Food Storage Quiz

Food Storage and Preparation

• FIFO stands for "First In, First Out," ensuring older items are used before newer ones to keep food safe.
• Lasagna can be stored in its baking dish, tightly covered, to maintain freshness.
• Dry pasta can be stored almost indefinitely in a sealed package in a cool, dry place.
• Fresh pasta should ideally be used on the same day it is made for optimal quality.
• Frozen pasta can be cooked directly without thawing.

Food Presentation Techniques

• A foolproof way to plate food is to position carbohydrates at 11 o'clock, vegetables at 2 o'clock, and protein at 6 o'clock.
• To prevent pasta from sticking, add a small amount of oil.
• Dried pasta does not need refrigeration, making it easy to store.
• For dry pasta, a good storage method is to place it in a sealable plastic bag.
• Separating sauce from cooked pasta in the refrigerator helps prevent clumping.

Pasta Cooking and Serving

• Cold pasta salads should incorporate the pasta as soon as it cools, but always keep it refrigerated promptly at or below 5°C.
• Grated hard cheese is a classic garnish that enhances the presentation of pasta dishes.
• Adding sauce before serving simplifies plating and enhances the dish's attractiveness.
• Pasta is best when cooked and served immediately to maintain texture.

Egg Characteristics and Culinary Uses

• The process of washing dishes is known as ware washing.
• The yolk of an egg constitutes about 33% of the liquid weight and is yellow to yellow-orange.
• A colander is used to drain ingredients from liquids, essential in cooking and baking.
• A channel knife is a crucial tool in the kitchen for decorative garnishes.

Cooking Techniques and Terminology

• Starches settling at the bottom can cause scorching, negatively affecting the dish.
• "Al Dente" refers to cooking pasta to a firm texture, avoiding mushiness.
• Sauces provide flavor and moisture, forming an essential part of many dishes.
• Fresh pasta is made from a simple dough of eggs and flour, kneaded and then cut into noodles.

Egg Dishes and Freshness

• "Over hard" eggs are cooked until the yolk is fully set.
• Omelets start as scrambled eggs and are rolled over as they set.
• Basted eggs are cooked by steaming the top while keeping the yolk liquid.
• An egg that sinks in water is considered fresh and can be eaten safely.

Pasta Varieties and Sauces

• Spaghetti, linguine, and fettuccine are examples of flat, long noodles.
• Factors affecting starch paste viscosity include heating rate, cooling condition, and starch amount.
• Dextrinization is the process of forming dextrin, which affects texture in cooking.
• Starches are often added to processed meats as binders or moisture retainers.

Culinary Plating and Egg Utilization

• When plating egg dishes, play with color and texture for visual appeal.
• Eggs serve multiple culinary functions: binding, emulsifying, and thickening.
• Cooking eggs can lead to protein coagulation, affecting texture and appearance.
• Poached eggs are prepared in simmering water, quickened by salt and vinegar to enhance coagulation.