Exam 1: NUFD 11

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What factors influence food selcetion?

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What factors influence food selcetion?

look, smell, taste, feel, and sound

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Physical Hazard

can harm the consumers health when found in food and beverages

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cross-contamination

the transfer of bacteria, other microorganisms, or food allergens from one food or surface to another

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Personal Hygeine

avoid hand-to-mouth, handwashing, proper gloving, clean uniforms

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FATTOM

Food, Acidity, Temperature, Time, Oxygen, Moisture

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Moist-Heat Prep

a method of cooking in which heat is transferred by water, any water-based liquid or steam

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Dry-Heat Prep

a method of cooking in which heat is transferred by air, radiation, fat, or metal

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Knife Tip

delicate tender work

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Center Knife

all-purpose work

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Heel Knife

heavy work

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Slice

blade comes up from board; tip of blade is placed at the farthest point at about 45 degree angle

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Chop

doesn't have to be cut into uniform pieces; the most basic knife skill

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Chiffonade

used to cut herbs or leafy greens into long strips for cooking or garnish

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Julienne

a strip cut resulting in uniform strips/matchlike cuts; 1/8 inch * 1/8 inch* 2 1/2 inch

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Battonette

like julienne only slightly bigger; 1/2 in * 1/2 in * 2 1/2- 3 in

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Dice

basic knife cut resulting in uniform cube shapes

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Brunoise

begins with julienne; 1/8 in * 1/8 in *1/8 in

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Small Dice

1/4 in * 1/4 in * 1/4 in

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Medium Dice

1/2 in * 1/2 in * 1/2 in

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Large Dice

3/4 in * 3/4 in * 3/4 in

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Shred

to cut vegetables,fruits, cheese, meats, and other foods into thin strips

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Mince

to finely chop food into very fine pieces (less than 1/8 in)

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Stocks

A flavorful liquid prepared by simmering meat, poultry, seafood and/ or vegetables in water with aromatics until their flavor is extracted

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Beef & Veal Bones Stock

6-8 hour cooking time

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Chicken bones stock

3-4 hour cooking time

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Fish bones stock

30-45 min. cooking time

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vegetable stock

45-60 min. cooking stock

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Mirepoix

a collection of lightly sautéed, chopped vegetables flavored with spices and herbs

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Mise en place

French for "putting in place" refers to preparation and assembly of all necessary ingredients and equipment.

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measuring weight

measures the heaviness of an ingredient and is expressed in grams, ounces, or punds

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measuring volume

measures the space filled by an ingredient and is expressed in teaspoons, fluid ounces, cups, pints, quarts, and gallons or liters

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What type of knife is this?

French or chef's knife

<p>French or chef&apos;s knife</p>
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What type of knife is this?

utility knife

<p>utility knife</p>
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What type of knife is this?

pairing knife

<p>pairing knife</p>
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What type of knife is this?

boning knife

<p>boning knife</p>
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What type of knife is this?

slicer

<p>slicer</p>
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What type of knife is this?

serrated slicer

<p>serrated slicer</p>
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What type of knife is this?

butcher knife

<p>butcher knife</p>
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What type of knife is this?

cleaver

<p>cleaver</p>
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What cut of meat is the blue portion?

chuck

<p>chuck</p>
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What cut of meat is the pink portion?

Brisket

<p>Brisket</p>
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What cut of meat is the yellow portion?

rib

<p>rib</p>
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What cut of meat is the gray portion?

fore shank

<p>fore shank</p>
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What cut of meat is the mint portion?

short plate

<p>short plate</p>
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What cut of meat is the red portion?

short loin

<p>short loin</p>
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What cut of meat is the black portion?

sirloin

<p>sirloin</p>
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What cut of meat is the white portion?

flank

<p>flank</p>
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What cut of meat is the green portion?

round

<p>round</p>
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Who inspects the meat?

USDA food safety & inspection service; gurantees wholesomeness not quality or tenderness

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Grading of meat

graded by USDA; based on color, grain, surface texture, & fat distribution; voluntary; grades (prime, choice, select)

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What happens to meat when heated?

get tender & juicy, flavor changes & enhances, searing

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What gives meat its red color?

myoglobin (the higher the more red the meat is) (no oxygen = brown color)/ with heat turns bright red

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what is the minimum internal cooking temperature for poultry?

165 F

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When poultry is cooked it should be...

a golden-brown color, juices should be clear (not pink) & bone should be showing

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How should cooked poultry feel?

firm but not soft

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Inspection and grading of fish is....

voluntary, (only inspected fish get graded)

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Purchasing factors for fish are...

tight scales, firm flesh, stiff body, red gills, no swelling

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