Food Preparation Techniques and Safety

Study Notes

Food Preparation Techniques

Butterfly meat: To create even cooking and more surface area for flavour.
Flowering a pan: (Method not described, details needed).
Cross-contamination: The transfer of bacteria from one food to another. Important to prevent this in food safety.
Food safety: Time and temperature control are critical for safety.
Preparation: Organize ingredients, measure accurately and prepare in advance.
Wooden skewers: Soak in water to prevent burning.
Proofing: A process of allowing dough to rise.
Pretzels: Dough not allowed to proof.
Rating systems: CAA Diamonds, Forbes Travel Guide, and Michelin Stars are used to rate quality.
Leveling a cake: Tools such as cake wire, dental floss, and or a bread knife are used.

Food and Cooking

Mini chocolate chips in cookies: Improves chocolate distribution.
Chicken cooking methods: Oven and charred grill.
Expensive items: Presidential suite, real estate in Montreal.
Cinnamon rolls: Made in stages (two steps).
Cookie dough: Does not have yeast and isn't truly dough.
Pastry cutter: Tool with rounded rings that cuts fat into flour.
Salad dressing: Store-bought dressings often have high sodium and no preservatives.
Travel agents: Provide itineraries and costs of trips.
Tourism sectors: 8 sectors for tourism: Accommodations, food, attractions, transportation, adventure, events, travel trade, and tourism services.
Eggs in burgers: Helps bind the ingredients.
Boning knife: Used to separate meat from bone.
Standard egg size: Large eggs are commonly used.
Recipe information: Yield, time, measurements, ingredients, steps.
Carrot cuts: Diagonal cuts are called "on the bias."
Blanching broccoli: Place in ice water after cooking to retain colour and texture.
Mother sauces: Tomato and béchamel are the two mother sauces.
FIFO: First-In, First-Out inventory management.
Minimum internal temperature: Safety temperature for food consumption.
Adding air: Whisk attachment adds air.
HACCP: Hazard Analysis and Critical Control Points system.
Pasteurization: Heating food very high to kill germs.
Scalding milk: Heating milk until it bubbles just starting.
Flakey dough: Pastry cutter creates a flakey dough texture.
Cleaning: Clean as you go and at the end of preparation.
Holding food: Keeping warm temperature by using appropriate holding equipment
Safe point: Danger zone is 40°F to 165°F; safety point is 165
Drying food: Dried products become stronger.
Icing a cake: Icing knife used.
Braising: A long, slow cooking process.
Carryover cooking: Continuing to cook even after the oven is turned off.
Icing types: Buttercream and cream cheese icing types.
Poultry minimum internal temperature: 165°F.
Pretzel browning: Egg wash is used.
Marinating: Adds flavour and tenderness.
Sealing/Sear: Cooking on high heat to create a brown surface.

Description

Explore essential food preparation techniques, such as butterfly meat and cross-contamination prevention. This quiz covers important aspects of food safety, proper cooking methods, and ingredient organization. Test your knowledge on the best practices in food handling and cooking processes.