Safety & Sani
Acronym for using a fire extinguisher...
Pull
Aim
Squeeze
Swipe or Sweep
What ingredient is responsible for structure in baked goods?
What is the flavor wheel?
helps explain why foods taste the way they do or describe and analyze flavors.
What tool is best for checking oil temperature?
A thermometer.
What knife cut produces thin matchstick-sized pieces?
Julienne.
What temperature range is known as the “danger zone” for food?
40-140
Why are quick breads called “quick”?
They do not require yeast or rising time.
What creates flavor?
temp, taste, smell & texture
What happens if oil is not hot enough when frying?
Food absorbs too much oil and becomes greasy.
What is mise en place?
It refers to the practice of fully preparing, measuring, and organizing all of your ingredients and tools before you actually start cooking.
Why should you never thaw food on the counter?
It allows food to enter the danger zone and grow bacteria.
What is the difference between baking soda and baking powder?
Baking soda needs an acid to activate; baking powder already contains an acid.
This taste is found in foods like coffee, kale, and dark chocolate.
bitter
What does “smoke point” mean...how to prevent it?
The temperature at which oil begins to smoke. Check temp of oil, turn down heat, take off the heat.
Why should vegetables be cut into uniform sizes before cooking?
To ensure even cooking.
4 groups of people most impacted by FBI?
Elderly, weak immune system, young children, and preg. woman
Why is kneading dough important in yeast breads?
It develops gluten for structure.
This taste is described as “savory” and is found in foods like mushrooms and soy sauce.
umami
What type of frying uses a small amount of oil in a pan?
Pan frying.
A student keeps opening the oven to “check on cookies.” Explain two problems this causes and one strategy to prevent it.
heat loss causes uneven baking and poor rise/spread
Strategy: use oven light and window instead of opening door.
4 steps to food safety? Explain.
Clean
Seperate
Cook
Chill
What does yeast need to activate and grow (3)?
Time, sugar, warm liquid
What are the 5 basic tastes?
sweet, salty, sour, bitter, umami
Why is canola or vegetable oil commonly used for frying?
High smoke point and neutral flavor.
A recipe instructs “fold gently until just combined.” Which two tools are most appropriate?
Rubber spatula and mixing bowl; they preserve air and prevent overmixing.