Unit 1 Flashcards
Purée
To mash foods until perfectly smooth by hand, by rubbing through a sieve or food mill, or by whirling in a blender or food processor.
Scald
To bring temperature just below the boiling point.
Chop
To roughly cut solids into pieces with a sharp knife.
Fold
To incorporate a delicate substance into another substance without releasing air bubbles. Cut down through mixture with spoon, whisk, or fork; go across bottom of bowl, up and over, close to surface. The process is repeated, while slowly rotating the bowl, until ingredients are thoroughly blended.
Garnish
To decorate a dish to enhance its appearance and/or to provide flavour.
Whip
To beat rapidly to incorporate air and produce expansion, as in heavy cream or egg whites.
Stir
To mix ingredients with a circular motion until well blended or of uniform consistency.
Sauté
To cook and/or brown food in a small amount of hot fat.
Pare
To remove outermost skin of a fruit or vegetable.
Dice
To cut food in small cubes of uniform size and shape.
Julienne
To cut into thin, match-like strips.
Mince
To cut or chop food into extremely small pieces.
Glaze
To cover with a thin glass to produce a shiny look.
Simmer
To cut slowly in the liquid over low heat at a temperature of about 180°. The surface of the liquid should be barely moving, broken from time to time by slowly rising bubbles.
Cream
Two soft and a fat, especially butter, by beating it at room temperature.
Dredge
To coat with flour or other fine substance.
Poach
To cook very gently and hot liquid kept just below the boiling point.
Baste
To Moisten foods during cooking with pan drippings or special sauce to add flavour and prevent drying.
Zest
The outer, coloured part of the appeal of citrus fruit.
Blanch
To immerse in rapidly boiling water and allow to cook slightly.
Broil
To cook on a grill under strong, direct heat.
Marinate
To flavour and moisturize by soaking in or brushing with liquid mixture of seasonings.
Grate
To rub on a grater that separates food in various sizes to bits or shreds.
Beat
To mix rapidly in order to make a mixture smooth and light.
Sear
To brown very quickly by intense heat.
Strain
To separate liquid from solid ingredients using a colander.
Slice
Cut into thin broad pieces.
Cut in
To combine dry ingredients and fat using a pastry blender or two knives and a cutting motion.
Roux
Fat and flour (or some other starchy substance) used to make a base for a sauce.
Bake
To cook by dry heat, usually in the oven.
Batter
A mixture containing flower and liquid, thin enough to pour.
Boil
To heat a liquid until bubbles break continually on the surface.
Sift
To put one or more dry ingredients through a Sieve or sifter.
Caramelize
To heat sugar in order to turn it brown and give it a special taste.
Deglaze
To dissolve the thin glaze of juices and brown bits on the surface of a pan in which food has been fried, sautéed or roasted.
Steep
To extract color, flavor, or other qualities from a substance by leaving it in water just below the boiling point.
Grind
To process solids by hand or mechanically to reduce them to tiny particles.
Knead
To work and presto with the palms of hands or mechanically, to develop the gluten in the flour.
Mix
To combine ingredients usually by stirring.
Pickle
To preserve meats, vegetables, and fruit in brine.
Reduce
To boil down to reduce the volume.
Steam
To cook in steam in a pressure cooker, deep well cooker, double boiler, or a steamer made by fitting a rack in a kettle with a tight cover. A small amount of boiling water is used, more water being added during steaming process, if necessary.
1 teaspoon
5mL
1 tablespoon
15mL
1 cup
250mL
1 pint
500mL
1 quart
1000mL
1L
1 gallon
4L
1 pound
500g
1oz
30g
Leavening Agent: Baking Soda
Reacts with vinegar and hot water.
Leavening Agent: Baking Powder
Hot water.
Leavening Agent: Yeast
A microorganism that produces carbon dioxide through fermentation (requires warm temperature and sugar). Needs 41-46°C to react.
Define Leavening Agent
Ingredients that cause batter or dough to inflate when heat is applied.
Two most common natural leavening agents…
Air and steam.
Food safety
Food that will not cause harm to the individual consuming it.
Food quality
All of the features that make a product valuable to the consumer.
Food Hazard
Anything that may cause illness or injury if not controlled or prevented.
- physical
- chemical
- biological
Physical Hazards
Can cause physical injury to consumer. Ex.glass, dirt, hair, bones.
Introduced by:
- food handlers
- harvesting process
- physical environment where food is prepared.
Chemical Hazards
Any type of unwanted chemical substance in food.
Ex. Allergens, cleaning pesticides, chemicals like additives and nutrients added incorrectly.
Infection vs. Intoxication
Infection: Ingested pathogenic microorganism (ie. bacteria, virus, or parasite) multiply and gastro intestinal tract, producing inflammation.
Intoxication: Toxins are produced in good by growth of bacteria before is ingested.
Cases vs. Outbreaks
A case: of food borne illness is when an individual becomes ill from consuming a food.
An outbreak: of foodborne illness occurs when 2 or more people become ill from consuming the same food (unexpected and unexplained).
Under-reporting of foodborne Illness
- Exact # of foodborne illnesses unknown because of under-reporting
- Under-reporting may be due to one of many factors: ill person doesn’t seek medical care, physician does not obtain specimen for diagnosis, lab does not perform necessary test, etc.
Populations at Risk
- Elderly
- People with aids, cancer, kidney disease, and some other chronic diseases
- People treated with immune suppressing drugs
- children under 2yrs
- pregnant women and fetus
- people with history of alcohol or drugs
What is the hygiene hypothesis?
That people rural areas have less allergies that people in urban areas.
The farming effect
People living on farms are 1/2 as likely to have allergies. B/c they’re constantly exposed to microbes (growing up with animals).
What is desensitization?
Taking a dose of what they’re allergic to everyday. (Recently given through patch)
What is a micro-biome?
Bacteria that lives in your gut.
What is the relationship between asthma and antibiotics?
Antibiotics kill off bacteria that protects us from asthma.
What is the “old friends hypothesis”?
Idea that gut bacteria can prevent allergies.
How can having a parasite help with auto-immune disease?
Adds the bacteria to fight allergens.
What is the difference between an allergy and a food intolerance?
One causes severe reaction, other causes discomfort.
What age should you treat allergies?
At first it was suggested not to start until 3yrs, but it was discovered the earlier the better.
What is food poisoning?
An illness caused by eating foods that have harmful organisms in them. Mostly found in raw meat and eggs (but can spread).
4 most common way harmful organisms can spread?
1) food processing
2) food growing
3) food handling
4) through the environment
What happens in the body from food poisoning?
The contaminating organism passes through the stomach into the intestine nine, attaches it self to intestinal walls, and begins to multiply.
How to prevent food poisoning?
- shop safely
- prepare foods safely
- store foods safely
- cook food safely
- serve food safely
- follow labels on packaging
- when in doubt throw it out
- don’t leave food outdoors
Hand washing purpose
- remove soil
- remove pathogens
- reduce microbial loud
Cross-contamination
Passing of Microorganisms or harmful substances in directly from one storage to another.
What is the danger zone?
Keep food out of 4°-6° Celsius.
Order to put food in fridge.
- prepared food
- fruits and vegetables
- fish/seafood
- beef/pork
- ground meat
- poultry
Using Heat to Control Bacteria
- keep hot foods hot
- bring sauces, soups, etc. To a boil when reheating
- foods should not be in danger temp. For more than 2hrs
- use a clean thermometer to measure internal temp.
Using cold to control Bacteria
- keep cold food cold (below 4°C)
- check temp. In refrigerator and freezer periodically; freezer should be at 0 degrees or more
- clean refrigerator often
- left over stored with tight covers
- thaw frozen foods in refrigerator
- do not leave on countertop to cook
- use shallow containers to cook quickly (increase SA)
Spices
Aromatic natural products which are the dried seeds, buds, or flower parts, bark or roots of a plant, usually of tropical origin.
Herbs
Aromatic leaves, stems and sometimes the flowers of plants, usually of temperate origin.
Blends
A mix of spices, herbs, seeds, or other flavouring materials either ground or whole. Ex. Curry
Original uses of spices
- Seasonings used to cover up the bad taste and odour of food
- gifts used as tribute or for trade (like currency)
- preservatives for food
- medicines
Commonly used plant parts
Ginger - root Garlic - bulb Cinnamon - bark Clove - flour Allspice - fruit Fill - seed Basil - leaf Chive - stem Black pepper - fruit
Using Heat to Control Bacteria
- keep hot foods hot
- bring sauces, soups, etc. To a boil when reheating
- foods should not be in danger temp. For more than 2hrs
- use a clean thermometer to measure internal temp.
Vibrio
Commonly found on:
- contaminated seafood
Side effects:
- abdominal cramps, nausea
Prevention:
- avoidance of undercooked seafood
Campylobacter jejuni
Found on:
- raw undercooked meat
- uncleaned veg.
Side effects:
- Fever
- vomiting
Prevention:
Cook meat well and wash veg.
Clostridium botulinum
Found in:
Home canned food with low acid content
Side effect:
- infants weakness
- adults nausea
Prevention:
Label foods with dates
Clostridium perfringens
Found on:
- raw meat
- poultry
Side effects:
- stomach cramps
- diarrhea
Prevention:
Food food thoroughly and keep at safe temp.
Cyclospora cauetanensis
Found on:
Mango, basil/cilantro
Side effects:
-diarrhea, vomiting
Prevention:
- cook food, and avoid food from tropical areas that don’t have shells.
E.coli
Found on:
- raw fruits and veg.
- undertook meat
Side effects:
- diarrhea
- vomiting
Prevention:
Separate raw meats from other foods and clean objects.
Listeria monocytogenes
Found on:
Soil, raw milk
Side effects:
Fever, stiff neck
Prevention:
Don’t eat unpasteurized milk.
Norovirus
Found on:
- fresh fruits and veg.
- shellfish (contaminated water)
Side effects
Stomach pain, vomiting
Prevention:
Do not handle food when infected with virus.
Salmonella
Found on:
Uncooked meat, poultry and eggs
Side effects:
Blood in stool, diarrhea.
Prevention:
Cooked meat poultry and eggs well.
Shigella
Found on:
- person to person contact
- food contaminated by infected person
Side effects:
- abdominal pain
- diarrhea
Prevention
Cleanliness
Staphylococcus aureus
Found on:
Hair, skin, eyes, nose, throat
Side effects:
- low blood pressure
- vomiting
Prevention:
Cleanliness
Toxoplasma
Found on:
Raw meat, cat feeses
Side effects:
-headache, fever
Prevention:
Wash hands
Bacillus cereus
Found on:
-milk, cereal
Side effects:
Diarrhea, vomitting
Prevention:
Store foods a proper temperature
