Culinary Arts 1 Final Flashcards
What is FATTOM and what does each letter stand for?
Common term used to help remember six conditions that microorganisms grow best in; food, acidity, temperature, time, oxygen, moisture
What is dicing?
to cut into medium sized pieces
What is slicing?
to cut food into thin sheets
What is simmering?
to cook in a liquid at a lower temperature than boiling
What is whipping?
to beat rapidly to add air bubbles into a liquid and make it foamy
What is creaming?
to blend butter and sugar together until light and fluffy; soft texture
What is broiling?
to cook by placing food under the direct heat source (under flame)
What is grilling?
To cook by placing food over the direct heat source (over flame)
What is baking?
to cook in an oven in an uncovered container
What is sauteing?
to cook in a small amount of fat (oil/butter) over low-medium heat and using constant motion
What is peeling?
to remove the outer cover or skin from a vegetable or fruit
What are the food categories recommended by the MyPlate program?
Dairy, Grain, Protein, Fruit, Vegetables
How vital is water in a person’s diet?
Helps with digestion, removes waste, provides proper bodily functions, regulates body temperature, carries nutrients throughout the body
How long should you wash your hands?
20 seconds
Who is most likely to get sick from a foodborne illness?
pregnant women, children, elderly, those with weakened immune systems
What are the three types of food hazards?
chemical, physical, biological
What are the three types of recipes?
Active, Standard, Narrative (active: ingredients listed within directions; standard: ingredients listed first, directions step-by-step second)
What are the main parts of a recipe?
Ingredients, Directions, Recipe Title, Equipment, Cooking Time & Temperatures, Total Yield, Portion/Serving Size
What things should you do to prepare to cook?
tie up hair, wear an apron, remove accessories, roll up sleeves, wash hands with warm soapy water
What is a foodborne illness?
FBI is a sickness from consuming food that is not safe to eat
What is the temperature danger zone and why should you avoid it?
The temperature range in which bacteria grows fastest (40-140 F). Bacteria will grow on the food if it is between these temperatures.
How long can food be left at room temperature before bacteria starts to grow?
2 hours or sooner
What are the important temperatures for freezing, refrigerating, and holding food hot?
Freezing: 0-32 F
Refrigerating: 32-40 F
Hot: 140-165 F
Give examples of contaminants that can get into food in each type of food hazards.
Physical : metal, glass, hard plastic, pebbles, pits, shells
Biological: bacteria, viruses, parasites
Chemical: sanitizers, cleaning supplies
How can you be safe with a knife?
Don’t cut with dull knives, hold knives by its handle, use a cutting board, don’t catch falling knife
How should you wash a knife?
Wash knives separately, don’t put knives in a sink of dish water
Give examples of food spoilage.
Change in color, change in odor, change in texture, accumulation of gas or foam, accumulation of liquid
How do you know which measuring cups to use?
Dry measuring cups are for dry ingredients to level the measurements. Liquid measuring cups are purely for liquid substances.
How does Vitamin A & D benefit the body?
A- Healthy vision, strong immune system
D- protects exposure from Sun, absorbs calcium
Both: strong teeth and bones
How does the Vitamin B group benefit the body?
Helps turn food into energy; make red blood cells and genetic material for DNA and RNA
How does Vitamin C benefit the body?
Makes collagen to hold body cells together, heals wounds and burns, strong bones and teeth
How do Vitamin E and K benefit the body?
Keeps blood healthy and organs functioning
E- maintains healthy red blood cells and muscle tissue
What are the macronutrients and how do they affect the body?
Carbs: provide energy
Protein: repair body cells and tissues
Fats: supplies energy, keeps skin healthy, promotes normal growth
What are the five types of taste? Describe each one.
Sweet- sugary
Sour-acidic, pungent
Salty- like salt
Bitter-sharp, unpleasant
Umami- meaty, savory
When reading a nutrition label what is found on every food label?
calories, carbs, fat, fiber, protein, and vitamins
