Exam 1: NUFD 11

What factors influence food selcetion?

look, smell, taste, feel, and sound

Physical Hazard

can harm the consumers health when found in food and beverages

cross-contamination

the transfer of bacteria, other microorganisms, or food allergens from one food or surface to another

Personal Hygeine

avoid hand-to-mouth, handwashing, proper gloving, clean uniforms

FATTOM

Food, Acidity, Temperature, Time, Oxygen, Moisture

Moist-Heat Prep

a method of cooking in which heat is transferred by water, any water-based liquid or steam

Dry-Heat Prep

a method of cooking in which heat is transferred by air, radiation, fat, or metal

Knife Tip

delicate tender work

Center Knife

all-purpose work

Heel Knife

heavy work

Slice

blade comes up from board; tip of blade is placed at the farthest point at about 45 degree angle

Chop

doesn't have to be cut into uniform pieces; the most basic knife skill

Chiffonade

used to cut herbs or leafy greens into long strips for cooking or garnish

Julienne

a strip cut resulting in uniform strips/matchlike cuts; 1/8 inch * 1/8 inch* 2 1/2 inch

Battonette

like julienne only slightly bigger; 1/2 in * 1/2 in * 2 1/2- 3 in

Dice

basic knife cut resulting in uniform cube shapes

Brunoise

begins with julienne; 1/8 in * 1/8 in *1/8 in

Small Dice

1/4 in * 1/4 in * 1/4 in

Medium Dice

1/2 in * 1/2 in * 1/2 in

Large Dice

3/4 in * 3/4 in * 3/4 in

Shred

to cut vegetables,fruits, cheese, meats, and other foods into thin strips

Mince

to finely chop food into very fine pieces (less than 1/8 in)

Stocks

A flavorful liquid prepared by simmering meat, poultry, seafood and/ or vegetables in water with aromatics until their flavor is extracted

Beef & Veal Bones Stock

6-8 hour cooking time

Chicken bones stock

3-4 hour cooking time

Fish bones stock

30-45 min. cooking time

vegetable stock

45-60 min. cooking stock

Mirepoix

a collection of lightly sautéed, chopped vegetables flavored with spices and herbs

Mise en place

French for "putting in place" refers to preparation and assembly of all necessary ingredients and equipment.

measuring weight

measures the heaviness of an ingredient and is expressed in grams, ounces, or punds

measuring volume

measures the space filled by an ingredient and is expressed in teaspoons, fluid ounces, cups, pints, quarts, and gallons or liters

What type of knife is this?

French or chef's knife

What type of knife is this?

utility knife

What type of knife is this?

pairing knife

What type of knife is this?

boning knife

What type of knife is this?

slicer

What type of knife is this?

serrated slicer

What type of knife is this?

butcher knife

What type of knife is this?

cleaver

What cut of meat is the blue portion?

chuck

What cut of meat is the pink portion?

Brisket

What cut of meat is the yellow portion?

rib

What cut of meat is the gray portion?

fore shank

What cut of meat is the mint portion?

short plate

What cut of meat is the red portion?

short loin

What cut of meat is the black portion?

sirloin

What cut of meat is the white portion?

flank

What cut of meat is the green portion?

round

Who inspects the meat?

USDA food safety & inspection service; gurantees wholesomeness not quality or tenderness

Grading of meat

graded by USDA; based on color, grain, surface texture, & fat distribution; voluntary; grades (prime, choice, select)

What happens to meat when heated?

get tender & juicy, flavor changes & enhances, searing

What gives meat its red color?

myoglobin (the higher the more red the meat is) (no oxygen = brown color)/ with heat turns bright red

what is the minimum internal cooking temperature for poultry?

165 F

When poultry is cooked it should be...

a golden-brown color, juices should be clear (not pink) & bone should be showing

How should cooked poultry feel?

firm but not soft

Inspection and grading of fish is....

voluntary, (only inspected fish get graded)

Purchasing factors for fish are...

tight scales, firm flesh, stiff body, red gills, no swelling