Midterm 1 Flashcards
What are the danger zone numerically and why is it important
40-140
Give an example of cross contamination
When safe foods come in contact with foods that are contaminated
What are the 3 sections of the compartment sink ?
Wash, rinse, sanitize
During the flow of food which part controls direct contamination ?
When the chef checks it
What are two fire control devices in our kitchen ?
Hood systems , the walls, tiles
A blender is on fire , what are the first two steps to extinguish it?
Unplug, and smother
Which two classes of fire involve oil and grease?
Class b and k
What are the 3 most common kitchen accidents ?
Cuts, burns, and sprains
How is a simple laceration treated ?
Use pressure until it stops bleeding, clean out then put a bandage
This is when you cut of your finger tip
Avuision
This is when you have a deep hole in your body
Puncture
What is the Heimlich maneuver ?
Make a fist, place the other hand around the hand , and thrust in and upward in the naval
Why is a food processor more efficient than a blender ?
It slices , finds, mixes, blends , and crushes food,
What are the three burns , describe them and their treatments
1st degree burn- red , irritated. Cold water
2nd degree burn- red its blisters . Cold water
3rd degree burn- white and also black, swollen skin. Possible medical attention
Where on the tongue would you feel sweet and sour
Sweet- the tip of the tongue
Sour- the side ps of the back tongue
The experience you get on your tongue
Taste
The way a food tastes , as well as its texture, appearance, doneness, and temperature
Flavor
50/50 mixture of butter and flour
Roux
Ingredients you add to foods
Seasonings
What is the concept of balancing foods ?
Enhancing the flavor to mellow it out
Found underground where it’s mined
Used osmosis
Salt
An ingredient used in darker foods
Black pepper
And ingredient used in light foods
White pepper
Presentation of the foods
Sight
The sizzles and sounds of the foods
Hear
The texture of the foods
Touch
When something taste good or bad
Taste
Checking foods for ripeness , how foods are cooking coming from the stove or oven
Smell
Where does soup get its name
From the word sop
What are the 2 main category of soups
Hearty and clear
What is s consommé snd what is needed to make on
Clarified stock, eggs yolks and protein
What ingredient shouldn’t be used In clear soup.
Potatoes , because it makes it thicker
A hero is also known as
Grinder, po’boys
What are two types of hot sandwiches
Grilled , hotdogs, hamburgers
What is unique about the art of baking ?
Everything has to be perfect
Gluten is developed by what two things
Water and flour
How does yeast work
It rises the bread
Butter and margin
Solid fats
Oils and olive oils
Liquid fats
What is AP flour snd what does it combine
All purpose flour, all the flours together
Used to thicken in baking
Cornstarch, gelatin
What are good chemical leaveners
Baking powder and and cream of tartar
What is best for baking Cakes
A springform pan
Why do we have different cheeses ?
Because different milk, different climate , and aging
What is the largest contributor to the spread of food born illness ?
People
