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PA103 SAFETY, SANITATION, and KITCHEN SET-UP
Terms in this set (10)
An oven in which loaves are baked directly on the floor of the oven is a
Deck oven and Hearth oven
Bacteria that need air to grow re called
Clear flexible strips for lining charlotte molds are made of
The three main attachments for a vertical mixer are
dough arm, paddle, and whip
Which abbreviation is used to represents gram?
G or Gm
A madeleine is shaped like a
The mixer that can handle the largest quantity of dough is the
Baker's percentage are based on the weight of _________ at 100%.
The food danger zone is a range temperatures from ________ to ________.
41°F to 135°F (5°C to 57°C)
Which of the following can become contaminated by disease-carrying organisms?
Cream Fillings, Crisp dry cookies, and Fruit pies (all of the above).
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