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74 Cards in this Set
- Front
- Back
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What poinson does a puffer fish contain?
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tetrodotoxin (TXX)
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Factors that define a group’s culture
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Economics
Geographic location Traditions Religious beliefs |
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Where should you start when writting a menu?
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Main meal - Entree
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What factors should be included in meal planning?
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Economics
Time Energy Equipment |
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Why is taste impaired when a person has a cold?
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Olfactory organ
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What two conditions must be present for a substance to have oder?
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it must be volatile (evaporating readily at normal temperatures and pressures )
molecules of the substance must make contact with receptors or channels on cilia in the olfactory epithelium |
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What is taste affected by?
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Mixture in foods
Salt sweetness Sweet saltiness Concentration Individual variation |
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For a substance to have taste, what two conditions must be present?
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a substance must be dissolved in liquid
Make contact with the microvillus |
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What is texture?
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Arrangement of the parts of a material showing the structure
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What is the chemical in HOT peppers that causes a burning sensation?
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Chemical in red pepper is “capsaicin” which can cause a burning sensation of the hands
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What is the chemical in BLACK pepper?
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piperine
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What is the most common seasoning used in cooking?
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Salt
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What is the difference between flavoring and seasoning?
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Seasoning:
an item added to enhance the natural flavors of a food without dramatically changing its taste. (Salt is the most common) Flavoring: an item that adds a new taste to a food and alters its natural flavors; flavoring includes herbs, spices, vinegars and condiments |
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What is the chemical in BLACK pepper?
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piperine
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Why is salt iodized?
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For nutrional purposes
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What is the most common seasoning used in cooking?
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Salt
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What is the difference between flavoring and seasoning?
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Seasoning:
an item added to enhance the natural flavors of a food without dramatically changing its taste. (Salt is the most common) Flavoring: an item that adds a new taste to a food and alters its natural flavors; flavoring includes herbs, spices, vinegars and condiments |
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What is the chemical in BLACK pepper?
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piperine
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When should you add ground spice when cooking and why?
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Flavor of ground spices and herbs is lost much more readily because of their greatly increased surface area
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Why is salt iodized?
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For nutrional purposes
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When using fresh herbs, how much more do you need than for the dried product?
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Twice as much
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What is the most common seasoning used in cooking?
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Salt
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When should you add ground spice when cooking and why?
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Flavor of ground spices and herbs is lost much more readily because of their greatly increased surface area
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What is the difference between flavoring and seasoning?
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Seasoning:
an item added to enhance the natural flavors of a food without dramatically changing its taste. (Salt is the most common) Flavoring: an item that adds a new taste to a food and alters its natural flavors; flavoring includes herbs, spices, vinegars and condiments |
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When using fresh herbs, how much more do you need than for the dried product?
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Twice as much
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Common herbs in savory food.
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Basil, Cilatro, Ginger, Rosemary, Sage, Thyme
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Why is salt iodized?
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For nutrional purposes
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Common herbs in savory food.
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Basil, Cilatro, Ginger, Rosemary, Sage, Thyme
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When should you add ground spice when cooking and why?
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Flavor of ground spices and herbs is lost much more readily because of their greatly increased surface area
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Common herbs in Bake Shop.
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Allspice, Cardamom, Cinnamon, Mint, Nutmeg, Pepper
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Common herbs in Bake Shop.
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Allspice, Cardamom, Cinnamon, Mint, Nutmeg, Pepper
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When using fresh herbs, how much more do you need than for the dried product?
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Twice as much
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Name the six conditions for bacertial growth.
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Food
Moisture Temperature Acidity or Alkalinity Air Time |
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Name the six conditions for bacertial growth.
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Food
Moisture Temperature Acidity or Alkalinity Air Time |
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Common herbs in savory food.
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Basil, Cilatro, Ginger, Rosemary, Sage, Thyme
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Define Lag Phase.
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Growth is slow at first, while the "bugs" acclimate to the food and nutrients in their new habitat.
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Define Lag Phase.
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Growth is slow at first, while the "bugs" acclimate to the food and nutrients in their new habitat.
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Common herbs in Bake Shop.
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Allspice, Cardamom, Cinnamon, Mint, Nutmeg, Pepper
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Name the six conditions for bacertial growth.
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Food
Moisture Temperature Acidity or Alkalinity Air Time |
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Define Lag Phase.
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Growth is slow at first, while the "bugs" acclimate to the food and nutrients in their new habitat.
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What is the chemical in BLACK pepper?
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piperine
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What is the most common seasoning used in cooking?
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Salt
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What is the difference between flavoring and seasoning?
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Seasoning:
an item added to enhance the natural flavors of a food without dramatically changing its taste. (Salt is the most common) Flavoring: an item that adds a new taste to a food and alters its natural flavors; flavoring includes herbs, spices, vinegars and condiments |
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Why is salt iodized?
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For nutrional purposes
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When should you add ground spice when cooking and why?
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Flavor of ground spices and herbs is lost much more readily because of their greatly increased surface area
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When using fresh herbs, how much more do you need than for the dried product?
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Twice as much
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Common herbs in savory food.
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Basil, Cilatro, Ginger, Rosemary, Sage, Thyme
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Common herbs in Bake Shop.
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Allspice, Cardamom, Cinnamon, Mint, Nutmeg, Pepper
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Name the six conditions for bacertial growth.
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Food
Moisture Temperature Acidity or Alkalinity Air Time |
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Define Lag Phase.
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Growth is slow at first, while the "bugs" acclimate to the food and nutrients in their new habitat.
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Define Log Phase.
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Once the metabolic machinery is running, they start multiplying exponentially, doubling in number every few minutes
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Define Stationary Phase.
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As more and more bugs are competing for dwindling food and nutrients, booming growth stops and the number of bacteria stabilizes.
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Define Death Phase.
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Toxic waste products build up, food is depleted and the bugs begin to die.
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What percentage of food borne illnesses is caused by mishandling in food service operations?
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About 79%
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What types of hazards are associated with foods?
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Poisonous Foods
Allergic Reactions Direct Contamination |
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What is the proper tasting technique?
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The two-spoon method
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Define Conduction.
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Conduction – heat transfer due to contact of molecules vibrating in place.
Occurs when two objects (or parts) at different temperatures are in contact with each other. Heat flows from the warmer to the cooler object until they are both at the same temperature. |
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Define Convection.
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Convection is heat transfer due to bulk movement of molecules – changing places, not just vibrating - and taking their heat with them.
Is usually the most efficient way to transfer heat in liquids and gases The expression "Hot air rises and cool air falls to take its place" - this is a description of convection in our atmosphere. |
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Define Radiation.
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Radiation is heat transfer due to energy waves (emr) emitted by one and absorbed by another object.
Both conduction and convection require matter to transfer heat. Radiation does not rely upon any contact between the heat source and the heated object. For example, we feel heat from the sun even though we are not touching it. |
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What is the difference between Pan Frying and Deep Frying?
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Pan frying uses a moderate amount of fat, deep frying food is submerged in hot fat
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What type of heat transfer is occurring when boiling water in a pan?
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Moist Heat Transfer
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Dry Heat cooking methods.
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Grilling
Roasting |
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Water - cooking methods.
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Boiling
Par boiling Simmering Poaching Stewing |
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Fat- cooking methods.
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Sautéing
Pan fry Stir fry Deep fat frying |
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Steam - cooking methods.
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Food placed above water
Waterless steamer Pressure cooking |
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What is food composed of?
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protein, carbohydrates, water, and fat (as well as minerals and vitamins)
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What happens to food when it is heated?
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Protein coagulate
Starches gelatinize Sugars caramelize Water evaporates Fat melt |
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What type of heat transfer is occurring when boiling water in a pan?
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Moist Heat Transfer
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Dry Heat cooking methods.
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Grilling
Roasting |
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Water - cooking methods.
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Boiling
Par boiling Simmering Poaching Stewing |
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Fat- cooking methods.
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Sautéing
Pan fry Stir fry Deep fat frying |
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Steam - cooking methods.
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Food placed above water
Waterless steamer Pressure cooking |
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What is food composed of?
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protein, carbohydrates, water, and fat (as well as minerals and vitamins)
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What happens to food when it is heated?
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Protein coagulate
Starches gelatinize Sugars caramelize Water evaporates Fat melt |
