FOODS

¼ C water

4 Tbsp water

1 C flour

16 Tbsp flour

1 Tbsp salt

3 tsp salt

1 G milk

4 qts milk

½ C butter

1 stick butter

1 c water

8 liquid ounces

Food Borne Illness

Illness caused by consuming contaminated food. Ex: Salmonella from chicken.

Cross Contamination

Transfer of bacteria from one surface or food to another. Ex: Raw meat on cutting board then used for veggies.

Most susceptible populations to food borne illness

Young children, Elderly, Pregnant women.

How long can food stay out at room temp?

Two Hours.

Range of the danger zone

40 °F-140 °F.

What temp kills most germs in foods?

165°F (74°C).

If you double a recipe, what do you do with the cooking time?

May increase slightly, but not doubled; check for doneness.

What knife is the safest to use?

A sharp knife (dull knives slip and cause injuries).

What is the safest way to thaw meat?

In the refrigerator, under cold water, or in the microwave (never on the counter).

Peeler

Removes skin from fruits/vegetables (e.g., carrots).

Pastry blender

Cuts fat into flour for dough (e.g., pie crust).

Sifter

Adds air/removes lumps in flour (e.g., cake flour).

Grater

Shreds food (e.g., cheese or carrots).

Wire whisk

Mixes/stirs or incorporates air (e.g., eggs).

Wooden spoon

Used for mixing ingredients (e.g., pasta).

Aldente

Pasta cooked to be firm to the bite (e.g., spaghetti).

Baking

Cooking food using dry heat in the oven (e.g., bread).

Cream

To mix sugar and fat until light and fluffy (e.g., cookie dough).

Cut In

Combine fat into flour using a pastry blender (e.g., biscuits).

Folding

Gently mix ingredients (e.g., whipped cream into batter).

Gluten

Protein in wheat giving elasticity (e.g., bread dough).

Grease

Coat pan with fat to prevent sticking (e.g., baking pan).

Knead

Pressing dough to develop gluten (e.g., bread dough).

Season

Add spices/herbs to enhance flavor (e.g., salt and pepper).

Simmer

Cook just below boiling (e.g., soup or sauce).

Chocolate Chip Cookies

Drop made from a relatively soft dough that is dropped by spoonfuls onto the baking sheet.

Pinwheel Cookies

Dough rolled into a log, chilled, then sliced​

Brownies

Dough baked in a pan and cut into bars​

Sugar Cookies

Dough rolled and cut into shapes​

Peanut Butter Cookies

Shaped by hand or molded​

Spritz Cookies

Dough pressed through a cookie press​

Flour

Provides structure and gluten

Sugar

Adds sweetness and aids browning

Fat

Adds tenderness and flavor

Liquid

Activates leavening, hydrates flour

Leavening Agent

Helps products rise (e.g., baking soda, baking powder)

Eggs

Add structure, bind, emulsify, and help with leavening

Salt

Enhances flavor, controls yeast growth

Bran

Outer layer, high in fiber

Endosperm

Middle part, mostly starch and protein

Germ

Nutrient-rich core, contains fat, vitamins

Whole grain

Contains bran, endosperm, and germ

Cooking Pasta

Bring water to boil, add salt, add pasta, stir occasionally, cook until al dente, drain but do not rinse​

Cooking Rice Ratio

1 part rice to 2 parts water

Rice Growth

It typically doubles in size when cooked

In Season

The fruit/vegetable is at its peak harvest and quality

Underripe

Not fully developed in color, texture, or flavor

Pasteurized

Heated to kill harmful bacteria

Curd

Solid part of milk formed by coagulation

Whey

Liquid part left after milk curdles

Unripened Cheese

Fresh and not aged

Ripened Cheese

Aged with bacteria or mold to develop flavor