Stack #4025555
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| show | CDC
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| which government agencies share responsibility for monitoring food supply? (2 answers) | show 🗑
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| show | illness caused by food contaminate by bacteria, viruses, parasites, or toxins
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| show | physical
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| what is the #1 cause of food born illness? | show 🗑
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| show | clostridium botulinum (c. botulinum)
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| raw chicken is most associated with containing which two pathogenic bacteria? | show 🗑
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| escherichia coli (e. coli) strains are often spread through which two modes of contamination? | show 🗑
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| show | virus
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| all food born viruses are transmitted through what route? | show 🗑
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| show | food intolerance
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| list three personal hygiene habits that food service workers can practice every day to prevent food born illness. | show 🗑
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| show | under running water and bottom shelf of the fridge
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| what does HACCP stand for? | show 🗑
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| show | weight; volume
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| will 8 ounces (by weight) always be equal 8 fluid ounces? | show 🗑
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| which system of measurement is more precise? | show 🗑
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| list the three main types of heat transfer | show 🗑
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| discuss the difference between convection, conduction, and radiation. | show 🗑
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| show | pressure; cooking time
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| which two cooking methods are considered 'combination cooking methods' and are characterized by simmering food in liquid for a long period of time. | show 🗑
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| show | enhance flavor, prevents sticking, transfers heat evenly, and browns food
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| sautéing, stir-frying, pan-frying and deep frying are all types of frying that are distinguished by the amount of _____________ and _____________ used. | show 🗑
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| in addition to enhancing flavor, what purpose does salt serve in cooking? | show 🗑
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| is black pepper from the same plant group as chili peppers? | show 🗑
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| show | black: dried and unripe berry; white: ripe berry without skin
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| what part of the plant do herbs come from? spices? | show 🗑
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| show | 1/3 less
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| list three herbs and three spices used in cooking, other than salt and black pepper. | show 🗑
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| show | lose potency fast
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| what three components make up a marinade or vinaigrette? | show 🗑
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| show | stocks use flavorings, broths do not
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| when preparing a stock, do you start with hot or cold water? | show 🗑
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| show | herbs and spices
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| show | flour; butter
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| name three ingredients that act as natural emulsifiers. | show 🗑
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| muscle tissue in meat and poultry is made up of 72% ____________. yhy can this cause a problem when cooking meat? | show 🗑
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| what is the 'glue' that holds the muscle cells together? | show 🗑
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| show | collagen will eventually break down, but elastin will not
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| do older or younger animals have more connective tissue? | show 🗑
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| the white streaks of inter- and intra-muscular fat in beef is called what? why is this relevant to grading of beef? | show 🗑
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| show | enzymes
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| show | veal
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| what is carryover cooking? | show 🗑
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| show | braising and stewing
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| show | 165°F
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| is inspection and grading of fish and shellfish mandatory or voluntary? | show 🗑
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| what does it mean if a shrimp's size is 21/25? | show 🗑
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| show | the fish will flake easily when it's done and it will lose its translucent or raw appearance
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| is dairy the only available dietary source of calcium? | show 🗑
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| which two vitamins are most notably available in fruits? which one is easily damaged with exposure to air, heat, and water? | show 🗑
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| show | must be dissolved into cold water (slurry)
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| what is the difference between high fat cakes and egg foam cakes? | show 🗑
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| who is most vulnerable to food born illnesses? (3 answers) | show 🗑
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| show | biological, chemical, physical
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| most biological hazards that cause food born illness can be inactivated or killed by adequate _____________. | show 🗑
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| bacteria, molds, viruses, parasites, and prions are all classified as what type of food born hazard? | show 🗑
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| bleach, pesticides, herbicides, and fertilizers are examples of what type of food born hazard? | show 🗑
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| show | disease; 4%
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| show | 41°F-135°F
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| list three regulations the USDA put in place to prevent outbreaks of mad cow disease. | show 🗑
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| show | food allergy
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| show | cross contamination
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| what is mise en place, and why is it important? | show 🗑
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| teaspoons, tablespoons, ounces, cups and quarts are examples from which system of measurement? | show 🗑
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| show | metric system
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| heat is transferred using what two methods of cooking? | show 🗑
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| show | steaming, boiling, simmering, poaching, blanching, braising
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| to dip a food briefly in boiling water, often followed by dipping it in ice water, is called what? list two reasons this method is used in food preparation. | show 🗑
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| baking, roasting, broiling, grilling, and frying are examples of what? | show 🗑
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| show | water evaporates at 212°, but you can make the temperature hotter when not using water
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| show | the temperature; roasting is 400°F-450°F whereas baking is under 400°F
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| show | broiling; grilling
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| ______________ means 'to jump' and refers to cooking foods quickly at a high temperature in a small amount of fat. | show 🗑
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| show | stir frying
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| show | deep frying
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| why are deep fried foods often coated in a breading or batter? | show 🗑
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| what is the difference between a marinade and a vinaigrette? | show 🗑
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| what three ingredients make up a classic mirepoix? | show 🗑
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| what are three common thickeners used in thickened soups? | show 🗑
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| what is the ratio of oil to vinegar in a standard vinaigrette? | show 🗑
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| the direction in which the muscle fibers travel is referred to as what? why is this important when carving meat? | show 🗑
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| show | yes it is mandatory
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| what step is necessary after removing meat from heat source to allow the muscle to relax and juices to redistribute evenly? | show 🗑
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| show | white meat and dark meat
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| show | turkey: both; duck: only dark meat
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| the main classifications of seafood are vertebrates and invertebrates. Give examples of seafood in each category. | show 🗑
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| show | finish has less collagen than meat and poultry, and fish muscle is arranged in layers.
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| show | -ICSSL: interstate certified shellfish shoppers list
-only shellfish from these certified waters can be sold for consumption
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| in order to track potential food borne illness outbreaks, food-service operations are required to keep shellfish tags for how long? | show 🗑
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| show | smell, eyes, gills, texture, fins and scales, moistness, movement
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| show | -fish will lose quality and deteriorate rapidly with higher storage temperature so use ice when you can.
-bivalves are alive and when they die they spoil fast, so keeping them in breathable bags keeps them alive until use.
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| show | they should move (open and close)
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| show | digestive tract
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| show | overcooking
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| show | dry, tough, and lacking flavor
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| what are the three macronutrients in foods? what percentage of calories should come from each one (about)? | show 🗑
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| what percentage of your calorie intake should include added sugars or saturated fats? | show 🗑
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| name three foods/groups rich in complex carbohydrates | show 🗑
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| show | -a carb that is not digested or absorbed by humans
-more common in complex carbs
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| show | -saturated fat: solid at room temp
-unsaturated fat: liquid at room temp
-limit by using less animals sources
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| show | milk/dairy, meat, eggs
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| show | soy and quinoa
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| show | -fat soluble vitamins are stored in the liver, fatty tissue, and muscles.
-water soluble viamins are not stored in the body.
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| show | A, D, E, K
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| which two vitamins are most commonly found in fruits, but difficult to find naturally in other foods? | show 🗑
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| which group of vitamins are primarily found in meats, and may need to be supplemented on a vegetarian/vegan diet? | show 🗑
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| milk is made of water and milk solids. what are in milk solids? | show 🗑
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| show | -process that breaks up fat into smaller fats so it doesn't clump
-prevents separation
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| show | curds and whey
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| what causes coagulation of milk? (4 things) | show 🗑
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| show | lactose
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| show | vitamin A
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| which vitamin is NOT naturally occurring in milk, but is added to aid in calcium absorption? | show 🗑
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| show | a mixture of whole milk and cream
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| show | heavy whipping cream
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| show | sweetened condensed milk has sugar added
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| buttermilk, yogurt, kefir, sour cream and cheese are all examples of what kind of milk products? | show 🗑
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| what is clarified butter? | show 🗑
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| is a soft cheese or hard cheese going to be more perishable? Why? | show 🗑
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| show | low temperatures and short cooking times
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| which part of the egg contains just protein and water? which part is the most nutrient dense? | show 🗑
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| what determines the color of egg yolks? what determined the color of egg shells? | show 🗑
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| what is the chalazae? | show 🗑
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| show | large eggs
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| show | whites
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| where is the saturated far and cholesterol found in eggs? | show 🗑
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| show | sodium
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| show | 10 minutes
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| what does green discoloration indicate on the yolk of a hard boiled egg? | show 🗑
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| show | no
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| how does adding milk and sugar to eggs, such as in making pudding or ice creams, affect the coagulation temperature of the eggs? | show 🗑
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| show | carbs
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| what are phytonutrients? | show 🗑
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| how can you tell what phytonutrients a plant might have by looking at it? | show 🗑
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| how soon after harvesting do veggies and fruits start to lose their nutrients? | show 🗑
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| show | air, liquid, heat
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| what compounds do cabbages have that cause them to have a strong aroma and bitter flavor when overcooked? | show 🗑
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| show | mushrooms and tubers
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| show | truffles
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| why is it important to wash fresh veggies before consuming them? | show 🗑
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| fruits are the edible seed-containing parts of plants that develop from the _____________. | show 🗑
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| show | acidic
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| which pectic substance contributes to gelling and is used to make jelly/jam? | show 🗑
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| show | enzymatic browning
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| show | blanching, add acid, lower storage temperature, block oxygen exposure
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| show | zest
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| what type of fruits will continue to ripen after being harvested? give an example | show 🗑
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| what type of fruits need to be ripened fully before being harvested? | show 🗑
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| what natural gas is responsible for the ripening of fruits and veggies? | show 🗑
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| show | -canning, freezing, drying
-drying works the best
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| what is the difference between jelly and jam? | show 🗑
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| what is a starch? | show 🗑
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| show | yes
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| why are grains and legumes considered complementary proteins? | show 🗑
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| show | bran, endosperm, germ
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| show | bran and germ
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| which part of a whole grain kernel contains starch and serves as the basis of flours? | show 🗑
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| what two processes are used to replace necessary nutrients stripped away during the original processing of a white grain? | show 🗑
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| show | oatmeal, brown rice, whole grain flour
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| show | -gluten containing: rye, barley
-gluten free: oats, rice
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| what is the majority of corn in the US grown for? | show 🗑
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| describe the absorption method of cooking grains (usually used for rice) | show 🗑
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| when cooking rice you typically want to avoid stirring, with one exception. what classic rice dish requires constant stirring of rick while it's cooking? | show 🗑
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| beans, peas, and lentils all fall under what plant category? | show 🗑
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| list 5 examples of legumes | show 🗑
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| show | edamame
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| what do you need to do to dried beans before starting the cooking process? (3 things) | show 🗑
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| should you add acidic ingredients like tomatoes and vinegar to beans early in the cooking process? why or why not? | show 🗑
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| pasta is made with what two main ingredients? (not including asian noodles) | show 🗑
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| show | al dente
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| show | -starchy: russet
-all purpose: red gold
-waxy: annabelle
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| list three functional properties of flour | show 🗑
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| show | gluten
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| what is the difference between soft and hard flours? | show 🗑
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| what is the difference between white sugar and brown sugar? | show 🗑
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| where does molasses come from? | show 🗑
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| show | butter
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| what is the difference between single-acting and double-acting baking powder? | show 🗑
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| which step of the baking process adds flavor and color to a product, and serves as a visual que that the product is approaching doneness? | show 🗑
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| describe the creaming method of mixing | show 🗑
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| what is almost always the first step in baking? | show 🗑
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| how can you tell when a standard cake is done (cooked all the way through)? | show 🗑
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| what type of leavening do quick breads use? | show 🗑
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| show | fat
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| describe the difference between the mixing methods used from biscuits/scones and muffins, including what typeof fat is used and what the resulting texture will be | show 🗑
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Created by:
ameliah728