basic foods Flashcards
(166 cards)
1
Q
overall quality of food
A
FOOD SAFETY
2
Q
natural risk present in certain workplaces
A
OCCUPATIONAL SAFETY HAZARD
3
Q
suffering health impairments from exposure to a hazard
A
OCCUPATIONAL HEALTH RISK
4
Q
safety standards in the workplace, requires employers to provide a safe workplace
A
OCCUPATIONAL SAFETY AND HEALTH ACT (OSHA)
5
Q
cause an adverse human health effect
A
FOOD SAFETY HAZARD
6
Q
typically refers to the source of a risk
A
HAZARD
7
Q
toxic nature caused by or thought to be caused by the consumption of food and water
GI TRACT LINING
A
FOODBORNE ILLNESS
8
Q
also called food poisoning
A
FOOD INTOXICATION
9
Q
caused by the ingestion of toxins produced by PATHOGEN MICROORGANISMS
A
FOOD INTOXICATION
10
Q
have high protein and moisture contents and have low acidity
A
POTENTIALLY HAZARDOUS FOODS
11
Q
living organisms
*BACTERIA
*VIRUSES
*PARASITES
*FUNGI
A
MICROORGANISMS
12
Q
disease causing microorganisms
A
PATHOGEN
13
Q
poison produced by a living organism
A
TOXIN
14
Q
unintended presence of harmful substances in food or drink
A
CONTAMINATION
15
Q
refers to the transfer of germs from one food to another via nonfood surface or equipment
A
CROSS CONTAMINATION
16
Q
person or animal that harbors the pathogen
A
CARRIER
17
Q
occurrence of disease for person or one individual
A
CASE
18
Q
two or more people experience a similar illness after eating a common food
A
FOODBORNE ILLNESS OUTBREAK
19
Q
refers to the number of persons who got ill with a specific disease in a given population
A
INCIDENCE OF A DISEASE
20
Q
existence of the ill effects of a disease
A
MORBIDITY
21
Q
incidence of death or fatality of the disease
A
MORTALITY
22
Q
investigation and collection of data to characterize the circumstances about an outbreak
A
SURVEILLANCE
23
Q
the conditions that bacteria need in order to multiply
A
FATTOM
24
Q
FATTOM meaning
A
FOOD
ACIDITY
TIME
TEMPERATURE
OXYGEN
MOISTURE
25
suitable food supply to grow
FOOD
26
alkalinity
ACIDITY
27
do not support the growth of pathogen
ACIDITY
28
what pH level that the acidity grow best
4.6 to 7
29
bacteria grow rapidly and they can double in number
TIME
30
how many HOURS that the bacteria need to grow to high enough number to cause illness
4 HOURS
31
most important factor that affects bacterial growth in food
TEMPERATURE
32
range where microbial growth and reproduction are at their PEAK
TEMPERATURE DANGER ZONE (TDZ)
33
TDZ range
41 F - 135 F
5 C - 57 C
34
must have oxygen to grow
AEROBIC BACTERIA
35
cannot survive in the presence of oxygen
ANAEROBIC BACTERIA
36
grow with or without oxygen
FACULATATIVE BACTERIA
37
have specific oxygen needs
MICROAEROPHILIC ORGANISMS
38
what oxygen ranges need of microaerophilic organisms
3 - 6 %
39
- grow well in moist
- disease causing bacteria higher than .85
- potentially hazardous food have Aw (water activity of .85 above ; preserved by lowering the Aw to .85 below
- drying foods or adding salt or sugar reduces the amount of available water
MOISTURE
40
distilled water has a water activity of
1.0
41
- amount of moisture in food and is available for bacterial growth
- measured on a scale from 0 - 1.0
Aw (WATER ACTIVITY)
42
classification of foodborne illness
INFECTION
INTOXICATION
TOXICOINFECTION
43
a harmful microorganisms in food that attach
INFECTON
44
a harmful toxin produced in food
INTOXICATION
45
a harmful microorganisms in food that will produce toxin once inside the human body (TOXIN MEDIATED INFECTION)
TOXICOINFECTION
46
- foreign materials in food
- most frequent reason complaint
PHYSICAL HAZARDS
47
- set of practices
- preservation of health and healthy living
HYGIENE
48
person from working with food, the individual may perform other (non-food handler) duties
RESTRICT
49
keep a person physically out of the operations
EXCLUDE
50
most important part of hygiene
HAND WASHING
51
universal solvent
WATER
52
universal indicator ; measure of acidity
pH VALUE
53
red
STRONG ACID
54
orange / yellow
ACID
55
green
NUETRAL
56
blue
ALKALI
57
violet / purple
STRONG ALKALI
58
most abundant food in the world
CARBOHYDRATE
59
organic compounds like CHO and Fat but with NITROGEN
PROTEIN
60
functions basically as catalyst in metabolic reactions
VITAMINS
61
maintaining the acid base balance and water balance in the body
MINERALS AND TRACE MINERALS
62
are heterogenous so it is necessary to distinguish
COLLOIDAL SYSTEM
63
- one of which is usually water
- homogenous
SOLUTION
64
dissolved substance
SOLUTE
65
water molecules
SOLVENT
66
- opaque
- particles are visible
SUSPENSIONS
67
liquid gel
SOL
68
transition to solid to gel
SOL AND GEL
69
semi-solid character
GEL POINT
70
mixture of oil and water
EMULSIONS
71
best emulsifier
EGG YOLK
72
content of egg yolk that has lipolytic fatty acid chain and phosphoric acid
LECITHIN
73
lipolytic fatty acid chain and phosphoric acid
HYDROPHILIC (WATER LOVING)
74
oil and vinegar dressing ; they will always separate after shaking
TEMPORARY EMULSION
75
mayonnaise
PERMANENT EMULSION
76
dispersion of gas in either liquid or solid ; air or carbon dioxide
FOAM
77
adding air into a food or beverage
AERATION
78
complex mixture of gases
AIR
79
purchased in tanks
CARBON DIOXIDE
80
heat moves from one particle to another
CONDUCTION
81
heat air moved with fan
CONVECTION
82
infrared waves coming from glowing heat (gas flame, charcoal, electrical element, toasting, broiling)
RADIATION
83
use of electrical magnetic vibrations to excite the molecules of metal cooking surfaces
INDUCTION
84
causes kinetic action (friction) that cooks food
MICROWAVE
85
type of radiation
infrared
86
most familiar example of infrared
BROILING
87
hot liquids and gases rise, while cooler ones sink
NATURAL
88
In convection ovens and convection steamers, fans speed the circulation of heat
MECHANICAL
89
kinds of convection
MECHANICAL & NATURAL
90
types of radiation
INFRARED & MICROWAVE
91
in which the heat is conducted to the food product by water or water-based liquids
MOIST HEAT METHOD
92
in which the heat is conducted by hot air, hot metal, radiation, or hot fat
DRY HEAT METHOD
93
to cook in a liquid that is bubbling rapidly and greatly agitated
BOIL - MOIST
94
water boils at
100°C
95
to cook in a liquid that is bubbling gently
SIMMER - MOIST
96
temperature for simmer
85°C to 96°C
97
to cook in a liquid, usually a small amount, hat is hot but not actually bubbling
POACH - MOIST
98
temperature for poach
71°- 82°C
99
to cook an item partially and briefly, usually in water
BLANCH - MOIST
100
to cook foods by exposing them directly to steam
STEAM - MOIST
101
refers to cooking an item tightly wrapped in parchment paper ; item cooks in the steam formed by its own moisture
EN PAPILLOTE - MOIST
102
to cook covered in a small amount of liquid, usually after preliminary browning
BRAISE - MOIST
103
- small pieces of food, bite-sized or slightly larger
- Cooked either by the braising method (first dry heat, then moist heat) or by the simmering method (moist heat only).
STEW - MOIST
104
- to cook foods by surrounding them with hot, dry air, usually in an oven
BAKE OR ROAST - DRY
105
usually applies to breads, pastries, vegetables, and fish
BAKING - DRY
106
- Usually applies to meats and poultry
- Cooking on a spit in front of an open fire may also be considered roasting
ROASTING - DRY
107
to cook with dry heat created by the burning of hardwood or by the hot coals of this wood
BARBECUE - DRY
108
a procedure done in a closed container, using wood chips to make smoke
PAN SMOKING - DRY
109
to cook with radiant heat from above
BROILING - DRY
110
one on an open grid over a heat source, which may be charcoal, an electric element, or a gas-heated element.
GRILLING - DRY
111
done on a solid cooking surface called a griddle, with or without small amounts of fat to prevent sticking
GRIDDING - DRY
112
like griddling except it is done in a sauté pan or skillet instead of on a griddle surface
PAN BROILING - DRY
113
to cook quickly in a small amount of fat
SAUTE - DRY
114
to cook in a moderate amount of fat in a pan over moderate heat
PAN FRY - DRY
115
o cook a food submerged in hot fat
DEEP FRY - DRY
116
French for under vacuum
Sous Vide
117
is applied to cooking foods that have been vacuum-sealed in plastic bags
SOUS VIDE / UNDER VACUUM
118
The manipulation of food ingredients in new ways by the use of technology
MOLECULAR GASTRONOMY
119
A better name for Molecular Gastronomy
AVANT-GARDE CUISINE
120
The selective use of technology and nonstandard ingredients to help enhance the flavors, aromas, appearance, and textures of natural foods.
MOLECULAR GASTRONOMY
121
study the classical cuisine passed
ESCOFFIER
122
enhancing the natural flavor of a food without significantly changing its flavor
SEASONING
123
adding a new flavor to a food, thus changing or modifying the original flavor
FLAVORING
124
most important time for seasoning liquid foods is at the ____ of the cooking process
END
125
Most flavors are ___, which means they evaporate when heated.
VOLATILE
126
the leaves of certain plants that usually grow in temperate climates
HERBS
127
the buds, fruits, flowers, bark, seeds, and roots of plants and trees, many of which grow in tropical climates
SPICES
128
everything put in place
MISE EN PLACE
129
sauce in which food is soak
MARINADES
130
process of soaking meat or poultry in a seasoned liquid to flavor and tenderize
MARINATING
131
additional flavor is added
RUB & PASTE
132
dry
RUB
133
wet
PASTE
134
process of soaking dry ingredients in a liquid
STEEPING
135
gives food a thick and crispy coating
BREADING PROCEDURE
136
breading procedure
FEB
137
mixture of various substances in solid, liquid or gaseous state
Dispersion systems
138
medium surrounding all parts of the dispersed phase
continuous phase
139
distributed throughout the colloidal system
dispersed phase
140
whipped egg whites (foam)
gas in liquid
141
sponge cake (suspension)
gas in solid
142
mayonnaise (emulsion)
liquid in liquid
143
gravy (sol)
solid in liquid
144
custard (gel)
liquid in solid
145
small particles (sugar, salt)
true solution
146
large particles (protein, cooked starch)
colloidal dispersion
147
clumps of molecules (fat, uncooked starch)
suspension; separates upon standing
148
change degree of dispersion
heat or beat
149
line that forms between two immiscible liquids (oil and water)
interface
150
magnesium is removed; molecule becomes ____ which is brown or olive green
PHEOPHYTIN
151
if baking soda is added, intense green color due to __
CHLOROPHYLLIN
152
act as catalysts to facilitate chemical reactions
Enzymes
153
causes browning of cut surfaces
enzymatic oxidation
154
Browning reactions
Maillard browning reaction
155
composed of a variety of natural and/or synthetic ingredients texturized and modified to simulate the appearance and taste of a particular product
Engineered foods
156
maize, sorghum, cottonseed flour
incaparina
157
corn, soy, non-fat dry milk, vitamins, minerals
CSM
158
- warm (77-86 F), damp, dark conditions, grow best on acid, neutral, sweet foods
- used in curing cheese, making soy sauce
- don’t usually produce harmful substances
- boil to destroy
molds
159
water, energy, acid medium in oxygen, 77-86 F
- bread-making; produces bubbles of gas
- destroyed by boiling
yeasts
160
need abundant MOISTURE, NEUTRAL foods, 68-113 F
- some > 113 F – thermophilic
- aerobic or anaerobic
bacteria
161
3 ways of thawing
- refrigerator
-microwave
- running cold water
162
if pH is low, acid is high; use
boiling water
163
if pH is high, acid is low; use
pressure cooker
164
BHA
butylated hydroxyanisole
165
BHT
butylated hydroxytoluene
166
antioxidants for fatty products
BHA &BHT
