Safety & Sanitation
The transfer of bacteria from one food to another
What is cross-contamination
The protein in flour that gives baked goods structure.
What is Gluten?
Chemical substances from food that the body needs to live
What are nutrients?
Cooking in water that is 100 degrees Celsius
What is to boil?
Slightly resistant to the bite; when describing well cooked pasta or vegetables
What is al dente?
An example of potentially hazardous foods
What is (any animal products)
Ingredients that help baked goods rise such as yeast, baking soda, and baking powder.
What are leaveners?
Essential nutrient that is our body's main form of energy
What are carbohydrates?
Dry heat cooking method performed in an oven; heat comes from bottom of the oven.
What is to bake?
To cut into small cubes of even size
What is to dice?
Microorganism that cause illness
What is a pathogen?
To put through a fine-meshed strainer or sieve to remove lumps and add air
What is to sift?
Name 2 essential nutrients
Carbohydrates, proteins, fats, water, vitamins, minerals
Dry heat cooking method performed in an oven; intense heat comes from the top of the oven
What is to broil?
The average amount or number of servings a recipe makes
What is a yield?
Using heat or chemicals to further reduce the number of pathogens to a safe level
What is to sanitize?
To combine solid fat with flour using a pastry blender, two forks, or fingers.
What is to cut-in?
Name a source of plant fats
What are oils, avocado,
To brown the surface of food very quickly with high heat.
What is to sear?
To remove fine strips of rind from a citrus fruit. A microplane is an example
What is to zest?
The range of temperatures where bacteria multiply rapidly.
What is the Danger Zone? (4-60 degrees celsius)
To soften solid fats by adding sugar, and working with an electric mixer until the fat is creamy--adds air.
What is to cream?
Name a source of plant protein:
nuts, seeds, soy, lentils, beans, quinoa
True or false: deep-fry is an example of a moist-heat cooking method.
What is false? Cooking with oil is dry heat.
Reason it is ok to eat a rare steak but not a hamburger.
What is surface area. Ground meat has much more surface area for bacteria to grow VS a steak where the edges are seared, killing bacteria.