Midterm 1 Flashcards
(45 cards)
What are the danger zone numerically and why is it important
40-140
Give an example of cross contamination
When safe foods come in contact with foods that are contaminated
What are the 3 sections of the compartment sink ?
Wash, rinse, sanitize
During the flow of food which part controls direct contamination ?
When the chef checks it
What are two fire control devices in our kitchen ?
Hood systems , the walls, tiles
A blender is on fire , what are the first two steps to extinguish it?
Unplug, and smother
Which two classes of fire involve oil and grease?
Class b and k
What are the 3 most common kitchen accidents ?
Cuts, burns, and sprains
How is a simple laceration treated ?
Use pressure until it stops bleeding, clean out then put a bandage
This is when you cut of your finger tip
Avuision
This is when you have a deep hole in your body
Puncture
What is the Heimlich maneuver ?
Make a fist, place the other hand around the hand , and thrust in and upward in the naval
Why is a food processor more efficient than a blender ?
It slices , finds, mixes, blends , and crushes food,
What are the three burns , describe them and their treatments
1st degree burn- red , irritated. Cold water
2nd degree burn- red its blisters . Cold water
3rd degree burn- white and also black, swollen skin. Possible medical attention
Where on the tongue would you feel sweet and sour
Sweet- the tip of the tongue
Sour- the side ps of the back tongue
The experience you get on your tongue
Taste
The way a food tastes , as well as its texture, appearance, doneness, and temperature
Flavor
50/50 mixture of butter and flour
Roux
Ingredients you add to foods
Seasonings
What is the concept of balancing foods ?
Enhancing the flavor to mellow it out
Found underground where it’s mined
Used osmosis
Salt
An ingredient used in darker foods
Black pepper
And ingredient used in light foods
White pepper
Presentation of the foods
Sight
