Unit 1 Review

3. This mixing tool should only be used with batters and when blending fine ingredients.
4. Pot handles should be turned this way when at the stovetop.
7. Knives are more dangerous when used like this.
10. This kind of pathogen does not live in food but uses it to transfer from person to person.
12. Use this to flip foods when at the stovetop.
15. With this equipment you can saute and fry foods.
16. If you burn your hand you should place it under cool, __________ water.
17. This unit contains 16 tablespoons for every one of these.
19. To chop into small, fine pieces.
20. Food should always be ___________ to a safe high temperature.
21. This pathogen can live dormant in foods until eaten.
22. To cook using an overhead heating element with intense hot heat.
25. Spit, blood, and pathogens are this type of contaminant.
26. Name of equipment that can be used to heat up liquids, soups, and sauces.
29. The temperature range where bacteria grows rapidly.

1. Tablespoons and Teaspoons are called these.
2. When preparing to cook you should do this with your hands for at least 20 seconds.
5. Keep electical appliances away from this to prevent electrical shock.
6. Use this to clean up broken glass and sharp items when broken.
8. Soap, pesticides, and cleaning agents are this type of contaminant.
9. To chop into cubes
11. To cook in a liquid that is just below boiling point.
12. There are __________ teaspoons for every one table spoon used.
13. Hair, bugs, and jewelry are this type of contaminant.
14. This pathogen grows and lives in foods under the right conditions.
17. This is what we call a substance that is not suppose to be present in food.
18. Young children, elderly, and ______________ individuals are called populations most at risk of illness.
23. Avoid doing this when removing cords from outlets.
24. This is used for mixing, folding, flipping, and scraping ingredients.
27. This unit's abbreviation is lb and #
28. Always keep raw and cooked foods _______________ when preparing and storing.