8 pints

2 pints

4 pints

12 cups

Set liquid measuring cup on a flat surface. Pour liquids in then read the measurement at eye level.

Pour liquids into the dry measuring up, making sure its on a flat surface

Pour the liquid into the measuring cup until its at the correct line

Ladle

Colander

Chinois

Mandoline

Skimmer

Slotted Spoon

Serving Spoon

Perforated spoon

Drum Sieve

Flour Sifter

Strainer

Colander

Cast Iron Skillet

Frying Pan

Griddle Pan

sautéing Pan

Conventional Oven

Convection Oven

Microwave Oven

Rotisserie Oven

Kitchen Thermometer

Meat Thermometer

Digital Thermometer

Infrared Thermometer

Hair must be up and an apron must be on mainly when you are cleaning

Hair must be up and an apron must be on for the entire lab

Hair must be up and an apron must be on only while food is being prepared

Hair must be up and an apron must be on if you are wearing clothes you don’t want to get dirty

Damaging equipment

Spreading bacteria

Getting a shock

Slipping

Keep knives sharp and choose a knife appropriate for the food to be cut

Store knives in a drawer with other utensils

Catch a falling knife so it doesn’t break

Soak a dirty knife in a sudsy sink

HIDE ANSWER

Sickness caused by eating food that contains a harmful substance.

Caused by eating fast food

Sickness caused by eating healthy foods

Sickness caused by carbonated drinks

Keep food raw, chill, clean

Clean, cook, chill, keep all foods together

Keep dirty, separate, don't cook, chill

Clean, separate, cook, chill

Longer than 6 hours

Do not allow them to sit out

Longer than 2 hours

Longer than 10 hours

Food, juice, meat, poultry, and fish

Falls, cuts, electrical shocks, burns, and poison

Showers, sinks, baths, counters, and floors

Cabinets, drawers, counters, appliances, and microwaves

40 degrees-140 degrees F

0- 100 Degrees F

65 degrees - 140 degrees F

180 degrees - 350 degrees F