Culinary 1 - Smallwares and Food Safety

Flashcards covering smallwares, knife cuts, standardized recipes, temperature danger zone and safety guidelines for food handling.

Smallwares

Hand tools, utensils, and small equipment used in food preparation.

Chef’s Knife

All-purpose knife, 8 to 14 inches long with a blade that tapers at the tip, used for chopping, slicing, and mincing.

Paring Knife

Small knife with a sharp blade used to trim and pare fruits and vegetables.

Serrated Knife

Long, thin knife with a serrated blade used to slice breads and cakes.

Boning Knife

Knife with a thin, flexible blade or a thick, less flexible blade used to separate raw meat from bone.

Cutting Board

Durable board used as a surface for cutting food or other materials.

Dry Measuring Cups

Used for measuring dry goods.

Liquid Measuring Cups

Used for measuring liquids.

Measuring Spoons

Used to measure small quantities of spices or liquids.

Scale

A precise scale used to measure weight in U.S. and metric systems.

Mixing Bowls

Typically a round, deep bowl used for combining and mixing ingredients, storage, working doughs, mixing dry ingredients, mixing salads, organizing

Whisk

Used to mix, beat, and stir food.

Rubber Spatula/Scraper

Used to fold ingredients together and scrape sides of bowls.

Wooden Spoon

A kitchen utensil, traditionally made of wood, used for stirring and scraping in pots and pans when cooking.

Tongs

Scissor-like utensil used to pick up and handle solid food.

Peeler

More efficient than a paring knife; cuts a thick layer from vegetables or fruits.

Grater/Zester

Used to grate food into fine pieces and shred small pieces of outer peel from citrus fruits.

Julienne

⅛ inch x ⅛ inch x 2 inches long, thin, matchstick-like strips, used for vegetables

Brunoise

⅛ inch x ⅛ inch x ⅛ inch, finely diced into very small, uniform cubes, used for garnishes or sauces.

Batonnet

¼ inch x ¼ inch x 2 inches long, rectangular sticks; commonly used for veggies, fries

Small Dice

¼ inch x ¼ inch x ¼ inch, small cubes, used for veggies.

Medium Dice

½ inch x ½ inch x ½ inch, medium cubes, used for soups, stews, veggies.

Large Dice

¾ inch x ¾ inch x ¾ inch, large cubes, used for veggies, fruits.

Standardized Recipe

A recipe with a title, yield, ingredients, portion size, temperature, time, and equipment.

Temperature Danger Zone (TDZ)

The temperature range between 41°F (5°C) and 135°F (57°C) where bacteria grow most rapidly in food.

TCS Foods

Foods that are most vulnerable to pathogen growth require time and temperature controls for safety.

Cold Holding Temperature

41 degrees or below

Hot Holding Temperature

135 degrees or above

Reheating Food Temperature

165 degrees for 15 seconds

Cooling Food Temperature

From 135 to 70 degrees in 2 hours, and 70 to 41 degrees in 4 hours

Temperature Danger Zone

between 41 degrees and 135 degrees

Correct Reheating Temperatures

165 degrees

Correct Receiving Temperatures

41 degrees or below

Correct Holding Range of Temperatures For Hot and Cold items

Hot foods is 135 or higher, cold foods is 41 or lower