Chapter 5 Food Prep Basics Flashcards Preview

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Flashcards in Chapter 5 Food Prep Basics Deck (31):
0

Scalding

Moist-heat method, 150 deg F, large bubbles but nota full boil

1

Poaching

Moist heat cooking, 160-180 deg F, not bubbling, small bubbles sitting at the bottom

2

Simmering

Moist heat cooking, never above 180 deg F, gentle boiling, doesnt damage or easily overcook

3

Stewing

Simmering into a sauce, small chunks of meat used

4

Braising

Simmering into a sauce, large chinks of meat and small amnt of liquid used

5

Boiling

212 degF,liquid brought into rolling boil

6

Parboiling

Partially cooking in boiled water (veggies)

7

Blanching

Food briefly dipped in boiling water to destroy enzymes

8

Temp of dry heat prep

212-500 deg F

9

Baking results affected by:

Rack position and color of pan

10

Shiny baking pans

Reflect heat (cakes)

11

Duller baking pans

Absorb heat (for crispier crust/bread)

12

Glass pans in baking

Heat more rapidly

13

For optimal circulation in the oven, how far apart should everything be from eachother?

2 in

14

Diff btwn bbqing and grilling

Bbqing is where food is slowly cooked in zesty sauce over a long period of time, grilling is cooking in intensive heat source

15

How much is food submerged in oil for pan broiling, pan frying, and deep frying?

Pan broiling = up to 1/2 inch
Pan frying= over 1/2 inch
Deep frying = covered in fat

16

The four types of heat transfer

Conduction, convection, radiation, induction

17

What are racks 1-5 used for?

1. Roasting large cuts of meat, souffles
2. Large cuts of meat or for two rack baking
3. Most baked good on cookie sheet
4. Broiling and 2 rack baking
5. Toasting bread, or for two rack baking

18

Kinetic energy is slowed down by the____

Cold

19

Most common knife used

Chefs/french knife

20

How to use a knife

Held with base of blade between thumb and forefinger, other fingers around handle, fingers holding food curled in

21

The six cutlery techniques

Slice (tip of blade not moving food, just base), julienne (1/16-1/8 in thick), shred (thin strips), cube (even sized), minced (fine pieces) peel (peeled)

22

Seasoning vs flavoring

Seasoning enhances flavor, flavoring adds new flavor

23

The number one most used food additive

Sugar (#2 is salt)

24

Salt free

< 5 mg sodium

25

Unsalted

No added salt

26

Very low salt

<35 mg sodium

27

Low salt

<140 mg sodium

28

Reduced salt

75% less sodium than original

29

Breading helps retain ___

Moisture

30

I plate presentation,where is the main food located

6 o clock