Baking and Pastry Semester 1 Final

Front

Fill in the blank: ______ knives are safer than dull knives.

Back

Sharp

Front

What can you add to a grease fire?

Back

Baking soda

Front

What order should you sanitize and clean a surface?

Back

Clean, rinse, sanitize, and air dry.

Front

Keep cleaning chemicals ______ food in ______ container .

Back

away from, the original

Front

What is the temperature range know as the "Danger Zone"?

Back

41-135 Degrees

Front

Which of the following is a safe food-handling process?
Defrosting a frozen turkey at room temperature,
Keeping leftovers in the fridge for 8 days,
Cooling a casserole at room temperature overnight,
Testing hamburger for doneness with a meat thermometer

Back

Testing hamburger for doneness with a meat thermometer

Front

Kayla used a cutting board and a knife to cut raw beef and lettuce; which of the following is an example of what she did?

Back

Cross-Contamination

Front

What is the maximum time food can be safely held in the danger zone?

Back

2 hours total

Front

What is the best way to "taste test" food you are making?

Back

Use a separate spoon

Front

When working in the kitchen: Hair must be up and an apron must be on for the entire lab

Back

Hair must be up and an apron must be on for the entire lab