food labs Flashcards
What certain types of equipment do
What’s the difference between a lifter, spatula, and turner?
A spatula is used to level off dry and solid ingredients while measuring, to losen baked foods from pans and even to spread frost or smooth spreads. Rubber spatulas can be used to scrape off foods from pans or bowls. A lifter and turner however is used to simply lift or turn food easily.
Why would you drain the water from pasta using a colander and not a strainer?
You would drain water from pasta using a colander rather than a strainer because in a strainer bits and pieces of pasta may get stuck to the strainer. A strainer is better to separate unwanted particles or juices from solids.
What foods would you cook in a saucepan? In a pot?
In a saucepan, it’s better to cook or thicken sauces, cook pasta or boiling liquids or small foods. In pots, it’s better to cook soups or stews due to the larger size.
Can a pastry blender be used to mash potatoes? Why or why not?
A pastry blender can be used to mash potatoes however it might be as effective. A pastry blender would cut into the potatoes getting bits and pieces while a masher would fully mash the potatoes. However, if you have access to the pastry blender you can still use it to mash potatoes.
What’s the difference between a skillet and a wok?
A skillet is used to brown and fry foods and has flat surfaces and varies in sizes meanwhile a wok is almost bowl-shaped as it has slanted sides, is deeper than a skillet and is used to stir-fry.
What happens when liquids are placed in dry measuring cups?
In dry measuring cups liquids become easy to spill as the liquids are likely to be filled to the top and when transferring the liquid it might spill as they do not have pouring spouts like liquid measuring cups.
When would you use a wire whisk?
A wire wisp would be used to stir, mix, beat and whip foods such as egg whites or whipping cream. Whisks are not meant for mixing dough or wet and dry ingredients as they easily get stuck to the whisk.
Knife Cuts
Cross Chop
The cross chop is the most basic type of chopping. The tip of the knife stays in one place and the blade pivots around that point. But instead of being a mostly vertical motion, the cross chop also moves the knife in a sideways arc. It’s ideal for fine chopping, mincing, or some quick rough cuts. How finely chopped the results are depend only on how many passes you make with the knife.
There is a safety concern with the cross chop, though. With the sideways motion, there’s no safe place to put the guide hand on the cutting surface. Instead, rest the guide hand on the spine of the knife. Keep the hand flat, and apply gentle pressure to the knife. If you place the guide hand close to the tip, it will help keep it anchored as the knife pivots up, down and side-to-side. Be very careful not to let the fingers curl downward as they can get caught on the edge and take one or more fingertips off.
The cross chop is often fairly chaotic and messy. Should your ingredients start spreading out over the cutting surface, just use the knife edge to scrape everything back into a pile and keep chopping until you get the desired fineness.
Tap Chop
The tap chop is literally just that… a tap that chops. It’s a vertical motion with the blade that is great for slicing thick or thin. Keep the fingers on your off hand way back, stabilizing whatever you’re cutting, and then bring the middle (or belly) of your blade down. If you’re maintaining your knife well, then it should have a sharp enough edge to just shave off whatever thickness of cut you just aimed for.
This is a great way to chop or slice narrow, stable objects. If it’s round and wobbly (like a carrot or cucumber), then cut the item lengthwise first to make a flat surface.
This cut works best of firm items like crunchy fruits and vegetables. A sharp knife will also make short work of softer items like tomatoes, but it’s not a very effective way to deal with most meats, fish and seafood.
Rock Chop
This cut is named after the rocking movement it produces, not the ability to chop up stones. The rock chop is great for dealing with flat or thin items like spring onions, chili peppers, or even meats (so long as a rough cut is all right). The roll chop is based on the tip of the knife being stationary and the blade rotates up and down off that pivot point. The motion is still entirely vertical, but now it’s only the handle of the knife that moves up and down, not the whole blade.
The rock chop can also be a fast-moving cut, so it’s important to keep the fingers well out of the way. The edge of the knife should never be lifted above the second knuckle. If you’re rock chopping a thicker item that would need the knife to come up over the level of the second knuckle, raise the guide hand to keep contact with the flat of the knife.
This cut can be used for a variety of cuts, from fine to rough. It’s also handy for making thin strips or slices of veggies so long as they’re not too wide. Cutting longer items into strings, strips, or slices is better suited to the draw (the bonus cut).
Draw
The draw is another handy cut, especially when working with long items. Cutting an eggplant or a large carrot lengthwise is virtually impossible with a rock or tap chop (unless your knife is huge and razor sharp). Instead, you can use the draw. Place the tip of the knife on the cutting surface (in the same position as a rock chop) on the far side of whatever you’re cutting. Then draw the blade straight towards yourself, dragging the tip through the ingredient you’re cutting.
This technique is handy, but it also requires a lot of care. It’s harder to use the guide hand to control the knife without getting in the way, which could end in blood and/or tears. Instead, keep the guide hand as far from the knife as possible, and don’t try to go too fast.
This technique does require a well-maintained knife to be effective, though. When sharpening and honing, it’s important to work the entire edge. Some chefs do prefer differential sharpness along the length of a knife, but those who use the draw keep the edge nearest the tip sharpest.
Fire Safety
What is the most common cause of fires?
Cooking is the number one cause of residential fires
How should you put out a fire if one happens while you are cooking?
Slide the lid over the pot and turn off the stove. Do not move the pan.
What are some tips for preventing fires?
Wear tight-fitting clothes, have sleeves rolled up, and tie your hair. Keep combustible items like paper towel and cooking utensils away from the stove. Don’t dangle electric cords. Stay in the kitchen and pay attention. Make sure young kids are not near while cooking.
How should you prevent burns?
Stop drop and roll if your clothes catch on fire.
How should you treat a burn (first aid)?
Cool a burn by running cool water over the wound for 3-5 minutes. Seek medical attention if severe burns.
What are the different types of burns?
First-degree burn involves the top layer of skin being burned, it will look like a sunburn and can be treated by placing under water and applying antibiotic ointment. A second-degree burn is a deeper skin injury. It turns red, blisters and swells. To treat this you soak the area in cool water for 15-30 minutes, apply antibiotic creams and ensure no infection develops. A third-degree burn is the most severe type of burn and is a medical emergency. Call 911 immediately and cover the wound in a cool and wet dressing. The burn impacts all layers of the skin and will whiten or blacken the tissue at the top.
What happens when you put water on a grease fire?
This will ignite the fire even more. Oil molecules stick to the water and create a small explosion.
What are the different types of fire extinguishers and what are they used for?
Class A extinguishers are used for common combustibles like wood, paper, cloth, plastic or rubber. Class B extinguishers are used for flammable liquids like oils, paints and solvents. Class C extinguishers are for electrical equipment like wiring, fuses, appliances or motors.
How do you use a fire extinguisher?
Pass- Pull the pin, Aim the extinguisher towards the base of the fire, Squeeze the handle, and Sweep the extinguisher around to put out the fire.
Any other tips?
Evacuate out of the home if the fire is above the knees and call 911. Do not leave the stove or oven on while you are out of the kitchen. Pay attention as you are cooking.
Preventing Falls
What other tips can you think of to prevent falls in the kitchen?
General tips to prevent falls in the kitchen are to use proper equipment in the kitchen like wet measuring cups in order to avoid spills. If you do spill something clean it immediately. Make sure you are wearing proper footwear, not something like heels or flip flops in which it is easy to fall. Try to mark the spot where you just cleaned a spill incase it’s still slippery. Make sure nothing is on the ground like any towels, utensils etc. that would make you trip. Make sure you keep all drawers and cabinets closed before you bump into them. Try to announce if you are holding something heavy or hot that might make you trip easily.
What are some first aid steps for falls?
Before you get up make sure you are not hurt. Slowly get onto your hands and knees, and try to crawl up onto a chair. If you cannot get up ask for someone’s help or call 911. If something seems swollen or fractured call your doctor or go to the hospital immediately.
Cuts
How do you prevent cuts?
You prevent cuts by making sure to not put knives in the sink, not attempting to catch a falling knife, using correct tools for whatever you are cutting or doing, to clean up broken glass immediately, and being careful of sharp edges, especially of can lids. Keep your knives sharp - dull cuts you more.
How do you wash a knife?
The best way to clean a knife to wash it by hand with soap and water. Dry to rinse or clean knives immediately to make sure no foods get stuck on the blade. As you wash keep the blade pointed away from you and your fingers. Wipe away from you. If food is stuck on the blade soak the knife in very shallow water so you can see it. Never put knives in the dishwasher as the blade will dull and dull blades are more likely to cut.
What is the first aid for cuts?
Clean the wound with soap and water. Apply pressure to the cut with a bandage or cloth for a few minutes. Once the cut stops bleeding apply an antibacterial ointment like polysporin and cover the area with a bandage or gauze pad. If the bleeding seems severe/deep and does not stop after twenty minutes of pressure see your doctor or go to the emergency room.
Small Appliances
What are some small electrical appliances you can think of?
Examples I can think of are air fryers, blenders, grinders, toasters, stand mixers and panini or bread presses.
What are some tips for using them safely?
Tips include using equipment away from water, not using the equipment with wet hands, do not use appliances with damaged cords, pull the plug not the cord, unplug the appliance when not in use or changing parts.
Any other tips you can think of?
Make sure to read the operating instructions of appliances. Make sure your appliances are cleaned often (unplugged when you clean). For some appliances make sure they are airflow around the appliance.
Eye injuries
What should you do if you get something in your eye?
If you get something in your eye you should pour a gentle stream of lukewarm water over your eye. You can lean over the sink to do this. Keep flushing your eye out for 15 minutes. If irritation occurs even after the 15 minutes visit a doctor. If you get a cut in your eye or an object is stuck in your eye do not apply pressure and instead call 911.
Dishwashing
How is manual dishwashing at school different from dishwashing at home?
Manual dishwashing at school involved filling the sink halfway with water and and a tablespoon of dishsoap. Leftover food is scraped off into a garbage and dishes are cleaned from lightest to heaviest as heavy dishes may need more soaking. Dishes are scrubbed with a dishcloth or sponge, moving in circular motions and then rinsed with hot water. Dishes are then placed on a dry rack or wiped with a clean towel. However at home it’s likely people use a dishwasher and the step to use it include getting rid of leftover food on dishes and rinsing them off, then placing cups, bowls and other small dishes at the top of the dishwasher, then larger dishes at the bottom along with utensils in the basket of the dishwasher and then detergent is added and the dishwasher runs.
Household Chemicals and Cleaners
What are some tips for kitchen chemicals and cleaner?
When buying kitchen chemicals and cleaning products read the labels to understand their ingredients and handling instructions. Also make sure that such products have not been recalled. Do not mix chemicals and cleaners together as sometimes they can produce harmful gases. Wear protective equipment when using some chemicals and cleaning products - equipment includes masks or gloves. Wash your hands after using such products. Never mix bleach with any other cleaning products as toxic gases are produced. Keep products out of children’s reach.
What should you do if you suspect someone has been exposed?
If someone has been exposed to kitchen chemicals and cleaners you should call a doctor or poison centre. First aid instructions of the cleaners are often written at the back or side of the product label. Bring the product when you go for help. Immediately call 911 or poison control if you swallow any cleaners/chemicals and take the product with you.
Food Storage
CLEAN:
Use soap and water and scrub the back of your hands, between fingers and under the nails for at least 20 seconds. Rinse then dry hands
Do so before during and after preparing food, after handling poultry, seafood, before eating, after coughing or sneezing etc.
Wash cutting boards, utensils, dishes and countertops with hot and soapy water
Wash dish cloths often with hot cycle in washing machine
Rinse fruits and veggies under running water - Rinse before peeling, removing skin or cutting away any damaged areas
Scrub firm produce with a clean produce brush,
dry with a paper towel or cloth towel
SEPARATE:
Use separate cutting boards and plates for produce and meats - replace when worn out
Use separate utensils and plates for cooked and raw foods
Use hot soapy water to wash plates, utensils and cutting boards after touching poultry, seafood or eggs
In a shopping cart separate raw meats, poultry and seafood from other foods and place any raw food into plastic bags separating them from other foods
Place raw meat and poultry into containers or sealed leak proof bags. Freeze if using later on
Keep eggs in their original carton in the fridge
COOK:
In order for food to be safely cooked the internal temperature should be high enough to kill germs - Use a food thermometer to check the temperature especially in meats
If you are not eating food right after eating it make sure the temperature of it is kept to 60 degrees celsius or above by using a chafing dish or warming tray to avoid germ growth
Use package direction and follow them to make sure your food is cooked thoroughly
Microwave food usually at 74 degrees celsius or above
Fi instructions say to let the food stand after cooking for blank minutes follow as it allows the food to cook better
Sometimes you may need to stir the food in the middle of heating
CHILL:
Refrigerate perishable foods before two hours passes - if exposed to hot temperatures refrigerate it within an hour
Fridges should be set to 4 degrees celsius or below and the freezer to -18 degrees celsius
Leftover food needs to be placed in containers and placed in the fridge to allow quick cooling
Do not thaw or marinate foods on the counter - place in fridge
Freezing does not destroy germs but keeps food safe until you cook
Bacteria that leads to food poisoning multiples the fastest between 4 and 60 degrees celsius
