60 Questions
What percentage of people wash their hands after handling money?
21%
How long should you wash your hands to kill off bacteria?
20 seconds
What is a foodborne illness commonly referred to as?
Food Poisoning
What percentage of people wash their hands before handling food?
41%
What percentage of dollar bills contain pathogens/fecal matter?
94%
What is the order of handwashing for dishes by hand?
Prep, Fill, Wash, Rinse, Dry
What is the recommended temperature for storing dressings containing egg or dairy products?
At or below 41°F
Why do some chefs prefer tearing salad leaves by hand instead of using knives?
To prevent oxidization and metallic taste caused by carbon steel knives
What is a key reason for using gloves or utensils to handle salad ingredients?
To maintain sanitation of the ready-to-eat food
What is a common ingredient in Caesar Salad?
Croutons
What type of salad is made with fruit, nuts, mayonnaise, and can be served on a bed of Bibb lettuce?
Waldorf Salad
What is a common ingredient in Caprese Salad?
Fresh mozzarella
What is the temperature danger zone for food?
41-140°F
How should thawing food be done?
In the refrigerator, cold water with water changes every 30 minutes, or in the microwave if cooking immediately
What is the purpose of tenderizing marinades?
To break down the muscle fibers in the meat, making it more tender
What is the purpose of FAT-TOM in relation to bacteria?
It is a condition where bacteria thrive
What is the recommended method for measuring butter?
Using the measurements labeled on the butter label
What is the recommended way to marinate meat?
In a food safe plastic bag or glass bowl, always in the refrigerator
What are the components of a salad according to the text?
Foundation, body, dressing, and garnish
Which type of salad involves a particular arrangement of ingredients and is usually served as the main course?
Composed salads
What is the origin of the word 'salad' according to the text?
From the French word 'salade,' meaning 'salted herb'
What is the purpose of bound/marinated salads according to the text?
To use up leftovers in a creative manner
Which type of dressing requires specific techniques for preparation according to the text?
Emulsion
What are common salad greens mentioned in the text?
Iceberg lettuce, romaine lettuce, spinach, arugula, watercress, and mesclun
Which cooking method involves cooking food over radiant heat until browned on both sides?
Broiling
What cooking method is recommended for large cuts of meat like Rib Eye Roast?
Roasting
What cooking method involves submerging food in cooking oil?
Pan-frying
Which cooking method uses radiation to heat food?
Microwaving
What are meats and poultry excellent sources of, besides protein?
Iron, zinc, and phosphorus
What are popular tender cuts of meat?
Ribeye steaks
Only 41% of people wash their hands before handling food.
True
The Southern Medical Journal showed that 94% of dollar bills contain pathogens/fecal matter.
True
Handwashing is not a significant factor in preventing foodborne illnesses.
False
The CDC reports that roughly 1 in 6 Americans get sick from foodborne diseases each year.
True
It is recommended to wash dishes in the following order: Glassware, Flatware, Tableware, Serving Dishes, Pots & Pans.
True
The minimum recommended time for handwashing to kill off bacteria is 10 seconds.
False
Thawing food in the microwave is the recommended method if cooking immediately.
True
Proper cooking temperatures can be determined visually without using a thermometer.
False
Marinating meat in a food-safe plastic bag is not recommended.
False
Conversions such as tablespoons in a cup can be calculated using simple arithmetic.
True
Bacteria do not thrive in conditions known as FAT-TOM.
False
Leftover marinade should be saved and reused to reduce food waste.
False
Roasting is recommended for small cuts of meat like Rib Eye Roast.
False
Meats and poultry are not good sources of iron and zinc.
False
Tenderizing methods include mechanical techniques like grinding and chemical techniques like using salt.
True
Microwave cooking heats food using conduction to agitate water molecules.
False
Braising is a dry heat cooking method.
False
Vegan meat products are made from animal-based ingredients.
False
Salad leaves should be torn by hand rather than cut to prevent oxidation and metallic taste from carbon steel knives.
True
It is recommended to thoroughly wash all salad ingredients before using.
True
Salad plates should be chilled before plating to avoid wilting greens and other ingredients.
True
Dressings containing egg or dairy products should be refrigerated at or below 41°F.
True
It is best to mix tossed salads with dressings as far from service as possible.
False
Salad Caprese typically includes balsamic vinegar and extra virgin olive oil.
True
Simple salads consist of cooked items mixed with mayonnaise or vinaigrette.
False
The word 'salad' originates from the Italian word 'salade'.
False
Salads are typically served warm with a variety of dressings.
False
Composed salads involve a particular arrangement of ingredients and are usually served as a side dish.
False
Salad greens such as romaine lettuce and arugula have similar flavors and textures.
False
The main components of a salad include foundation, body, dressing, and garnish.
True
Study Notes
Meat Preparation and Nutrition
- Dry heat cooking techniques include roasting, pan-frying, broiling, grilling, pan-broiling, microwaving, and stir-frying, where heat is transferred without extra moisture.
- Roasting is recommended for large cuts of meat like Rib Eye Roast, while baking is done in a baking dish at temperatures ranging from 300-425°F.
- Broiling and grilling involve cooking food over radiant heat until browned on both sides.
- Pan-frying uses a moderate amount of fat, while deep frying submerges food in cooking oil.
- Microwave cooking heats food using radiation to agitate water molecules.
- Moist heat cooking methods for less tender cuts of meat include braising, simmering, steaming, and pressure cooking, using liquid or moisture to transfer heat to the food.
- Meats and poultry are excellent sources of protein and major sources of iron, zinc, phosphorus, and various vitamins and minerals, but can be high in fats.
- Meat is made of muscle, connective tissue, fat exudate, and natural juice.
- Internal and external factors such as breed, gender, age, diet, pollutants, and climate affect the structure and chemical composition of meat.
- Popular cuts of meat include tender cuts like ribeye steaks, pork chops, and lamb loin, and tough cuts like beef flanks, pork belly, and lamb breast.
- Tenderizing methods include mechanical and chemical techniques like grinding, pounding, cutting, and using acid, salt, or enzymes.
- Vegan or alternative meat products are made from plant-based ingredients like plant protein from peas or soy from soybeans.
Salads and Dressings: A Comprehensive Guide
- A salad is a "usually cold dish" consisting of raw greens, vegetables, and toppings served with dressing or mixed with a dressing.
- The word "salad" originates from the French word "salade," meaning "salted herb," and the earliest known salads were made in ancient Greece and Rome.
- There are different types of salads, including simple salads, composed salads, bound/marinated salads, and fruit salads, each with specific characteristics and ingredients.
- Simple salads consist of greens and raw vegetables, while composed salads involve a particular arrangement of ingredients and are usually served as the main course.
- Bound or marinated salads are made by mixing cooked items with mayonnaise or vinaigrette, providing a way to use up leftovers in a creative manner.
- A salad is composed of foundation (base), body (main element), dressing, and garnish (adds texture and makes it visually appealing).
- Different types of dressings include vinaigrette, emulsion, and mayonnaise, each serving different purposes and requiring specific techniques for preparation.
- Common salad greens include iceberg lettuce, romaine lettuce, spinach, arugula, watercress, and mesclun, each with distinct flavors and textures.
- The preparation of greens for a salad involves washing, drying, and cutting them into bite-size pieces before serving.
- The text provides a comprehensive overview of the history, types, components, and preparation of salads, as well as the different types of dressings and common salad greens.
- It also includes interactive activities such as "Turn & Talk" to engage readers in discussions about different aspects of salads and dressings.
- The information is presented in a structured and detailed manner, making it a valuable resource for understanding and preparing various types of salads and dressings.
Test your knowledge of meat preparation and nutrition with this quiz. Learn about different cooking techniques, cuts of meat, tenderizing methods, and the nutritional benefits of meats and poultry. Whether you're a meat enthusiast or looking for alternative options, this quiz covers it all.
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