Weight
What is the name of the scale we use in our culinary kitchens at school?
Electronic scale
What tools are used when measuring volume in the kitchen?
Dry / Liquid measuring cups, measuring spoons
Define EP (edible portion) and provide an example
amount from the untrimmed as purchased amount of food. Example: 88% of garlic is edible
What is the first step in the flow of food process?
Purchasing
What is the last step in the flow of food process?
Serving
What unit(s) do we use to measure weight in the US Customary units of measurement?
Lb (pounds), oz. (ounces)
Define volume
The amount of space an ingredient takes up
Define "tare" or "taring out"
“zero-ing out”. To correctly weigh an item and account for the weight of the container in which you are weighing an item
What is the minimum temperature for reheating foods?
165 degrees F
What is the maximum temperature you can receive COLD TCS foods at?
41 degrees F.
What unit(s) do we use to measure food by weight in the metric system?
Miligrams, Grams, Kilograms
How many fluid ounces (volume) is in 1 c. of water?
8 fl. oz.
Define approved food source
a food source that has been inspected and meets all laws. Examples: Costco, US Food, Gordons
This step in the flow of food process should be done in small amounts and may include thawing.
Preparation
Which step in the flow of food requires close inspection and name two things you would look for during this step?
Receiving. Examples: soggy boxes, ice crystals, rotten food, temperatures
Name 4 foods that are commonly sold by weight
Examples: meat, produce (fruit/veg.), seafood, deli counter food, frozen yogurt, large quantities of dry goods (flour, sugar)
Explain why measuring by volume is not as accurate as measuring by weight
Because then nature of the items being measured created variations in the amount of space it occupies. Also human error, we all measure differently
What is a TCS food and provide an example.
Temperature / Time controlled for safety. Example: cheese
Which types of food products can be recieved at a temperature of 45 degrees F or lower?
Eggs, Dairy, Shellfish
Name two ways to safely cool down food, like soup!
Ice paddles, Ice bath, Small batches in the fridge
Explain how to use an electronic food scale from start to finish.
1. Decide in what container to weigh the food
2. Place the empty container on the scale
3. Adjust the scale until it reads zero (or tare)
4. Add the food to the container until the scale shows the desired amount
Jackpot!!! Your group wins 500 points, riddle: what weighs more? A pound of flour or a pound of meat?
Dry measure is for dry ingredients and uses cups.
Liquid measure is for liquid type ingredients and uses a glass liquid measure.
Measuring spoons can be used for dry or liquid ingredients
Volume is the amount of space an ingredient takes up, weight is the measurement of an item's resistance to gravity
How many steps are there in the flow of food, and can you name them all?
9 steps. Purchasing, receiving, storage, preparation, cooking, holding, cooling, reheating, serving
Arrange these food items in the correct top-to-bottom order in your fridge:
Seafood, Ready-to-eat food, Whole/ground poultry, Ground meat/fish, Whole cuts of beef and pork.
2. Seafood
3. Whole cuts of beef and pork
4. Ground meat/fish
5. Whole and ground poultry (bottom)