Ultra Basics & Dry and Moist Heat HTM 150
What are the top reasons that food becomes unsafe
-Time Temperature abuse (leave chicken out on the counter at room temperature for a long time) -Cross Contamination (put chicken above lettuce in the refrigerator and the juices spill down on the lettuce) -Poor hygiene (cough on the chicken or you touch it with unwashed hands)
16 oz
1 pound
1/2 fl oz
1 tablespoon
Fine Brunoise
1/16 x 1/16 x 1/16" cube
Fine Julienne
1/16 x 1/16 x 2" stick
Medium Dice
1/2 x 1/2 x 1/2" cube
Small Dice
1/4 x 1/4 x 1/4" cube
Batonnet
1/4 x 1/4 x 2" stick
Brunoise
1/8 x 1/8 x 1/8" cube
Julienne
1/8 x 1/8 x 2" stick
1 cup
16 tablespoons
1 pint
2 cups
1 fl oz
2 tablespoons
Large Dice
3/4 x 3/4 x 3/4 cube
1 quart
4 cups
1 gallon
4 quarts
Define Ready to Eat Foods. How should they be handled?
Any food which does not need cooking or has already been cooked. Ready to eat foods should not be left out for more than their required time. In addition, they must be stored in proper temperatures prior to serving.
List the four roux based grand sauces. What is the main liquid and thickener used for each?
Bechamel: milk and pale roux Veloute: white stock or golden roux Demi-glace: brown stock and brown roux to make Espagnole. Then Reduce equal parts brown stock and Espagnole by 50%. Tomato: tomato, white stock, and golden roux
Braising
Conduction and convection
Stewing
Conduction and convection
Grilling
Conductive and Radiant heat
Chiffonade
Finely shredded (ex: basil leaves rolled up and finely sliced).
What is meant by the term potentially hazardous foods? What foods are potentially hazardous?
Foods that provide the three conditions for bacterial growth are potentially hazardous (A protein source, readily available moisture, and time). -Meats, poultry, seafood, tofu, and dairy products (minus some hard cheeses). -Cooked rice, beans, pasta, and potatoes -Sliced melons, sprouts and garlic/oil mixtures
Convection
Heat passed through fluids moving (for example the bottom of the pot heats and that hot fluid rises to the top while the colder fluid cycles to the bottom)
Conductive
Heat passed through two items touching (for example chicken touching a hot pan)
Radiant
Heat that can be passed through empty space like in an oven.
Give three examples of emulsion sauces. How is an emulsion is formed?
Hollandaise Bearnaise Beurre Blanc An emulsion is formed by: Add ingredients in the right order. Begin with the watery ingredients mixed with an emulsifier; then whisk in the oil or butter. Add the oil in a slow stream or the butter a tablespoon at a time, while whisking constantly and making sure each addition is fully incorporated
Broiling
Radiant heat
Roasting
Radiant heat
What should the probe thermometer read when checking the internal temperature of a beef roast, ground beef, fish and chicken before removing it from the oven?
Roast- 145 Ground Beef- 160 Fish- 145 Chicken- 165
e to Weight Conversion Equivalent of butter and water is 1 fl oz. to 1 oz. Why are the quantities of dry ingredients not as straight forward to convert from volume to weight as butter and water?
The quantities of dry ingredients are not as straight forward to covert from volume to weight as butter and water because there is air between the tiny particles of dry ingredients where as liquid ingredients fill up the space in which their measured in.
Name three ways to prevent cross-contamination
Wash Hands. Don't touch ready to eat foods with your bare hands. Clean and sanitize your cutting board, knife, food contact surfaces and hands after handling hazardous food products.
Dry Heat With Fat
browning, tender product, conductive heat (fast and efficient)
Deep-frying
conductive
Pan-frying
conductive
Sauteing
conductive
Boiling
convection
Shallow poaching
convection
Simmering
convection
Steaming
convection
Submerge poaching
convection
Moist Heat
convection heat, efficient, no browning, tenderizes
Dry Heat Without Fat
dry heat environment (brown exterior and naturally tender), not cooked in fat