Cooking Techniques
Definitions
Foodborne Illnesses
Characteristics of Fats
Cookie Classifications
100

Mixing ingredients in a circular motion.

Stir

100

Mixture of flour and fat cooked together and used to thicken sauces

Roux

100

What is the temperature range in which bacteria grows the fastest? Name the zone and the temperature range.

Danger Zone (40-140 degrees F)

100

Temperature at which solid changes to a liquid

Melting point

100

Dough is rolled and cut into desired shape (sugar cookies)

Rolled

200

Ingredients moved vigorously until they are smooth, can be done by machine or by hand.

Beat

200

How many is in a "Baker's Dozen"?

13

200

Name one group that is at higher risk of foodborne illness.

Adults 65+

Children 5 years or younger

People with weakened immune systems

Pregnant women

200

Ability to make a product creamy or tender

Texture

200

Batter is dropped using spoons or dished onto baking tray

Drop

300

Incorporating air into foods through vigorous mixing

Whisk/whip

300

To plunge into boiling water, remove after moment, and then plunge into iced water to halt the cooking process,

Blanching 

300

What do these 9 food items have in common: Milk, Eggs, Fish, Shellfish, Tree nuts, Peanuts, Wheat, Soy, and Sesame.

These items are the top 9 food allergens in the US. 

300

Ability to absorb and release flavors and aromas of other foods

Flavor

300

Able to be cut into squares, lemon bars, brookies, etc.

Bars

400

Adhering ingredients to each other. 

Bind

400

Clumping of proteins within milk

Coagulation

400

 What are the 4 steps to food safety?

 Clean, Separate, Cook, Chill

400

Ability to hold its shape but be molded or shaped (spreadability)

Plasticity

400

Batter is viscous enough to be piped onto surface before baking (macaroons)

Pressed

500
Beating together fat and sugar.

Cream

500

The state of being thick, sticky, and semifluid in consistency.

Viscosity 

500

What does FATTOM represent? (You do not need to know what each letter stands for, just what it the parts represent)

FATTOM represents the different variables that contribute to faster pathogenic growth.

500

Sense of fullness, longer digestions, delayed gastric emptying

Satiety

500

Dough or formed into a cylinder and then frozen or refrigerated then sliced thinly before baking

Ice box