Cutting Terms
What is the first step of mincing?
trim off the root end
What are the 4 ways cross-contamination could occur?
Person to person, Person to food, One food to another food, Equipment to food
Why should you not catch a falling knife?
Because you'll hurt yourself
How can one prevent getting food-borne illness?
Clean, seperate, chill, cook
What should you do if you accidentally cut yourself while cooking?
notify a teacher, clean the wound and apply pressure to stop the bleeding
What is chiffonade?
Stack veggies on top of each other, roll it up and cut. Often used to cut leafy vegetables.
How many seconds should hands be washed?
20 seconds
Why should you use a cutting board?
prevent cross contamination / destroying the table
What are harmful bacteria called?
Pathogen
What should you do if there's a fire in the oven or the microwave?
close the oven/microwave door and turn off the oven. The lack of oxygen will suffocate the flames.
What is scoring?
Making small, straight, shallow cuts with a slicing knife in the suface of a food.
Done to tenderize meat and let sauces soak in.
What area should raw meat be stored in the fridge?
the bottom shelf of the fridge to prevent drips onto other foods
What should you do if you're holding a knife during a food lab?
Yell out "knife, knife" to inform classmates
What is the danger of eating undercooked meat, drinking untreated water, and unpasteurized milk?
Getting E. coil
What causes electric shock?
Damaged or worn electrical cords, faulty wiring, water touches appliances
Cut into 3mm cubes
Where can food be placed to stop bacterial growth?
The Freezer (under -18 °C)
Why should you not put knives in the sink?
People might not see it and might cut themselves.
What does listeria cause?
causes listeriosis, flu-like nausea, vomiting, cramps, fever, brain or blood infection
Place dishes in hot, soapy water (wash and rinse)
Placed in sink with 2 tbsp of chlorine
Submerge dishes for at least 30 secs to kill germs
How is baton different than julienne?
Although both are cut into matchsticks, the Julienne cut is longer.
What temperature does the danger zone range from?
4 °C - 60 °C or 40 °F to 140 °F
How should you hold a knife?
Wrap your fingers around the handle, your thumb should be on the bolster
What is the average time for Salmonella to develop?
6-72 hours
How should you sort your dishes when you clean them?
glass, cutlery, cleanest, diritiest, pots, tins