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potential biological hazards
microorganisms, plant, mushroom, toxins, molds, viruses, parasites, prions
potential chemical hazards
cleaners, sanitizers, metals, polishes, plants
potential physical hazards
foreign objects, dust, bone
Conditions favoring pathogen growth
FAT TOM
Food,Acidity,Time,Temperature,Oxygen,Moisture
Food: Conditions favoring pathogen growth
high protein/high carbs
Acidity:Conditions favoring pathogen growth
4.6-7.5 pH bacteria thrive
Time:Conditions favoring pathogen growth
no longer than 4 hrs outside
Temperature: Conditions favoring pathogen growth
41-135 degrees= danger zone
Oxygen:Conditions favoring pathogen growth
aerobic, anaerobic, facultative
Moisture:Conditions favoring pathogen growth
from 0-1 scale, .85 or more favors bacterial growth
Illnesses transferable via feces
Salmonella, Shigellosis, Norovirus
Ciguatera poisoning
found in barracuda, snapper, grouper, and amberjack that have eaten smaller fish containing the toxin
Scombroid poisoning
Histamine - improper storage of fish converts histidine to histamine & saurine
Anisakiasis
Raw or undercooked fish can contain this parasite
Herring
Cod
Halibut
Mackerel
Pacific salmon
HAACP
Hazard Analysis Critical Control Point
Most common food born illness caused by:
bacteria
Methods of thawing
fridge(safest), running water, microwave, part of cooking process
Most common fish toxin related food poisoning in the US
Ciguatera
Foods considered high risk for contributing to foodborne illness include those that are
High in protein and water
Betalins
flavonoid
acid: purplish red
alkali: yellow
Anthocyanins
Blue/red/purple
flavonoid
acid: usually red
alkali: changes to blues, purples, greens
acid/cover retains color
metals can be reactive
Cooking with cover is same as
adding acid
anthoxantins
flavonoid
whites
acid: white
alkali: yellow
cover to retain acid
hard water can make yellow
metals can be reactive
Chlorophyll
green, blue/green
Fat soluble
Acid: turns olive green
Alkali: bright green, vitamin destruction
cooking methods: blanch and shock, steam
carotenoids
yellow/orange/red
fat soluble
acid/overcooking: less intense color
alkali: little effect
overheating: vitamin destruction
lycopene
red
carotene
yellow-orange pigment
xanthopyll
yellow
waxy potatoes
thin, high sugar/moisture, low starch, issues with mallard
starchy
thicc, low sugar/moisture, high starch, fluffy
issues with potatoes
you dont want soft or shriveled, dry skins, shallow eyes, no sprouts or green color, and want absence of cracks, blemishes, rotten spots
storage of potatoes
solanine= green; exposure to sunlight. Do not store in fridge: sugar content increases
Challenges of Vegetable Cooking
retaining nutrients and creating a platable vegetable influenced by color/texture/favor
methods to control pigments
acid, alkali, cover
legumes
Veggies such as dried beans and peas that are high in fiber and are also important sources of protein.
acidity
can prevent beans from falling apart
prep issues of legumes
cooking: simmering if boiling rapidly may lead to skin loss; hard water/salt/acid may inhibit softening of pectic compounds.
acid may prevent mushiness
pectin in fruits
cementing substances between cell walls and provides plant structure and firmness; used as a thickener, emulsifier, stabilizer, texturizer
three stages of pectin
protopectin, pectin, pectic acid
ways to slow down browning of fuir
coat with sugar/water/acid, denaturing enzymes, antioxidants, decrease temperature
Which pigments are white in color?
Anthoxanthins
How can you retain color of anthoxanthins in the cooking process?
Add acid or keep cover on
Which fat soluble pigment in the carotenoid group is predominant in tomatoes?
Lycopene
Which pigments are purplish/red and not betalins?
Anthocyanins
How can you retain color during cooking process of anthocyanins?
Alkali; keep lid off
Which stage of ripening produces the best gels in fruit?
Pectin
What inhibits softening of the pectic compounds in legumes?
Hard water, salt, acid
Difference between a preserve and a jam?
preserves are wholes or chunks while jams are ground or mashed
Marmalades
juice with slices of fruit rind
Conserves
mixture of fruits, nuts and raisins
Jellies
juice of cooked fruit
Butters
cooked pulp, sugar and spices that are not gelled
Functions of fats in food
texture, flavor, aroma, appearance, heat transfer, shortening power, leavening agent, nutrients, satiety, mouth feel
Deep fat frying stages
moisture transfer, fat transfer, crust formation, interior cooking
Rancidity
spoilage of foods
hydrolytic rancidity
Water breaks larger compounds into smaller ones.
oxidative rancidity
when lipids go off due to addition of oxygen to the carbon at the double bond
factors that increase randicity
iron, copper, salt
factors that decrease rancidity
no sunlight, cool, dry
emulsions
liquid+liquid that is not miscible
three types of emulsions
temporary, semi-permanent, permanent
functions of sauces
moistness, flavor, texture, body appearance
thicc sauces
corn starch or flour added (cheese, bechamel, veloute, gravies)
unthiccened
hollandaise, tomato, butter, tarter, au jus
Structure of major sauces
liquids
thickening agents
seasonings/flavorings
Mother sauces
bechamel, veloute, espagnole, tomato, hollandaise
base ingredient for bechamel
milk
base ingredient for espagniole
brown stock
base ingredient for Hollandaise sauce
butter
base ingredient for veloute sauce
white stock, chicken stock, fish stock
Thickening agents
Roux, Beurre Manie, Slurry, Arrowroot, Cornstarch, Pureed Starch or Veggie, Liaison
Roux
50% fat 50% flour by weight; various degrees of cooking
Beurre manie
50% fat, 50% flour by weight; UNCOOKED when added to mixture
slurry
cold liquid mixed with starch
Arrowroot
clear and expensive
Cornstarch
cloudy
Pureed starch or veggie
Liaison
egg yolk and heavy cream
Acidity ____ vegetables whereas ____ causes excessive softening
toughens,alkalinity
Which of the follow would be classified as a root vegetable?
a) asparagus
b) broccoli
c) carrot
d) garlic
c
carotenoids found in vegetables are susceptible to damage from which of the following factors?
a) Light
b) Heat
c) Oxygen
d) All of the above
What is the name of the pigment responsible for the green color of plants?
a)carotene
b) chlorophyll
c) lycopene
d) Xanthopyll
b
Broccoli, cabbage, cauliflower, and kale belong to the family of____ vegetables that may have protective effects against cancer
cruciferous
Tempeh is the name of a meat alternative made from whole ________ that have been fermented.
soybeans
Legumes are a group of vegetables that include:
beans, peas, lentils
Which vegetable should not be stored in the refrigerator?
potates
Simple fruits
develop from one flower
three types of simple fruits
drupes, pomes, citrus fruits
drupes
fruits with seeds encased in a pit such as apricots, cherries, peaches and plums
pomes
fruit with seeds contained in a central core like apples and pears
citrus fruits
oranges, grapefruit, lemons, limes
aggregate fruits
develop from several ovaries in one flower. they include blackberries, raspberries and strawberries
multiple fruits
develop from a cluster of several flowers. they include pineapples and figs
pH in fruits tends to be
below 5.0
Storage of fruits
most should be stored in plastic bags with air holes in the fridge
Term for fruit with seeds contained in a central core such as apples and pears?
Pomes
Jams are best described as fruit preserves made from
ground or mashed whole cooked fruit
a fruit juice beverage that contains not less than 30 to 40% fruit juice would be classified as
nectar
fruits are generally low in fat, with three exceptions that include
avocados, coconut, and olives
what fruit has more vitamin C than a medium sized orange
papaya, kiwi, strawberries
