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HN 413 Test 1
M1-3: Plagiarism,safety, knife skills, measuring/mixing, food trends, conv
| Term | Definition |
|---|---|
| Carbon Steel | Easy to sharpen, Easily corrodes/discolors |
| Stainless Steel | Difficult to sharpen, does not corrode or discolor |
| High Carbon Stainless Steel | Easy to sharpen, does not corrode |
| Chef's knife | -Peeling, trimming, slicing, chopping, mincing, filleting -Tip used for fine work such as peeling -Heel used for tasks requiring force |
| Utility Knife | Light cutting, slicing, peeling |
| Boning Knife | Separating raw meat from the bone |
| Paring Knife | Multipurpose knife Paring, trimming |
| Slicer | Portioning off thin slices of meat or poultry Serrated slicers are useful for cutting bread, tomatoes or angel food cake |
| Butcher Knife | cutting raw meats |
| Cleaver | Cutting through bone |
| Preliminary Cuts | Trimming Peeling Squaring off Removing Fat |
| Squaring off cut | preliminary cut cut away from top/bottom/sides/ends of round veggies |
| Basic Cuts | Chopping Mincing Shredding/grating Slicing Chiffonade Rondelle |
| Chopping | same size |
| Mincing | thin, small, same size use chef's knife |
| Shredding/grating | narrow strips |
| Slicing | cut through keeping cut straight |
| Chiffonade | herbs cut into fine shreds with chef's knife |
| Rondelle | cylindrical food sliced |
| Precision Cuts | Julienne/Batonnet Dicing |
| Types of Cuts | Preliminary Basic Precision |
| Julienne | matchstick 1/8 x 1/8 x 2" |
| Dicing | food cut into cubes |
| Batonnet | matchstick 1/4 x 1/4 x 2" |
| Brunoise dicing | 1/8" cubes |
| Small Dice | 1/4" cubes |
| Medium Dice | 1/3" cubes |
| Large Dice | 3/4" cubes |
| Oblique/Roll Cut | cut cylindrical vegetables at a diagonal angle |
| Common Symptoms of Foodborne Illness | Inflammation of the GI tract Nausea Abdominal cramps Diarrhea Vomiting |
| Individuals at greatest risk for foodborne illness | Infants/young children Pregnant women Elderly Individuals with compromised immune systems |
| Foodborne Infection | -illness resulting from ingestion of food containing large numbers of living bacteria or other microorganisms -80% of FBI -Ingested microorganismas grow in the host's intestines and cause and infection |
| Foodborne Intoxication | -illness resulting from ingestion of food containing a toxin -20% of FBI -Toxins produced by bacteria growing on the food or by a chemical contaminant |
| Types of FB Illness | Foodborne Infection Foodborne Intoxication |
| Hazards to Food Safety | Biological,Chemical,Physical |
| Campylobacter | Most common bacterial cause of diarrhea in the US. From raw and undercooked meat, poultry, raw milk, untreated water |
| Hazards to Food Safety: Biological | Microorganisms (bacteria, mold, viruses), Animal Parasites, Natural toxins |
| Microorganisms | bacteria, mold, viruses |
| Hazards to Food Safety: Chemical | Agricultural, industrial |
| Hazards to Food Safety: Physical | foreign objects in food |
| Clostrium Botulinum | Prevent breathing muscles from moving air in and out of lungs. From home prepared foods, herbal oils, honey |
| E.Coli 0157:H7 | Deadly. From hamburger, produce, milk. |
| Listeria monocytogenes | listeriosis (preg/weak immune system), From soil, water, dairy, soft cheese, meat poultry, seafood, produce |
| Norovirus | Diarrhea, from any food handled by an infected person |
| Salmonella | most common cause of death. From eggs, poultry, meat, dairy, seafood, fruit, vegetables |
| Staphylococcus aureus | bacterium makes toxins which cause vomiting. From high protein foods, ham, salad, bakery, dairy |
| Shigella | Causes diarrhea. From poor hygiene, salad, milk, dairy, unclean water |
| Toxoplasma gondii | causes CNS disorders-retardation, visual impairment, esp in children, preg. From seafood |
| Vibrio vulnificus | causes gastroenteritis, primary septicemia in people with liver disease. From seafood |
| Environmental factors that foster bacterial growth | Water, Oxygen, temperature, alkaline pH, time |
| Government Agencies in charge of food safety | FDA FSIS CDC EPA ARS CSREES |
| Food and Drug Administration (FDA) | enforces laws governing safety of domestic/imported foods. (not meat and poultry) |
| USDA Food Safety and Inspection Services (FSIS) | enforces laws on safety of domestic/imported meats |
| Center for Disease Control (CDC) | monitors outbreaks of foodborne illness, investigates causes, determines preventative measures |
| Environmental Protection Agency (EPA) | Regulates Drinking water, approves use of pesticides |
| USDA Agricultural Research Service (ARS) | research of ag practices and animal/crop safety |
| Cooperative State Research, Education and Extension Services (CSREES) | develops research and educational programs on food safety for farmers and consumers |
| HACCP | Hazard Analysis of Critical Control Points |
| 7 Steps of HACCP | 1. Assess Hazards 2. Determine Critical Control Points 3. Establish standards at each CCP 4. Establish Procedures to monitor CCP 5. Establish Corrective Actions 6. Establish verification procedures 7. Est record keeping/documentation procedures |
| 7 Steps of HACCP #1: Assess Hazards | analyze process, identify hazards (are they bio/chem/phys?), list preventative measures to control (change temp, pH etc) |
| 7 Steps of HACCP #2: Determine CCP | Identify steps in production at which hazard can be prevented, controlled. (Steps in production can be raw, processing, shipping, consumption) |
| 7 Steps of HACCP #3: Est Standards at each CCP | Establish preventative measures with measurable limiits |
| 7 Steps of HACCP #4: Est procedures to monitor CCP | how and who will monitor temp, pH etc? |
| 7 Steps of HACCP #5: Est corrective actions | plans to discard hazards and correct process |
| 7 Steps of HACCP #6: Est Verification procedures | verify validity, adequacy of CCP, effectiveness of HACCP plan |
| 7 Steps of HACCP #7: Est Recordkeeping/Documentation Procedures | prepare and maintain written HACCP plan |
| Critical Control Points in Production | Processing, Purchasing, Preparation, Sanitation, Storage |
| Hepatitis A | Fecal Material. Symptoms include dark urine, fatigue, itching, nausea, vomiting for up to 6 weeks after contact. From contaminated water, fruits, veggies, shellfish, ice. |
| Temperature Danger Zone | 40-140 F |
| 1 lb = ? oz | 16 oz |
| 1 fl oz = ? T | 2 T |
| 1 kg = ? lbs | 2.21 lbs |
| 1 C = ? T | 16 T |
| 1 pint = ? C | 2 C |
| 1 qt = ? pints | 2 pints |
| 1 qt = ? C | 4 C |
| 1 gallon = ? qt | 4 quarts |
| 1 gallon = ? cups | 16 cups |
| 1 liter = ? C | 4 cups + 3.5 Tbsp |
| 12 T | 3/4 C |
| 8 T = ? C | 1/2 C |
| 1 gallon = ? qt | 4 quarts |
| 2 T sugar = ? oz | 1 oz |
| 2 T butter = ? oz | 1 oz |
| 4 T flour = ? oz | 1 oz |
| 1 stick of margarine = ? C | 1/2 C (or 8T) |
| 1 tsp of sugar or fat = ? g | ~ 4 g |
| 1 egg = ? mL | ~45 mL |
| 1 C = ? L | 2.4 L |
| 1 L = ? mL | 1000 mL |
| Find ºF | ºC x (9/5) + 32 |
| Find ºC | (ºF-32) x (5/9) |
| 1 L = ? oz | 33.8 oz |
| 1 lb = ? kg | .45 kg |
| 1 oz = ? g | 28.3 g |
| Types of Moist Heat | Scalding, poaching, simmering, stewing, braising, parboiling, blanching, steaming |
| Moist Heat | heat is transf by water, water based liquid or steam |
| Scalding | 150 F/ 66 C. Large, still bubbles on bottom of pan |
| Poaching | 160-180F/ 71-82C. Small, motionless bubbles on bottom of pan. For delicate foods. |
| Simmering | just below boiling- >180F/ 82C. gently rising bubbles that barely break surface. Used for tough cuts of meat. |
| Stewing | simmer ingredients in small to moderate amts of liquid in range or oven. Used for small pieces of meat. Liquid becomes sauce |
| Braising | food simmered in small amt of liquid. Used for large pieces of meat that is generally browned prior. |
| Mirepoix | chopped veggies |
| Boiling | 212F/ 100 C. used for tough textures like meat, pasta. |
| Parboiling | Partly cook, cook later |
| Blanching | retain color, destroys bacteria, can be frozen. |
| Steaming | Not good for spongy tough skin veg. can be done en papiollote. |
| Microwaving | dry/radiation/moist. Radiation targets water in food. |
| Dry Heat Prep methods | baking, roasting, broiling, grilling, barbecue, frying |
| Dry Heat | higher temps can be reached (500/260C) moist can only reach 212. |
| Baking | heat with hot air in oven. 300-425F/149-219C. Affected by rack position, pan color |
| Roasting | similar to baking but used for meat/poultry. basted every 20 min to prevent drying. Sometimes seared prior. |
| Broiling | food cooked UNDER intenstive heat 5-10 min only. Used only for tender foods/high moisture veg |
| Grilling | Food cooked ABOVE heat |
| Marinade ingredients | oil to protect food, acid to change texture, aromatics to flavor |
| Barbecuing | slow cooked with zesty sauce over a long period of time and low temperature. |
| Frying | cook in oil. Type depends on amt of fat. Decrease heat, increase fat absorption by food. |
| Pan-Broiling | meat in pan, pour off fat as it accumulates |
| Sautee | deglaze pan for sauce, foods should be naturally tender. High moisture veggies, high temp. Oil is ghee, veg or animal |
| Stir Fry | high heat, small amt of oil. Constantly stir. Good for small tender cuts of meat, high moisture veggies. If veggies are dense, parboil prior |
| Pan Fry | partially submerged in oil. Good for starchy veggies, small, tender cuts of meat |
| Deep Fry | fully submerged, battered. Good for tender, small pcs. |
| Types of Heat Transfer | Conduction, Convection, Radiation, Induction |
| Conduction | Range or fryer. Heat flows from source to pan to contents of pan. Principle is to increase energy of molecules, which increases ability to transfer energy to neighboring molecules. |
| Convection | Heated by circulating liquid or air currents. Also includes simmering, steaming, deep frying |
| Radiant Heat | Broiling, grilling, microwaving. |
| Induction | heat on flat surface range |
| Definition of a Calorie | amount of energy required to raise 1 kg of water by 1ºC |
| Definition of Heat | heat is a form of energy that results from rapid movement or vibration of molecules in a substance (ie, heat speeds up molecules). |
| High Altitude | decreased BP of water, liquids evaporate faster, leavening gases expand quicker |
| Pressure cooking | trapped steam builds pressure, decreases cooking time |
| 1 g = ? mg | 1000 mg |
| 1000 g = ? kg | 1 kg |
| 1 oz = ? g | 28.35 g |
| 1 kg = ? lbs | 2.21 lbs |
| 1 liter = ? fl oz | 33.8 fl oz |
| 1000 mL = ? L | 1 L |
| 1000 L = ? kL | 1 kL |
| 1 T = ? fl oz | 1/2 fl oz |
| 1 C = ? fl oz | 8 fl oz |
| 1 pint = ? fl oz | 16 fl oz |
| 1 quart = ? fl oz | 32 fl oz |
| 1 gallon | 128 fl oz |
| Definition of Cuisine | a style or method of cooking, esp. as characteristic of a particular country, region, or establishment. |
| Trend | a general direction in which something is developing or changing. |
| Fad | an intense and widely shared enthusiasm for something, esp. one that is short-lived and without basis in the object's qualities; a craze. |
| Definition Organic | Limits the use of synthetic materials during production. promotes biodiversity, biological cycles and soil biological activity. Based on minimal use of off-farm inputs and on management practices that restore, maintain and enhance ecological harmony |
| Sustainable Farming | Meet food and fiber needs.Enhance envir quality/natural resource base. Efficient use of nonrenewable/on-farm resources and integrate natural cycles and controls. Sustain the eco viability of farm operas.Enhance the qual of life for farmers and society. |
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susandavis521
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