Foods 9 Final Exam

Study Questions that you need to know for final.

What is the claw grip and why is it important?

The claw clip method is important when holding a knife because by keeping your fingers curled and your thumb tucked in, you prevent a higher chance of being cut when you slice alongside you knuckles into the food item.

Define “Mince”

To cut into very small pieces

Define “Bake”

To cook in an oven with dry heat

Define “Soft peaks”

Egg whites or whipping cream beaten until the mixture forms soft, rounded peaks when the beaters are removed.

Define “Stir”

To combine ingredients with a spoon using a circular motion.

Define “Knead”

To fold, push, and turn dough to create a smooth, elastic texture

Define “Caramelize”

To heat sugar until it melts and turn brown; can also bring out natural sugars in foods like onions

Define “Whip”

To beat rapidly with a whisk or electric mixer to incorporate air with a rapid circular motion using a spoon, whisk, beater, or food processor.

Define “Grease”

To rub fat on the surface of a pan or dish to prevent sticking.

Define “Grate”

To shred food using a handheld grater or food processor

Define “Chop”

To cut into small, uniform pieces using a sharp knife or appliance

Define “Cut-in”

To distribute solid fat throughout dry ingredients usually using a pastry blender, fork, or fingers.

Define “Rolling Boil”

To heat a liquid until bubbles rise continuously to the surface and break

Define “Boil”

To cook a mixture into the surface bubbles continuously

What is the purpose of greasing a pan?

1. Too add flavor

2. To prevent food from sticking

3. To caramelizing ingredients

4. To cut fat into flour

2. To prevent food from sticking

What is “Mise en Place”

A French term that means ‘everything in its place'. Requires you to prepare and organize all the ingredients and tools you need before you start cooking.

Why is “Mise en Place” important?

Efficiency: to cook smoothly

Not stopping': to search, measure, chop ing.

Accuracy: making sure you don't have wrong measurements or missing ingredients

What are the four C's of food safety

1. Cleaning

2. Cooking

3. Chilling

4. Cross- Contamination

What is a safe temperature for chicken, beef, pork, or fish?

74°C (165°F)

Why is it important to cook food to a proper temperature?

So it doesn't overcook or undercook/raw

What is the temperature danger zone and why is it important to keep food out of this range?

4°C — 60°C

Because it can cause illness

At what temperature should a fridge be set to store food safely?

4°C

What temperature should a freezer be set to store food safely?

-18°C

How long can perishable food stay in the danger zone until it becomes unsafe to eat?

2 hours

What is cross contamination and why is it dangerous?

It is an unwanted transfer of germs from one place to another

It is dangerous because it can cause sickness / illness and poisoning.

How can cross-contamination occur in the kitchen and how you can prevent it

Using the same cutting board and not washing your hands can cause it

You can prevent it by washing your hands, cleaning materials, touching other things, and keeping raw things away from other food.

How should you store raw meat vs cooked food?

Raw meat should be stored at the bottom shelf of the fridge, sealed to prevent drips.

Cooked food should be stored top shelf of a fridge away from raw food to stay safe from contamination

What are three important reasons for using a recipe?

1. So you know the amount

2. Result will turn out well

3. So you know the temperature and time

Why is it important to read the entire recipe before beginning

To know how to prepare, divide, and know what the ingredients are.

Sometimes it also provides serving, equipment, and notes, on substitutions or preparing ahead of time.