Culinary 1 Final Exam

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Terms in this set (...)

TDZ
Temperature Danger Zone, 40 degrees to 140 degrees
TCS food
Foods that are moist, neutral to slightly acidic and usually contain protein.
Time, Temperature, Control, Safety
TCS acronym
Examples of TCS Foods
poultry, eggs, meats, and fish
FATTOM
acronym for the conditions necessary for pathogenic growth
Food, Acidity, Temperature, Time, Oxygen, Moisture
FATTOM acronym
Proper procedure for washing hands
use the 20 second scrub, use warm/hot water
0 degrees
temperature of freezer
32 degrees
temperature water freezes
165 degrees
temperature pathogens die at, temperature you reheat food at
38-40 degrees
temperature of refrigerator
cleaning
removes dirt
sanitizing
removes pathogens
cross contamination
the spread of harmful bacteria from one food to another
liquid measuring cup
a kitchen utensil used to measure the volume of liquid
4 standard dry measuring cups
1/4 cup, 1/3 cup, 1/2 cup, 1 cup
3 teaspoons
1 tablespoon (convert to teaspoons)
16 tablespoons
1 cup (convert to tablespoons)
8 ounces
1 cup (convert to ounces)
32 ounces
1 quart (convert to ounces)
128 ounces
1 gallon (convert to ounces)
16 ounces
1 pound (convert to ounces)
8 tablespoons
1 stick of butter (convert to tablespoons)
Bake
to cook food with dry heat without direct exposure to flame, typically in an oven or on a hot surface
Broil
cook by exposure to direct, intense radiant heat
Boil
reach or cause to reach the temperature at which it bubbles and turns to vapor
Simmer
stay just below the boiling point while being heated
Sauté
fried quickly in a little hot fat
Blind Baking
baking a pie crust or other pastry without the filling
Muffin Method of Mixing
measurement of wet and dry ingredients separately, then quickly mixing the two
Mise en place
having all your ingredients and equipment prepped and ready to go before cooking
Cream
work to form a smooth, soft paste
Stir
move a spoon or other utensil to mix it thoroughly
Chop
cut into small pieces with repeated sharp cuts using a knife
Slice
cut into thin even slices
Whip
to beat rapidly, to incorporate air and produce expansion
Core
to remove the tough central part and seeds
Yield
the amount you will end up with
Drain
cause the liquid to run out
Grease
smear or lubricate with grease
Cut-in
a way to combine the flour and dry ingredients with the fat as quickly as possible
Fluting
a groove or set of grooves creating a surface decoration
Docking
the act of piercing small holes or making cuts in something to allow steam to escape
Biscuit Method of Mixing
put all of your ingredients in a large ball and mix them together
Prepared Pan
grease and flour the pan
Pasteurization
treating a substance with heat to kill or slow the growth of pathogens
Salmonella
foodborne illness most associated with eggs
Egg Whites
the leavening agent in cream puffs