Culinary Essentials FINAL EXAM 2

Front

Bacteria, viruses, parasites, and fungi that cannot be seen, tasted or smelled are known as

Back

Pathogens (germs)

Front

Scraping food, washing, rinsing, sanitizing and air drying the dishes is an example of...

Back

Proper Cleaning and Sanitizing

Front

To prevent Cross-Contamination when prepping raw meat and fresh vegetables you should

Back

clean and sanitize work surfaces between each product

Front

Keeping food out of the temperature danger zone, where pathogens grow rapidly

Back

Controlling time and temperature

Front

What are the steps to proper handwashing?

Back

Wet hands, Apply soap, scrub hands, rinse, and dry

Front

Surfaces that touch food must be...

Back

cleaned and sanitized

Front

What does Mise en Place mean?

Back

everything in place

Front

Yield( # of servings), portion size, ingredients, directions, equipment, cooking time and temperature are all

Back

Parts of a recipe

Front

Which part of the recipe tells you how much of each ingredient to get?

Back

Measurements

Front

What is the abbreviation for teaspoon?

Back

t. or tsp.