midterm Flashcards
it is the protection of consumer health and well-being by SAFEGUARDING FOOD from anything that CAN CAUSE HARM
Food safety
An ACT to strengthen the food safety regulatory system in the country to protect consumer health and …. or also known as the
“FOOD SAFETY ACT of 2013
R.A. 10611
An employee, an owner, or anyone who works in a food business where food is processed, prepared, stored, distributed, or exposed for sale could compromise the safety of food.
food handler
it came from the Latin word sanitas, meaning “health.”
Sanitation
it is a physical process that results in the phase transition of a subtance, from solid to liquid
thawing
haccp
hazard analysis critical control points
also known as sugar shortening
creaming
it is a way of managing food safety hazard
hazard analysis critical control points (haccp)
another mixing method used to incorporate butter or shortening into dry flour
cut in
is working the dough, clay, etc ito a uniform mixture by pressing folding and stretching
kneading
is a mix ingredients of a food dish such as salads and pasta by lifting and dropping ingredients
tossing
is to mix subtances in a circular pattern using spoon, spatula, or similar utensils
stirring
is a mixture of flour and liquid with other ingredints suc as leavening agents, . they are us in deep frying to give a crisp colorful golden brown coasting
batter
means to rapidly stir a batter to incorporate the ingredients along with air thoroughly
beating
refers to a cooking technique in which food is briefly immerse in steam or boiling water or fat
blanching
it involves dry heat by cooking in aclose environment , it requires a high temp before cooking to reach a crispy brown surface
roasting
the food is cooked with the radiant heat FROM ABOVE INSTED OF BELOW
broiling
is a low intensity broilr that is used for browning or melting the top of food items before being serve
salamander
cooking food over a heat source my be in charcoal , an electric element, or gas heated elemnet
grilling
is done on a solid metal surface called a griddle with a gas or electeric heat source
griddling
its like griddling except it is done in a saute pan or skillet insted on a griddle
pan broiling
quick process of cooking using extreme heat that creates brown crispy crust outisde and locks moisture inside
searing
another kind of dry heat cooking technique using fat , quikly cook foodin shallow pan using small amount of fat
sauteing
dry heat cooking technique that requires a moderate amount of fat or oil
pan frying
applies in dry heat cooking using fat , it uses wok
stir frying
it came from french word sauter which means to jump
sauteing
-white roux and milk
Bechamel
– bloned/white roux and stocks
Veloute
brown roux and stocks
Spagnole –
egg yolk, lemon and melted butter
Hollandaise –
– tomato
tomato sauce
combination of butter and flour
ROUX –
also known as broth
Bouillon –
