Culinary 1 Final Exam Study Guide 2022 SpringSem.

Cross Contamination

The transfer of bacteria or harmful substances from one thing to another.

Danger Zone for Food Safety

The maximum time that potentially hazardous food items can remain unsafe to eat due to temperature, typically above 40°F and below 140°F.

Grease Fire Extinguishing Methods

One should NOT use water to put out a grease fire.

Safe Tasting Method

Use a clean spoon each time to taste food while cooking.

Hand Washing Duration

Hands should be washed for at least 20 seconds.

Chef's Knife

A knife with a blade that extends below the handle, ideal for chopping.

Knife Safety Tips

Always use a sharp knife, lay it down safely, and use a claw motion with fingers while cutting.

Ingredient Packing

Flour should never be packed tightly.

Recipe Reading

Understanding how to read and interpret a recipe is essential for cooking.

Teaspoons in a Tablespoon

There are 3 teaspoons in a tablespoon.

Cups in One Stick of Butter

One stick of butter equals 1/2 cup.

Teaspoon Abbreviation

Teaspoon is abbreviated as 'tsp'.

Tablespoon Abbreviation

Tablespoon is abbreviated as 'tbsp'.

Microwave Cooking Shape

Cooking items in a circular shape is best for microwave cooking.

Standing Time in Cooking

The resting time after cooking during which the cooking process continues.

Microwave Safety Items

Certain plastics and metals should never be placed in a microwave.

Simple vs Complex Carbohydrates

Simple carbohydrates are basic sugars, while complex carbohydrates are composed of longer chains of sugar molecules.

Healthier Fat Option

Unsaturated fats are the healthier choice compared to saturated fats.

MyPlate Categories

The five categories of MyPlate are Vegetables, Fruits, Grains, Protein, and Dairy.

MyPlate Group for Meats and Beans

Meats and beans are an excellent source of protein in the MyPlate framework.

Food Label Information

Food labels contain nutritional information and ingredient lists.

Purpose of Reading Food Labels

To understand what is in food, including nutrients and added ingredients.

MyPlate Portion Guidelines

Each category on the MyPlate should take up a specific portion of the plate.

Nutrient Retention Strategies

Use methods that avoid high heat and excess water when cooking to retain nutrients.

Color Variety in Fruits and Vegetables

Eating a variety of colors ensures a range of vitamins and minerals.

Healthy Grains Selection Tips

Choose whole grains over refined grains for added nutrients.

Nutritious Type of Rice

Brown rice is the most nutritious type of rice.

Nutrient Replacement

Enrichment is the process of replacing nutrients lost during food processing.

Choosing Whole Grains

Whole grains are chosen for their fiber content and health benefits.

Gluten Source

Gluten is a protein found in wheat.

Tenderizing Ingredient

Fats, such as butter or oil, make baked products tender.

Changes in Rice and Pasta When Cooked

Both rice and pasta expand and soften when cooked.

Types of Dough

Pour dough is pourable, drop dough is thick and dropped, while soft dough is between the two.

Cut-in Technique

Cutting fat into dry ingredients to form a crumbly mixture.

Effects of Overmixing Muffin Batter

Overmixing leads to denser muffins and tunnels inside.

Acid-Activated Leavening Agent

Baking soda requires an acid to create carbon dioxide for leavening.

Protein Source in Eggs

Eggs are a good source of protein.

Milk Cooking Surface Layer

Scum forms on the surface of milk during heating.

Overcooked Egg Appearance

Overcooked eggs become rubbery and tough.

Scrambled Egg Preparation

Scrambled eggs are made by beating eggs and cooking them gently.

Egg Function in Pudding Making

Eggs thicken and provide structure in pudding.

Air Incorporation with Meringue

Egg whites beaten to incorporate air create a light texture in meringue.

Stirring Milk While Cooking

Not stirring can lead to scorching, causing the milk to burn.

Types of Cookies

Cookies made in class included cutout cookies and hot cocoa cookies.

Preferred Baking Fat

Butter is the most preferred fat in baking for flavor and texture.