Adv. culinary final

Muscle, fat, connective tissue

3 parts of meat

Point at which meat is done and flavorful/safe to eat.

Doneness

Grading. Inspection

——— is optional ——— is required.

Prime, Choice, Select

Beef grades from best to worst are

160

Degree at which meat is considered safe.

Shellfish

Have a shell, but no spine or bones.

Opaque

Fish should be an ——- color

Husk/hull

Inedible outer layer of a grain

Bran

Second layer of a grain containing fiber

Endosperm

Largest part of the kernel located in the middle.

Germ

Smallest part of grain with most nutritious. Has oil

Refined

Highly processed grain with little nutritional value

Whole

Only husk/hull is removed and is most nutritious grain products.

Pasta

Boiling is for

Rice

Simmering is for

Al dente

Pasta doneness

Rice

—- triples in size when cooked.

Pasta

—- doubles in size when cooked.

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Protein

Eggs belong in —— are of the plate

Cholesterol

Eggs yolks are high in

AA, A, B

Grades for eggs

Low to medium

Eggs should be cooked in ——- heat

3

How many cups of milk per day do you need

Carbohydrate

Milk is a

Pasteurized

Treated with heat to kill bacteria

Homogenized

Processed to break fat globules to mix evenly

Cross contamination

Spreading of harmful bacteria from raw foods to ready to eat foods.

35 to 141

What is the danger zone

Dice

Cutting into 1/4 inch cubes

Mince

A fine, small chop

Cut In

To distribute solid shortening through dry ingredients.

Gluten

Protein in flour that makes structure

Boil

To cook liquid at boiling temperature

Simmer

To cook a liquid just below boiling temperature

Saute

To cook in small amounts of hot fat in a skillet

Collagen

Thin, white, transparent and turns into gelatin when cooked.

Elastin

Tough, yellowish, and can’t be softened by heat.

Chicken

—— grade is based on shape or carcass, amount of flesh and fat, pin feathers, broken bones, etc.

Beef

—— is graded by amount of meat on the animal, texture, appearance, and amount of marbling

Marbling

Small, white flecks in the muscle tissue. (Fat)

Dry heat

Direct source of heat.

Moist heat

Adding moisture for heat

Tougher

Moist heat is for —- cuts

Smaller

Dry heat is for —- cuts

Flour

—- Supplies strength to dough and texture

Sugar

Adds sweetness and flavor to the bread.

Salt

Adds flavor and controls yeast

Yeast

Leavening agent causing dough to rise

Fat

Tenderizes product

Eggs

supply color and adds flavor

Liquid

Improves texture and is necessary for gluten. Should be warm

Basic nutrients

Carbs, water, protein, vitamins, fats, minerals are the 6 ——- ——-

Cholesterol

Is a fat-like substance that helps the body carry out many processes

Roux

Fat and flour used for cream sauces and gravies

Slurry

Corn starch and a cold liquid for stir fry and some gravies

HAACP

Organization used to identify and prevent hazards that cause illnesses in food.

Crustaceans

Long bodies and flexible shells

Mollusks

Soft bodies covered by a ridged shell

Tender

Fish is fork —— when it is done

16

One cup is — T

4

1 gallon is — quarts

8

1/2 cup is — T

2

1 quart is — pints

1 pint is — cups

1/4 cup is — T

2

1/8 cup is — T

16

1 gallon is — cups

3

One T is — t

8

1 gallon is —- pints

1/2

A stick of butter is —- cup

2

1 cup is — stick of butter

1/4

1/2 stick of butte is —- cup

8

One stick of butter is — T

4

1/2 stick of butter is — T

Chop

Cutting in rocking motion

Folding

Putting delicate mixtures into a heavier mixture

Yield

Amount of servings a recipe makes

Cut

Slice or portion from a specific part of the animal

Wholesale

Large cut that is sold to retail stores

Retail

Small cut of meat sold to consumers

Ground

—— beef has the most fat. About 30% and shrinks when cooked.

Ground Chuck

15-20% of fat and is flavorful and juicy

Lean

Less than total of 10 grams of fat

USDA

Grades meat.

Shellfish

Type of fish that can be sold live

Low

Cook fish at —— temp

Fermentation

Breaking of sugar into CO2 and alcohol by yeast

Proofing

Carbon dioxide is produced and bread rises, doubles in volume

Kneading

Working dough with hands to develop gluten. Mixes flour and distribute the CO2

Gluten

A flour protein that is created when mixed with liquid. Provides the structure in baked goods.

Shaping

Flattening the dough in any pan size to prepare for 2nd proofing

Oven Spring

Quick expansion of dough during first 10 minutes of baking

Quick Mix

——- methods is to first mix dry ingredients. Heat liquid and mix intro dry ingredients.

Conventional

—— method to dissolve yeast in water, heat liquids, fat, and sugar and mixing by hand or machine.

Batter

Combining the ingredients and beating by hand or mixed. Easiest method

Fortification

Process of adding 10% or more of the DV for a specific nutrient to a product

Thickening agents

Flour, cornstarch, and tapioca are examples of —- ——

Carbohydrates

Nutrients made of carbon, hydrogen, and oxygen.

Complex

—— carbs are starches that supply body with nutrients

Simple

—- carbs are sugars that are natural part of some foods like fruits.

Saturated

—— fat is solid at room temperature and raises the amount of cholesterol in blood.