Intro to Foods

1. Which measuring technique is more accurate?
5. After washing, rinsing and sanitizing, dishes need to _____________before being put away (2 words)
6. to remove germs or bacteria using heat or chemicals
10. "___________________" should be measured at the bottom of the Meniscus (bottom of the curve)
11. Adds air to egg whites, cream, and combines liquid ingredients
12. Yellowing of the skin or eyes that should preclude you from working with food
14. Used for serving soups, portioning broths or stock, not a spoon
15. "an extension of your hand" primary use is for picking up or turning products on the stove or grill
16. Who dismisses you from labs, once your station is checked? (2 words)
19. The black coating inside some pans makes them _______________ (2 words)

2. Person in the kitchen responsible for the majority of the cooking tasks (2 words)
3. "Wash your _____" when entering the kitchen
4. This color cutting board is for Ready to Eat Food
7. 3tsp equals one ____________(spell out the word)
8. French for "Everything in its Place" (3 words)
9. "_____________" Contamination describes objects like Hair, Glass or Plastic in your foods
13. To properly measure flour, first you must _______ it
17. Chef called it the "Million Dollar Tool" (2 words)
18. Should be packed as tightly as possible into a dry measuring cup (2 words)