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

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67 Terms

1

FAT TOM

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

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2

virus

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

ex: hepatitis A

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3

bacteria

something that can grow rapidly doubling their number every 20 minutes

ex: salmonella

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4

parasites

seek nourishment and protection from other living organisms known as hosts

ex: tapeworms

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5

foodborne illness

a disease transmitted to people by food

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6

pathogen

the microorganisms that cause illness from your body to food

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7

outbreak

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

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8

allergen

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

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9

BIG Eight

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

the 8 most common food allergens

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10

hazards

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

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11

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

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12

delimer

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

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13

cleaner

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

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14

ready to eat foods

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

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15

national sanitation foundation

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

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16

concentration

partial removal of moisture from liquids to increase solids

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17

new potato

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

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18

yellow fleshed potatoes

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

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19

russet potato

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

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20

latkes

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

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21

almonds

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

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22

chickpea

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

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23

jasmine rice

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

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24

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

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25

al dente

firm to the bite

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26

rice flour

made from milling jasmine rice, used in asian baked goods

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27

gnocchi

small potato dumplings served in italian cuisine

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28

rigatoni

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

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29

dumplings

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

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30

poppy seed

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

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31

endosperm

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

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32

milling process

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

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33

solanine

a potentially harmful bitter tasting substance

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34

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

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35

risotto

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

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36

spaetzle

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

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37

fusili

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

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38

chemical, biological, physical

the 3 types of hazards

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39

hepatitis A

example of a virus

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40

salmonella

example of bacteria

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41

tapeworms

example of a parasite

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42

fungal growth

example of a biological hazard

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43

spraying chemicals near food

example of a chemical hazard

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44

bread tie in food

example of physical hazard

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45

vomiting, diarrhea

when you should stay home from work

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46

sore throat, headache

when you should come into work

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47

wash, rinse, sanitize

parts of a 3 compartment sink

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48

6 inches

how far supplies should be kept off the floor

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49

10 - 15 seconds

how long hands should be scrubbed during handwashing

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50

100 F or as hot as you can handle

temperature of handwashing water

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51

with a single use paper towel

how to dry hands after washing

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52

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

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53

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

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54

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

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55

1 week, russet and all purpose for 30 days

how long potatoes can be kept

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56

2 weeks

how long can you keep yams

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57

they develop a greenish color (from chlorophyll)

what happens when potatoes are exposed to light

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58

it increases

what happens to the starch content as the potato ages

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59

3 weeks

how long can grains be stored

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60

6 inches

how many inches should grains be stored off the floor

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61

flour and eggs

what are the two main ingredients in pasta and dumplings

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62

1-2 days or freeze it

how long can you store fresh pasta dough

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63

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

why is resting the dough important for pasta

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64

3 lbs

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

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65

45 F - 55 F

proper storing temperature of potatoes

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66

1 hour

cooking time for dried kidney beans

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67

dumpling cooking techniques

  • simmered

  • steamed

  • poached

  • baked

  • pan-fried

  • deep fried

  • broiled

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