green by using (blank) instead of bleach which
can be harmful to your health. Heat white
vinegar or undiluted hydrogen peroxide in a
saucepan at (blank) Fahrenheit.
Transfer the solution to a spray bottle and
apply to kitchen equipment to sanitize then
rinse. Don’t (blank) vinegar and hydrogen
peroxide.
vinegar or
hydrogen peroxide , 150 degrees, mix
Store kitchen tools and equipment in
(blank) where they will not
collect (blank). Before storing, disinfect
shelves with a (blank) or 1
teaspoon of (blank) to 1 gallon of water.
cupboards or drawers, dust, commercial solution, bleach
Using a chemical agent
to kill harmful bacteria
on non-food contact
surfaces.
disinfect
Using a chemical agent or
hot water between 170 –
180 degrees to reduce the
number of bacteria to safe
levels on food contact
surfaces.
sanitize
Using a chemical agent,
boiling water, or steam to
eliminate all
microorganisms.
sterilize
Used to sanitize food
preparation surfaces. One
teaspoon per gallon of
water achieves standard
bleach
A concentrated multipurpose cleaning liquid. It
has a built-in measuring
device. (blank)
is used to clean counters
and mop floors.
blue concentrate
Is very important to have
since all dishes must be
hand-washed.
dish soap
A white solid brick that
goes in the dispenser on
the wall. It does not harm
your hands but necessary
in cleaning dishes
properly.
Dish Machine
Detergent
