Culinary 1 Review

Safety and Sanitation

100

Food-borne pathogens grow well within this temperature range

41-135F

OR

40-140F

200

This is the temperature that previously cooked foods should be cooked to at minimum. 

165F

300

This is the term for something that can cause food-borne illness OR cross contamination

Pathogens

400

These three things should be done if your hand is wounded while working with food.

Treat the wound

Bandage it

Wear gloves

500

The term HACCP stands for this

Hazard Analysis Critical Control Point

Cooking Methods

100

In this cooking technique food is cooked DIRECTLY under a heat source.

Broiling

200

In this cooking technique you generally coat food with flour or batter prior to cooking.

Frying

300

In this cooking technique food is cooked in a closed environment filled with vaporized water

Steaming

400

In this cooking term you quickly brown the outside of the food at the start of the cooking process

Searing

500

In this cooking technique food is first seared and then cooked in a small amount of hot stock.

Braising

Breakfast

100

A really thin pancake, typically filled with sweet or savory fillings. 

Crepe

200

Egg is turned during frying and cooked so that yolk is firm and fully cooked. 

Over-hard

300

This breakfast dish is an open-faced omelet-type dish

Frittata

400

This type of egg dish is a layered egg and bread casserole

Strata

500

This ingredient can be added to help egg whites coagulate faster when making poached eggs

VInegar

Cheese

100

This is the liquid portion of coagulated milk

Whey

200

The solid portion of coagulated milk

Curds

300

These types of cheese (commonly referred to as blue cheese but not the real name) contain beneficial mold.

Veined

400

This is the process by which slabs of cheese are stacked and turned to squeeze out the whey and give this cheese its special texture

Cheddaring

500

This term refers to storing cheese in a controlled environment in order to affect the texture and flavor

Ripening

Garde Manger

100

This is a platter of cold meats, assorted cheeses, olives, and marinated vegetables served with dip

Antipasto

200

A small open-faced sandwich

Canape

300

Sausages are an example of this category of Garde Manger - referring to cooked meat

Charcutier

400

This is the Italian word for ham

Prosciutto

500

A savory gelatin made with meat and/or vegetables

Aspic