![]() Temperature A measure of how hot or cold something is. Heat thermal energy in transfer from one body of matter to another radiation/radiant heat Energy that is radiated or transmitted in the form of rays or waves or particles. Energy power derived from the utilization of physical or chemical resources, especially to provide light and heat or to work machines. Density Mass per unit volume that contributes to the thickness of certain substances such as sauce. Batonnet foods cut into matchsticks shapes of ¼ inch x ¼ inch x 2 inches Brunoise finely diced vegetables that are cut to 1/8 inch cubes Small Dice Foods diced into 1/4 inch cubes Medium dice Foods diced into 1/2 inch cubes Large dice Foods diced into 3/4 inch cubes Clarified butter Purified butterfat the butter is melted and the water and milk solids are removed Decant Carefully pouring any separated liquid into another container leaving any unwanted solids behind. What is the purpose of the ANSUL system? The purpose is to help contain any uncontrolled fires and notify occupants to leave the premises before being injured. What does HACCP stand for and what is its purpose? Hazard Analysis and Critical Control Point is used for reducing the risk of safety hazards in food. This means first-in first-out and refers to using any of the oldest food products before you use the newest. Define the term FIFO and explain how it relates to the professional kitchen. The water in all must be refilled once the water starts to look dirty. How often should each compartment be changed and refilled with fresh liquid? The first sink should be filled with hot water at 110☏ minimum and soap to wash, the second one should be filled with hot water at 110☏ minimum to rinse, and the third should be filled with cool water and sanitizer to sanitize. ![]() How should a 3-compartment sink be set up for pot washing? Name the liquid and temperature range for each compartment beginning with the wash. How many grams in an ounce how many grams in a pound how many grams in a kilo how many milliliters in a liter? 28g in an ounce, 453.6g in a pound, 1,000 grams in a kilogram, 1,000 milliliters in a liter. ![]() A formula is a fixed set of specific ingredients listed in percentage by weight and processing instructions that have been standardized to consistently make a food item. A recipe is a set of ingredients and instructions needed to make a food item. How many ounces in a pound? 16 ounces in a pound Explain in your own words the difference between a recipe and a ratio. How many teaspoons in a tablespoon how many tablespoons in a fluid ounce how many ounces in a cup, pint, quart, gallon? 3 teaspoons in 1 tablespoon, 2 tablespoons in one fluid ounce, 8 fluid ounces in a cup, 16 in a pint, 32 in a quart, 128 in a gallon. Glove must been worn when handles ready to eat foods What is the purpose of steeling a knife and how often should it be done? It is used to realign a blades edge and should be done after every use. They should be stored in a small container with clean water at your station What are the intended uses for the following waste receptacles? Grey: All trash such as towels and non-recyclable thingsīlue: All recyclables Explain in your own words, the New York State food handlers' glove law. Support the logic of using a tasting spoon instead of your fingers, and how spoons should be stored at the work-station. Before handling any food item, after using the bathroom, after handling any item that is not a food item, before and after handling raw meat, before and after every shift/task. Knife steeling Used to realign blade edges Five occasions which warrant hand-washing in the kitchen. Bain marie The French term used to cook foods gently by surrounding the cooking vessel with simmering water. ![]() Sautoir A shallow skillet with straight sides and a single long handle. Sauteuse A shallow skillet with sloping sides and a single long handle. Rondeau A shallow, wide, straight-sided pot with two loop handles. Seeding Remove the seeds from vegetables or fruit Onion piqué A whole peeled onion to which a bay leaf is attached, using a clove as a tack. Remouillage A stock made from bones that have already been used for stock. ![]() Julienne A cut of thin strips of food that are 1/8-in by 1/8-in by 1 to 2 inches. Butcher pepper Coarse ground black pepper Sachet d'épices Aromatic ingredients encased in cheesecloth, used to flavor stocks and other liquids. ![]()
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