Midterm Flashcards
What is the number one way to prevent cross-contamination in food preparation?
Food service employee hygiene
What type of hazard is broking glass?
Physical hazard
What is the temperature danger zone?
41°F to 135°
Which microorganism is the leading cause of foodborne illness is?
Bacteria
Which of the following is not a potentially hazardous food?
Stale bread
Considering the conditions that enhance the growth of bacteria which food would be best to avoid at a picnic?
Hamburger patties left out for more than two hours
What is the term for a combination of herbs and spices ground together and mixed with well?
Wet Rob
What is the difference between inspection and grading of the products?
Inspection is mandatory grading is voluntary
What branch of the US government monitors the food supply?
The USTA and specs and grades the FDA food labels
How is mad cow disease different from her, and foodborne illnesses?
Prion diseases affect the nervous system
Food-service workers are the primary carrier of foodborne
True
Most foodborne illnesses go undiagnosed because the symptoms may not appear for a week or more
False
Inspects meets poultry and eggs
The USDA
Deals with their advertising and fair competition in the economy
The FTC
Monitors the grass list
The FDA
List the most common food allergies
Eggs peanuts tree nuts wheat bovine milk shellfish
The chemical change from the cooking of proteins is called?
Coagulation
Modify a recipe to adjust-year-old and/or portion size is known as?
Scaling
What is the term for the chemical change by cooking starches with water?
Gelatinization
What type of menu rarely changes and is commonly used by fast food restaurants?
Static
What refers to the process of sugar breaking down in the presence of protein?
Maillard reaction
Examples of combination heating
Brazing and stewing
Examples of wet heat
Steaming boiling poaching and simmering
Examples of dry heat
Roasting sautéing pan frying grilling baking broiling
Provide for reasons why standardize recipes are used
Consistent food quality, predictable-year-old, accurate nutrient content, food cost control, labor cost control, efficient purchasing
Define yield and portion
Yield is the amount of a product a recipe will create, portion is the amount of a product that will offer certain nutrients
Define flavor
Distinct an identifiable; combination of senses
Taste
Interpreted sensations from the taste buds
Mouthfeel
More about texture, has a lot to do with fat
Aroma
Olfactory senses
Palate
Recognition and appreciation of flavors
What factors affect flavor perception?
Highly individualistic Fat content Temperature Consistency Presence of contrasting tastes Color
What factors affect our ability to taste?
Age Health Medication Smoking Hereditary disorder Damage to the brain altering palate
Herbs
Used when fresh; mild flavor
Rosemary, thyme, parsley, basil, chives, cilantro
Spices
Dried; more flavorful
Paprika, cardamom, cumin, ginger, cayenne
Render
To melt and clarify fat; to cook meat in order to remove the fat
Velouté
Mother sauce; white stock; thickened with roux
Bechamel
Mother sauce; heavy cream; roux
Vichyssoise
A thick creamy potato soup usually served cold
Consommé
A clear soup served hot or as cold jelly
List the basic stocks and note their differing ingredients
Fohn-little bits at the bottom of a pan for flavor
White stock
Brown stock, Fumet, court bouillon
Mirepoix
50% onion, 50% celery and carrots By weight
Roux
Used in a white sauces like be bechamel velouté and brown sauces
Cornstarch
Used for hot and cold sauces has a glossy finish
Arrow route
Used the same as cornstarch but has a clear finish
Buerre manie
Equal parts butter and flour use at the end of cooking process to begin quick the butter adds shine and flavor
Liaison
Mixture of egg yolks and heavy cream to add richness and smoothness not to thicken does not picking through Gelatinization
What is meant by degreasing?
Removing browned food residue from the pan to add flavor to sauces soups or Gravy
What is reduction?
When cooking sauces Waterscapes a steam causing the ingredients to become more concentrated and intense used to thicken sauce is without using starch changes the consistency
Classifying soups
Clear soups, purées, bisques, velouté, cream soups, veggie soups, foreign soups
List the different sauce families and their thickening agent
Bechamel, veloute, espagnole, tomato use roux
Hollandaise uses egg yolk
What secretaries are generally used and cream soups? Puréed soups?
Purée soups are thickened with rice potatoes are soft breadcrumbs\starching ingredients
Cream soups are thickened with a roux
Discuss food safety issues with cold soups
Called soups are PHF because they are uncooked and could contain cross-contamination bacteria are not destroyed
Muscle fibers are made of what and what is the chemical change that occurs when cooked?
Made of collagen, heat softens and breaks down collagen and form a gelatin
Inspection versus the grading of meat
Inspections are done on the whole carcass not eat individual cut, grading is voluntary looks at the degree of a turn on my blanket because that carries flavor
Defined the four levels of grading for meet
Prime is well marbled in small amounts, choice is most commonly used well marbled but less fat, selected standard black flavor and tenderness, utility cutter and Tanner are using process items like ground beef and hamburger
What is irrigation and how does it affect meat?
Meat is exposed to radiation To kill bacteria and sex and parasites, inhibits food spoilage, does not alter appearance a Texter or flavor
What is freezer burn, how do you prevent it?
Surface dehydration and discoloration, due to moisture loss from below freezing temperatures, does not change texture and taste, store in airtight container’s and remove as much as possible
Define homogenization
The most location of the fat globules in milk so that it has a uniform consistency
Define UHT
Ultra high temperature processing; a form ultrapasteurization where milk is heated to 300°F for 2 to 6 seconds. It is packed and sealed understand conditions so we can be stored up to three months
Define pasteurization
Heating milk 261°F for 15 seconds to go bacteria, pathogens, and destroy enzymes that’s increasing shelflife
What does not provide to cooked and baked items?
Texture, flavor, color, and nutritional value
List and define the different processing techniques for milk
Pasteurization, UHT, ultrapasteurization, homogenization, milk fat removal
How are cultured Knox different from natural milk?
Cultured products are made by adding bacteria to milk to burn the lactose into lactic acid. The acid prevents bacteria growth extending the shelflife. Examples include butter milk, sour cream, yogurt
What are the differences between margarine and butter?
Butter is made from milk and includes water and milk fat. Margarine is an imitation butter; it does not contain any milk but is made from hydrogenated vegetable or animal fats
What enzyme in natural cheese is commonly found in the stomach of the calf?
Rennet
Know the general characteristics of cheese
The less it is aged the higher the more content the softer and more perishable and the more lactose, may develop a natural rind.
Examples of different types of cheese
Fresh or unripened are called cream cheeses and include mozzarella and cream cheese Soft include brie and Boursin Semi soft include Gouda and Gorgonzola Firm includes cheddar and provolone Hard includes asiago and Parmesan
How does processed cheese compare nutritionally to natural cheese?
Contains more fat sodium and less nutrients like protein calcium and vitamin A includes more additives
List nondairy sources of these nutrients
Green vegetables, salmon with bones, almonds/nuts, figs, molasses, fortified orange juice
List dairy milk alternatives
Almond milk, coconut milk, oat milk, rice, potato, look for fortification
