culinary grade 10

ack lets hope i do okay ig

Safe Thawing Methods

Examples include thawing in the refrigerator

Danger Zone

The temperature range for moist

First Aid for Cuts

Examples of procedures include cleaning the wound

First Aid for Burns

Examples of procedures include running the affected area under cool water and avoiding the use of ice or ointments. (Note: Specific steps are standard first aid and are not explicitly listed in the sources).

Cross-contamination

The transfer of harmful bacteria from one food

Direct Contamination

Contamination of food that occurs within its natural environment.

Sanitation

The process of maintaining clean and hygienic conditions to prevent foodborne illness.

Laceration

A type of cut injury often caused by knives in the kitchen.

Avulsion

A severe injury where a portion of skin or tissue is forcibly torn away.

Perishable

Food items that are quick to spoil if not stored under specific conditions.

Six Parts of a Recipe

The essential components of a standardized recipe include the name

Common Abbreviations

Examples include tsp (teaspoon)

Measuring Flour

A technique where flour is leveled off at the top of a dry measuring cup without being packed down.

Measuring Brown Sugar

A technique where sugar is firmly packed into a dry measuring cup.

Herbs

The leaves of plants used to provide flavor and aroma to dishes.

Spices

Flavoring agents derived from the seeds

Yield

The total amount or number of servings a recipe produces.

Yield Percentage

The ratio of usable food after preparation compared to the initial amount purchased.

Stock or Broth

A flavorful liquid made by simmering bones

Roux

A cooked mixture of fat and flour used as a thickening agent for sauces.

Batonnet

A cutting technique that results in thick

Chiffonade

A method used to finely shred leafy vegetables or herbs into ribbons.

Julienne

A cutting technique used to create thin

Dry Heat Cooking

Cooking methods using air or fat

Moist Heat Cooking

Cooking methods that use liquid or steam

Combination Cooking

A culinary technique that uses both dry and moist heat

Cooking for Tough Meat

The best methods for tough/less-tender cuts are moist or combination cooking because they break down connective tissue over time.

Cooking for Tender Meat

The best methods are dry heat cooking (like grilling or roasting) because these cuts do not require long cooking times to be tender.

Aging Beef

A process that improves the flavor and tenderness of beef over time.

Leavening Agents

The three types of ingredients used to make baked goods rise include yeast

Cookie Doneness

Indicators include the cookies being golden brown and having a firm texture at the edges.

Pasta Adhesion Prevention

Examples of techniques include using a large amount of boiling water and stirring the pasta immediately after adding it to the pot. (Note: Specific techniques are standard culinary practice and not explicitly listed in the sources).

Pasta Dough Ingredients

The three main ingredients typically used are flour (such as semolina)

Chicken Safety Temperature

The minimum internal temperature poultry must reach is 165°F (74°C). (Note: The specific temperature is standard food safety and not explicitly listed in the source).

Cake Doneness

Examples of check methods include the toothpick test (it comes out clean) and the touch test (the cake springs back when pressed).

Preferred Baking Eggs

In professional baking

Mother Sauces

The five foundational sauces include Béchamel

Trussing

The process of tying poultry with twine to ensure even cooking and a neat shape.

Barding

Wrapping lean meat in fat (like bacon) to prevent it from drying out during cooking.

Marbling

The fat deposited within the muscle tissue of meat that affects flavor and tenderness.

Al Dente

A culinary term for pasta that is cooked until it is firm to the bite.

Colander

A bowl-shaped kitchen tool with holes used for straining liquid from food.

Carry-over Cooking

The phenomenon where food continues to cook after being removed from the heat source.

Caramelization

The browning of sugars in food when exposed to high heat.

Sear

To brown the surface of meat quickly at a high temperature to develop flavor.

Dining Types

Examples of service styles include fine dining

Order of Dinner Service

The standard sequence includes greeting

Standard Tipping

In the industry

Five Qualities of a Good Server

Examples include patience

Upselling

A technique where staff suggest higher-priced items to increase the total bill.

Highlighting

A method used by servers to emphasize specific menu items to guests.

A la Carte Menu

A menu format where each item is priced separately.

Cycle Menu

A menu that repeats its offerings over a set period of time.

Fixed Menu

A menu that stays the same every day.

Eight Sectors of Tourism

Examples include accommodation

Hospitality

The friendly and generous reception and entertainment of guests.

Tourism

The industry involving people traveling to and staying in places outside their usual environment.

Tourist

A person who travels for pleasure or business outside their home environment.