Term
| Food Temperature Danger Zone |
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Definition
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Term
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Definition
Food,
Acid,
Temp.,
Time,
Oxygen,
Moisture |
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Term
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Definition
| cooked food held for an extended time at warm temp with limited oxygen |
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Term
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Definition
transfer of bacteria from raw to baked food contamination
-in poultry, milk, eggs |
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Term
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Definition
Proteins-4 kcal
Carbs- 4 kcal
fats-9 kcal |
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Term
| What happens to nutrients when cooked? |
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Definition
Proteins coagulate
Fats melt
carbs expand, caramalize |
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Term
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Definition
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Term
| Saturated/ unsaturated fats |
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Definition
saturated fats found in meats, tropical oils- solid at room temp
unsaturated- liquid at room temp
oils |
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Term
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Definition
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Term
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Definition
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Term
| Cooking Methods for grains |
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Definition
simmer-boil, cover and simmer
risotto-saute add liquid by little
pilaf-saute, add all liquid, cover and simmer |
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Term
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Definition
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Term
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Definition
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Term
Polenta
(productions, presentation) |
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Definition
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Term
| Ingredients in fresh pasta |
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Definition
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Term
| best cooking techniques for pasta |
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Definition
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Term
| types of potatoes and ideal cooking technique for each |
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Definition
mealy- bake deep fry
waxy- boil and saute |
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Term
| Primal cuts of beef, ideal cooking method |
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Definition
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Term
Grading/ inspection for each
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Definition
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Term
| Appropriate cooking method for dif. poultry |
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Definition
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Term
determine poultry cooked
(chicken) |
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Definition
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Term
| nutritional dif. between skeletal and variety meats |
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Definition
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Term
| how to store fresh seafood |
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Definition
| on ice. over perferated dish |
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Term
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Definition
scales tightly intact
no odor
fins-moist and full
eyes-clear and full
gills- pink,red
texture- firm |
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Term
| ideal cooking method for type of fish |
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Definition
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Term
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Definition
bachamel-white roux and milk
2.veloute-blond roux and white stock
3. espagnole-brown roux and brown stock
4.tomatoe
5. hollandaise-egg yolk and butter |
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Term
| Procedure for making stock |
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Definition
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Term
| Thickening Agents for sauces |
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Definition
- roux-flour and fat
- burre manie- flour butter
- white wash-water and flour
- slurry-arrowroot or constarch
- bread crumbs
- reduction
- laison-yolks and cream
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Term
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Definition
| monter au beurre finish with butter |
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Term
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Definition
1. thick,
2. clear
3. speciality |
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Term
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Definition
| shell-calcium carbonate, albumen-pure protein, yolk- protein, vitamins, fat |
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Term
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Definition
- albumen
- structure
- air-leavening
- yolk
- emulsification
- thickenign
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Term
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Definition
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Term
| Best cooking methods for fruits and veggies |
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Definition
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Term
| Storage practices for fruits and veggies |
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Definition
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Term
| What happens as fruits rippen |
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Definition
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Term
| what happens when veggies grown too large |
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Definition
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Term
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Definition
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Term
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Definition
Broil (top food)
Grill (below food)
Roast- meat poutlry
Bake- fish, fruit, veg, starch
Saute
Pan-fry
Deep fry (325-375) |
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Term
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Definition
- Pouch
- 160-185 F
- eggs, fish, fruits, Tender meats
- Simmer
- 185-205 F
- meats, stews, chix
- Boil
- 212 F
- Veg, pasta
- steam
- 212 F ^
- Veg, fish, shell, tender cuts
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Term
| Temperatures of each cooking method |
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Definition
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Term
| What food to cook with each method |
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Definition
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Term
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Definition
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Term
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Definition
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Term
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Definition
-crustaceans- internal skeleton
*lobster, shrimp, crab
-mollusks-bivalves
*clams, mussles, scallops, oysters, univalves
-cepalapods-internal shell "quill"
* octopus, squid |
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