Safety/Sanitation

Question 1

4 quarts =

Answer 1

1 gallon

Question 2

2 pints =

Answer 2

1 quart

Question 3

2 cups =

Answer 3

1 pint

Question 4

3 teaspoon =

Answer 4

1 Tablespoon

Question 5

8 oz =

Answer 5

1 cup

Question 6

16 T =

Answer 6

1 cup

Question 7

8 T =

Answer 7

1 stick (of butter)

Question 8

T./tbsp. =

Answer 8

Tablespoon

Question 9

t./tsp =

Answer 9

Teaspoon

Question 10

c. =

Answer 10

Cup

Question 11

oz =

Answer 11

Ounce

Question 12

lb =

Answer 12

Pound

Question 13

Doubling

Answer 13

Adding twice the called ingredient

Question 14

Halving

Answer 14

Only adding half the ingredients to a recipe

Question 15

Grease fires should be smothered with any of the following depending on the size of the fire:

Answer 15

baking soda, fire blanket, lid, fire extinguisher

Question 16

What should never be put on a grease fire?

Answer 16

Water

Question 17

Clean is ____

Answer 17

all visible dirt

Question 18

Sanitize ____

Answer 18

is germ-free

Question 19

When disposing of hot grease wait until it is ____ and then grow it away

Answer 19

cooled

Question 20

Hot grease should NOT be poured down the ____

Answer 20

drain

Question 21

When it comes to cross-contamination, make sure to keep tools with ____ foods separate from tools with ____ foods

Answer 21

raw; cooked

Question 22

When it comes to cross-contamination, make sure to ____ and ____ everything between uses.

Answer 22

Wash; Dry

Question 23

Dry measuring cups are used for ____ and are measured by ____:

Answer 23

dry goods; leveling off the top

Question 24

Liquid measuring cups are used for ____ and are measured by ____:

Answer 24

liquid goods; checking at eye level

Question 25

Things that need to be packed:

Answer 25

brown sugar, peanut butter, shortening, anything else with a similar texture/density

Question 26

The “Danger Zone” is considered to be from __ - __ degrees Fahrenheit.

Answer 26

40-140

Question 27

Refrigerators should be kept at ____________.

Answer 27

40 degrees Fahrenheit or slightly below

Question 28

The double boiler has ______ and is used to _________:

Answer 28

two pots in one; melt cheese and chocolate

Question 29

The Ladle is used to ___________:

Answer 29

serve hot soups, sauces, etc.

Question 30

A Chef’s knife is used for __________ and ________.

Answer 30

all general chopping; dicing

Question 31

A Pastry Blender is used to _______ into ________ such as _______:

Answer 31

cut fat; dry ingredients; flour

Question 32

Knives should never be put in ______ water

Answer 32

soapy

Question 33

Chopping =

Answer 33

coarse chop, irregular pieces

Question 34

Dice =

Answer 34

small even pieces

Question 35

Mince =

Answer 35

cut as small as possible

Question 36

Cube =

Answer 36

cut into equal-sized cubes

Question 37

When reading a recipe, a yield is _______:

Answer 37

the amount the recipe makes, often includes serving size

Question 38

Within a recipe, look for _____, _____, and ______.

Answer 38

Ingredients, Directions, Time