Podcast
Questions and Answers
What percentage of people wash their hands after handling money?
What percentage of people wash their hands after handling money?
- 21% (correct)
- 46%
- 34%
- 52%
How long should you wash your hands to kill off bacteria?
How long should you wash your hands to kill off bacteria?
- 15 seconds
- 10 seconds
- 30 seconds
- 20 seconds (correct)
What is a foodborne illness commonly referred to as?
What is a foodborne illness commonly referred to as?
- Nutritional Infection
- Digestive Disorder
- Food Poisoning (correct)
- Gastrointestinal Ailment
What percentage of people wash their hands before handling food?
What percentage of people wash their hands before handling food?
What percentage of dollar bills contain pathogens/fecal matter?
What percentage of dollar bills contain pathogens/fecal matter?
What is the order of handwashing for dishes by hand?
What is the order of handwashing for dishes by hand?
What is the recommended temperature for storing dressings containing egg or dairy products?
What is the recommended temperature for storing dressings containing egg or dairy products?
Why do some chefs prefer tearing salad leaves by hand instead of using knives?
Why do some chefs prefer tearing salad leaves by hand instead of using knives?
What is a key reason for using gloves or utensils to handle salad ingredients?
What is a key reason for using gloves or utensils to handle salad ingredients?
What is a common ingredient in Caesar Salad?
What is a common ingredient in Caesar Salad?
What type of salad is made with fruit, nuts, mayonnaise, and can be served on a bed of Bibb lettuce?
What type of salad is made with fruit, nuts, mayonnaise, and can be served on a bed of Bibb lettuce?
What is a common ingredient in Caprese Salad?
What is a common ingredient in Caprese Salad?
What is the temperature danger zone for food?
What is the temperature danger zone for food?
How should thawing food be done?
How should thawing food be done?
What is the purpose of tenderizing marinades?
What is the purpose of tenderizing marinades?
What is the purpose of FAT-TOM in relation to bacteria?
What is the purpose of FAT-TOM in relation to bacteria?
What is the recommended method for measuring butter?
What is the recommended method for measuring butter?
What is the recommended way to marinate meat?
What is the recommended way to marinate meat?
What are the components of a salad according to the text?
What are the components of a salad according to the text?
Which type of salad involves a particular arrangement of ingredients and is usually served as the main course?
Which type of salad involves a particular arrangement of ingredients and is usually served as the main course?
What is the origin of the word 'salad' according to the text?
What is the origin of the word 'salad' according to the text?
What is the purpose of bound/marinated salads according to the text?
What is the purpose of bound/marinated salads according to the text?
Which type of dressing requires specific techniques for preparation according to the text?
Which type of dressing requires specific techniques for preparation according to the text?
What are common salad greens mentioned in the text?
What are common salad greens mentioned in the text?
Which cooking method involves cooking food over radiant heat until browned on both sides?
Which cooking method involves cooking food over radiant heat until browned on both sides?
What cooking method is recommended for large cuts of meat like Rib Eye Roast?
What cooking method is recommended for large cuts of meat like Rib Eye Roast?
What cooking method involves submerging food in cooking oil?
What cooking method involves submerging food in cooking oil?
Which cooking method uses radiation to heat food?
Which cooking method uses radiation to heat food?
What are meats and poultry excellent sources of, besides protein?
What are meats and poultry excellent sources of, besides protein?
What are popular tender cuts of meat?
What are popular tender cuts of meat?
Only 41% of people wash their hands before handling food.
Only 41% of people wash their hands before handling food.
The Southern Medical Journal showed that 94% of dollar bills contain pathogens/fecal matter.
The Southern Medical Journal showed that 94% of dollar bills contain pathogens/fecal matter.
Handwashing is not a significant factor in preventing foodborne illnesses.
Handwashing is not a significant factor in preventing foodborne illnesses.
The CDC reports that roughly 1 in 6 Americans get sick from foodborne diseases each year.
The CDC reports that roughly 1 in 6 Americans get sick from foodborne diseases each year.
It is recommended to wash dishes in the following order: Glassware, Flatware, Tableware, Serving Dishes, Pots & Pans.
It is recommended to wash dishes in the following order: Glassware, Flatware, Tableware, Serving Dishes, Pots & Pans.
The minimum recommended time for handwashing to kill off bacteria is 10 seconds.
The minimum recommended time for handwashing to kill off bacteria is 10 seconds.
Thawing food in the microwave is the recommended method if cooking immediately.
Thawing food in the microwave is the recommended method if cooking immediately.
Proper cooking temperatures can be determined visually without using a thermometer.
Proper cooking temperatures can be determined visually without using a thermometer.
Marinating meat in a food-safe plastic bag is not recommended.
Marinating meat in a food-safe plastic bag is not recommended.
Conversions such as tablespoons in a cup can be calculated using simple arithmetic.
Conversions such as tablespoons in a cup can be calculated using simple arithmetic.
Bacteria do not thrive in conditions known as FAT-TOM.
Bacteria do not thrive in conditions known as FAT-TOM.
Leftover marinade should be saved and reused to reduce food waste.
Leftover marinade should be saved and reused to reduce food waste.
Roasting is recommended for small cuts of meat like Rib Eye Roast.
Roasting is recommended for small cuts of meat like Rib Eye Roast.
Meats and poultry are not good sources of iron and zinc.
Meats and poultry are not good sources of iron and zinc.
Tenderizing methods include mechanical techniques like grinding and chemical techniques like using salt.
Tenderizing methods include mechanical techniques like grinding and chemical techniques like using salt.
Microwave cooking heats food using conduction to agitate water molecules.
Microwave cooking heats food using conduction to agitate water molecules.
Braising is a dry heat cooking method.
Braising is a dry heat cooking method.
Vegan meat products are made from animal-based ingredients.
Vegan meat products are made from animal-based ingredients.
Salad leaves should be torn by hand rather than cut to prevent oxidation and metallic taste from carbon steel knives.
Salad leaves should be torn by hand rather than cut to prevent oxidation and metallic taste from carbon steel knives.
It is recommended to thoroughly wash all salad ingredients before using.
It is recommended to thoroughly wash all salad ingredients before using.
Salad plates should be chilled before plating to avoid wilting greens and other ingredients.
Salad plates should be chilled before plating to avoid wilting greens and other ingredients.
Dressings containing egg or dairy products should be refrigerated at or below 41°F.
Dressings containing egg or dairy products should be refrigerated at or below 41°F.
It is best to mix tossed salads with dressings as far from service as possible.
It is best to mix tossed salads with dressings as far from service as possible.
Salad Caprese typically includes balsamic vinegar and extra virgin olive oil.
Salad Caprese typically includes balsamic vinegar and extra virgin olive oil.
Simple salads consist of cooked items mixed with mayonnaise or vinaigrette.
Simple salads consist of cooked items mixed with mayonnaise or vinaigrette.
The word 'salad' originates from the Italian word 'salade'.
The word 'salad' originates from the Italian word 'salade'.
Salads are typically served warm with a variety of dressings.
Salads are typically served warm with a variety of dressings.
Composed salads involve a particular arrangement of ingredients and are usually served as a side dish.
Composed salads involve a particular arrangement of ingredients and are usually served as a side dish.
Salad greens such as romaine lettuce and arugula have similar flavors and textures.
Salad greens such as romaine lettuce and arugula have similar flavors and textures.
The main components of a salad include foundation, body, dressing, and garnish.
The main components of a salad include foundation, body, dressing, and garnish.
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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.
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