Culinary Arts Study guide for post test By Ryan Renedo And Mrs. Oseran

Cross Contamination and Sanitation

Why is sanitation and cross contamination important? A foodborne illness is a infection or irritation of stomach or gastrointestinal. Caused by food or beverage that contains harmful bacteria, parasites, viruses, or chemicals. This is a very nasty illness that includes vomiting, diarrhea, abdominal pain, fever, and chills. Most people recover on there own but in America About 3,000 people die 128,000 hospitalizations each year from these illnesses caused by food. In which most of those cases where preventable. To prevent foodborne illnesses in the cooking class room we have a set of rules when sanitizing, washing, and cleaning. The 3 most common causes of food borne illness are? Dirty hands, improper cooking/food handling, and cross contamination. What is the danger zone temperature? 40 to 140 The rules include: -Wash your hands!!! -Clean any dishes or equipment that has or came in contact with raw meat or eggs -sanitize workspace and counters -wash and dry dishes -never eat uncooked meat or eggs -When done with towels put the in the bucket by the Washer and Dryer

There are things that need to be done in our kitchen before you can cook so that everything's clean and sanitized Before beginning to cook you need to: -read and understand the recipe -set up Sani pail with bleach and cold water -sanitize counter and prep table with sani pail water -set up dish tub with hot soapy water -get towels, sponges and tuffies -set up garbage can -final class of the day empty garbage can and turn up side down and wash and dry sani pail and turn upside down

In the kitchen and our school safety is our number one concern. In our class we has a set of rules called safety violation. A safety violation is something that can in danger you or your class mates. A safety violation will subtract 10 points from your grade. There are many safety violations. To find them you can go in to your start of the tri pan flit Mrs. Oseran. When knife handling: -keep the knife by your side -sharp side pointed down -Say as your walking “knife” “walking with a knife” -there are 3 places for your knife in your drawer, behind the sink faucet, or at the end of your cutting board. -Also Always use your knife hold When cooking: -keep pan handle facing the wall -use right pan -control heat

Equipment

There are 12 pieces of equipment you need to know for the test. There are many more that your should know but I’m just going to go over these 12. Pans: Non Stick Frying pan sauce pan pasta pot Dutch oven Micro plane gater silacon spatula strainer or sieve bench knife

(9,13) baking sheet Bundt pan pie plate baking sheet

Measuring

Measuring in cooking can mean life or death for your food. It’s the most important step in cooking. It can also be the hardest step. How do you measurer flour? -dry measuring cup -scoop in flour -level off with no packing How do you measure brown sugar? -Dry measuring cup -fill and pack down Properly measured brown sugar will retain its shape. Glass measuring is used for liquids so you can pour easily, has a handle, able to check at eye level, wont spill out Dry measuring cup is used for dry ingredients so you can level off.

Quiz your self on vocab 1.Al dente A. To mix butter and sugar until well blended 2.Grate B. From the italain phrase to the tooth- meaning slightly slightly underdone with chewy consistency 3.Cream C. Mixing ingredients rapidly so air is incorporated 4.Fold D. Incorporate ingredients by lifting from underneath 5.Beat E. to change a solid food into fine shreds by using a hand grater, food processor or micro plane.

Answers 1.From the Italian phrase to the tooth- meaning slighty underdone with a chewy consistency 2. To change a solid food into fine shreds by using a hand gater, food processor or micro plane 3. to mix butter with sugar until well blended 4. in corporate ingredients by lifting from underneath 5. mixing ingredients rapidly so air is incorporated

Good luck on the test Ryan Renedo