Culinary Terminology
These type of baked goods are made using chemical leaveners like baking soda or baking powder
Quickbreads
These are foods requiring time and temperature control for safety
TCS food
When this happens to egg or milk mixtures, the liquid and solid portions separate from each other.
What is Curdle
Bacteria usually found in beef and is a pathogen that is found in very high numbers in an infected person's feces
E coli
Fingernails, dirt, metal shavings from cans, fruit pits, or fish bones are examples of this type of contamination
Physical contamination
This is an example of a natural leavener; a cook must feed it sure to activate it's leaving properties
Yeast
Contaminants are divided into these three categories
biological, chemical, and physical
What is the primary thickening agent used to make a roux?
Flour
These are the 6 condition bacteria need to grow; also known by the acronym FATTOM
Food, acidity, temperature, time, oxygen, and moisture
This is a severe allergic reaction that can lead to death.
Anaphylaxis
You can use me to drain pasta or wash off lettuce, I can be found hanging from the ceiling in the kitchen.
Colander
This happens when pathogens are transferred from one surface or food to another
cross-contamination
A derivative of Hollandaise sauce, this sauce is made from reduced white wine, shallots, and vinegar, and often finished with butter
What is Bearnaise sauce
These are microorganisms that can cause illness
Pathogens
Milk, soy, eggs, wheat, fish, shellfish, peanuts, treenuts, and sesame are all examples of
The big 9 allergens
a piece of equipment used in cooking to heat materials gently or to keep materials warm over a period of time
bain-marie
These groups of people have a higher risk of getting a foodborne illness that other
high-risk populations
This is a small onion that is speared with several whole cloves pushed through a bay leaf.
Onion pique
Diarrhea, vomiting, fever, nausea, abdominal cramps, and this are symptoms of foodborne illness
Jaundice (the yellowing of the skin or eyes)
When allergens are transferred from food or food-contact surfaces containing an allergen to the food served to the guest.
TRIPLE THREAT: This system ensures that every cook had a clear purpose and the kitchen could work to maximum efficiency
the kitchen brigade
Using this device is the only way to ensure that food has been cooked to the correct internal temperature
thermometer
DAILY DOUBLE: Tomato, Bechamel, Brown, Veloute, and Hollandaise
Mother Sauces
This contamination happens when a food handler doesn't wash their hands after using the bathroom and then touched food that was eaten by a customer who developed a foodborne illness.
Fecal-oral route contamination
This agency inspects all food except meat, poultry and eggs and created the Federal Food Code
What is the FDA (Food & Drug Administration)