Exam Review Flashcards
Botulism
Muscle weakness in eyes, face, chewing, swallowing -spread down the body
Dented cans
Lack of oxygen
Garlic in oil must be kept in fridge
Trichinosis
Parasite
Onset: 1-2days after ingestion
Lasts 2-8 weeks
Muscle pain, weakness, swelling around eyes
Parasite can pass through the intestinal tract and other tissues
Undercooked pork, and wild animals (deer, bear, carnivores- eating other meat )
Cocao
Refers to the raw products that come from Theobroma cocao tree– such as the fruit, the cocao pod, and the raw beans before fermentation
Coating
A commonly used shortened name for coating chocolate
Cocoa
Refers to products made from fermented cocoa beans ( cocoa powder, cocoa buttee, ect) Also a legally allowable name for cocoa powder
Cocoa butter
The fat found in, and extracted from cocoa beans.
Couverture
Couverture is a chocolate that contains a very high percentage (at least 30%) of cocoa butter. The high ratio of cocoa butter produces a smooth chocolate that melts and tempers easily, and is silky and mellow on the 👅. It is the preferred chocolate 🍫 for tempering and enrobing candies. Couverture comes in dark chocolate, milk chocolate, and white chocolate varieties
Crystallize
To transform from the amorphous (shapeless) state to the crystalline state with a regular repeating internal arrangement of its atoms. Sugar crystallizes under the proper conditions. Cocoa butter crystallizes when chocolate sets. When sugar crystallizes it is not appealing but it is still edible.
Doctor
An ingredient added to help prevent crystallization of sugar. Common examples are cream of tartar and corn syrup
Enrobe
To cover with chocolate 🍫
Extract
A flavouring agent made from extracting the volatile flavour compounds of a substance, such as vanilla, using a solvent
Fat bloom
Bloom on chocolate 🍫 that is caused by improper tempering or by exposure to heat
Ganache
A mixture of chocolate and cream
Pistoles
Nearly flat pellets of chocolate. These are a convenient form for buying chocolate because they do not require chopping before melting
Seed
To introduce crystals to promote further crystallization. When tempering chocolate, it is seeded to cause the cocoa butter to crystallize properly.
Temper
To cool and seed chocolate so that it sets with a desired snap and shine
Truffle
A Ganache center that has been shaped to be round and enrobed ( in chocolate or other finishes)
Types of chocolate
Dark White Milk Unsweetened Sweet-dark Semi-sweet Bitter sweet
What do you melt the chocolate to at first when you’re tempering it
110F
Once the chocolate 🍫 has been melted (in tempering), you..
Remove from heat and add 25% unmelted chocolate
Tempering- after you add unmelted chocolate you..
Stir for 10-15 minutes until chocolate reaches 85F
Tempering -How do you test the chocolate?
Take a 🥄 and splash a puddle (of chocolate) on foil and see how long it takes to harden
-to see if it sets
Tempering- what do you do if the chocolate sets properly?
Rewarm chocolate 🍫 to 87F
Remove any unmelted chocolate chunks, remove the chocolate from heat. Heat bath to maintain temperature
Use chocolate
What will happen if the chocolate 🍫 cools too much
It will thicken and set
What will happen if chocolate is too hot
It will not be tempered
Tempering process
Melt–> add unmelted chocolate –> stir –> test to see if it sets –> if it does rewarm and remove and unmelted chocolate chunks –> if not add a little more chocolate and stir
Tempering - what do you do if the chocolate doesn’t set properly?
Add a few more unmelted pistols, or a small block, stir for 3-4 minutes and test again
% of your diet that should be protein
15
55%
Percentage of your diet that should be carbs
Percent of your diet that should be fat
30
8 sectors of tourism
Tourism services(gouvernement)- information centres Transportation-plane Accommodation -hotel Food and beverage - eat at a restaurant Events and conferences - art exhibition Adventure and recreation - zip lining Travel trade- tour guides Attractions - zoo
What are the 6 major types of nutrients?
Vitamin Mineral Fat Protein Carbohydrate Water/ fiber
Enriched
Adding nutrients that make it richer than it was
Fortified
Food looses nutrition during processing (heat and other factors), you’re allowed to incorporate(put back in these nutrients to return nutrition value to its original level
Complete proteins
Have all the essential amino acids(meat sources)
Incomplete proteins
Lack one or more essential amino acid
Flours with no gluten
Spelt, teff, and rice flours
Staphylococcus
Incubation: 30min-8h Lasts about one day Toxins are resistant to heat Severe NVD improper heat treatment Bacteria from food handler Salads Cold cuts Sandwiches Wash hands Keep hot food hot and cold food cold
Hepatitis
Fever Headache Johndus- yellow skin and eyes Contaminated food and water Food handler Undercooked or rare meat Broth Shellfish, oysters Wash hands Get vaccinated Be educated
Danger zone
Temperatures that food can’t be in so the bacteria can’t grow
Salmonella
Comes from eggs and chicken NVD fever Abdominal pain On veg fertilized by chicken manure Wash everything
Food borne illness
Food borne illnesses(food poisoning) is any illness of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food, as well as chemical or natural toxins such as poisonous mushrooms
Pathogen
Any disease producing agent, especially a virus, bacterium, fungus, or other microorganisms
Heavy Metal Poisoning
Long term Confusion Weakness Numbness Headaches From lead mercury and arsenic Seafood Pay attention to mercury levels in fish industries
Sanitize
Kills 99.9% of bacteria
After soap water
Listeria Monocytogenes
NVD Muscle fevers Found in soil or water Manure(fertilizing crops)(runoff) Veg Meats Unpasteurized Don't drink unpasteurized drinks Wash hands Fatigue 43% death rate
Bacteria
Caused by being non sanitary
Multiplies every 20 Minutes
Can be killed with chemicals
Giardia Duodenalis
NVD Pain--> gas Bloating Loss of appetite Parasite inside intestines and becomes infectious Multiplies in coastal waters When temp is high Contaminated water Food handler; cross contamination
Campylobacter
NVbloodyD Unpasteurized Raw uncooked poultry Unpurified water Can spread to other people thru food Holes in intestine Wash hands
Bacillus Cereus
NVD Natural occurring bacteria in water and soil Leftovers Pasta Baked oatmeal Processed foods: rice, noodles, cerial Improperly cooked foods Heat to over 70 Out of danger zone
E. Coli
NVD Bloody stool Undercooked ground beef Beef Fruit and bed grown in cow manure Wash hands Sanitize area Cook meat well
Vibrio V and P
Death rate 53%
Seafood- raw or undercooked oysters
Inflammation of the gastrointestinal tract, involving both stomach and the small intestine
71 degrees
Clostridium Perfringens
NVD soil Sewage Water Animal feces Beef Poultry Buffets Divide into different containers
Norovirus
NVD Headache Contaminated food Influenza virus Seafood Anything raw Salad Wash hands
Chemical poisoning
Burns/ rednesss around the mouth and lip
Accidental ingestion of household products
Read warnings
Follow directions on labels
Six major types of nutrients
Vitamin Mineral Fat Protein Carbohydrate Fiber/water
Fat soluble vitamins
Vitamins A D E and K
Complete proteins
Has all 9 essential amino acids
Comes from red meat
Incomplete proteins
Lacking some of the essential amino acids
Found in veg
LDL
Bad cholesterol
Can build up in artery walls, increasing chance of heart and stroke
Cholesterol
Fat like substance found in all body cells
Manufactured in the liver
Needed for many essential body processes
HDL
Good cholesterol that attaches to LDL and goes to your liver
Important monosaccharides
Glucose
Fructose
Disaccharide
Are a group of sugars composed of two monosaccharide groups linked together through the loss of sugar
Maltose
Disaccharide: glucose + glucose
Sucrose
Table sugar, disaccharide; glucose + fructose
Lactose
Disaccharide; Glucose + Galactose
Properties of sucrose that cause problems when making candy
Tends to crystallize
Supersaturation
When the candy is through cooking and begins to cool and there is more sugar in the solution than normally possible
4 steps to prevent crystallization
Add an inverted sugar ( corn 🌽 syrup)
Cover; allow crystals to dissolve thru commndensation
Not to agitate it
Add a fatty ingredients ( butter)
Inverted sugar
When the sugar has been doctored to seperate the two parts (glucose and fructose)~add corn syrup so it doesn’t crystallize
Difference between semolina and durum
Semolina is the flour made from durum wheat
Biological leaveners
Yeast
Yogurt
Kefir
Used in dough or batter
Chemical leaveners
Baking soda
Baking powder
Cream of tartar
Used in quick breads, cakes, and cookies
Mechanical leavening
- Creaming–> beating sugar crystals together in a mixer; used in cookies
- Using a balloon whip on egg whites or whipped cream; used in sponge cakes
Matrix
Protein web in bread that captures air
Safety features in the planetary mixer
Timer engaged
Bowl guard- handle snapped in place
Bowl lift lever has to be up
Vitamin B complex
Healthy nervous system Good skin and nails Good energy reproduction Dairy products Meats Anxious Depressed
Vitamin A
Bright orange vegetables Helps immune system Healthy vision Blindness Too much liver= damage
Vitamin C
Orange juice Citrus Immune system Dark leafy greens Connective tissue Scurvy
Vitamin K
Hemophilia--> slow blood clotting Easy bruising Bleeding gums/nose Excessive bleeding from wounds Dark leafy greens Fish Meats
Iron
Animal food sources:
Meat eggs dairy
Muscle function–> muscle fatigue
Anemia–> body’s inability to carry oxygen
Improves muscle function
Sodium
Meats, salt Helps regulate blood pressure Electrolytes Osteoporosis Fainting High blood pressure
Electrolytes
Crucial for the function of our cells
Calcium
Dairy
Bones and teeth–> keeps it strong
Osteoporosis
Potassium
Bananas Baked potato Nervous system Heart Electrolytes--> helps nervous system send electrical impulses Def: Cravings for salt Depression Kidney disease Sweating
Soluble fibre
Helps reduce overall cholesterol levels and risk of heart disease
Insoluble fibre
Helps in digestive health
Selenium
Helps immune system Growth Fertility Fatigue Mental slowing Nuts and seeds Salt
Vitamin E
Food sources
Fish
Dark leafy greens
Sunflower seeds
Gastrointestinal
Weakness
Eyesight
Circulation
Vitamin B9 (folic acid)
In grains, beans, dairy
Nervous system
Red blood cells
Bone development
Anxiety
Depression
Spinabifida
Fatigue–> lack of oxygen
Iodine
Seafood Salt Thyroid--> goiter Energy levels drop Slow reflexes Red meat Helps regulate body temperatures
Vitamin D
Dairy Fatty fish Nervous system Bones Anxiety Osteoporosis Rickets Promotes the absorption of calcium of
Sulphur
Nuts Eggs Garlic/ onions Harm to organs Helps with tendons/ bone structure Healthy hair skin and nails
Inositol
Energy production Fatigue Depression Dairy Meats Nuts Whole grains
Magnesium
Lower anxiety Increased energy Brown rice Nuts and grains Muscle cramps Chronic fatigue Migraines Twitches
Handle
Is aseptic; doesn’t allow bacteria to grow
Is ergonomic; fits the hand
Fat soluble minerals
Sulphur
Tang
Extension of the blade into the handle to provide strength and stability
Spine
For stability and durability
Blade
Most important part of the knife; Made from stainless steel(which prevents rust) and is polished
Finger guard
Prevents finger from slipping
Bolster
Integral part of the blades construction; balance point
Edge
Sharpened for cutting accuracy
