Unit 1 Flashcards (Gracie)

Gracie DeBord
Flashcards by Gracie DeBord, updated more than 1 year ago
Gracie DeBord
Created by Gracie DeBord about 5 years ago


Cooking Flashcards

Resource summary

Question Answer
GD Cross Contamination GD The spread of harmful bacteria to a clean food from contaminated work surfaces, utensils, hands, or foods.
GD Danger Zone GD Temperatures at which bacteria grow fastest, 40 - 140 degrees.
GD Defrost/ Thaw GD The process of letting food unfreeze.
GD E. coli GD Commonly contracted from raw or under cooked beef and unwashed produce.
GD Food-borne Illness GD Disease caused by bacteria found in food.
GD Listeria GD Commonly contracted from hot dogs, deli lunch meats and deli prepared meat salads.
GD Non-renewable Resources GD Item that can not be replenished.
GD Recycle GD An item which is adapted to a new use and can be used again.
GD Renewable Resources GD Any Natural resource that can be replenished naturally over time.
GD Salmonella GD Commonly contracted from raw eggs, raw or under cooked poultry and unpasteurized milk.
GD Sanitation GD Storing, washing, and cooking food properly in order to prevent the growth of harmful bacteria.
GD Thermometer GD Measures the temperature of food and is used to determine if the food is safe to eat.
Show full summary Hide full summary


Cooking Terms and Abbreviations
Kaylene Flamm
simon stocker
Sauce Quiz
simon stocker
Shellfish Quiz
simon stocker
Vegetable Cookery Quiz
simon stocker
Fish Quiz
simon stocker
Meat Quiz
simon stocker
Pasta and Farinaceous Dish Quiz
simon stocker
Egg Quiz
simon stocker
Soup Quiz
simon stocker
Rice Quiz
simon stocker