M1-3: Plagiarism,safety, knife skills, measuring/mixing, food trends, conv
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
Help!
|
|
||||
|---|---|---|---|---|---|
| Carbon Steel | show 🗑
|
||||
| Stainless Steel | show 🗑
|
||||
| show | Easy to sharpen, does not corrode
🗑
|
||||
| Chef's knife | show 🗑
|
||||
| Utility Knife | show 🗑
|
||||
| Boning Knife | show 🗑
|
||||
| Paring Knife | show 🗑
|
||||
| Slicer | show 🗑
|
||||
| Butcher Knife | show 🗑
|
||||
| show | Cutting through bone
🗑
|
||||
| Preliminary Cuts | show 🗑
|
||||
| show | preliminary cut
cut away from top/bottom/sides/ends of round veggies
🗑
|
||||
| Basic Cuts | show 🗑
|
||||
| Chopping | show 🗑
|
||||
| Mincing | show 🗑
|
||||
| Shredding/grating | show 🗑
|
||||
| show | cut through keeping cut straight
🗑
|
||||
| show | herbs cut into fine shreds with chef's knife
🗑
|
||||
| show | cylindrical food sliced
🗑
|
||||
| show | Julienne/Batonnet
Dicing
🗑
|
||||
| show | Preliminary
Basic
Precision
🗑
|
||||
| show | matchstick
1/8 x 1/8 x 2"
🗑
|
||||
| show | food cut into cubes
🗑
|
||||
| Batonnet | show 🗑
|
||||
| show | 1/8" cubes
🗑
|
||||
| Small Dice | show 🗑
|
||||
| Medium Dice | show 🗑
|
||||
| show | 3/4" cubes
🗑
|
||||
| Oblique/Roll Cut | show 🗑
|
||||
| Common Symptoms of Foodborne Illness | show 🗑
|
||||
| show | Infants/young children
Pregnant women
Elderly
Individuals with compromised immune systems
🗑
|
||||
| show | -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 | show 🗑
|
||||
| Types of FB Illness | show 🗑
|
||||
| Hazards to Food Safety | show 🗑
|
||||
| show | Most common bacterial cause of diarrhea in the US. From raw and undercooked meat, poultry, raw milk, untreated water
🗑
|
||||
| Hazards to Food Safety: Biological | show 🗑
|
||||
| Microorganisms | show 🗑
|
||||
| show | Agricultural, industrial
🗑
|
||||
| Hazards to Food Safety: Physical | show 🗑
|
||||
| Clostrium Botulinum | show 🗑
|
||||
| E.Coli 0157:H7 | show 🗑
|
||||
| show | listeriosis (preg/weak immune system), From soil, water, dairy, soft cheese, meat poultry, seafood, produce
🗑
|
||||
| show | Diarrhea, from any food handled by an infected person
🗑
|
||||
| Salmonella | show 🗑
|
||||
| show | bacterium makes toxins which cause vomiting. From high protein foods, ham, salad, bakery, dairy
🗑
|
||||
| Shigella | show 🗑
|
||||
| Toxoplasma gondii | show 🗑
|
||||
| show | causes gastroenteritis, primary septicemia in people with liver disease. From seafood
🗑
|
||||
| Environmental factors that foster bacterial growth | show 🗑
|
||||
| Government Agencies in charge of food safety | show 🗑
|
||||
| show | enforces laws governing safety of domestic/imported foods. (not meat and poultry)
🗑
|
||||
| show | enforces laws on safety of domestic/imported meats
🗑
|
||||
| Center for Disease Control (CDC) | show 🗑
|
||||
| show | Regulates Drinking water, approves use of pesticides
🗑
|
||||
| show | research of ag practices and animal/crop safety
🗑
|
||||
| Cooperative State Research, Education and Extension Services (CSREES) | show 🗑
|
||||
| show | Hazard Analysis of Critical Control Points
🗑
|
||||
| 7 Steps of HACCP | show 🗑
|
||||
| show | analyze process, identify hazards (are they bio/chem/phys?), list preventative measures to control (change temp, pH etc)
🗑
|
||||
| show | Identify steps in production at which hazard can be prevented, controlled. (Steps in production can be raw, processing, shipping, consumption)
🗑
|
||||
| show | Establish preventative measures with measurable limiits
🗑
|
||||
| 7 Steps of HACCP #4: Est procedures to monitor CCP | show 🗑
|
||||
| show | plans to discard hazards and correct process
🗑
|
||||
| 7 Steps of HACCP #6: Est Verification procedures | show 🗑
|
||||
| 7 Steps of HACCP #7: Est Recordkeeping/Documentation Procedures | show 🗑
|
||||
| Critical Control Points in Production | show 🗑
|
||||
| show | Fecal Material. Symptoms include dark urine, fatigue, itching, nausea, vomiting for up to 6 weeks after contact. From contaminated water, fruits, veggies, shellfish, ice.
🗑
|
||||
| show | 40-140 F
🗑
|
||||
| show | 16 oz
🗑
|
||||
| 1 fl oz = ? T | show 🗑
|
||||
| 1 kg = ? lbs | show 🗑
|
||||
| show | 16 T
🗑
|
||||
| 1 pint = ? C | show 🗑
|
||||
| 1 qt = ? pints | show 🗑
|
||||
| 1 qt = ? C | show 🗑
|
||||
| 1 gallon = ? qt | show 🗑
|
||||
| show | 16 cups
🗑
|
||||
| 1 liter = ? C | show 🗑
|
||||
| 12 T | show 🗑
|
||||
| 8 T = ? C | show 🗑
|
||||
| 1 gallon = ? qt | show 🗑
|
||||
| 2 T sugar = ? oz | show 🗑
|
||||
| 2 T butter = ? oz | show 🗑
|
||||
| show | 1 oz
🗑
|
||||
| show | 1/2 C (or 8T)
🗑
|
||||
| show | ~ 4 g
🗑
|
||||
| 1 egg = ? mL | show 🗑
|
||||
| show | 2.4 L
🗑
|
||||
| show | 1000 mL
🗑
|
||||
| show | ºC x (9/5) + 32
🗑
|
||||
| Find ºC | show 🗑
|
||||
| 1 L = ? oz | show 🗑
|
||||
| show | .45 kg
🗑
|
||||
| show | 28.3 g
🗑
|
||||
| show | Scalding, poaching, simmering, stewing, braising, parboiling, blanching, steaming
🗑
|
||||
| Moist Heat | show 🗑
|
||||
| Scalding | show 🗑
|
||||
| Poaching | show 🗑
|
||||
| Simmering | show 🗑
|
||||
| show | simmer ingredients in small to moderate amts of liquid in range or oven. Used for small pieces of meat. Liquid becomes sauce
🗑
|
||||
| Braising | show 🗑
|
||||
| show | chopped veggies
🗑
|
||||
| show | 212F/ 100 C. used for tough textures like meat, pasta.
🗑
|
||||
| Parboiling | show 🗑
|
||||
| Blanching | show 🗑
|
||||
| show | Not good for spongy tough skin veg. can be done en papiollote.
🗑
|
||||
| show | dry/radiation/moist. Radiation targets water in food.
🗑
|
||||
| show | baking, roasting, broiling, grilling, barbecue, frying
🗑
|
||||
| show | higher temps can be reached (500/260C) moist can only reach 212.
🗑
|
||||
| show | heat with hot air in oven. 300-425F/149-219C. Affected by rack position, pan color
🗑
|
||||
| Roasting | show 🗑
|
||||
| show | food cooked UNDER intenstive heat 5-10 min only. Used only for tender foods/high moisture veg
🗑
|
||||
| show | Food cooked ABOVE heat
🗑
|
||||
| Marinade ingredients | show 🗑
|
||||
| show | slow cooked with zesty sauce over a long period of time and low temperature.
🗑
|
||||
| Frying | show 🗑
|
||||
| Pan-Broiling | show 🗑
|
||||
| show | deglaze pan for sauce, foods should be naturally tender. High moisture veggies, high temp. Oil is ghee, veg or animal
🗑
|
||||
| show | high heat, small amt of oil. Constantly stir. Good for small tender cuts of meat, high moisture veggies. If veggies are dense, parboil prior
🗑
|
||||
| show | partially submerged in oil. Good for starchy veggies, small, tender cuts of meat
🗑
|
||||
| Deep Fry | show 🗑
|
||||
| show | Conduction, Convection, Radiation, Induction
🗑
|
||||
| show | 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 | show 🗑
|
||||
| show | Broiling, grilling, microwaving.
🗑
|
||||
| Induction | show 🗑
|
||||
| show | amount of energy required to raise 1 kg of water by 1ºC
🗑
|
||||
| Definition of Heat | show 🗑
|
||||
| High Altitude | show 🗑
|
||||
| show | trapped steam builds pressure, decreases cooking time
🗑
|
||||
| show | 1000 mg
🗑
|
||||
| 1000 g = ? kg | show 🗑
|
||||
| 1 oz = ? g | show 🗑
|
||||
| show | 2.21 lbs
🗑
|
||||
| show | 33.8 fl oz
🗑
|
||||
| 1000 mL = ? L | show 🗑
|
||||
| show | 1 kL
🗑
|
||||
| 1 T = ? fl oz | show 🗑
|
||||
| show | 8 fl oz
🗑
|
||||
| show | 16 fl oz
🗑
|
||||
| 1 quart = ? fl oz | show 🗑
|
||||
| show | 128 fl oz
🗑
|
||||
| show | a style or method of cooking, esp. as characteristic of a particular country, region, or establishment.
🗑
|
||||
| show | a general direction in which something is developing or changing.
🗑
|
||||
| show | an intense and widely shared enthusiasm for something, esp. one that is short-lived and without basis in the object's qualities; a craze.
🗑
|
||||
| show | 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 | show 🗑
|
Review the information in the table. When you are ready to quiz yourself you can hide individual columns or the entire table. Then you can click on the empty cells to reveal the answer. Try to recall what will be displayed before clicking the empty cell.
To hide a column, click on the column name.
To hide the entire table, click on the "Hide All" button.
You may also shuffle the rows of the table by clicking on the "Shuffle" button.
Or sort by any of the columns using the down arrow next to any column heading.
If you know all the data on any row, you can temporarily remove it by tapping the trash can to the right of the row.
To hide a column, click on the column name.
To hide the entire table, click on the "Hide All" button.
You may also shuffle the rows of the table by clicking on the "Shuffle" button.
Or sort by any of the columns using the down arrow next to any column heading.
If you know all the data on any row, you can temporarily remove it by tapping the trash can to the right of the row.
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.
Normal Size Small Size show me how
Normal Size Small Size show me how
Created by:
susandavis521
Popular Culinary Arts sets