Culinary Final Review

What are the four common foodborne illnesses and how are they contracted?

• Cuts, burns, or respiratory illness

• Staph

• chicken and eggs

• E Coli

• Raw or undercooked ground beef

• Salmonella

• feces

• Shigella

What is the ideal internal temperature for leftovers?

Explain the proper method for measuring each ingredient:

• pack and level

• Brown sugar

• Pour at eye level

• Butter

• Scoop and level

• Flour

• Cut on Line

• Milk

• Spoon and level

• Yogurt

What equipment is used to level ingredients?

• A knife

• Straight Edge Spatula

• Your finger

• Just shake it until it looks level

Explain the difference between simmering and boiling:

Groups:

(a) Simmer

,

(b) Boil

• about 212 degrees

•  about 185-205 degrees

• Gentle (small) bubbling

• Rapid (large) bubbling

Define each cooking method:

• direct heat from above

• Sautéing

• Using hot water to vapor to cook food.

• Pan Frying

• small amount of fat, high heat

• Broiling

• fat covers food, flipped once

• Steaming

The following ingredient provides structure to a quick bread batter:

• baking powder

• salt

• flour

• sugar

What mixing method is this:

• 1. Add liquid and fat

• 2. Add eggs and any additional liquid

• 3. Add dry ingredients 

• One Bowl Method

• Muffin Method

• Biscuit Method

• Conventional Creaming Method

What mixing method is this?

• 1. Mix the dry ingredients in a bowl

• 2. Mix the liquid ingredients in a bowl

• 3. Make a well in the dry ingredients

• 4. Pour the liquid into the well

• One Bowl Method

• Muffin Method

• Biscuit Method

• Conventional Creaming Method

What mixing method is this?

• 1. Sift the dry ingredients

• 2. Cut in the fat particles (size of small pebbles)

• 3. Make a well and pour in the liquid ingredients

• 4. Stir with a fork until moistened (will form a ball)

• 5. Knead the dough (about ten times)

• 6. Roll out the dough and cut

• One-bowl method

• Muffin method

• Biscuit method

• Conventional creaming method