Chapter 9-10
An area where you have all your tools and equipment to complete a specific task is called this.
What is, a workstation
These chemical compounds help the body carry out its functions.
What are nutrients.
This style of cooking techniques involves using metal and the radiation of hot air, oil or fat to transfer heat.
What is, Dry Cooking
This type of ingredient enhances the natural flavor of food and, if used properly, should not be able to be detected by those consuming it.
What is a Seasoning.
Flour, Egg, Olive Oil, and Salt, are most commonly combined to make this staple food.
What is Pasta
This term refers the highest grade available to fruits according to the USDA.
What is, U.S. Fancy
The temperature range of 40f-140f (4c-60c) is commonly referred to as this.
Both the parallel face-to-face and parallel back-to-back are are combinations of this style of work station
what is, single or straight-line
This macronutrient should provide between 40-60% of your daily caloric intake.
What is, Carbohydrates.
This style of cooking techniques includes braising, and is a very long cooking approach.
These ingredients are the leaves and stems of plants that grow in temperate, or mild, climates and can be purchased in either its fresh or dried form.
What is, Herbs.
The shape and texture of the pasta is designed for this purpose.
What is, to hold or transfer sauce.
This classification of fruit includes fruits such as cherries, or plums, which have soft flesh, thin skin and one stone (or Pit)
What is, Drupes
During proper handwashing, you should spend this much time lathering the soap into your hands.
What is, 30 seconds.
Kitchen knives are commonly made of this material because it doesn't rust and it is easy to sharpen
What is High-Carbon Stainless Steel
Eating too high levels of this macronutrient can cause the body to create, and circulate, ammonia (a toxic substance).
What is Protein.
This process, creates the pleasant aroma in cooking and involves heating sugars.
What is, Caramelization.
Flavored sauces that are designed to accompany foods are referred to as this.
What are Condiments.
This term refers to a method of cooking grains as well as a famous Italian rice dish. The dish is commonly made from short-grain rice.
What is, Risotto.
This category of vegetables grows quickly in cool climates and commercial kitchens utilize the flowers, leaves and heads.
What is the cabbage family.
Within the danger zone, bacteria can double their population size at this time interval.
What is, 20 minutes.
Honing, a process often confused with sharpening, is used to do this to the blade.
What is, realign and smooth out the edge.
This chemical compound, predominately found in animal products, has been linked to causing heart disease and cardiovascular disease.
What is saturated fats
This substance, though highly viscous, does not count as liquid in terms of cooking and its use falls under dry cooking techniques
What is, Fat
When eating food, your primary sensory organ for taste (your tongue) can detect each taste here.
What is everywhere (to varying degrees)
This type of rice has been partially cooked with steam and then dried. This allows the rice to be more nutritious and doesn't clump together, but it takes longer to cook.
What is parboiled (or Converted) rice.
Legumes are commonly included as a staple food in health focused diets because of these 2 specific reasons.
What is, high protein & no cholesterol.
This macronutrient is bacteria's favorite food and foods high in it are often the most hazardous in the kitchen.
What is, Protein.
Fiber, a food needed for a healthy diet, is only found from this food source.
What is, Plant-Foods.
All moist cooking techniques utilize this method of heat transfer.
What is convection.
A bouquet garni, or sachet, is most commonly used to infuse recipes with this type of ingredient, due to the ability to easily remove them.
What is, a Spice.
What is, Corn.
To encourage fruits to ripen you can expose them to this compound, which is emitted naturally from fruit.
What is ethylene gas.
Though cleaning and sanitizing are often used interchangeably, their actual definitions are this.
Cleaning= Removing visible food, dirt, or debris.
Sanitizing= only done after cleaning, removes bacteria and invisible (to the naked eye) microorganisms.