Food Safety Vocab
This term means "everything in it's place" and refers to organizing ingredients and equipment before cooking
What is mise en place?
This type of hazard results from knives or sharp tools.
What are cuts?
Cooking food using water or steam.
What is moist heat cooking?
If a recipe costs $24 and yields 12 servings, what is the cost per portion?
What is $2?
The ability to absorb and retain moisture; this ingredient has this property.
What is hygroscopic
The presence of harmful bacteria, chemicals, or unwanted substances on food, surfaces, or equipment.
What is contamination?
Hazards caused by bacteria, viruses, parasites, yeast, and mold.
What are biological hazards?
Cooking food using dry heat in an oven.
What is baking?
A cook buys 20 pounds of onions. After trimming, 16 pounds are usable. What is the yield percentage?
What is 80%?
The browning of sugars when heated to high temperatures.
What is caramelization?
Bacteria that require oxygen to grow and multiply.
What are aerobic bacteria?
These hazards include foreign objects like glass, metal shards, hair, or plastic.
What are physical hazards?
Cooking food gently in liquid, just below boiling, with small bubbles.
What is simmering?
A recipe originally serves 8 people and calls for 4 cups of flour. How many cups are needed to serve 20 people?
What is 10 cups?
A protein network in wheat flour that provides structure and elasticity.
What is gluten?
The transfer of harmful bacteria or allergens from one food, surface, or utensil to another.
What is cross-contamination?
This hazard can result from wet or greasy floors.
What are slips and falls?
Cooking the surface of food at high heat until a browned crust forms
What is searing?
A restaurant's monthly revenue is $5,000 and COGS is $1,200. Calculate the food cost percentage.
What is 24%?
The chemical reaction between amino acids and sugars at high heat that creates color and flavor.
What is the Maillard reaction?
Immediate medical care given to an injured or suddenly ill person.
What is first aid?
Hazards caused by harmful chemicals like cleaning agents, pesticides, or toxins.
What are chemical hazards?
Cooking food using both dry and moist heat techniques together.
What is combination cooking?
The beginning inventory is $1,000, purchases are $2,500, and ending inventory is $800. Calculate COGS.
What is $2,700?
The process where starch granules absorb water and swell when heated.
What is gelatinization?