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NFS CH 6

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  • Primary purpose of heating foods in food safety
    To kill harmful microorganisms and make food safe to eat.
  • Three ways heating alters foods
    Changes texture, flavor, and color.
  • Definition of moist-heat preparation
    Cooking food with water or steam, such as boiling or steaming.
  • One potential drawback of moist-heat preparation
    Can cause loss of nutrients and flavor into the cooking water.
  • Three moist-heat preparation methods
    Boiling, steaming, and poaching.
  • Definition of dry-heat preparation
    Cooking food without water, using air or fat to transfer heat.
  • Maximum temperature in dry-heat vs moist-heat preparation
    Dry-heat can reach higher temperatures than moist-heat methods.
  • Four types of heat transfer in cooking
    Conduction, convection, radiation, and induction.
  • Definition of conduction with example
    Heat transfer through direct contact; example: frying in a pan.
  • Definition of convection with two examples
    Heat transfer through fluid movement; examples: boiling and baking.
  • Definition of radiation with example
    Heat transfer through electromagnetic waves; example: grilling.
  • Definition of induction and how it works
    Heat generated by magnetic fields in cookware; heats pots directly.
  • Three main scales to measure heat
    Celsius, Fahrenheit, and Kelvin.
  • Kinetic energy in heating foods
    Energy of moving molecules causing temperature increase.
  • Definition and purpose of blanching
    Brief boiling then cooling to stop enzyme action and preserve color.
  • Definition of parboiling
    Partially boiling food to soften before final cooking.
  • Definition of julienne cut
    Cutting food into thin, matchstick-sized strips.
  • Four basic cutting styles
    Julienne, dice, brunoise, and chiffonade.
  • Difference between large dice and brunoise cut
    Large dice is about 3/4 inch cubes; brunoise is 1/8 inch cubes.
  • Five mixing techniques
    Stirring, beating, folding, whipping, and kneading.
  • Definition of stirring
    Mixing ingredients gently in a circular motion.
  • Difference between seasonings and flavorings
    Seasonings enhance natural flavor; flavorings add new flavors.
  • Definition of herb with examples
    Leaves of plants used for flavor; examples: basil, parsley, thyme.
  • Definition of spice and difference from herb
    Parts of plants other than leaves used for flavor; differs by plant part.
  • Three types of salt and description of one
    Table salt, kosher salt, sea salt; kosher salt has larger crystals.
  • When to add ground seasonings and why
    Added early to develop flavor during cooking.
  • What is MSG and its role
    Monosodium glutamate; enhances umami flavor.
  • Definition of marinade and typical ingredients
    Liquid mixture to flavor and tenderize; includes acid, oil, herbs.
  • Purpose of basting
    To moisten food during cooking and add flavor.
  • Definition of sear and its effect on meat
    Cooking surface quickly at high heat to brown and seal juices.
  • Meaning of 'sweat' in cooking vegetables
    Cooking gently to soften and release moisture without browning.