| A | B |
|---|
| Fats | Tenderize breads and cakes |
| Thin sharp blade | equipment and technique should be used to cut a shortened cake |
| Room temperature and time | What bacteria need to grow in food |
| Projected financial statement | purpose of a financial plan for a business |
| Apple | fruit is used to make a bird of paradise garnish |
| Target customers | people most likely to purchase your product |
| Prototype | working model of a product |
| High Initial Cost | reason why one does not own a bread machine |
| Temperature Danger Zone | 41-135 |
| FATTOM | conditions bacteria prefer to grow and reproduce |
| Cracked top | When fruits are added to breads |
| Zester | Shaved pieces from citrus |
| Margarine for butter | keeps calories the same |
| Basic Business Skills | Business skills that you have |
| King Cake | Cake served at Mardis Gras |
| Insert a toothpick | Testing cake for doneness |
| Brioche | baked in a special fluted pan |
| Escherichia coli (E.coli | found in intestines of cattle |
| Chef's or French | knife is MOST appropriate to chopping vegetables |
| 2 to 1 | ratio of bread flour to whole grain flour is recommended for a recipe |
| Shellfish and Salads | source of Hepatitis A virus |
| Longer rising time | additional ingredients not listed in a recipe are added to yeast bread prior to baking |
| Standard or Conventional | mixing method is used if the recipe to cream the sugar and the fat |
| niche in the market | Small segment of the market |
| Bacteria and Viruses | biggest threat to food safety |
| Cut with a bread knife | How to remove a hump in the center |
| Tough | when extra flour is added to baked goods |
| Crescent | roll shpe is made by flattening the dough, cutting it into triangles |
| Fluting | v-cuts used for melons and peppers |
| Metals used in knives | Stainless steel and high-carbon steel |
| skim for whole mild | ingredient can be substituted to decrease the calories in brownies |
| Standard | If a customer is unhappy with the packaging of the product |
| Preventing E-coli | Cooking ground beef to 155 degrees F for 15 seconds |
| Dry | NOT a characteristic of a TCS food |
| Good Handwashing | NOT a common way that food becomes unsafe |
| Poor Self Confidence | not a foundation skill needed to be a successful entrepreneur |
| Knife Steel | used for straightening blades |
| Mince | smallest pieces possible |
| Whetstone | used to sharpen knives |
| Feasibility Analysis | should be created to find out about competitiion in the market place |
| Purchase from approved supplier | Several customers were diagnosed with scombroid poisoning after eating mackerel at a local restaurant. How could this have been prevented? |
| Told to stay home | A food worker who has been diagnosed with Hepatitis A should |
| Pennsylvania Dutch | immigrant group influenced Mid Atlantic cooking |
| Slicer | knife is MOST appropriate to carve a roast at a buffet |
| Principal | Who should be consulted before beginning an entrepreneurial project |
| Cubing | 1/4 inch cubes |
| Classroom | A student's high school portfolio is usually kept in |
| Marketing | The foods II class prepared 25 dozen cookies but no one came to purchase them |
| 39.99 (odd-even pricing) | a 100% markup, and taking off one cent to give the impression of bargain prices |
| Operations | The foods II class was unable to fill all orders for holiday candy orders they made |
| Channel Knife | garnishing tool should be used to pare strips from citrus fruits and thin grooves from carrots and cucumbers? |
| Butter cutter | garnishing tool should be used to make curls and grooves and marble-size balls |
| Samples are included | an advantage of using a portfolio to evaluate a student's progress |
| Braiding | shaping yeast bread dough, which is the most difficult for beginners |
| Tang | Portion of knife that runs into the handle |
