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THE SCIENCE OF GOOD COOKING > THE SCIENCE OF TIME AND TEMPERATURE > Flashcards

Flashcards in THE SCIENCE OF TIME AND TEMPERATURE Deck (36):
1

Why is time unreliable when cooking?

Variations in equipment and ingredients; oven temp and meat temperature.

2

ROOM TEMPERATURE

70ºF

3

CHILLED (as in refrigerated)

35º-40ºF; 32 or below food is freezing, greater than 40 spoiling.

4

FROZEN

0º-10ºF. The temperature in your freezer should be 0ºF.

5

FLOURS AND GRAINED (storage temp)

Assumed to be at room temperature. Whole-grain flours and cornmeal can be frozen to prevent rancidity - room temp only lasts a few months.

6

What will cold flour do to baked goods?

Inhibit rise and yield dense baked goods.

7

EGGS (storage temp)

Assumed to be chilled unless stated otherwise; French don't chill their eggs.

8

How to warms eggs.

Place in warm water for 5 minutes.

9

BUTTER (storage temp)

Chilled unless otherwise noted.

10

Temperature of softened butter.

60º-68ºF

11

Melted butter

Should still be fluid and just warm to the touch, ideally 85º-90ºF

12

MEAT, CHICKEN AND FISH (storage temp)

Chilled unless otherwise noted.

13

Bacteria starts to grow on perishable foods after what temperature?

40ºF

14

How to check an instant read thermometer's calibration.

Make an ice slushy: mix ice and cold water in glass; allow mixture to sit for 2 minutes. Put the probe in slush. If it doesn't register 32ºF recalibrate it.

15

Does carryover cooking apply with fish?

Not really, they don't retain heat as well as the dense muscle structure in meat.

16

BEEF/LAMB - RARE

115 to 120 (120 to 125 degrees after resting)

17

BEEF/LAMB - MEDIUM-RARE

120 to 125 (125 to 130 degrees after resting)

18

BEEF/LAMB - MEDIUM

130 to 135 (135 to 140 after resting)

19

BEEF/LAMB - MEDIUM-WELL

140 to 145 (145 to 150 after resting)

20

BEEF/LAMB - WELL-DONE

150 to 155 (155 to 160 after resting)

21

PORK - MEDIUM

140 to 145 (145 to 150 after resting)

22

PORK - WELL-DONE

150 to 155 (155 to 160 after resting)

23

CHICKEN - WHITE MEAT

160 degrees

24

CHICKEN - DARK MEAT

175 degrees

25

FISH - RARE

110 degrees (for tuna only)

26

FISH - MEDIUM-RARE

125 degrees (for tuna or salmon)

27

FISH - MEDIUM

140 (for white-fleshed fish)

28

Oil, for frying - temp

325 to 375 degrees

29

Sugar, for caramel - temp

350º

30

Yeast bread, rustic and lean - temp

200 to 210 degrees

31

Custard, for ice cream - temp

180º

32

Custard, for crème anglaise or lemon curd - temp

170 to 180 degrees

33

Custard, baked (such as crème brûlée or crème caramel - temp

170 to 175 degrees

34

Cheesecake - temp

150º

35

Water, for bread baking - temp

105 to 115 (sometimes)

36

TIPS FOR INSTA-READ THERMOMETER

Slide probe into the center;avoid bones, cavities and pan surfaces; use tongs to lift food out of pan; take more than one reading.

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