Food Preparation Techniques and Safety

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.

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.