culinary

Foodborne illness

Any illness resulting from the consumption of contaminated food.

Foodborne illness outbreak

Two or more cases of a similar illness resulting from eating the same food.

Chemical contaminants

Substances like cleaning agents or pesticides that can cause illness when ingested.

Physical contaminants

Foreign objects like hair or glass found in food.

Biological contaminants

Microorganisms such as bacteria, viruses, and parasites that cause foodborne illnesses.

FATTOM

Factors that promote the growth of foodborne pathogens: Food, Acidity, Time, Temperature, Oxygen, Moisture.

TCS Foods

Time/Temperature Control for Safety foods; foods that require certain time and temperature controls to prevent microbial growth.

Allergens

Substances that can cause allergic reactions; example: peanuts, dairy, gluten.

Temperature Danger Zone

The temperature range (41°F - 135°F) in which bacteria can grow rapidly.

Bimetallic thermometer

A type of thermometer that measures temperature in foods using a metal probe.

Minimum internal cooking temperatures

The lowest temperature at which food must be cooked to be safe from pathogens.

Cleaning

The process of removing dirt and food residues from surfaces.

Sanitizing

The process of reducing the number of pathogens on a surface to safe levels.

3-compartment sink setup

A washing system involving three basins: wash (soapy water), rinse (clean water), and sanitize (water mixed with sanitizer).

Handwashing steps

Wash hands with soap and water, scrub for at least 20 seconds, rinse, and dry with a clean towel.

Cross-contamination

The transfer of harmful bacteria from one food or surface to another.

FIFO

First In, First Out; a method of inventory management to ensure older products are used first.

LIFO

Last In, First Out; a method of inventory management that uses the most recent products first.

4-hour rule

Food can be in the temperature danger zone for no more than 4 hours total.

6-hour rule

Food can be in the temperature danger zone for a total of 6 hours when it can be safely reheated to the correct temperature.

Knife safety rules

Guidelines for safe handling and use of knives in the kitchen.

Herbs

Fresh or dried leaves of plants used for flavoring.

Spices

Dried seeds, fruits, roots, bark, or other plant parts used to flavor food.

Clarified butter

Butter that has been melted and the milk solids removed.

Weight vs. volume

Two different measurements used in cooking; weight is the measure of mass, while volume measures the space an ingredient occupies.

Mirepoix ratios

A mixture of onions, carrots, and celery in a standard ratio (typically 2:1:1) used as a flavor base.

2-stage cooling method

Cooling food from 135°F to 70°F within 2 hours, and from 70°F to 41°F within an additional 4 hours.

Mother sauces

Base sauces from which many derivative sauces are made, such as béchamel, velouté, and tomato sauce.

Roux

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

Slurry

A mixture of water and cornstarch used to thicken sauces.

Liaison

A mixture of egg yolk and cream used to thicken and enrich sauces.

Dry Heat cooking methods

Methods like sautéing, baking, and roasting that use hot air or fat.

Moist Heat cooking methods

Methods like steaming and boiling that use water or steam as the cooking medium.

Braising

A combination cooking method involving browning food and then cooking it slowly in liquid.

Conductive heat transfer

The process of heat transfer through direct contact with a hot surface.

Convection

Heat transfer through the movement of fluids or gases.

Radiation

Heat transfer in the form of waves, such as microwaves.

Infrared cooking

A method of cooking that uses infrared radiation to heat food.