Cooking methods, food safety and HACCP, menu planning, purchasing, cost control, production systems and sanitation.
40 cards · basic cards · AI-written, checked twice. Edit anything.
- Which dry-heat cooking method cooks food with hot air in an oven, typically without added fat, and is commonly used for large cuts of meat or poultry?
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Roasting- The browning and flavor-development reaction between amino acids and reducing sugars during dry-heat cooking is called the ____.
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Maillard reaction- Which dry-heat cooking method fully submerges food in fat heated to about 350 to 375 F?
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Deep frying- Which moist-heat cooking method holds liquid at about 160 to 180 F, below a simmer, for delicate foods like eggs or fish?
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Poaching- Which combination cooking method sears food first, then finishes it covered in a small amount of liquid at low heat?
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Braising- What term describes the rise in a food's internal temperature after it has been removed from the heat source?
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Carryover cooking- How many principles make up the HACCP system?
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Seven- What is a Critical Control Point (CCP) in HACCP?
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A step in the process where a hazard can be prevented, eliminated, or reduced to an acceptable level- What does the food safety term TCS stand for?
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Time/Temperature Control for Safety- For TCS foods, the temperature danger zone is ____ (5 C to 57 C).
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41 F to 135 F- What is the minimum internal cooking temperature for poultry?
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165 F (74 C)- What is the minimum internal cooking temperature for ground meats such as ground beef?
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155 F (68 C)- What is the minimum internal cooking temperature for whole cuts of beef, pork, veal, or lamb?
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145 F (63 C), with a 3-minute rest time- What is the minimum temperature and time requirement for reheating TCS leftovers for hot holding?
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165 F (74 C) within 2 hours- The two-stage cooling rule requires hot TCS food to drop from 135 F to 70 F within ____, then from 70 F to 41 F within 4 more hours.
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2 hours
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