1. 2 pt 3 pt 4 pt 5pt 1 pt 2 pt 3 pt 4 pt 5 pt 1 pt 2pt 3 pt 4pt 5 pt 1pt 2pt 3 pt 4 pt 5 pt 1 pt 2 pt 3 pt 4pt 5 pt 1pt Safety & Sanitation Quick Breads Yeast Breads Eggs Etiquette & Table setting

2. The bacteria that is most likely to be spread between foods when sanitation practices are not followed

3. What is Salmonella

4. The food borne illness that can be passed through human saliva or fluids

5. What is staph

6. When storing food you should remember never to store foods with

7. What are chemical products

8. When food is kept at a temperature between 40-140 degrees it is called

9. What is the danger Zone

10. When using a cutting board to cut meat and then you use the same knife and cutting board to cut your vegetable this can occur

11. What is cross contamination

12. The method of mixing used when you would add your liquid ingredients to a well of dry ingredients

13. What is muffin method

14. The kitchen tool that you might use to cut butter or shortening into flour

15. What is a pastry blender

16. The method of mixing used when you would cut fat into the flour

17. What is biscuit method

18. A leavening agent that might be used when making a muffin or biscuit

19. What is baking powder or baking soda

20. This will happen if a muffin batter is over mixed

21. What are tunnels and tough & chewy

22. When activating your yeast it is very important to

23. What is have the water at the correct temperature

24. After the yeast bread rise it need to be _______________ before baking

25. What is punched down

26. The product we made in class using yeast bread

27. What is pizza

28. The leavening agent used in yeast bread product

29. What is yeast

30. When you have mixed your ingredients for yeast bread your recipe will tell you

31. Let is rise

32. During our egg lab we made

33. What are omelets

34. The egg yolk contains a lot of this, and it is recommended to eat eggs in moderation

35. What is Fat

36. It is best to cook eggs at this temperature

37. What is low- medium heat

38. This is when an egg goes from a liquid to a solid

39. What is coagulation

40. Eggs should always be stored in

41. What is original container

42. Your napkin at your place setting should always be

43. What is to the left of your fork

44. When placing a water glass at your place setting it will go

45. What is above your knife on right

46. When setting your table the forks will go on this side of the plate

47. What is on the left

48. Before eating your napkin should be placed

49. What is on your lap

50. When planning a meal you should consider these five things

51. What is color, texture, temperature, shape & size Flavors