Food Safety
The acronym for the six conditions in which Bacteria need to grow.
What is Fat TOM?
This allows a dough or batter to rise?
What is a leavener?
This French word refers to a mixture of coarsely chopped onions, carrots, and celery.
What is a Mirepoix?
The process of preparing dough by pressing the mixture of ingredients together with your hands.
What is kneading?
The transfer of heat from one item to another when the items come into direct contact with each other.
What is conduction?
The temperature in with bacteria grows the fastest in. 41F-135F.
What is the temperature danger zone?
This is a term to describe any baked good not leavened by yeast or eggs.
What is a Quick Bread?
French for "Bag of Herbs" is a bundle of fresh herbs, such as thyme, parsley stems, and a bay leaf tied together.
What is a Bouquet garni?
A mixture of water, yeast, and all-purpose flour that has been fermented overnight until it has a sour small.
What is a starter?
The transfer of heat caused by the movement of molecules (in the air, water, or fat) from a warmer area to a cooler one.
What is convection?
Chemical, Biological and physical.
What are the three categories of possible hazards in food?
This mixing method requires you to "cut" in the flour by hand.
What is the biscuit Method?
A liquid or semisolid product that is used in preparing other foods.
What is a sauce?
A dough made with flour yeast, water and salt. They have little or no sugar or fat.
What is a lean dough?
A rapid cooking method that uses high heat from a source located above the food.
What is Broiling?
A certain group of people that have a higher risk of getting a foodborne illness.
What is a high-risk population?
In baking , ingredients are given percentages in relation to.
What is flour?
A thickener made form equal parts of flour and fat.
What is a Roux?
When you divide the dough into pieces of uniform weight.
What is portioning?
This method cooks food rapidly in a small amount of fat over relatively high heat.
What is Sauteing?
Food that is vulnerable to pathogen growth that needs time temperature control.
What is a TCS food?
A protein found in flour that strengthens baked goods.
What is Gluten?
This is made form veal, chicken, or fish stock and a white or blond roux.
What is a Veloute?
When the yeast acts on sugars and starches in the dough to produce carbon dioxide and alcohol.
What is fermentation?
Long thin slices of fish or meat that are rolled and stuffed with a filling that are usually shallow poached.
What is Paupiettes?