8th Grade Culinary Fundamentals Review

E. Coli

Foodborne illness contracted from meats, usually beef

Staph

Foodborne illness contracted from staff members handling your food

People most susceptible to foodborne illness

Pregnant women, elderly, young children, people with compromised immune systems

Other possible contaminants in food

Hair, chemicals, fungi, parasites

Glass

The material that is microwave safe

Metal

The material that is not microwave safe

Danger Zone

40-140

Cross Contamination

When bacteria are transferred from one food to another

Items you should keep away from the stove

Paper, towels, aerosal cans

Food is left out for an hour at room temperature

Safe to eat

Food that is left out for an unknown amount of time

Unsafe to eat

Food that is left out for 6 hours

Unsafe to eat

Equipment used to measure flour

Dry measuring cup

Equipment used to measure water

Liquid measuring cup

Equipment used to measure salt or vanilla extract

Measuring spoons

Items to be washed last

Anything that could have bacteria on it

Items to leave out of the sink

Sharp objects - knives, peelers, scissors, etc.

Flour

Measured by fluffing, spooning into the cup, and leveling off

Sugar

Measured by spooning into the cup and leveling off

Baking Powder

Measured by scooping out of the container with a measuring spoon

Vanilla

Measured by pouring into a measuring spoon

Oil

Measured by pouring into a measuring cup and looking at eye level

Brown Sugar

Measured by packing into the measuring cup and leveling off

1 dozen cookies doubled

24

1 cup of butter

2 sticks of butter

1/2 cup of butter

1 stick of butter

2 sticks of butter

1/2 pound of butter

2 cups of flour, doubled

4 cups

1 T

3 tsp

1 gallon

16 cups

1 quart

2 pints

3 pints

1 1/2 quarts

2 quarts

1/2 gallon

4 cups

1 quart

16 oz

2 cups

32 oz

2 pounds

Salmonella

Foodborne illness contracted from poultry and eggs