Cooking terminology
The swing cook.
What is a Tournant?
Milk, Eggs, Peanuts, Soy, Shellfish
What are allergens?
The transfer of harmful microorganisms from hand to food, food-to-food, or equipment to food.
What is cross-contamination?
The temperature of your refrigerator.
What is 40 degrees F/ 4 degrees Celsius or colder?
The best way to control the spread of viruses.
What is washing your hands?
An inventory control method.
What is FIFO (First In First Out)?
Chemicals, naturally-occurring toxicants
What are chemical hazards?
The chicken was thawed on the middle shelf of the refrigerator. Fresh cabbage was stored on lower shelves.
What is food to food contamination?
4 to 60 °C (40 to 140 °F)
What is the temperature danger zone?
The cooking method that uses energy that is transferred by waves of heat and light.
What is Radiation?
Everything In its Place!
What is Mise En Place?
Hair. nails, earings, dust bunnies
What are physical contaminants?
The can opener was used to open canned pineapple to make pineapple salad sandwiches for a class picnic. The blade of the can opener had visible signs of food particles.
What is equipment to food contamination?
The temperature food is stored in the freezer.
What is -18ºC (0ºF)?
Should be recalibrated on a regular basis using the ice point method.
What is a thermometer?
Food is kept hot after being cooked.
What is hot holding?
Bacteria, viruses, parasites, fungi and moulds
What are biological hazards?
An unwashed mayonnaise jar was used to store leftover spaghetti sauce.
What is equipment to food contamination?
The minimum internal temperature of eggs.
What is 63 degrees C (145 F)?
Long rectangular cuts measuring 4mm x 4mm x 4mm, or 1/4 x 2-2 1/2 inches long.
What is Batonnet?
A chef that prepares sauces, stews, hot hors d'œuvres, and sautés food to order.
What is a Saucier?
Meat; Dairy Products; Fish; Eggs; Vegetables
What are high-risk foods?
At least 20 seconds.
What is how long should you wash your hands?
The minimum temperature to which ground beef should be cooked to make sure it is free from harmful bacteria.
What is 165 degrees F or 74 degrees C?
This cut is mostly used with leafy greens and herbs for things like garnishes, salads and coleslaws. It’s basically very fine shreds.
What is Chiffonade?