Culinary 1 Flashcards
What does Fat Tom stand for
Food, acidity, time, temperature, oxygen, moisture
What is the abbreviation for the measurement of moisture in food.
Water activity (aw)
What is a time temperature abused food
Foods that have been in the TDZ for more than four hours
Whats the most important thing we do to keep the food safe
Wash your hands
Define potentially hazardous food
Food that offers a friendly environment for the growth of pathogens
What is cross contamination
When the food is safe when first received, but becomes contaminated when preparing or serving
What is direct contamination
When youve just received the food and it is already contaminated from the source
What is a biological hazard
Living organisms found in/on contaminated food
What is a physical hazard
Foreign objects found in/on contaminated foods
What is the TDZ (temperature danger zone)
41°- 135° farenheight
What temperature is produce stored at
32°-55° farenheight
What do you do if food has mold on it
Throw it out immediately
What does it mean to sanitize surfaces and equipment
Using heat or chemicals to reduce pathogens to a safe level
What is FIFO
First in, first out
List all steps in the flow of food
Purchasing, recieving, storing, preparation, cooking, holding, cooling, reheating, serving
What is the one stage cooling method
To cool the internal temperature from 135° to 41° in the span of four hours
What is the best method for thawing foods
In the fridge
What do you need to remember when reheating in a microwave
Make sure there is no aluminum or non-safe microwavables
What are things done in food industry for pest management
Inspections often, seal all gaps, clean the facility, seal all foods tightly, take out garbage as soon as its full
Where should cleaning products be stored
Clean, cool, dry spaces; usually under the sink
How often should the garbage be taken out
No longer than three days; as soon as its full
What does EPA stand for
Environmental Protections Agency
What do you do when you have a cut on your hands
Wash with soap and warm water, then cover with a bandaid
Who is responsible for checking all fire extinguishers
The employer/teacher
What is the PASS system
Pull, aim, squeeze, sweep
How do you put out a grease fire
If no fire extinguisher, smother with a damp towel; last resort throw baking soda on it
How many evacuation routes must a building have
At least two
What is the proper way to carry a knife through a kitchen
Pointed down and close to your side
What is the best way to secure a cutting board to the table
With a damp towel underneath it
What is the most used all-purpose knife
A chefs knife
What knife is used to cut bread
A serrated knife
What us a paring knife used for
Cutting fruits and vegetables
What is the most common food allergies people have
Fruits, vegetables, nuts
What do carbohydrates do for our bodies
Aids in digestion, eliminates waste from body
What is the best way to cook food to retain nutrients
Steaming
What does a vegetarian diet consist of
Anything Exept animal meat
What is a complete protein
Animals
What are amino acids
An organic compound that is the basic building blocks of protein
What do water soluble vitamins do in our bodies
Dissolve in the water in our bodies, provide vitamins B and C
What do fat soluble vitamins do in our bodies
Absorbed into fat and tissue, provide vitamins A,D,E, and K
What are the five food groups
Fruits,vegetables,grains,protein,dairy
What are the cooking temps for chicken, beef roast, ground beef, and pork roast
Chicken-165°
Beef roast-145°
Ground beef-160°
Pork roast-145°
What animal does poultry come from
Birds
List examples of dry heat cooking methods
Pan frying, searing, roasting, grilling, broiling, sauteeing
What type of leaveners are used for quick breads
Chemical leaveners
List two examples of chemical leaveners
Baking soda, baking powder
What is the well method
Mixing all the dry ingredients and the wet ingredients separately, then making an indent in the dry and pouring in the wet ingredients
What is the creaming method
Vigorously combining fat and sugar, then adding in eggs, then alternatively adding in wet and dry ingrediants
What tool is used to cut fat into flour
A pastry blender
Give me an example of a drop cookie
Chocolate chip
Give me an example of a twice baked cookie
Biscotti
What buttercream is the easiest to make
American
What items are made from a batter
Cake, pancakes, biscuits, muffins, cornbread, scones
Yeast is what type of leaveners
Biological
What is yeast hydration
Mixing yeast with warm water to activate it
What us the purpose of kneading dough
To develope gluten
List a type of flour that has high protein, medium protein, and low protein
High- whole wheat
Medium- all purpose
Low- cake flour
Why is sugar often added when making yeast bread
Provides food for the yeast to convert it to carbon dioxide, aswell as flavour
What ingredients are used for lean dough
Yeast, flour, water, salt
What is it called when ingredients are weighed
Scaling
What is it called when a pie crust is pre-baked
Blind-baked
What is the most common type of pastry dough
Short-crust
What is the decorative edge around a pie called
Flutting
How many ounces are in 1 cup
8 fluid ounces
How many tablespoons are in a cup
16 tablespoons
How many teaspoons are in 1 tablespoon
3 teaspoons
How many tablespoons are in 1 fluid ounce
2 tablespoons
What is the method used to measure flour
Stir, scoop, sweep
What is the correct way to measure sugar
Scoop and level
What is one way to measure butter
Cut the lines on the packaging, or a scale
What is the best way to measure 3/4 cup of flour
1/2 + 1/4 cups
What is the rule of thumb when selecting which size liquid measuring cup to use
Whatever cup has the amount/unit of measurment you need
How should liquids be properly measured
Set down on a flat surface, while you bend over to look at it on eye level
What does the term julienne mean
Long rectangular cuts
Im not making a new one for eat measurment, here are the sizes for each specific cut
1/8 x 1/8 x 1/8 x 1-2- julienne
1/4 x 1/4 x 1-2- batonnet
1/4 x 1/4 x 1/4- small dice
1/2 x 1/2 x 1/2- medium dice
What is orzo
A short cut type of risoroni pasta
What is semolina flour made from
Durum wheat
What does the term al dente mean
When the pasta is fully cooked, with a white dot in the middle of the center
What is a du jour menu
To describe a dish that is only available on specific days
What is extra virgin olive oil
An oil with high standards for good quality, good production, and the most flavourable
What does the term mise en place mean
To prepare all of your equipment and ingredients before cooking so youre prepared
Describe plate presentation
Making the food your serving visually appealing and aesthetic to enhance appeal
What is a bechamel sauce
A white sauce; a roux with milk
What is a roux
A thickening agent for sauces; flour and fat
