SWE Flashcards

Question

Lamb is done at what temp..?

Answer 1

Bearnaise Sauce

Answer 2

Béchamel sauce shrimp butter cup heavy cream

Answer 3

When you are cooking the egg yolks for hollandaise sauce, you want to heat them enough to cause the proteins to uncoil—but not so much that they form many bonds with other proteins. The hotter you get the proteins, the more they are likely to bond to other proteins. Heat the yolks too much, and you’ll end up with scrambled eggs! Prevent it from emulsifying

Answer 4

brown sugar dry mustard ground nutmeg ketchup

Answer 5

Intoxications

Answer 6

Infections

Answer 7

Toxin-mediated

Answer 8

Food. These include meats, poultry, fish, dairy products, and eggs, as well as some grains and vegetables.

Answer 9

Moisture.The availability of water to bacteria is indicated by a measure called water activity, abbreviated aw. The scale runs from 0 (meaning no water available) to 1.0. Most pathogens grow best in an environment from 0.85 to 1.0 aw

Answer 10

Temperatures between 41°F and 135°F (5°C and 57°C) promote the growth of disease-causing bacteria. This temperature range is called the Food Danger Zone.

Answer 11

A measurement called pH. The scale ranges from 0 (strongly acidic) to 14 (strongly alkaline). A pH of 7 is neutral. Pure water has a pH of 7.

Answer 12

Oxygen. These are called aerobic.

Answer 13

Some bacteria are anaerobic which means they can grow only if there is no air present, such as in metal cans

Answer 14

1. Any food derived from animals, or any food containing animal products, including meat, poultry, fish, shellfish, eggs, and dairy products. 2. Any food derived from plants that has been cooked, partially cooked, or otherwise heat-treated. This category includes not only cooked vegetables but also such items as cooked pasta, cooked rice, and tofu (soybean curd). 3. Raw seed sprouts. 4. Sliced melons (because the edible flesh can be contaminated by organisms on the rind's exterior, which was in contact with soil). 5. Cut tomatoes (for the same reason as sliced melons). 6. Garlic and oil mixtures that haven't been specifically treated to prevent growth of pathogens

Answer 15

Hands, Air, Coughs and sneezes, Water, Other foods, Insects, Equipment and utensils, Rats and mice

Answer 16

Keep bacteria from spreading.

Answer 17

The most effective way to prevent bacterial growth is to keep foods below 41°F (5°C) or above 135°F (57°C). These temperatures won't necessarily kill bacteria; they'll just slow their growth greatly.

Answer 18

Most disease-causing bacteria are killed if they are subjected to a temperature of 170°F (77°C) for 30 seconds, or higher temperatures for shorter times. This enables us to make food safe by cooking and to sanitize dishes and equipment with heat.

Answer 19

To kill disease-causing bacteria.

Answer 20

Organisms that can survive only by living on or inside another organism

Answer 21

Caused by storing or cooking acid foods in chipped gray enamelware

Answer 22

Caused by cadmium-plated ice cube trays or containers.

Answer 23

Caused by silver polish containing cyanide.

Answer 24

Caused by lead water pipes, solder containing lead, or utensils containing lead.

Answer 25

Caused by unclean or corroded copper utensils, acid foods cooked in unlined copper utensils, or carbonated beverages in contact with copper tubing.

Answer 26

Caused by cooking foods in zinc-plated (galvanized) utensils.

Answer 27

Contamination of food with objects that may not be toxic but may cause injury or discomfort.

Answer 28

1. Mixing contaminated leftovers with a freshly cooked batch of food. 2. Handling ready-to-eat foods with unclean hands. 3. Handling several types of food without washing hands in between. 4. Cutting raw chicken, then using the same cutting board, unsanitized, to cut vegetables. 5. Placing ready-to-eat foods on a lower refrigerator shelf and allowing juices from raw fish or meat to drip onto them from an upper shelf. 6. Wiping down work surfaces with a soiled cloth.

Answer 29

1. Do not work with food if you have any communicable disease or infection. 2. Bathe or shower daily. 3. Wear clean uniforms and aprons. 4. Keep hair neat and clean. Always wear a hat or hairnet. Hair longer than shoulder length must first be tied back and then secured under a net or hat. 5. Keep mustaches and beards trimmed and clean. Better yet, be clean-shaven. 6. Remove all jewelry: rings, low-hanging earrings, watches, bracelets. Avoid facial piercings; if you have them, don't touch them. 7. Wash hands and exposed parts of arms before work and as often as necessary during work, including: After eating, drinking, or smoking. After using the toilet. After touching or handling anything that may be contaminated with bacteria. 8. Cover coughs and sneezes, then wash your hands. 9. Keep your hands away from your face, eyes, hair, and arms. 10. Keep fingernails clean and short. Do not wear nail polish. 11. Do not smoke or chew gum while on duty. Professional Cooking, Eighth Edition Reprinted for C9NT6/Edward.A.Espinosa@uscg.mil, USCG John Wiley & Sons (US), John Wiley & Sons, Inc. (c) 2015, Copying Prohibited Page 9 of 27 12. Cover cuts or sores with clean bandages. If the sore is on the hands, you must wear gloves. 13. Do not sit on worktables.

Answer 30

True - look

Answer 31

Different metals have different conductivity, or the speed at which they transfer or disperse heat. The following materials are used for cooking equipment.

Answer 32

Scales. Most recipe ingredients are measured by weight, so accurate scales are important.

Answer 33

1. Laddles

Answer 34

1. Spine 2. Cutting edge 3. Heel 4. Full tang 5. Tang 6. Rivets 7. Handle

Answer 35

1. Carbon steel 2. Traditional stainless-steel alloys 3. High-carbon stainless steel

Answer 36

French knife or chef's knife.

Answer 37

Liquids have lips for easy pouring. Sizes are pints, quarts, half-gallons, and gallons. Each size is marked off into fourths by ridges on the sides.

Answer 38

1-, ½-, ¾-, and ¼-cup sizes. They can be used for both liquid and dry measures.

Answer 39

Very small volumes: 1 tablespoon, 1 teaspoon, ½ teaspoon, and ¼ teaspoon.

Answer 40

Measuring and portioning liquids. The size, in ounces, is stamped on the handle.

Answer 41

Portioning soft solid foods.

Answer 42

Measure temperature.

Answer 43

Indicates internal temperature of meats.

Answer 44

Gives readings within a few seconds of being inserted in a food product.

Answer 45

1. Carbohydrates 2. Vitamins 3. Fats 4. Minerals 5. Proteins 6. Water

Answer 46

unit of measurement of energy. It is defined as the amount of heat needed to raise the temperature of 1 kilogram water by 1°C

Answer 47

compounds consisting of carbon, hydrogen, and oxygen atoms bound together in chains of varying lengths.

Answer 48

ketone bodies are produced.

Answer 49

group of carbohydrates that cannot be absorbed and | used by the body.

Answer 50

absorbs water and forms a kind of gel.

Answer 51

water, but less, and forms bulk in the intestines.

Answer 52

to the body in highly concentrated form

Answer 53

saturated, monounsaturated, or polyunsaturated

Answer 54

Growth, for building body tissues, and for basic | body functions. They can also be used for energy if the diet does not contain enough carbohydrate and fat.

Answer 55

amino acids.

Answer 56

complete protein

Answer 57

incomplete proteins

Answer 58

``` Canned tuna – 3 ounces Grams of Protein 20 Salmon – 3 ounces Grams of Protein 19 Turkey breast – 3 ounces Grams of Protein 26 Chicken breast – 3 ounces Grams of Protein 27 Skirt steak – 3 ounces Grams of Protein25 Ground beef (70% lean) – 3 ounces Grams of Protein 22 Kidney beans – 1/3 cup Grams of Protein 4 Black beans – 1/3 cup Grams of Protein 5 Non-fat milk – 1/2 cup Grams of Protein 4 Soy milk – 1/2 cup Grams of Protein 4 Eggs – 1 large Grams of Protein 6 Mozzarella cheese – 3 ounces Grams of Protein 19 Cheddar – 3 ounces Grams of Protein 19 Low-fat cottage cheese – 1/2 cup Grams of Protein 12 Peanut butter – 2 tbsp. Grams of Protein 7 Almonds – 1/4 cup (24 nuts) Grams of Protein 8 Walnuts – 1/4 cup (14 halves) Grams of Protein 3 Veggie burger – 1 patty Grams of Protein 23 Tofu – 1/2 cup Grams of Protein 11 Yogurt, plain – 1 cup Grams of Protein 9 Whey protein powder – 1/3 cup Grams of Protein 19 ```

Answer 59

They are essential for growth, for building body tissues, and for basic body functions. They can also be used for energy if the diet does not contain enough carbohydrate and fat

Answer 60

Vegetables: All of them. It is best to eat a variety of vegetables every day. Whole fruits: Apples, bananas, strawberries, etc. Legumes: Lentils, kidney beans, peas, etc. Nuts: Almonds, walnuts, hazelnuts, macadamia nuts, peanuts, etc. Seeds: Chia seeds, pumpkin seeds. Whole grains: Choose grains that are truly whole, as in pure oats, quinoa, brown rice, etc. Tubers: Potatoes, sweet potatoes, etc.

Answer 61

are known as the building blocks of the body. They are essential for growth, for building body tissues, and for basic body functions. They can also be used for energy if the diet does not contain enough carbohydrate and fat.

Answer 62

``` Avocados. Cheese. Dark Chocolate. Whole Eggs. Fatty Fish. Nuts. Chia Seeds. Extra Virgin Olive Oil. ```

Answer 63

is a unit of measurement of energy. It is defined as the amount of heat needed to raise the temperature of 1 kilogram water by 1°C.

Answer 64

To maintain a healthy body weight, balance the calories you consume with the calories you burn. People who consume more calories than they burn off will gain weight.

Answer 65

simmering, poaching, baking, steaming, and grilling.

Answer 66

olive oil or canola oil, for saturated fats when | appropriate.

Answer 67

Heat is a form of energy associated with the motion of atoms or molecules.

Answer 68

measure of this molecular activity. The higher the temperature, the faster the molecules are moving.

Answer 69

moving molecules in a liquid such as water sometimes move to the surface with enough energy to break through and escape to become a gas.

Answer 70

which can be defined as the browning of sugar caused by heat.

Answer 71

As described in the sidebar, starch molecules consist of long chains. In their raw form, these molecules are packed into tiny bundles.

Answer 72

they break apart some of the starch chains.

Answer 73

When starches are heated dry (that is, with no water but with or without fat), some of the long starch chains are broken down in to simpler compounds

Answer 74

the name for a group of complex substances that give structure and firmness to plants.

Answer 75

meats, poultry, fish, eggs, milk, and milk products. It is present in smaller amounts in nuts, beans, and grains.

Answer 76

They speed coagulation. | They help dissolve some connective tissues

Answer 77

uniform mixture of two substances that are normally unmixable.

Answer 78

temporary emulsion.

Answer 79

1. When heat moves directly from one item to something touching it—for example, from the top of the range to a soup pot placed on it, from the pot to the broth inside, and from the broth to the solid food items in it. 2. When heat moves from one part of something to an adjacent part of the same item—for example, from the exterior of a roast to the interior, or from a sauté pan to its handle.

Answer 80

This means the temperature of the air in the oven, the fat in the fryer, the surface of a griddle, or the liquid in which a food is cooking

Answer 81

To roast and to bake both mean to cook foods by surrounding them with hot, dry air, usually in an oven. Cooking on a spit in front of an open fire may also be considered roasting.

Answer 82

To barbecue means to cook with dry heat created by the burning of hardwood or by the hot coals of this wood. In other words, barbecuing is a roasting technique requiring a wood fire or wood smoke.

Answer 83

To broil means to cook with radiant heat from above.

Answer 84

done on an open grid over a heat source, which may be charcoal, an electric element, or a gas-heated element. Cooking temperature is regulated by moving the items to hotter or cooler places on the grill. Grilled meats should be turned to achieve desired grill marks, just as in broiling.

Answer 85

done on a solid cooking surface called a griddle, with or without small amounts of fat to prevent sticking. The temperature is adjustable and much lower (around 350°F/177°C) than on a grill. In addition to meats, items such as eggs and pancakes are cooked on a griddle.

Answer 86

griddling except it is done in a sauté pan or skillet instead of on a griddle surface. Fat must be poured off as it accumulates, or the process becomes pan-frying. No liquid is added, and the pan is not covered, or else the item would steam.

Answer 87

To sauté means to cook quickly in a small amount of fat. High heat is required, and the procedure is most often done in a broad, flat pan called a sauté pan.

Answer 88

Cook in a moderate amount of fat in a pan over moderate heat. Pan-frying is similar to sautéing except more fat is used, the heat is lower, and the cooking time is longer. The method is used for larger pieces of food, such as chops and chicken pieces, and the items are not tossed by flipping the pan, as they often are in sautéing

Answer 89

cook a food submerged in hot fat. The equipment most often used for this cooking method is the deepfryer (p. 43), which is equipped with a thermostat to control the temperature of the fat, and with baskets to lower food into the fat and to remove and drain them when fried.

Answer 90

cook in a liquid that is bubbling rapidly and greatly agitated. Water boils at 212°F (100°C) at sea level. No matter how high the burner is turned, the temperature of the liquid will go no higher.

Answer 91

cook in a liquid that is bubbling gently at a temperature of about 185°F to 200°F (85°C to 94°C).

Answer 92

cook in a liquid, usually a small amount, that is hot but not actually bubbling. Temperature is 160°–185°F (71°–85°C).

Answer 93

cook foods by exposing them directly to steam. In quantity cooking, this is usually done in special steam cookers. Steaming can also be done on a rack above boiling water.

Answer 94

cook covered in a small amount of liquid, usually after preliminary browning. In almost all cases, the liquid is served with the product as a sauce.

Answer 95

In addition to the traditional starches, chefs have new ways to thicken sauces and to change the texture of liquids. Some of these thickening agents work without heating and are simply blended with the cold liquid. This allows the chef to create sauces and other liquids with a fresh, uncooked taste.

Answer 96

For many years, chefs have made foamy sauces by whipping or blending a sauce just before plating. These foams collapse quickly, however. Avant-garde chefs stabilize foams with gelatin, lecithin, and other ingredients. A well-made foam adds an additional flavor dimension to the plate without adding bulk.

Answer 97

Turning a liquid, such as a vegetable juice, into a solid not only gives it a different texture but also enables the food to be cut into many shapes, allowing the chef to create different visual presentations. Chefs use regular gelatin as well as other jelling agents, such as agar-agar, which is derived from seaweed.

Answer 98

Drying a food intensifies its flavor and, of course, changes its texture. Eating a cauliflower floret that was deep-fried and then dehydrated until crisp is a much different experience than eating steamed, buttered cauliflower. If the dehydrated food is powdered, it becomes yet another flavor and texture experience..

Answer 99

This technique creates spheres of liquid contained inside a thin gel wall. In the standard method, the liquid is mixed with a hydrocolloid (see p. 120) called sodium alginate. In a separate container is a water bath containing calcium. When the liquid is dropped into the calcium bath, the alginate and the calcium react to form a thin wall of gel surrounding a liquid center. The chef can make tiny spheres by using an eye dropper or larger ones by freezing the liquid in a mold before dropping it into the calcium bath

Answer 100

To cook foods by surrounding them with hot, dry air. Similar to roast, but the term bake usually applies to breads, pastries, vegetables, and fish.

Answer 101

1) To cook with dry heat created by the burning of hardwood or by the hot coals of this wood. (2) Loosely, to cook over hot coals, such as on a grill or spit, often with a seasoned marinade or basting sauce.

Answer 102

To cook an item partially and very briefly in boiling water or in hot fat. Usually a pre-preparation technique, as to loosen peels of vegetables, fruits, and nuts, to partially cook French fries or other foods before service, to prepare for freezing, or to remove undesirable flavors.

Answer 103

To cook in water or other liquid that is bubbling rapidly, about 212°F (100°C) at sea level and at normal pressure

Answer 104

(1) To cook covered in a small amount of liquid, usually after preliminary browning. (2) To cook certain vegetables slowly in a small amount of liquid without preliminary browning.

Answer 105

To cook with radiant heat from above.

Answer 106

To cook with radiant heat from above.

Answer 107

To swirl a liquid in a sauté pan, roast pan, or other pan to dissolve cooked particles of food remaining on the bottom.

Answer 108

Methods in which heat is conducted to foods without the use of moisture.

Answer 109

To cook in hot fat.

Answer 110

To give shine to the surface of a food by applying a sauce, aspic, sugar, or icing, and/or by browning or melting under a broiler or salamander or in an oven.

Answer 111

To cook on a flat, solid cooking surface called a griddle.

Answer 112

To cook on an open grid over a heat source. moist-heat cooking methods. Methods in which heat is conducted to foods by water or other liquid (except fat) or by steam.

Answer 113

To cook uncovered in a skillet or sauté pan without fat.

Answer 114

To cook in a moderate amount of fat in an uncovered pan.

Answer 115

Wrapped in paper (or sometimes foil) for cooking so the enclosed food is steamed in its own moisture.

Answer 116

To cook partially in a boiling or simmering liquid.

Answer 117

To cook partially by any method.

Answer 118

To cook gently in water or other liquid that is hot but not actually bubbling, 160°–180°F (71°–82°C). reduce. To cook by simmering or boiling until the quantity of liquid is decreased, often to concentrate flavors.

Answer 119

To cook foods by surrounding them with hot, dry air in an oven or on a spit in front of an open fire.

Answer 120

To cook quickly in a small amount of fat, usually while mixing or tossing the foods by occasionally flipping the pan.

Answer 121

To brown the surface of a food quickly at a high temperature.

Answer 122

To cook in water or other liquid that is bubbling gently, 185°–205°F (85°–96°C).

Answer 123

To cook with dry heat in the presence of smoke, as on a rack over wood chips in a covered pan.

Answer 124

Vacuum-packed. Refers to techniques for cooking foods that are packaged under vacuum in plastic bags.

Answer 125

To cook by direct contact with steam.

Answer 126

To simmer or braise a food or foods in a small amount of liquid, which is usually served with the food as a sauce.

Answer 127

To cook quickly in a small amount of fat by tossing cut-up foods in a wok or pan with spatulas or similar implements Similar to sauté, except the pan is stationary.

Answer 128

To cook slowly in fat without browning, sometimes under a cover.

Answer 129

Sour cream, paprika, caraway

Answer 130

Sour cream or mustard, dill

Answer 131

Caraway, onion, vinegar

Answer 132

Apples, apple cider or apple brandy, cream

Answer 133

Shallot, garlic, parsley

Answer 134

Tomato, basil, olive oil Or Olive oil, garlic, anchovy

Answer 135

Lemon, oregano

Answer 136

Cinnamon, nuts, honey

Answer 137

Ginger, onion, garlic

Answer 138

Fish sauce

Answer 139

Ginger, soy sauce Or Soy sauce, sake or mirin, dried bonito

Answer 140

Ginger, garlic, scallion

Answer 141

lemongrass, chiles

Answer 142

most important seasoning ingredient. Don't use too much. You can always add more, but you can't take it out.

Answer 143

white, black, and green

Answer 144

the traditional tool for sharpening a chef's knife

Answer 145

to cut into irregularly shaped pieces.

Answer 146

to chop coarsely

Answer 147

to chop into very fine pieces.

Answer 148

to cut into very thin slices (does not mean "to mince").

Answer 149

to cut into thin strips, either with the coarse blade of a grater (manual or power) or with a chef's knife.

Answer 150

1. Flavor the product. | 2. Tenderize the product.

Answer 151

to soak a food product in a seasoned liquid in order to...?

Answer 152

preserve the meat's moisture

Answer 153

tenderize protein foods.

Answer 154

1. It helps retain moisture and flavor in the product. 2. It protects the fat against the moisture and salt in the food, which would speed the deterioration of the frying fat. 3. It protects the food from absorbing too much fat. 4. It gives crispness, flavor, and good appearance to the product

Answer 155

coating a product with bread crumbs or other crumbs or meal before deep-frying, pan-frying, or sautéing.

Answer 156

are thin square, or roughly square, cuts

Answer 157

is a diamond-shape cut

Answer 158

an irregular slice. Shapes may vary, depending on the item, but the pieces should be of uniform size.

Answer 159

for long, cylindrical vegetables such as carrots.

Answer 160

mixture of coarsely chopped vegetables, primarily onions, carrots, and celery, used to flavor stocks, gravies, sauces, and other items.

Answer 161

Planning helps us determine the tasks we must do before beginning the final cooking during the meal service period. Chefs refer to performing these preliminary tasks as "doing the mise en place."

Answer 162

The FDA Food Code requires that all hot foods be maintained at 135 °F or above.

Answer 163

to chop into very fine pieces

Answer 164

to cut into very thin slices (does not mean "to mince").

Answer 165

to cut into thin strips, either with the coarse blade of a grater (manual or power) or with a chef's knife

Answer 166

type of cut that creates round or oval, flat pieces by cutting a cylindrical vegetable crosswise

Answer 167

is a type of a knife cut where food such as carrots are cut to have two angled sides. It's made by holding the carrot with your anchor hand and the knife at a 45-degree angle where you cut and then roll the carrot with a quarter turn towards you.

Answer 168

Refers to potatoes molded into balls with a melon scoop and fried or roasted. Pâte. A basic mixture or paste. Often refers to uncooked dough or pastry.

Answer 169

A small, round, tender cut of meat taken from the rib or loin section, generally from veal, beef or lamb. It is also commonly referred to as a mignonette or medallion.

Answer 170

French for the word "turned." The term refers to a method of cutting and peeling root vegetables into oblong, seven-sided football-like shapes.

Answer 171

Cocotte potatoes are about 1½ inches (4 cm) long

Answer 172

Potato. Large 7-sided barrel shape with square ends

Answer 173

This term refers to cutting leaves into fine shreds.

Answer 174

scalding vegetables in boiling water or steam for a short time.

Answer 175

soak (meat, fish, or other food) in a marinade.

Answer 176

water saturated or strongly impregnated with common salt. b : a strong saline solution.

Answer 177

1. Flour 2. Egg wash 3. Crumbs

Answer 178

Japanese for "bread crumbs"

Answer 179

Batters are semiliquid mixtures containing flour or other starch

Answer 180

1/8 inch dice

Answer 181

to cut into stick shapes

Answer 182

the french term for julienne, used when referring to potatoes

Answer 183

to cut into long thin strips, also referred to as "matchstick"

Answer 184

French term that is used to describe the way vegetables are cut. They are usually cut very thin and cut in the form of the vegetable being cut. For example carrots may be cut very thin and circles as the carrot is.

Answer 185

often used when slicing fruits or vegetables for decorative purpose. It is similar to the diagonal slice, except you'll need to start by performing a baton or batonnet chop first.

Answer 186

Cut lenghwise, then slice to desired thickness. 1/8 - 1/2 inches. Used in dishes intended to have a rustic or "home-style" appeal.

Answer 187

so the foods cook evenly and also to give a more pleasing visual appeal to the food

Answer 188

1. Potato 2. Carrots 3. Broccoli 4. Cabbage 5. Green Beans 6. Sweet Potato 7. Turnip