Vocabulary
Letting the pan heat up before cooking
Conditioning the Pan
Cooking that occurs after food is removed from the heat source
Carry Over Cooking
Cooking food in a small amount of fat to turn the color of the outside of the food
Searing
An organism that causes illness in humans
Pathogen
A solid material that poses a danger to the consumer when present in food
Physical Hazard
Process of proteins turning brown as they cook. Food becomes crisp & flavorful
Maillard Reaction
Cooking food (typically bakery items) with hot air in a closed area, like an oven
Bake
The heat transfer that comes from a heat source, like coals or a hot electric element
Radiant Heat
the process by which bacteria or other microorganisms are unintentionally transferred from one substance or object to another, with harmful effects.
Cross-Contamination
Harmful organisms that cause foodborne illness
Biological Hazards
Saute
Cooking food completely submerging it in heated fat or oil
Deep Fry
Cooking food by placing it on a rack over a flame
Grill
What is the temperature that Chicken has to reach to kill all bacteria
165 Degrees
Any chemical that contaminates food
Chemical Hazard
The color change that occurs in food when sugars on the surface turn brown from heat
Caramelize
Pan Fry
Cooking food of the same size (with different shapes) over high heat
Stir Fry
The temperature range where bacteria thrives in food also known as, the temperature danger zone
A condition of being free of dirt, grease, or grime
Clean
Cooking technique where food is placed on a rack under a direct flame
Broil
Cooking Vegetables in a small amount of fat, uncovered until moisture is released/softened.
Sweating
Cooking food (typically large pieces of meat) in closed area, like an oven
Roast
The time it takes for a pan to heat back up after food has been added
Recovery Time
An environment that is Free of Pathogens
Sanitary