Studied by 34 peopleWhat factors influence food selcetion?
look, smell, taste, feel, and sound
Physical Hazard
can harm the consumers health when found in food and beverages
cross-contamination
the transfer of bacteria, other microorganisms, or food allergens from one food or surface to another
Personal Hygeine
avoid hand-to-mouth, handwashing, proper gloving, clean uniforms
FATTOM
Food, Acidity, Temperature, Time, Oxygen, Moisture
Moist-Heat Prep
a method of cooking in which heat is transferred by water, any water-based liquid or steam
Dry-Heat Prep
a method of cooking in which heat is transferred by air, radiation, fat, or metal
Knife Tip
delicate tender work
Center Knife
all-purpose work
Heel Knife
heavy work
Slice
blade comes up from board; tip of blade is placed at the farthest point at about 45 degree angle
Chop
doesn't have to be cut into uniform pieces; the most basic knife skill
Chiffonade
used to cut herbs or leafy greens into long strips for cooking or garnish
Julienne
a strip cut resulting in uniform strips/matchlike cuts; 1/8 inch * 1/8 inch* 2 1/2 inch
Battonette
like julienne only slightly bigger; 1/2 in * 1/2 in * 2 1/2- 3 in
Dice
basic knife cut resulting in uniform cube shapes
Brunoise
begins with julienne; 1/8 in * 1/8 in *1/8 in
Small Dice
1/4 in * 1/4 in * 1/4 in
Medium Dice
1/2 in * 1/2 in * 1/2 in
Large Dice
3/4 in * 3/4 in * 3/4 in
Shred
to cut vegetables,fruits, cheese, meats, and other foods into thin strips
Mince
to finely chop food into very fine pieces (less than 1/8 in)
Stocks
A flavorful liquid prepared by simmering meat, poultry, seafood and/ or vegetables in water with aromatics until their flavor is extracted
Beef & Veal Bones Stock
6-8 hour cooking time
Chicken bones stock
3-4 hour cooking time
Fish bones stock
30-45 min. cooking time
vegetable stock
45-60 min. cooking stock
Mirepoix
a collection of lightly sautéed, chopped vegetables flavored with spices and herbs
Mise en place
French for "putting in place" refers to preparation and assembly of all necessary ingredients and equipment.
measuring weight
measures the heaviness of an ingredient and is expressed in grams, ounces, or punds
measuring volume
measures the space filled by an ingredient and is expressed in teaspoons, fluid ounces, cups, pints, quarts, and gallons or liters
What type of knife is this?
French or chef's knife
What type of knife is this?
utility knife
What type of knife is this?
pairing knife
What type of knife is this?
boning knife
What type of knife is this?
slicer
What type of knife is this?
serrated slicer
What type of knife is this?
butcher knife
What type of knife is this?
cleaver
What cut of meat is the blue portion?
chuck
What cut of meat is the pink portion?
Brisket
What cut of meat is the yellow portion?
rib
What cut of meat is the gray portion?
fore shank
What cut of meat is the mint portion?
short plate
What cut of meat is the red portion?
short loin
What cut of meat is the black portion?
sirloin
What cut of meat is the white portion?
flank
What cut of meat is the green portion?
round
Who inspects the meat?
USDA food safety & inspection service; gurantees wholesomeness not quality or tenderness
Grading of meat
graded by USDA; based on color, grain, surface texture, & fat distribution; voluntary; grades (prime, choice, select)
What happens to meat when heated?
get tender & juicy, flavor changes & enhances, searing
What gives meat its red color?
myoglobin (the higher the more red the meat is) (no oxygen = brown color)/ with heat turns bright red
what is the minimum internal cooking temperature for poultry?
165 F
When poultry is cooked it should be...
a golden-brown color, juices should be clear (not pink) & bone should be showing
How should cooked poultry feel?
firm but not soft
Inspection and grading of fish is....
voluntary, (only inspected fish get graded)
Purchasing factors for fish are...
tight scales, firm flesh, stiff body, red gills, no swelling
Note
Flashcard