4. the movement of chemicals or microorganisms from one place to another. Usually occurs during the preparation of foods.
7. Cook foods directly over or under a heat source (grilling)
10. Add seasonings such as salt, pepper, or herbs to improve the flavor of a food.
12. Mixing solid fat with dry ingredients. Use a pastry blender, fork, or two knives and a cutting motion. Ingredients should resemble small peas.
14. The temperature range where germs grow the fastest and foods are most likely to become contaminated. 40-140 degrees.
17. Cook food in liquid that is gently bubbling
18. Cut the skin off a fruit or vegetable. Use a paring
19. Cook food completely covered in fat
20. or vegetable peeler.
21. Hygiene keeping yourself clean and sanitary.
22. Cooking foods using dry heat, usually in an oven.
24. Make a mixture smooth. Use a quick over and over motion with a spoon or wire whisk.
26. Stir two or more ingredients together thoroughly
27. Use a spoon and a circular or figure 8 motion.
28. Cover the surface of a food with a dry ingredient.
30. the large holes on a food grater.
32. When raw foods are exposed to harmful substances during their growing period.
34. Use this technique to gently combine delicate mixtures such as whipped eggs whites with batter. Use a plastic scraper.
35. Moisten foods while cooking them.
36. Cut or tear food into long, thin pieces. Rub food
38. To cut food into small, irregular pieces. ½” appx.
1. Sources of danger that can result in contaminated foods. Hazards can be physical, chemical, or biological.
3. Cut into evenly shaped pieces. Appx ½” on all sides
4. A step in the flow of food production where contamination is prevented or eliminated.
5. Cook food above water that is boiling.
6. To be free of dirt, dust, etc.
8. Remove the excess liquid from a food.
9. Cook food in liquid that is rapidly bubbling (over 212)
11. Rub lightly with a fat.
12. Use a spoon or mixer to combine ingredients until they are soft and fluffy.
13. Use a brush to lightly cover one food item with another, such as butter or egg whites.
15. Rub food over the small holes on a food grater to
16. small particles.
19. An illness caused by eating foods contaminated with bacteria, viruses, or parasites.
23. Beat the ingredient very rapidly to bring in air and increase the volume (size). Use a whisk or electric mixer.
25. to get your "mess in place". Preparing supplies and equipment before cooking
27. Remove solid particles from a liquid
29. Cut into evenly shaped pieces. Appx. ¼” on all sides
31. To be free of germs and harmful substances.
33. To cut food into the smallest possible pieces.
34. First in First out. A system of food rotation used in food service that is designed to prevent the use of expired products.
37. Hazard Analysis Critical Control Points. A self inspection process implemented by the federal government, designed to reduce or prevent the spread of foodborne illness. Hazards are identified and eliminated from foods before they are made available to the public.