Food Safety and Sanitation
The single-most effective means of preventing the spread of bacteria and viruses that cause food-borne illness.
What is hand washing?
A tool that is used to blend ingredients smooth and to incorporate air into a mixture
What is a whisk?
The term for cutting large ingredients into similarly-shaped pieces
What is chopping?
The dry heat cooking method that exposes the food to high top heat and is the opposite of grilling
What is broiling?
A pound is this type of measurement
What is weight?
The Temperature Danger Zone
What is 41* F - 135* F?
A tool used to measure by volume
What is a measuring cup ( measuring spoons)?
The term for soaking food in a liquid mixture to enhance flavor and make it tender
What is a marinade?
The dry heat cooking method that means "to jump" in the pan?
What is saute?
The only ingredient that has the same volume and weight measures
What is water?
TCS stands for
What is Time and Temperature Control for Safety?
A tool that is used to grip an item and turn it over in a pan
What are tongs?
The name of the mixture that is 50% diced onion, 25% diced carrot, and 25% diced celery
What is mire poix?
The cooking method that requires the water temperature to be at 212* f and is used to cook pasta
What is boiling?
The unit of measure that can represent both a unit of weight and volume
What is ounce?
The three main categories of food contamination
What is physical, chemical, and biological?
**DOUBLE POINTS**
Give an example of each.
A tool that accurately measures weight
What is a scale?
What is the Thaw Law?
Always thaw food in the fridge.
The most common moist cooking method that cooks soups, stocks, and other liquids just below the boiling point- between 180* f and 205* f.
What is simmering?
Two main reasons chefs prefer to use weight measurement
What is consistency and accuracy?
FAT TOM stands for these conditions that support pathogen growth
What is Food, Acid, Time, Temperature, Oxygen, Moisture?
A piece of equipment that provides an individual heat source and uses magnetic heat transfer
What is an induction burner?
The name given to a series of simultaneous chemical reactions that occur when cooking (or baking) proteins and sugars (carbohydrates) that result in complex flavors, aromas, and colors (browing)
What are Maillard reactions?
The cooking method that uses high and dry pan frying to brwon and low and slow moist cooking to tenderize
What is braising?
The three ways ingredients are measured
What is volume, weight, and count?