Foods Final Flashcards
How can food be cross contaminated? What is cross contamination
Hands Tools Counters Improper storing Cutting board Knives Dish cloths Cross contamination→ moving bacteria from one location to another
What is the danger zone?
Temperature range that bacteria multiply at rapid speeds.
4 c - 60 c
40F - 140F
First thing to do in the kitchen
- wash your hands!!
What is food poisoning? What are symptoms? What are ways you can get it?
Ingesting food contaminated with bacteria or toxins produced from bacteria
Causes of food poisoning are often not cooking meat to safe temperatures, cross contamination of meat to vegetables that are not cooked, or eating past due foods.
Symptoms:
Nausea, vomitting, stomach pains, diarrhea
What are the four food groups and their recommended servings?
Alternatives and Meat - ¼ of all food intake
Dairy and alternatives - taken out of food guide/combined with meat and alternatives
Whole Grains - ¼ of all food intake
Vegetables and Fruit - ½ of all food intake
What are the key nutrients of 4 food groups?
Alternatives and Meat - PROTEIN, IRON
Dairy and alternatives - CALCIUM
Grain - CARBOHYDRATES, FIBER
Vegetables and Fruit - CARBS, FIBER, VIT C, VIT A
What is the “OTHER” food group? What foods are included? What is the key nutrient?
OILS - canola oil, olive oil, low fat mayo, soft margarine—-> key ingredient is FAT
What is the function of each INGREDIENT in a baked good? Flour - ... Liquids - ... Leavening agents - ... Fat/Oils - ... Sweetners - ... Eggs - ... Flavorings - ...
Flour - structure Liquids - help chemical reaction & Moisture Leavening agents - help product rise Fat/Oils - rich and tender Sweetners - flavor & aids browning Eggs - binder, flavor, tender, richness Flavorings - taste
What is the difference between batter and dough?
Dough is moldable and able to handle in your hands.
Batter is more liquidy and needs a dish to contain it.
What is gluten?
Gluten is an elastic protein that is activated when combined with a liquid. It is found in flour.
What are the four leavening agents?
Trapped air Steam Yeast Baking soda Baking powder eggs
What does each nutrient do for our bodies? Calcium - Phosphorus - Vit B - Vit C - Vit A - Protein - Iron - Fiber - Potassium-
Calcium - strong teeth Phosphorus - strong teeth Vit B -growth Vit C -Connective tissue Vit A - healthy vision, skin Protein - body repair Iron - Healthy blood cells Fiber - good digestion Potassium- balance body
What does mis en place mean?
Mis en place - everything in its place
Explain how to separate egg yolks and what tempering is.
Temper - to bring eggs to the same temperature of a hot liquid by slowly adding hot liquid while whisking vigorously. Use hands, two bowls, or egg shells to separate yolks from whites. We did this with our creme brûlée lab.
Explain what and when we made a coulis.
A coulis is a term for a sauce made from berries or vegetables. We used this sauce for our pancakes.
