Help
Options
Question
describe a everyday place setting
click to flip
Didn't know it?
click below
click below
Knew it?
click below
click below
Don't know
Question
describe special occasion setting
Remaining cards (111)
Know
retry
shuffle
restart
0:00
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.
Normal Size Small Size show me how
Normal Size Small Size show me how
Foods intro
Food saftey,sanitation,microwaves,equipment,etc
| Question | Answer |
|---|---|
| describe a everyday place setting | fork on left, dinnerplate in middle napkin on plate,knife on right, above knife is cup |
| describe special occasion setting | salad fork, dinner forks on left, dinner plate with napkin, knife and spoon on right, glass above knife and spoon, desert spoon and fork above plate, roll plate and butter knife above forks |
| colstridium botulinum | double vision, weakness, slurred speech, caused by improperly canned foods |
| hepatitis A | jaundice,nausea, itchy skin, loss of apetite and energy, caused by fecal bacteria |
| salmonelle | caused by under cooked eggs and poultry, fever, chills, abdominal paain, diaherria |
| staphylococcus | nausea, vomiting,cramps, diaherea, spread by human mucous |
| escherichia coli (e. Coli) | fever, potential kidney problems, diaherea somtimes bloody, caused by undercooked ground beef, unpasturied milk |
| the general conditions for bacterial grwoth in food are _ and _ | moisture and air |
| wash hands with soap for minimum of _ seconds | 20 |
| wear _ if you have a cut or any open sore on you hands | gloves |
| change dirty _;bacteria could contaminate food | apron |
| disinfect work surfaces with a _ disinfectant | commercial |
| in forder to reduce pests or insects | dispose of garbage properly, avoid crumbs and spills, keep staple in air tight container |
| use _ or _ cutting boards | nonporous, plastic |
| dishwashing order | glass ware, utensils, dinner ware, pots/pans |
| use clean thermometer to check the _ temp of foods | internal |
| ground beef must be cooked to _ dont eat if its still pink | 155 degrees |
| cook eggs until the yolks are _ | firm |
| the danger zone for food borne bacteria is between _ and _ | 41-135 |
| your freeser should be _ degrees F to keep foods frozen | 0 |
| foods should not be in the danger zone for more than _ | 2 hours |
| the #1 cause of food illness is due to improper _ _ _ | cooling of food |
| the safest way to thaw is in the _ | refridgerator |
| turn all pan handels to the _ of the stove | center |
| avoid reaching in the _ pull out the shelf | oven |
| if you have a grease fire _ with a lid | cover |
| to avoid a steam _open pan lids away from you | burns |
| what to do for 1. 1st or 2nd degree burn 2.severely bleeding cut 3.electrical shock, unconscious 4. accidental poisoning | 1.place under cool running water 2.apply pressure 3.call 911, disconnect power 4.call posion control |
| rubber scraper | scraping out of bowls |
| wire whisk | beating air into egg whites, whipping cream |
| tongs | lifing vergetable and meat without peircing |
| peeler | scraping and peeling fruits and vegetables |
| meat themometer | measuring internal temp of meat |
| cutting board | protecting counter tops when cutting |
| dry measuring cups | measuing dry and solid ingredients |
| chefs knife | mincing cutting chopping veggies fruits and other foods |
| straight edged spatula | leveling off ingredients when measuring |
| ladle | serving soups and stews |
| cake pan | used to bake cakes |
| colander | straing coarse foods |
| paring knife | peeling foods |
| pastry blender | cutting shorenting into dry ingredients |
| turner | lifing and turning foods |
| slotted spppon | lifing food out of liquid |
| wooden spoon | stirring hot foods, sauces, mixing creaming shortening and sugar |
| measuring spoons | measuring small amounts of sold and liquid ingredients |
| liquid measuring cup | measuring liquids |
| to cut into small pieces | chop |
| to work sugar and fat | cream |
| to make a mixture smooth by stirring rapidly | beat |
| to cut into unifrom pices usually 1.2 inch on all sides | dice |
| to cut fat into flour using a pastry blender or knives | cut in |
| to cook a liquid until bubbles rise continuously and break the surface of the liquid | boil |
| to finely divide food in various sixes by rubbing on a surface with sharp projections | grate |
| to spread a thin layer of shortening or oil on a baking pan | grease |
| to cut or chip food as tiny as possible | mince |
| to sprinkle or coast with curmbs flour or seasonign | flour |
| to mix ingredients by gently turning one part over another | fold in |
| to work or press dough ingredients and develop the gluten | knead |
| to beat rapidly to introduce air bubbles into food | whip |
| to cook just below the boiling point | simmer |
| to mix foods lightly with a lifting motion such as a salad | toss |
| to cook in a small amount of fat | saute |
| to cook by the vapor produced when water is heated to the boiling point | steam |
| to remove or strip off the skin or rind | peel |
| use me to get a cup of flour | dry measuring cup |
| i am great when used to put melted butter on the top of a loaf of hot bread | pastry brush |
| i remove the ppel and seeds from an apple i am great | paring knife |
| i am sured to cut shortening into flour | pastry cutter/blender |
| use me to turn pancakes when making breakfast | turner |
| pale cookies on me to cool | cooling rack |
| i am handy for removing carrot skins | peeler |
| i m the best for leveling a cup of flour of frosting a cake | straight spatula |
| im great for beating eggs and milk | wire whisk |
| the recipe says drain the fruit use me | strainer |
| pour you cooked pasta in me to remove the water before sercing | colander |
| im great for spreading dough out on the counter | rolling pin |
| i protect the counter when you chop veggies | cutting board |
| if you want shredded chees for tacos use me | grater |
| use me to remove fried foods from oil or bbq | tongs |
| im best used for chopping large amounts of foods such as onions carrots lettuce and so on | chefs knife |
| you can use me to warm soup in or spaghetti sauce | sauce pan |
| im great for fried eggs or sauteed mushrooms | saute pan |
| use me to slice break or cake | bread knife |
| im great for scrapping the bowl | rubber spatula |
| use me to scoop soup punch or hot chocolate from a pot or bowl | ladle |
| standard measuring cups come in what 4 sizes | 1,1/2,3/4,1/4 |
| standard measuring sppons come in what 4 sizes | 1 T, 1 tsp, 1/2tsp,1/4tsp |
| 1 T= tso | 3 tsp |
| 1 C= T | 16 T |
| 1 p= c | 2c |
| 1 g= q | 4 quarts |
| 1/8 c=T | 2T |
| 1/2 T=tst | 1 1/2 tsp |
| 8T= c | 1/2 c |
| 1/4 c=T | 4 T |
| cup= oz | 8 |
| q=p | 2 p |
| 12T=c | 3/4 |
| 1q=c | 4 |
| 1 g=c | 16 |
| 1cup= _1/4c | 4 |
| 5T+1tsp=cup | 1/3 |
| what part of the recipe do you never cut in half? | oven temp |
| what are microwaves | elecro magnetic waves which make water move. this motion leads to friction and friction leads to heat motion=friction=heat |
| what 3 ingredients are microwaves attracted to? | water,sugar,fat |
| 3microwave safe containers | paper(not recycled),plastic,glass |
| what happens if you dont use a microwave safe container | melt, gets way hot |
| is a circle or square better for microwave use? why? | round, it cant touch the corners |
| what is standing time | the time food continues to cook after its been removed from microwave 7-10 mins |
| why is standing time an important part of microwave cooking? | it allows food to continue to cook when removed, food will not be over cooked |
| 3 reasons to cover food in microwave | hold in moisture,helps food cook moreevenly,presents food from splattering |
Created by:
kiwiworld1