TLE EXAM 10Q2

Perishable Foods

short shelf life

Staple Foods

can be stored at room temp for longer periods

Contract Items

basic items that are purchased/consumed daily

Hygiene

practices to maintain health and prevent disease

Sanitation

conditions relating to public health (clean water, sewage disposal)

Danger Zone

between 40 degrees Fahrenheit and 140 degrees Fahrenheit

Boiling

cooking in boiling water

Steaming

cooking with steam

Stewing

simmering tough cuts of meat in liquid

Poaching

cooking in a small amount of water at low temp

Blanching

briefly boiling food to inactivate enzymes

Grilling / Broiling

cooking with radiant heat from below or above

Roasting

cooking large pieces of meat in an oven or over a fire

Baking

cooking in a pre-heated oven

Frying

cooking food in hot oil

Sautéing

cooking quickly in a small amount of oil over high heat

Pan-Frying

cooking with a moderate amount of oil

Deep-Frying

submerging food completely in hot oil