Precision Culinary II Review Deck - pt. 1

Comprehensive vocabulary flashcards covering food safety, kitchen procedures, culinary math, knife cuts, and cooking techniques based on the exam review.

Ready-to-Eat (RTE) Foods

Foods that require no further preparation, washing, or cooking before service, which must be handled with gloves.

Physical Hazards

Foreign objects found in food that can cause injury, such as fingernails, hair, or metal shards.

Food-borne Illness

A sickness resulting from eating food contaminated with pathogens.

The Big Six

A group of highly infectious pathogens that include Hepatitis A, Norovirus, and Salmonella Typhi.

FATTOM

An acronym representing the six conditions bacteria need to grow: Food, Acid, Time, Temperature, Oxygen, and Moisture.

Temperature Danger Zone

The temperature range from $41\,^{\circ}F$ to $135\,^{\circ}F$ where bacteria grow most rapidly.

Danger Zone Time Limit

The maximum amount of time, $4\,\text{hours}$, that food can stay in the temperature danger zone before it must be discarded.

Frozen Food Storage Temperature

The proper temperature for storing frozen foods, which is $0\,^{\circ}F$.

Cold Holding Temperature

The required temperature for refrigeration and cold holding, which is $41\,^{\circ}F$ or below.

Hot Holding Temperature

The required minimum temperature for hot holding foods, which is $135\,^{\circ}F$ or above.

Internal Cooking Temperature: Seafood/Beef/Pork/Lamb

The minimum internal temperature required for these whole cuts is $145\,^{\circ}F$.

Internal Cooking Temperature: Ground Meats

The minimum internal temperature required for ground meats is $155\,^{\circ}F$.

Internal Cooking Temperature: Poultry and Reheated Food

The minimum internal temperature required for poultry and any food being reheated is $165\,^{\circ}F$.

TCS Food Thawing

A safe method of thawing Time/Temperature Control for Safety food using a sink of cold, running water.

TCS Food Cooling

The process of reducing food temperature safely using an ice bath or shallow containers.

Cross-contact

The specific transfer of allergens from one food or surface to another.

Cross-contamination

The transfer of pathogens from one food or surface to another.

The Big 9 Allergens

A group of major food allergens that includes Tree Nuts, Peanuts, and Sesame.

Food Storage Height

The requirement that food must be stored at least $6\,\text{inches}$ off the floor.

Cleaning vs. Sanitizing

Cleaning is the removal of dirt and food particles, while Sanitizing is the process of reducing pathogens to safe levels.

Five Steps of Cleaning

The sequence of Scrape, Wash, Rinse, Sanitize, and Air Dry.

Equipment Sanitization Frequency

The requirement to sanitize constant-use equipment at least every $4\,\text{hours}$.

Batonnet

A knife cut with dimensions of $1/4 \times 1/4 \times 2-3\,\text{inches}$.

Julienne

A knife cut with dimensions of $1/8 \times 1/8 \times 1-2\,\text{inches}$.

Brunoise

A very small dice with dimensions of $1/8 \times 1/8 \times 1/8\,\text{inch}$.

Small Dice

A cube-shaped cut with dimensions of $1/4 \times 1/4 \times 1/4\,\text{inch}$.

Mise en place

A culinary term meaning "to put in place," referring to having all ingredients and equipment ready before cooking.

Maillard Reaction

A chemical reaction between amino acids and reducing sugars that results in browning and the building of complex flavors.

Five Basic Tastes

The primary flavors detected by the tongue: Sweet, Salty, Sour, Bitter, and Umami.

Conversion Factor

The number used to adjust a recipe yield, calculated by dividing the New Yield by the Old Yield.

Simmer

A moist heat cooking method that involves cooking food in liquid just below the boiling point.

Braise

A combination cooking method where meat is seared and then cooked slowly while covered halfway with liquid.

Stew

A combination cooking method where small cuts of meat are seared and then covered completely with liquid to cook.

Mirepoix

A flavor base made of $50\%$ Onion, $25\%$ Carrots, and $25\%$ Celery.

Bchamel

A Mother Sauce consisting of a white sauce made from milk and roux.

Velout

A Mother Sauce made from stock and a white or blond roux.

Espagnole

A Mother Sauce consisting of a brown sauce made from brown stock and roux.

Lean Dough

Dough that contains little to no sugar and fat, such as French bread.

Enriched Dough

Dough that contains higher amounts of fat and sugar, such as sweet rolls.