Culinary Arts III - Sanitation + Potatoes, Grains, and Pastas

FAT TOM

food, acidity, time, temperature, oxygen, and moisture. the six conditions bacteria needs to grow

virus

the leading cause of foodborne illness but cannot be seen, smelled, or tasted

ex: hepatitis A

bacteria

something that can grow rapidly doubling their number every 20 minutes

ex: salmonella

parasites

seek nourishment and protection from other living organisms known as hosts

ex: tapeworms

foodborne illness

a disease transmitted to people by food

pathogen

the microorganisms that cause illness from your body to food

outbreak

when two or more people get the same illness after eating the same food

allergen

the proteins that cause allergic reactions that occur in the body naturally

BIG Eight

shellfish, eggs, fish (tuna and cod), milk, peanuts, soy, nuts, and wheat

the 8 most common food allergens

hazards

something with the potential to cause harm. they’re divided into 3 categories called biological, chemical, and physical

detergent

either general purpose or heavy duty. general purpose can be used on almost anything. heavy duty is for dried on dirt and baked on grease

delimer

acid cleaners used on mineral deposits and dirt that other cleaners can’t remove

cleaner

chemicals that remove food, dirt, rust, stains, minerals, and other deposits

ready to eat foods

food that can be eaten without further preparation, washing, or cooking

national sanitation foundation

an organization that creates the equipment standards. (accredited by the american national standards institute)

concentration

partial removal of moisture from liquids to increase solids

new potato

low starch, high moisture, high in sugar, boiling and steaming bring out natural sweetness

yellow fleshed potatoes

medium starch and moisture, golden color, buttery flavor, all purpose potato, yukon gold is one of the varieties

russet potato

high starch, low moisture, idaho potatoes, standard white baking potato

latkes

american-jewish dish made with potatoes that get fried until brown

almonds

teardrop shaped, woody shell, sweet flavor, eaten raw, toasted, or cooked

chickpea

medium, acorn shaped, beige, nutty flavor, eaten as couscous, hummus, in soups, and stews

jasmine rice

aromatic, nutty flavor, used in pilafs, eaten steamed and in rice pudding

hominy

dried kernels soaked in lye to remove hull and germ, available canned or dried, eaten in succotash, casseroles, soups, stews, and in side dishes

al dente

firm to the bite

rice flour

made from milling jasmine rice, used in asian baked goods

gnocchi

small potato dumplings served in italian cuisine

rigatoni

thick, ridged tubes, served with sauces are in soups, stocks, or casseroles

dumplings

cooked balls of dough that often include a filling ingredient sich as pork or vegetables

poppy seed

tiny blue-black seeds, crunchy, rich slightly musty flavor, available whole or ground

endosperm

the largest part of the grain and a major source of protein and carbohydrate

milling process

the germ, bran, and hull of the grain are removed or polished

solanine

a potentially harmful bitter tasting substance

pilaf

a technique for cooking grains where the chef sautes the grain briefly in oil or butter and then simmers it in stock or water with various seasonings

risotto

a creamy textured rice dish where rice is constantly stirred while small amounts of hot liquid is being added

spaetzle

small german dumplings or bread-like dumplings that are tasty in stews

fusili

short, cork screw shaped, served with sauces and in soups, salads, and casseroles

chemical, biological, physical

the 3 types of hazards

hepatitis A

example of a virus

salmonella

example of bacteria

tapeworms

example of a parasite

fungal growth

example of a biological hazard

spraying chemicals near food

example of a chemical hazard

bread tie in food

example of physical hazard

vomiting, diarrhea

when you should stay home from work

sore throat, headache

when you should come into work

wash, rinse, sanitize

parts of a 3 compartment sink

6 inches

how far supplies should be kept off the floor

10 - 15 seconds

how long hands should be scrubbed during handwashing

100 F or as hot as you can handle

temperature of handwashing water

with a single use paper towel

how to dry hands after washing

parts of a master cleaning schedule

• item that needs to be cleaned

• what should be cleaned on item

• when item should be cleaned

• what should be used to clean item

• who should clean the item

order of cleaning food contact surfaces

1. scrape or removed bits from surface

2. wash the surface

3. rinse the surface

4. sanitize the surface

5. let surface air dry

yams vs. sweet potatoes

• high starch, low moisture, asian, less sweet, creamy, white flesh, more natural sugar

• high starch, low moisture, orange flesh, very high in sugar

1 week, russet and all purpose for 30 days

how long potatoes can be kept

2 weeks

how long can you keep yams

they develop a greenish color (from chlorophyll)

what happens when potatoes are exposed to light

it increases

what happens to the starch content as the potato ages

3 weeks

how long can grains be stored

6 inches

how many inches should grains be stored off the floor

flour and eggs

what are the two main ingredients in pasta and dumplings

1-2 days or freeze it

how long can you store fresh pasta dough

if not done, it’ll be difficult to roll into thin sheets

why is resting the dough important for pasta

3 lbs

how many pounds of cooked pasta does 1 lb of dry pasta yield

45 F - 55 F

proper storing temperature of potatoes

1 hour

cooking time for dried kidney beans

dumpling cooking techniques

• simmered

• steamed

• poached

• baked

• pan-fried

• deep fried

• broiled