Unit 1

Question 0

What is the temperature danger zone?

Answer 0

The temperature danger zone is 4C-60C

Question 1

What is cross contamination?

Answer 1

It is when you transfer one foods bacteria to another.

Question 2

What happens above the danger zone?

Answer 2

Above the danger zone bacteria will start to die.

Question 3

What happens below the danger zone?

Answer 3

Bacterial growth slows down.

Question 4

What happens in the danger zone?

Answer 4

Bacteria grows rapidly.

Question 5

How do you avoid cross contamination?

Answer 5

Wash your utensils after having food touch them.

Question 6

What are the three ways to preserve food?

Answer 6

Add preservatives.
Control temperature.
Change the water activity.

Question 7

What do you do if there is a fire in the oven?

Answer 7

Close it. Turn it off. Go get supervisor.

Question 8

What are five safety rules?

Answer 8

No horseplay. 
Wipe up spills. 
Tie hair back. 
Remove jewelry. 
Don't wear untied shoes.

Question 9

Three ways to prevents knife cuts.

Answer 9

Don’t cut towards yourself.
Use the claw when cutting.
The sharpest knife is the safest knife.

Question 10

What does the word preserve mean?

Answer 10

To keep something in its original state or in good condition.

Question 11

How does food borne illness occur?

Answer 11

Improper reheating.
Improper food storing. 
Failure to throughly to hear or cook food. 
Raw ingredients. 
Cross contamination.

Question 12

Grate?

Answer 12

To cut into small pieces or shreds by pressing and rubbing the food against a rough surface.

Question 13

Sift?

Answer 13

To force one or more dry ingredients through a screen to add or remove air, or to mix two ingredients together.

Question 14

Cube?

Answer 14

To cut food into small square pieces.

Question 15

Score?

Answer 15

To make shallow straight cuts in the surface of food.

Question 16

Dice?

Answer 16

To cut food into small irregular pieces.

Question 17

Pare?

Answer 17

To cut off a very thin peel.

Question 18

Sauté?

Answer 18

To brown or cook food in a skillet with a small amount of fat on low to medium heat.

Question 19

Whip?

Answer 19

To incorporate air into a mixture to make it light and fluffy.

Question 20

Mince?

Answer 20

To cut up or grind food (typically meat) into very small pieces usually with revolving blades.

Question 21

Dredge?

Answer 21

To coat wet or moist foods with a dry ingredient before cooking.

Question 22

Purée?

Answer 22

A cooked food that has been put through a sieve, blender, etcetera.

Question 23

Baste?

Answer 23

To moisten food while cooking with drippings of butter, etcetera.

Question 24

Chop?

Answer 24

To cut food into bite-sizes pieces using the quick heavy blows of a knife.

Question 25

Beat?

Answer 25

To mix rapidly in order to make a mixture smooth and light by incorporating as much air in as possible.

Question 26

Drain?

Answer 26

To withdraw liquid gradually from something.