Kitchen Safety
What are the four kitchen hazards we discussed in class?
Falls
Bruns & Fires
Cuts
Electric Shock
What is a foodborne Illness?
A disease transmitted to people through food.
What is a Mirepoix? What are the % of each ingredient?
A mixture of diced vegetables that adds color and flavor to the stock. Mirepoix includes:
50% onions or leeks
25% celery
25% carrots
How are stocks made?
made by simmering a combination of ingredients such as bones, meat, vegetables, and aromatics in water for an extended period.
Name a brand and flavor of soup...
When should you clean spills?
Immediately
Victims of foodborne illness may experience what?
Lost work
Medical Cost
Long-term disability
Death
Explain a bouquet garni..
A collection of aromatics that can be added to the simmering liquid or tied up in a sachet and dropped in. Usually including:
thyme
bay leaves
black peppercorns
parsley stems
What is one thing a stock can be used for?
Soups
Sauces
Gravies
Stew
Risotto
Rice dishes
Marinades
Flavoring dishes
What are the three soup categories?
Thin, Clear and Thick
T/F: You CAN use water to put out a grease fire.
False
What are the three types of contamination? Give an example for each one.
Biological
Physical
Chemical
Bisque is an example of what kind of soup?
Thick
What are the two types of stocks?
Brown
What is a clear soup?
Made with clarified liquid. Unthickened.
T/F: A person is less likely to cut themselves with a sharp knife.
True
Explain Cross-Contamination..
Pathogens transferred from one surface or food to another.
How do you clean up broken glass?
1. Sweep with broom and dustpan
2. Blot glass splinters with a wet paper towel.
Explain a white stock and a brown stock
White stock, also known as pale stock, is made by simmering bones and sometimes meat that has not been browned or roasted before cooking.
Brown stock, also known as roasted stock or fond brun, is made by roasting the bones and meat before simmering them which gives it a brown color.
What is the name of the popular cold soup from Spain?
Gazpacho
Remove the source of the shock with a nonconductive material, such as ________ or ___________.
Wood or Plastic
What are the "core four"?
Clean, Separate, Cook and Chill
What is "Time-Temperature Abuse?"
When food has stayed too long at temperatures that are good for growth of pathogens.
What is the difference between a stock and a broth?
Stock: Bones & Fat, thick, longer cooking time, deep intense flavor, foundation of other dishes
Broth: Meat with fat, Thinner, short cooking time, light flavor, consumed on its own
What is one example of a thin soup?
...