Podcast
Questions and Answers
Considering food safety and contamination, what is the most critical factor in preventing foodborne illnesses?
Considering food safety and contamination, what is the most critical factor in preventing foodborne illnesses?
- Prioritizing locally sourced ingredients to reduce transportation time.
- Ensuring food is visually appealing to encourage consumption.
- Maintaining food at the correct temperature and preventing contamination from source to consumer. (correct)
- Focusing on cost-effective food handling practices to minimize expenses.
In the context of starch properties, how does the presence of acidic ingredients most significantly affect a starch-based sauce or dessert?
In the context of starch properties, how does the presence of acidic ingredients most significantly affect a starch-based sauce or dessert?
- It intensifies the sweetness, reducing the need for added sugar.
- It can interfere with gelatinization, leading to a thinner consistency. (correct)
- It enhances the viscosity, creating a thicker and more stable product.
- It promotes the formation of a smooth, glossy texture.
When preparing poultry, what is the primary rationale for using moist-heat cooking methods for mature birds?
When preparing poultry, what is the primary rationale for using moist-heat cooking methods for mature birds?
- Moist heat minimizes nutrient loss compared to dry-heat methods.
- Mature birds have less fat, so moist heat prevents them from drying out.
- Moist heat tenderizes the tougher muscle fibers in mature birds. (correct)
- Mature birds cook faster using moist-heat methods.
How does the fat distribution and state of maturity in fowl primarily influence cooking method selection and the overall quality of the cooked product?
How does the fat distribution and state of maturity in fowl primarily influence cooking method selection and the overall quality of the cooked product?
Why is selecting poultry with clear eyes considered one of the determinants of good quality, lived poultry?
Why is selecting poultry with clear eyes considered one of the determinants of good quality, lived poultry?
Considering the various forms of fish and shellfish, how do their differing structures—such as bones versus shells—impact cooking times and appropriate cooking methods?
Considering the various forms of fish and shellfish, how do their differing structures—such as bones versus shells—impact cooking times and appropriate cooking methods?
When braising vegetables, what is the most critical aspect to consider in order to achieve desirable color, texture, and flavor?
When braising vegetables, what is the most critical aspect to consider in order to achieve desirable color, texture, and flavor?
In the context of dessert preparation, how does the structural difference between gelatin-set and starch-thickened desserts influence their stability and shelf life?
In the context of dessert preparation, how does the structural difference between gelatin-set and starch-thickened desserts influence their stability and shelf life?
How does the preparation method of 'butterfly' cut fish impact cooking time and evenness compared to other fish preparation styles?
How does the preparation method of 'butterfly' cut fish impact cooking time and evenness compared to other fish preparation styles?
How does covering a starch gel with a waterproof cover mitigate skin formation, and why is this technique effective?
How does covering a starch gel with a waterproof cover mitigate skin formation, and why is this technique effective?
Flashcards
Viscosity
Viscosity
The resistance to flow, increased thickness, or consistency of starch properties or reaction.
Game (food)
Game (food)
A bird that is hunted for food.
Squab
Squab
A young immature pigeon used in dishes that have extra tender meat than mature pigeons.
Giblet
Giblet
Signup and view all the flashcards
Crustaceans
Crustaceans
Signup and view all the flashcards
Descaling
Descaling
Signup and view all the flashcards
Braising
Braising
Signup and view all the flashcards
Scorching
Scorching
Signup and view all the flashcards
Weak Gelling
Weak Gelling
Signup and view all the flashcards
Skin Formation
Skin Formation
Signup and view all the flashcards
Study Notes
- Foodborne diseases affect many people every year
Starch and Viscosity
- Potato is rarely used in manufacturing food starch
- Viscosity is the resistance to flow, increased thickness, or consistency of starch properties or reaction
Poultry and Game
- Game refers to birds that are hunted for food
- Peking duck originated in China and has tender, flavorful meat
- Turkey is not a type of game
- A rooster is a chicken that is 5 to 6 months old
- A squab is a young, immature pigeon with more tender meat
- Clear eyes are a sign of good quality live poultry
- Giblets are edible fowl offal, including the heart, gizzard, liver, and other visceral organs
- "Drawn" refers to poultry that has been chilled and frozen in supermarkets
- Halves of poultry are split from front to back to produce two equal weights
- Cordon Bleu is a chicken dish
- Fat distribution and maturity affect poultry quality; mature birds require moist heat cooking, while dry heat isn't suitable
- All food should be safe and free from contamination
Fish and Seafood
- Wings are chicken cuts
- Blue Marlin is a type of Fin Fish
- Shrimp, lobster, yellowfin tuna, blue marlin, sturgeon, squid, and Blue Crab are seafood
- Mackerel is used to make tinapa
- Crustaceans are animals with segmented shells and jointed legs
- Sole is a low-fat fish
- Descaling removes scales from fish
- Butterfly fish is produced when both sides are still joined, but bones are removed
- Round fish has a round market form similar to mackerel
- Shellfish have external shells but lack internal bone structure
- Fish cooks fast in high heat
Vegetables and Cooking Methods
- Sulfur compounds give vegetables like onions, leeks, garlic, chives, cabbage, and broccoli their strong flavor and odor
- Braising involves cooking blanched or raw vegetables in a pan with liquid, covered and cooked slowly
Desserts
- Cheese is a ready-to-serve dessert
- Fruits are simple, nutritious, appetizing, and easy to prepare and serve desserts
- Ice cream is a dessert made from a smooth frozen mixture of milk, cream, sugar, flavorings, and sometimes eggs
- Gelatin sets many cold molded desserts like ice cream, mousse, and cakes
Plating and Starch Problems
- A plating style with starch or vegetable items heaped in the center, and the main item sliced and leaned against it, is not classic
- Green vegetables should be cooked uncovered
- Scorching in starch can be avoided with temperature control and constant stirring
- Skin formation on starch gel can be reduced by covering the container with a waterproof cover
- Weak gelling in starch occurs when using acid ingredients
- Thinning of gel is when there is too much liquid in the starch
Carbohydrates and Meats
- Seeds, roots, and tubers are rich in carbohydrates
- Carabeef is carabao meat
Pasta
- Holding pasta for later service requires draining, tossing with a small amount of oil, covering, and warming
Studying That Suits You
Use AI to generate personalized quizzes and flashcards to suit your learning preferences.
