1
Q
Temperature Danger Zone (Celsius)
A
5 C - 60 C
2
Q
Temperature Danger Zone (Fahrenheit)
A
40 F - 140 F
3
Q
Refrigerator Temperature
A
4 C
4
Q
Freezer Temperature
A
- 18 C
5
Q
Dry Storage Temperature
A
32 C (50 F-60 F)
6
Q
Dry Storage Humidity
A
50 to 60%
7
Q
Goods in the storage should be elevated from the floor by _____
A
6 inches
8
Q
Minimum Internal Temperature - Poultry
A
165 F
9
Q
Minimum Internal Temperature - Meat, Eggs (hot held)
A
155 F
10
Q
Minimum Internal Temperature - Fish, Egg (served immediately), Steaks
A
145 F
11
Q
Minimum Internal Temperature - Roasted Meats
A
145 F
12
Q
Minimum Internal Temperature - Commercially Processed Foods
A
135 F
13
Q
One Stage Cooling Method
A
140 - 40 F within 4 hours
14
Q
Two-stage Cooling Method
A
140 - 70 F within 2 hours
70 - 40 F within 4 hours
15
Q
Scalding Temperature
A
150 F (66 C)
16
Q
Poaching Temperature
A
160 - 180 F (71 - 82 C)
17
Q
Simmering
A
180 F (82 C)
18
Q
Boiling
A
212 F (100 C)
19
Q
Roasting (tougher cuts)
A
200 - 350 F
20
Q
Roasting (tender cuts)
A
450 F
21
Q
Baking
A
350 F - 177 C
22
Q
Deep Frying
A
350 F - 375 F
23
Q
Non enzymatic Caramelization
Temperature
A
160 C (320 F)
24
Q
FATTOM
A
Food, Acidity, Time, Temperature, Oxygen, Moisture
24
Low Acid Foods pH
> 5.0 pH
25
Medium Acid Food pH
4.5 to 5.0 pH
26
Acid Foods
3.7 to 4.5 pH
27
High Acid Foods
< 3.7 pH
28
Fahrenheit to Celsius
C = (F - 32) / 1.8
29
Celsius to Fahrenheit
F = (C x 1.8) + 32
30
Underground plant part that is responsible for taking up water and nutrients for the plants
Roots
31
Fleshy part of the underground stem, the starch storage area of the plant
Tubers
32
layered underground buds with stems
Bulb
33
Stalks or shoots holding the leaves, flowers, and roots together
Stems or shoots
34
Part where sugar/starch is manufactured prior to transfer to storage units
Leaves
35
cauliflower, broccoli are what type of vegetable
flowers
36
legumes and pulses are what type of vegetables
seeds
37
seed vegetables enclosed in a pod
legumes
38
have hard or leathery shells that encloses the seed
nuts
39
processed soy protein that resembles texture of meat; used as meat extender
Textured vegetable protein (TVP)
40
exchange of thermal energy by direct contact
Conduction
41
heat is transferred by the movement of molecules in either liquid or gas
Convection
42
transfer of heat through waves of energy from infrared radiation or EM waves
Radiation
43
a ceramic cooktop allows transfer of heat from a coiled electrical apparatus underneath that flat-surfaced range
Induction
44
use oof liquid or steam to cook food
moist heat
45
cooking method wherein there is an appearance of large bubbles at the bottom and sides of the pan
Scalding
46
cooking method wherein there is small, relatively motionless bubbles appear at the bottom of the pan
Poaching
47
uses small to moderate amount of liquid; consists of chopped ingredients
Simmering
48
food cooked by direct contact to steam
Steaming
49
Cooking method which retains the texture, color, taste and nutrients
Steaming
50
Produces large bubbles that keep the food in motion while cooking
Boiling
50
does not make use of water or broth to cook food, instead, it relies on the circulation of hot air or fat to transfer heat
Dry heat
51
similar to baking except it is usually applied to meat and poultry
Roasting
52
cooks food under extreme high heat or radiant heat, one side at a time
Broiling
53
food is cooked from below through an intense heat source. equipments used features an open grate with a heat source beneath the food
grilling
54
slow cooked food usually covered in a zesty sauce
barbecuing
55
to roast slowly in a grid-iron, over coals, or under a free flame or even electric unit
Barbecuing
56
similar to roasting, except that it is usually applied to bread, rolls, and cakes
Baking
57
uses the least amount of fat, medium to high heat
Sauteing and stir frying
58
food is placed in a very hot pan without added fat, fat is then poured off as it is rendered from meats
Pan-broiling
59
food is completely submerged in fat
deep frying
60
mixture produced by scattering one material in another
Dispersion
61
type of dispersion, homogenous mixture
true solutions
62
two phased system capable of gelation
colloids
63
a liquid gel
sol
64
resembles solids tin that it has shape and cannot be poured
gel
65
the dispersed phase is a liquid, and the dispersing medium is solid
gel
66
both the dispersed phase and dispersing medium are liquid but are immiscible
emulsion
67
gas dispersed in liquid or solid medium
foams
68
need the presence of oxygen to brown, the reaction is mediated by enzymes, catalase, phenolase, or polyphenolase
Enzymatic browning
69
occurs when carbohydrates or sugars in food are heated
Caramelization
70
due to the condensation of the aldehyde group in the sugar molecule and the amino group in protein
Maillard browning
71
characterized as the mature ovaries of plants with their seeds
fruits
72
stage of a fruit wherein the fruit achieved the maximum edible quality achieved by the fruit after harvest
Mature fruit
73
fruits that have the ability to continue to ripen after they are harvested
Climacteric fruit
74
fruits that must be harvested ripe because their respiration rate does not increase after harvest
Non climacteric
75
fruits that develop from one flower
Simple fruits
76
develop from a fruit inclosing a single seed
Drupes
77
seeds contained in a central core
pomes
78
fruits where the ovary develops a protective wall structure surrounding the juicy flavored locules
Citrus fruits
79
fruits that grow from several ovaries in one flower
Aggregate fruits
80
fruits from a cluster of flowers
Multiple fruits
