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edi wow > [Prelims] Specialty Cuisine > Flashcards

[Prelims] Specialty Cuisine Flashcards

1
Q

the scientific discipline concerned with the physical and chemical transformations that occur during cooking.

A

Molecular Gastronomy

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2
Q

a modern cuisine technique that involves creating semi-solid spheres with thin membranes out of liquids

A

Spherification

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3
Q

defined as the process of turning a substance into a gelatinous form.

A

Gelification

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4
Q

a laboratory device that is used for the separation of liquids, gas or liquid based on densitu.

A

Centrifuge

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5
Q

The phenomenon that occurs in a culinary transformation:

A

Avant garde

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6
Q

is a hollow needle commonly used with a syringe to inject substances into the body of extract fluids from it

A

Hypodermic syringe

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7
Q

a style of cooking characterized by distinctive ingredients, techniques, and dishes and usually associated with a specific culture

A

Special cuisine

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8
Q

are foods and dishes that are passed through generations or which have been consumed for many generations.

A

Traditional Cuisine

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9
Q

meaning of PDO

A

Protected designation of origin

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10
Q

meaning of PGI

A

Protected geographical indication

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11
Q

meaning of TSG

A

Traditional specialties guaranteed

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12
Q

meaning of GMP

A

Good Manufacturing Practices

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13
Q

One of the most important characteristics in plating is using the different combinations of:

A

Flavor

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14
Q

this movement really began when chefs took those scientific discoveries and applied creativity to that body of knowledge. they were probably the first to practice molecular gastronomy, who had a recipe for “Beer bread”

A

Moderrnist Cuisine

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15
Q

they were probably the first to practice molecular gastronomy, who had a recipe for “Beer bread”

A

ancient Egyptians

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16
Q

The year Hervé This released his book

A

1985

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17
Q

The year Hervé This with Nicholas Kurti coined the term “Molecular Gastronomy”

A

1998

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18
Q

nationality of Hervé This’ partner

A

Hungarian British

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19
Q

An element of the dish that is pleasing to your eyes, add texture, flavor:

A

Garnish

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20
Q

A term used to describe a small group of kitchen soldiers:

A

Vanguard

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21
Q

the presence of a hazard that does not pose the likelihood of causing an unacceptable health risk

A

Acceptable level

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22
Q

any point in a specific food system at which loss of control does not lead to an unacceptable health risk

A

Control point

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23
Q

the point at which loss of control may result in an unacceptable health risk

A

Critical Control Point

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24
Q

the maximum or minimum value to which physical, biological, or chemical parameters must be controlled at

A

Critical limit

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25
Q

failure to meet a required critical limit for a critical control point

A

Deviation

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26
Q

a biological, chemical, physical property that may cause inacceptable consumer health risk

A

Hazard

27
Q

an action to exclude, destroys, eliminate or reduce a hazard and prevent recontamination through effective means

A

Preventive Measure

28
Q

an estimate of the likely occurence of a hazardMore than __ types of diseases can be transmitted through food

A

Risk

29
Q

More than __ types of diseases can be transmitted through food

A

40

30
Q

diseases that are carried by or transmitted to people by food

A

Food borne illnesses

31
Q

Causes of Food Borne Illness (5)

A
  • Purchasing food from unsafe sources
  • Failure to control Time & Temp
  • Cross contam
  • Poor facility management and sanitation
  • Poor personal hygiene
32
Q

an incident in which two or more people experience the same illness after eating the same food

A

Outbreak

33
Q

4 types of Contamination

A

Biological, Chemical, Physical, Allergens

34
Q

Contamination occurs in 2 ways:

A

Direct & Cross

35
Q

It is responsible for almost 90% of illnesses

A

Micro organisms

36
Q

Responsible for as many as 95% of all food-borne illnesses

A

Pathogens

37
Q

The leading cause of food-borne illness

A

Bacteria

38
Q

bacteria that spoil food without rendering it unfit for human consumption

A

Putrefactive

39
Q

certain bacteria produce toxins

A

Intoxication

40
Q

occurs when pathogenic bacteria are ingested

A

Infection

41
Q

living organisms are ingested, they then produce toxins

A

Toxin-mediated Infection

42
Q

Helps fight against bacteria (abbreviation)

A

FATTOM

43
Q

neutral environment that Bacteria like to stay in

A

6.6-7.6

44
Q

bacteria can double in number as little as 20 mins

A

T

45
Q

getting comfortable

A

Lag phase

46
Q

accelerated growth

A

Log phase

47
Q

overcrowding

A

Stationary phase

48
Q

bacteria die at an accelerate rate

A

Negative growth phase

49
Q

type of bacteria that will adapt and can survive with or without oxygen

A

Facultative

50
Q

refers to the set of practices associated with the preservation of health and healthy living

A

Hygiene

51
Q

pertains to the maintenance of a good personal and public appearance

A

Good Grooming

52
Q

practices performed by an individual to care one’s bodily health and wellbeing through cleanliness

A

Personal hygiene

53
Q

is a scientific discipline describing handling preparation and storage of food in ways that prevent foodborne illness.

A

Food Safety

54
Q

all precautions and measures, which are necessary in the production, processing storage, and distribution, in order to assure an objectionable, sound and palatable product which is fit for human consumption.

A

Sanitation

55
Q

a system that helps the process and people to produce a safety product by controlling hazards

A

Food Safety Management System

56
Q

a systemized approach to organize work areas, keep rules and standards, and maintain the discipline needed to do a good job

A

5s

57
Q

taking out and disposing unnecessary items

A

Sort

58
Q

organization of necessary items in good order and easy access

A

Systemize

59
Q

cleaning of the work place

A

Sweep

60
Q

maintaining the workplace in high standard of housekeeping

A

Standardize

61
Q

doing things spontaneously without being told

A

Self-discipline

62
Q

a system ensuring the stable manufacture of goods and their conformity to qualitative and quantitative standards

A

Good manufacturing practices

63
Q

became a symbol of progress, exploration and innovation, of everything and anyone ahead of their time and ways of doing

A

Avant Garde

64
Q

a group of people who develop fresh and often very surprising ideas in visual art, literature and culture

A

Avant Garde artists

edi wow (5 decks)

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