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Definition
| contains harmful substances not originally present in it |
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Definition
| any substance in food that can cause illness or injury. Four types: biological, chemical, physical, allergens |
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Definition
| a tiny, usually single-celled organism that can be seen only with a microscope |
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Definition
| microorganism that can cause disease |
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Term
| four kinds of microorganisms that can contaminate food and cause illness |
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Definition
bacteria
viruses
fungi
parasites |
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Term
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Definition
| harmless, beneficial, undesirable, disease-causing |
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Definition
| caused by poisons (toxins) the bacteria produce while they are growing in the food, before it is eaten. it is these poisons, not the bacteria themselves, that cause the diseases |
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Definition
| caused by bacteria (or other organisms) that get into the intestinal system and attack the body. Disease is caused by the bacteria themselves as they multiply in the body |
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Term
| toxin-mediated infections |
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Definition
| caused that get into the body and grow. Disease is caused by poisons the bacteria produce as they grow and multiply in the body. Most food-borne diseases are these |
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Definition
| the measure that indicated the availability of water to bacteria. 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 |
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Definition
| Temperatures between 41 degrees F and 135 degrees F promote the growth of disease-causing bacteria |
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Definition
| bacteria that require oxygen to grow |
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Definition
| bacteria that can grow only if there is no air present |
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Definition
| bacteria that can grow either with oxygen or without it. This is most bacteria in food that cause disease. |
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Term
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Definition
| time that bacteria needs to adjust to their surroundings before they start growing. May last 1 hour or somewhat longer. |
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Term
| potentially hazardous foods |
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Definition
| foods that provide a good environment for the growth of disease-causing organisms |
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Term
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Definition
| to kill disease-causing bacteria |
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Term
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Definition
| smaller than bacteria; genetic material surrounded by a protein layer. Can't reproduce or multiply unless they are inside a living cell. Food-borne viral diseases are usually caused by contamination from people, food contact surfaces, or contaminated water. |
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Definition
| organisms that can survive only by living on or inside another organism |
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Definition
| the organism a parasite lives in and takes nourishment from |
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Definition
| examples: molds and yeasts. Associated primarily with food spoilage rather than food-borne disease. Most are not dangerous to most humans. Some are beneficial. |
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Definition
| best-known fish toxin, present in pufferfish. Delicacy in Japan, where the toxin-producing glands are properly removed. |
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Definition
| parasite; tiny worm that becomes embedded in the muscles of pigs; often mistaken for the flu at first |
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Definition
| caused by the use of defective or improper equipment or equipment that has been handled improperly. |
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Definition
| chemical poisoning caused by storing or cooking acid foods in chipped gray enamelware |
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Definition
| chemical poisoning caused by cadmium-plated ice cub trays or containers |
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Definition
| chemical poisoning caused by silver polish containing cyanide |
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Definition
| chemical poisoning caused by lead water pipes, solder containing lead, or utensils containing lead. Symptoms can take years to appear. |
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Definition
| chemical poisoning caused by unclean or corroded copper utensils, acid foods cooked in unlined copper utensils, or carbonated beverages in contact with copper tubing |
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Definition
| chemical poisoning caused by cooking foods in zinc-plated (galvanized) utensils |
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Definition
| contamination of food with objects that may not be toxic but may cause injury or discomfort |
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Definition
| substance that causes an allergic reaction; affect only some people |
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Definition
| the transference of hazardous substances, mainly microorganisms, to a food from another food or another surface, such as equipment, worktables, or hands |
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Term
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Definition
| do not let food remain in the Food Danger Zone for a cumulative total of more than 4 hours between receiving and serving |
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Term
| minimum internal cooking temperature |
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Definition
| the internal temperature for a given food product at which microorganisms are killed; the product must be held at that temperature for a specified period for the food to be considered safe |
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Term
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Definition
| cool foods from 135 degrees F to 70 degrees F in no more than two hours, and then from 70 degrees F to below 41 degrees F within an additional 4 hours, for a total cooling time of no more than 6 hours. |
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Term
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Definition
| cool foods to below 41 degrees F in no more than 4 hours. If the food does not reach this temperature in 4 hours, it must be reheated to 165 degrees F and held at that temperature at least 15 seconds and then cooled again. Should be used if the item was made from potentially hazardous foods that were at room temperature when preparation was begun. |
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Term
| procedure for manual dishwashing |
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Definition
1. scrape and rinse
2. wash
3. rinse
4. sanitize
5. drain and air dry |
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Term
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Definition
| For machines that sanitize by heat, the final rinse must be at least 180 degrees F. For machines that sanitize by chemical disinfectant, washing temperature should be above 120 degrees F and sanitizing temperatures should be between 68 and 120 degrees F. Sanitizing chemicals are not as effective above 120 degrees F. |
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Term
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Definition
Hazard Analysis Critical Control Point System.
1. Assess hazards
2. Identify critical control points (CCPs)
3. Set up standards or limits for CCPs.
4. Set up procedures for monitoring CCPs.
5. Establish corrective actions
6. Set up a recordkeeping system
7. Verify the system is working |
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Term
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Definition
| the movement of food through a food-service operation, from receiving through storage, preparation, and service, until it gets to the final customer |
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Term
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Definition
| critical control points; the last stage at which a worker can control a particular hazard; especially important to determine because this is the last chance to prevent a possible danger |
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Term
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Definition
| a procedure that must be followed whenever a critical limit is not met; should be identified in written procedures that clearly tell the worker what must be done in each situation |
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Definition
| a form of energy associated with the motion of atoms or molecules |
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Definition
| a measure of the molecular activity associated with heat |
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Definition
| creating molecular changes in food |
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Term
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Definition
| caramelization and gelatinization |
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Definition
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Term
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Definition
| when starches absorb water and swell |
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Definition
| a group of complex substances that give structure and firmness to plants; cannot be digested |
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Term
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Definition
| a protein that has been heated and the coils of amino acids gradually unwind |
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Term
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Definition
| when protein coils unwind, they become attracted to each other and form bonds; the protein becomes firm; acids speed this |
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Term
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Definition
| When proteins are heated to about 310 degrees F, the amino acids in the protein chains react with the carbohydrate molecules and undergo a complex chemical reaction; they turn brown and develop richer flavors |
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Term
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Definition
| special proteins present in meats; can make meat tough when there's a lot of them, but can dissolve and make meat more tender when cooked properly; acids help dissolve these |
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Definition
| the temperature at which fats deteriorate rapidly and begin to smoke |
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Term
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Definition
| when water turns to gas at any temperature |
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Term
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Definition
1. when heat moves directly from one item to something touching it
2. when heat moves from one part of something to an adjacent part of the same item |
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Term
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Definition
| when heat is spread by the movement of air, steam, or liquid (including hot fat) . two types: natural and mechanical |
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Term
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Definition
| hot liquids and gases rise, while cooler ones sink. Natural circulation distributes heat. |
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Term
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Definition
| fans speed the circulation of heat. Heat is transferred more quickly to the food, and the food cooks faster. |
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Term
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Definition
| when energy is transferred by waves from a source to the food; the waves themselves are not actually heat energy but are changed into heat energy when they strike the food being cooked |
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Term
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Definition
| example: broiling. High-intensity infrared radiation cooks food rapidly |
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Term
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Definition
| the radiation generated by the oven penetrates partway into the food, where it agitates the molecules of water. The friction this agitation causes creates heat, which cooks the food. (note: completely waterless food will not heat in a microwave; large pieces of food heat on the inside by conduction, not the radiation) |
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Term
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Definition
| the heat is conducted to the food product by water or water-based liquids such as stock and sauces, or by steam |
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Term
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Definition
| the heat is conducted without moisture -- that is, by hot air, hot metal, radiation, or hot fat. Two categories: without fat and with fat |
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Term
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Definition
| cook in a liquid that is bubbling rapidly and greatly agitated; water: 212 degrees F |
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Term
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Definition
| cook in a liquid that is bubbling gently at a temperature of about 185 degrees F to 205 degrees F |
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Term
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Definition
| cook in a liquid, usually a small amount, that is hot but not actually bubbling. Temperature: 160-180 degrees F. Used to cook delicate foods such as fish and eggs out of the shell |
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Term
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Definition
| to cook an item partially and briefly, usually in water but sometimes by other methods |
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Term
| to dissolve out blood, salt, or impurities from meats and bones: |
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Definition
| blanching: place the item in cold water, bring to a boil, and simmer briefly. Cool the item by plunging it into cold water |
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Term
| to set the color and destroy harmful enzymes in vegetables, or to loosen the skins of tomatoes, peaches, etc for easier peeling |
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Definition
| blanching: place the item in rapidly boiling water and return the water to the boil. Remove the item and cool in cold water |
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Term
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Definition
| cook foods by exposing them directly to steam |
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Term
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Definition
| cooking an item tightly wrapped or in a covered pan so it cooks in the steam formed by its own moisture. "wrapped in parchment paper" |
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Term
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Definition
| cook covered in a small amount of liquid, usually after preliminary browning; sometimes referred to as a combination cooking method because the product is first browned, using dry heat, before it is cooked with a liquid |
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Term
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Definition
| braising, but with a smaller item |
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Term
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Definition
| to cook foods by surrounding them with hot, dry air, usually in an oven |
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Definition
| applies to meats and poultry |
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Definition
| applies to breads, pastries, vegetables, fish |
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Definition
| to cook with dry heat created by the burning of hardwood or by the hot coals of this wood |
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Term
| rangetop smoke-roasting / pan-smoking |
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Definition
| procedure done in a closed container, using wood chips to make smoke. Use this procedure for small, tender quick-cooking items such as fish fillets, tender meat and poultry pieces, and some vegetables |
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Term
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Definition
| to cook with radiant heat from above; rapid, high-heat cooking method used mainly for tender meats, poultry, fish, and a few vegetables |
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Term
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Definition
| a low-intensity broiler used for browning or melting the top of some items before service |
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Term
| grilling, griddling, pan-broiling |
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Definition
| dry-heat cooking methods that use heat from below |
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Term
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Definition
| done on an open grid over a heat source, which may be charcoal, an electric element, or a gas-heated element |
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Definition
| done on a solid cooking surface called a griddle, with or without small amounts of fat to prevent sticking |
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Definition
| like griddling except it's done in a saute pan or skillet instead of on a griddle; fat must be poured off as it accumulates |
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Definition
| to cook quickly in a small amount of fat |
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Term
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Definition
| after a food is sauteed, a liquid such as wine or stock is swirled in the pan to dissolve browned bits of food sticking to the bottom; the liquid becomes part of a sauce served with the sauteed items |
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Term
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Definition
| to cook in a moderate amount of fat in a pan over moderate heat; similar to sauteeing except more fat is used and the cooking time is longer |
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Term
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Definition
to cook a food submerged in hot fat; good quality requires:
minimal fat absorption
minimal moisture loss
attractive golden color
crisp surface or coating
no off-flavors imparted by the frying fat |
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Term
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Definition
| deep-frying in a special covered fryer that traps steam given off by the foods being cooked and increases the pressure inside the kettle |
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Definition
| "under vacuum;" cooking foods that have been vacuum-sealed in plastic bags at a constant low temperature, usually in a special water bath |
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Term
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Definition
| the manipulation of food ingredients in new ways by the use of technology (avant-garde cuisine); the selective use of technology and nonstandard ingredients to help enhance the flavors, aromas, appearance, and textures of natural foods |
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Definition
| a hydrocolloid that is mixed with liquid to create spheres of that liquid contained inside a thin gel wall |
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Definition
| a jelling agent derived from seaweed |
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Definition
| a hydrocolloid or thickener derived from seaweed; mixed with cold liquids and then heated to thicken |
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Definition
| the harmony of ingredient flavors and aromas the cook creates by combining ingredients skillfully |
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Definition
| flavors that support and enhance the primary flavors of the main ingredients |
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Definition
| a fifth basic taste, present in Asian foods. "meatiness" |
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Definition
| enhancing the natural flavor of a food without significantly changing its flavor |
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Definition
| adding a new flavor to a food, thus changing or modifying the original flavor |
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Definition
| referring to flavors, means they evaporate when heated |
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Definition
| leaves of certain plants that usually grow in temperate climates |
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Definition
| the buds, fruits, flowers, bark, seeds, and roots of plants and trees, many of which grow in tropical climates |
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Definition
| a menu that offers the same dishes every day |
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Term
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Definition
| a menu that changes every day for a certain period; after this period, the daily menus repeat in the same order (schools, hospitals) |
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Definition
| a menu in which each individual item is listed separately, with its own price. |
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Term
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Definition
| originally meant a fixed menu with no choices; example: banquet menus. Also refers to a menu that offers a selection of complete meals at set prices |
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Definition
| "fixed price;" only one price is given. Each guest may choose one selection from each course offered, and the total meal costs the single price indicated |
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Term
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Definition
| a few items featuring costly ingredients that carry an extra charge |
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Definition
| a special variety of the prix fixe menu sometimes used in fine restaurants; "menu degustation"; offered in addition to the regular menu and gives patrons a chance to try a larger number of the chef's creations |
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Definition
| a food or group of foods served at one time or intended to be eaten at the same time |
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Term
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Definition
1. cold hors d'oeuvres
2. soup
3. hot hors d'oeuvres
4. fish
5. main course/piece de resistance
6. hot entree
7. cold entree
8. sorbet
9. roast
10. vegetable
11. sweet
12. dessert |
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Definition
| must be raised without the use of hormones, antibiotics, synthetic pesticides, irradiated components, genetically modified organisms, or reprocessed sewage |
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Definition
| a set of instructions for producing a certain dish |
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Definition
| the weight of the item as purchased, before any trimming is done (APQ = as purchased quantity) |
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Definition
| the weight after all the inedible or nonservable parts are trimmed off (EPQ = edible portion quantity) |
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Definition
| the measurement of portions to ensure the correct amount of an item is served |
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Definition
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Definition
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Definition
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| basic unit of temperature |
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Definition
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Definition
| a specific amount of finished product that a recipe is designed to make |
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Definition
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| old quantity x conversion factor |
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Definition
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Definition
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| cost of ingredients / number of portions |
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Definition
| those that are used in one or two items on your menu |
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Definition
| the inventory of goods an operation must have on hand to continue operating between deliveries |
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Definition
| a special kind of marinade; used for curing |
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| Standard Breading Procedure |
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Definition
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