Foods test 1# Flashcards
what are the 5 majority areas for safety
1.Fire
2.Preventing Cuts
3.Slips,trips, fall
4.Working w/ electrical equipement
5.Household chemicals
what are the 4 tips for when dealing with fire.
-Keep paper away
-No loose clothes
-Oven mitts
-Keep oven clean
what are the 4 tips for when dealing with cuts.
-Never put knife in the sink
-dont attempt to catch an knife
- use the correct tool for the job
-clean up broken glass
what are the 4 tips for when dealing with Slips, trips, falls.
-clean up spills right away
-do not stand on stools
-tie your shoes
-do not leave anything on the floor
what are the 4 tips for when dealing with working w/ electrical equipement.
-Do not use w/ wet hands
-keep away from water
-Do not use appliances when u are changing equipement
-turn off when not using
what are the 4 household chemicals
-Toxic
-Flammable
-Corrosive
-Explosive
What are the 4 kitchen roles
kitchen manager
Dishwasher
Prep Chef
Head Chef
What are the general parts of an recipe:
(7)
Ingrediants
Yield
Directions
Equipement
Tempature
Estimated Time
Nutritional info
what are the 3 types of recipe formats
1.Standard form
2.Action Form
3.Narrative Form
what are the 3 types of cooking
1.Dry heat
2.Moist heat
3.Frying
what are the tempatures for bake, roast, broil
-350
-400
-500
what are 4 terms for Frying
-Sauté
-Stir-Fry
-Deep-fry
-Braise
what are 3 terms for Frying
-Simmer
-Boil
-Steam
How to measure liquids?
-mesure @ eye level
how to measure dry ingrediants?
-use a dry measuring cup
-spoon ingrediants in the cup
-level off w/ a straight edge
how to measuring spoons?
-both liquids and dry
-choose the exact size
-fill to the top + level off
how to measure Flour?
-stir well before measuring
how to measure brown sugar?
-pack the sugar into a dry measuring cup
how to measure butter?
- use food scale
How to use the oven?
-pre-place the rack
-Begin pre-heat
-Oven mitts + open fully
How to use cookware?
-fill pot no more than 2/3 full
-assume cookware is hot (use oven mitts)
-open lid AWAY from you
how to use knives
-know your type of knives
-never carry knives in front of you
-cover the knive after getting ur cutting board
-use sharp knives
what are the 4 type of hands?
1.Knife hands
2.Claw Hands
3.Secure board
4.Stable food
how to use kitchenaid mixer?
-lock before picking up/ usage
-set at level 0
-Unplug as soon as finished
how to use hard blender?
-keep fingers away
-never use in water
-clean blade w/ cloth
how to use microwave?
-use appropriate containers
-remove metal + plastic
-pierce non-pourous skin w/ a fork
3 main food safety areas
-handling
-preparing
-storing food
What is the two types of contaimination
-direct
-cross
what is Food born illnesses
food poisoning caused by contaminated food.
what are the 4 steps to reduce contamination?
1.Clean
2.Seperate
3.Chill
4.Cook
What is the danger zone’s tempature
40-140f
Refridged food _____ bacterial growth (0-4c)
slows
(-18c) Freezing food _____ bacterial growth
STOPS
cooked food ____ bacteria
kills
what is food allergy?
caused by a hypersensitive immune systeme
