hosp + tourism unit 1 quiz

• Kitchen Safety Practices

Preventing Burns

• Turn pot handles away from the cooking area to prevent accidental contact.
• Use oven mitts when handling hot food items.
• Avoid wearing loose clothing and jewelry while cooking.
• For burns, immediately run room temperature water over the affected area.
• Apply ointment if needed.
• Cover severe burns with gauze.

Preventing Cuts

• Keep knives sharp for better control and safety.
• Maintain a good grip on knives.
• Use a steady cutting surface.
• Always cut away from yourself.
• Do not soak knives in the sink.

Electrical Safety

• Ensure hands are dry when handling electrical appliances.

Preventing slips

• Keep floors clear of clutter and spills.
• Wear closed-toe shoes.

Fire Safety

• Cover a pan fire to deprive it of oxygen.

• Pour salt or baking soda on flames.

• For a fire inside a microwave or appliance, keep it closed and unplug it.

• Call 911 immediately if a fire is out of control.

• In a public setting, pull the fire alarm if a fire is out of control.

• Use the PASS acronym for operating a fire extinguisher: Pull, Aim, Squeeze, Sweep.

• Food Contamination

Types of Microorganisms

• Bacteria, viruses, parasites, and fungi can contaminate food.
• Bacteria is found everywhere.
• There are four kinds of bacteria: beneficial, harmless, undesirable, and disease-causing.
• Beneficial bacteria is used in bread, cheese, and yogurt production.
• Undesirable bacteria causes food spoilage.
• Signs of spoiled food include sour odors, sticky/slimy texture, and discoloration.

Food Safety Measures

• Maintain appropriate temperatures to prevent food spoilage and disease.
• Handle food properly.
• Maintain hygiene.
• The food danger zone is between 41°F and 140°F.
• Potentially hazardous foods include anything from animals (poultry, seafood) and uncooked foods like raw eggs.
• Illnesses caused include intoxications (caused by poisons/toxins) and infections (caused by bacterial activity).

Types of Contamination

• Physical contamination refers to foreign objects falling into food, e.g., nails and hair.

• Chemical poisoning results from chemical contamination of food or drink.

• Knife Skills

Grip and Technique

• Use the handshake formation for a secure grip.
• The guiding hand controls the product being cut.

Cutting for Consistency

• Cut food in uniform sizes and shapes for even cooking and better presentation.

Using the Blade

• The tip of the knife blade is for small, delicate cuts.
• The center of the knife blade is for general work.
• The heel of the knife blade is for heavy and coarse work.
• Chopping is used when no specific shape is needed.
• A knife's blade consists of the tip, center, and heel.

Cross-Contamination

• Cross-contamination is the unintentional transfer of microorganisms from one substance to another, causing harm.

• Recipe Essentials

Recipe Purpose and Components

• Recipes are there to produce or reproduce a dish,.

• Recipes must include a list of ingredients, measurements (amounts), and directions/instructions.

• Yield refers to how much the recipe produces.

• Kitchen Equipment

Cookware

• Saucepots are used for stirring and mixing soups and sauces.
• Saucepans, general range top cooking.
• Fry pans are for sautéing and frying meats, vegetables, and eggs.
• Sheet pans can bake cookies, rolls, or even broiling poultry.
• Roasting pans , general baking.

Utensils

• Meat thermometers measure the temperature of meat.

• Ladles measure and portion liquids.

• Scoops portion soft solid foods.

• Chef's knives are the most commonly used knife.

• Paring knives are for small and delicate work, usually with vegetables and fruits.

• Serrated slicers cut breads and cakes.

• Vegetable peelers peel potatoes, carrots, and other vegetables.

• Rubber spatulas scrape bowls/pans.

• Pastry wheels cut rolled-out doughs/materials.

• Pie servers lift pies and cakes from pans.

• Spoons (slotted, perforated, and solid) are for stirring, mixing, serving, and draining.

• Tongs grab or handle foods.

• Wire whips mix, beat, and stir.

• Strainers and skimmers are for straining and skimming froth from liquids.

• Sieves sift dry ingredients.

• Box graters shred/grate materials.

• Pastry brushes glaze and brush items.

• Colanders drain washed/cooked foods.

• Culinary Terms

Cooking to Perfection

• Al dente: Cooked enough to be firm but not soft.

Techniques Involving Liquids

• Baste: Brush or pour liquid over food as it cooks.
• Blanch: Briefly boil food before shocking it in ice water to stop the cooking process.
• Braise: Cook meat or vegetables in gently simmering liquid, often for hours.
• Deglaze: Stir a liquid in a pan to dissolve cooked food particles for a sauce base.
• Poach: Submerge food in liquid over low heat to slowly cook it.

Preparation & Methods

• Bias: Cut something diagonally (at 45 degrees).
• Caramelize: Cook to develop a brown color and nutty flavor from the food's sugars.
• Double boiler: A smaller pot or bowl sits inside a larger pot full of simmering water for gentler heating.
• Dredge: Coat food with a dry ingredient like flour or breadcrumbs.
• Fold: Use an up-and-over technique for mixing.
• Garnish: Decorate.
• Glaze: Apply a liquid that forms a glossy coating.
• Grease: Rub fat on the surface of a food or cooking utensil.
• Knead: Work dough into a smooth and uniform mixture.
• Marinate: Soak food in a sauce before cooking to tenderize or flavor it.
• Parboil: Boil until partially cooked, to finish cooking later.
• Preheat: Heat an appliance to a desired temperature before use.
• Roux: A cooked mixture of equal parts fat and flour.
• Sauté: Cook in a small amount of fat.
• Score: Cut small slits on the surface of food, usually meat.
• Tenderize: Prepare meat to be more tender by pounding, piercing, marinating, or braising.
• Simmer vs. Boil: Simmering is cooking just below boiling, where smaller bubbles form; boiling is where bubbles rise rapidly at boiling point.