Mixing ingredients in a circular motion.
Stir
Mixture of flour and fat cooked together and used to thicken sauces
Roux
What is the temperature range in which bacteria grows the fastest? Name the zone and the temperature range.
Danger Zone (40-140 degrees F)
Temperature at which solid changes to a liquid
Melting point
Dough is rolled and cut into desired shape (sugar cookies)
Rolled
Ingredients moved vigorously until they are smooth, can be done by machine or by hand.
Beat
How many is in a "Baker's Dozen"?
13
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
Ability to make a product creamy or tender
Texture
Batter is dropped using spoons or dished onto baking tray
Drop
Incorporating air into foods through vigorous mixing
Whisk/whip
To plunge into boiling water, remove after moment, and then plunge into iced water to halt the cooking process,
Blanching
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.
Ability to absorb and release flavors and aromas of other foods
Flavor
Able to be cut into squares, lemon bars, brookies, etc.
Bars
Adhering ingredients to each other.
Bind
Clumping of proteins within milk
Coagulation
What are the 4 steps to food safety?
Clean, Separate, Cook, Chill
Ability to hold its shape but be molded or shaped (spreadability)
Plasticity
Batter is viscous enough to be piped onto surface before baking (macaroons)
Pressed
Cream
The state of being thick, sticky, and semifluid in consistency.
Viscosity
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.
Sense of fullness, longer digestions, delayed gastric emptying
Satiety
Dough or formed into a cylinder and then frozen or refrigerated then sliced thinly before baking
Ice box