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Culinary Nutrition > Midterm > Flashcards

Midterm Flashcards

0
Q

What is the number one way to prevent cross-contamination in food preparation?

A

Food service employee hygiene

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1
Q

What type of hazard is broking glass?

A

Physical hazard

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2
Q

What is the temperature danger zone?

A

41°F to 135°

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3
Q

Which microorganism is the leading cause of foodborne illness is?

A

Bacteria

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4
Q

Which of the following is not a potentially hazardous food?

A

Stale bread

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5
Q

Considering the conditions that enhance the growth of bacteria which food would be best to avoid at a picnic?

A

Hamburger patties left out for more than two hours

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6
Q

What is the term for a combination of herbs and spices ground together and mixed with well?

A

Wet Rob

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7
Q

What is the difference between inspection and grading of the products?

A

Inspection is mandatory grading is voluntary

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8
Q

What branch of the US government monitors the food supply?

A

The USTA and specs and grades the FDA food labels

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9
Q

How is mad cow disease different from her, and foodborne illnesses?

A

Prion diseases affect the nervous system

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10
Q

Food-service workers are the primary carrier of foodborne

A

True

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11
Q

Most foodborne illnesses go undiagnosed because the symptoms may not appear for a week or more

A

False

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12
Q

Inspects meets poultry and eggs

A

The USDA

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13
Q

Deals with their advertising and fair competition in the economy

A

The FTC

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14
Q

Monitors the grass list

A

The FDA

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15
Q

List the most common food allergies

A

Eggs peanuts tree nuts wheat bovine milk shellfish

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16
Q

The chemical change from the cooking of proteins is called?

A

Coagulation

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17
Q

Modify a recipe to adjust-year-old and/or portion size is known as?

A

Scaling

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18
Q

What is the term for the chemical change by cooking starches with water?

A

Gelatinization

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19
Q

What type of menu rarely changes and is commonly used by fast food restaurants?

A

Static

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20
Q

What refers to the process of sugar breaking down in the presence of protein?

A

Maillard reaction

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21
Q

Examples of combination heating

A

Brazing and stewing

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22
Q

Examples of wet heat

A

Steaming boiling poaching and simmering

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23
Q

Examples of dry heat

A

Roasting sautéing pan frying grilling baking broiling

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24
Q

Provide for reasons why standardize recipes are used

A

Consistent food quality, predictable-year-old, accurate nutrient content, food cost control, labor cost control, efficient purchasing

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25
Q

Define yield and portion

A

Yield is the amount of a product a recipe will create, portion is the amount of a product that will offer certain nutrients

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26
Q

Define flavor

A

Distinct an identifiable; combination of senses

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27
Q

Taste

A

Interpreted sensations from the taste buds

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28
Q

Mouthfeel

A

More about texture, has a lot to do with fat

29
Q

Aroma

A

Olfactory senses

30
Q

Palate

A

Recognition and appreciation of flavors

31
Q

What factors affect flavor perception?

A 
Highly individualistic 
Fat content 
Temperature
Consistency 
Presence of contrasting tastes
Color
32
Q

What factors affect our ability to taste?

A 
Age
Health 
Medication 
Smoking
Hereditary disorder 
Damage to the brain altering palate
33
Q

Herbs

A

Used when fresh; mild flavor

Rosemary, thyme, parsley, basil, chives, cilantro

34
Q

Spices

A

Dried; more flavorful

Paprika, cardamom, cumin, ginger, cayenne

35
Q

Render

A

To melt and clarify fat; to cook meat in order to remove the fat

36
Q

Velouté

A

Mother sauce; white stock; thickened with roux

37
Q

Bechamel

A

Mother sauce; heavy cream; roux

38
Q

Vichyssoise

A

A thick creamy potato soup usually served cold

39
Q

Consommé

A

A clear soup served hot or as cold jelly

40
Q

List the basic stocks and note their differing ingredients

A

Fohn-little bits at the bottom of a pan for flavor
White stock
Brown stock, Fumet, court bouillon

41
Q

Mirepoix

A

50% onion, 50% celery and carrots By weight

42
Q

Roux

A

Used in a white sauces like be bechamel velouté and brown sauces

43
Q

Cornstarch

A

Used for hot and cold sauces has a glossy finish

44
Q

Arrow route

A

Used the same as cornstarch but has a clear finish

45
Q

Buerre manie

A

Equal parts butter and flour use at the end of cooking process to begin quick the butter adds shine and flavor

46
Q

Liaison

A

Mixture of egg yolks and heavy cream to add richness and smoothness not to thicken does not picking through Gelatinization

47
Q

What is meant by degreasing?

A

Removing browned food residue from the pan to add flavor to sauces soups or Gravy

48
Q

What is reduction?

A

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

49
Q

Classifying soups

A

Clear soups, purées, bisques, velouté, cream soups, veggie soups, foreign soups

50
Q

List the different sauce families and their thickening agent

A

Bechamel, veloute, espagnole, tomato use roux

Hollandaise uses egg yolk

51
Q

What secretaries are generally used and cream soups? Puréed soups?

A

Purée soups are thickened with rice potatoes are soft breadcrumbs\starching ingredients
Cream soups are thickened with a roux

52
Q

Discuss food safety issues with cold soups

A

Called soups are PHF because they are uncooked and could contain cross-contamination bacteria are not destroyed

53
Q

Muscle fibers are made of what and what is the chemical change that occurs when cooked?

A

Made of collagen, heat softens and breaks down collagen and form a gelatin

54
Q

Inspection versus the grading of meat

A

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

55
Q

Defined the four levels of grading for meet

A

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

56
Q

What is irrigation and how does it affect meat?

A

Meat is exposed to radiation To kill bacteria and sex and parasites, inhibits food spoilage, does not alter appearance a Texter or flavor

57
Q

What is freezer burn, how do you prevent it?

A

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

58
Q

Define homogenization

A

The most location of the fat globules in milk so that it has a uniform consistency

59
Q

Define UHT

A

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

60
Q

Define pasteurization

A

Heating milk 261°F for 15 seconds to go bacteria, pathogens, and destroy enzymes that’s increasing shelflife

61
Q

What does not provide to cooked and baked items?

A

Texture, flavor, color, and nutritional value

62
Q

List and define the different processing techniques for milk

A

Pasteurization, UHT, ultrapasteurization, homogenization, milk fat removal

63
Q

How are cultured Knox different from natural milk?

A

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

64
Q

What are the differences between margarine and butter?

A

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

65
Q

What enzyme in natural cheese is commonly found in the stomach of the calf?

A

Rennet

66
Q

Know the general characteristics of cheese

A

The less it is aged the higher the more content the softer and more perishable and the more lactose, may develop a natural rind.

67
Q

Examples of different types of cheese

A 
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
68
Q

How does processed cheese compare nutritionally to natural cheese?

A

Contains more fat sodium and less nutrients like protein calcium and vitamin A includes more additives

69
Q

List nondairy sources of these nutrients

A

Green vegetables, salmon with bones, almonds/nuts, figs, molasses, fortified orange juice

70
Q

List dairy milk alternatives

A

Almond milk, coconut milk, oat milk, rice, potato, look for fortification

Culinary Nutrition (3 decks)

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