Safety and Sanitation
This is the temperature range in which microorganisms multiply quickly which could lead to food spoilage or even food borne illness
The Danger zone
This is how many cups are in 1.5 quarts.
6
This is the part of wheat flour that provides strength and elasticity
Gluten
This meas we are all set up and ready to go.
Mise en place
The method we use for whipped cream or for adding air to anything in baking is called this
Aerate
When there is a foreign object in the food that is not supposed to be there we call this
Physical hazard
To get accurate results when measuring dry ingredients, the method we use is this...
Overfill and level off.
This is a category of ingredient that makes baked goods rise.
Leavener
In order to not overload the pan and lose our high heat sometimes we cook in ....
Batches or batching
If is browns while cooking is is because of the _______ of the ______
Caramelization of the sugars
These are the ways that we prevent chemical hazards in the kitchen
Original packaging, store in completely separate area, and don't store up high
3 of these = 1 of these
Teaspoons - tablespoons
When mixing wet ingredients to dry ingredients to dry ingredients we always add which to which?
Wet to dry
The saute method has these characteristics
High heat, small cuts, lots of movement, small amount of oil.
Start with hot pan, batches if necessary
Only oils that have a high _______ _______ are suitable for sauteing at high heat.
Smoke point
Bonus - what is the Flash point?
If something is unfit to eat is is...
Contaminated
2 of these = 1 of these
Tablespoons - 1 Fl. Oz.
In this quick bread method the fat is kept cold through the entire process.
Cut in
In preparing vegetables to be sauted we do this to the more dense vegetables.
Blanch or parboil
These are the two types of grips we have learned on what two types of knives that we have used this year.
Tunnel grip and claw grip. French or chef's knife and serrated knife
These are the two types of contamination in the kitchen. Explain both.
Direct - It was contaminated before it got to our kitchen. "It was bad when we got it."
cross contamination - the movement of harmful microorganisms from on place to another
There are 16 of these in 1 of these
Ounces in a pound
When two things that do not normally mix are mixed we call this process...
Emulsify or emulsification
Otherwise known as "flavor bombs", this is the particles that stick to the sides of the pan as a result of sauteing or frying.
Fond
When a powered piece of equipment is not working properly, we use this procedure to make sure that on one will try to use it.
Lockout - tagout