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| Temperatures between 41° and 140°F (5° and 60°C) at which bacteria grow best.. |
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| Potentially Hazardous Foods |
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| A food that is natural or man-made and is in a form capable of supporting the rapid and progressive growth of infectious and toxin-producing microorganisms. The foods usually have high protein and moisture content and low acidity. |
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| is what happens when bacteria from one food item are transferred to another food item, often by way of unwashed cutting boards or countertops, as well as knives and other kitchen tools, or even unwashed hands. Cross contamination can in turn lead to food poisoning. |
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| A microscopic organism, esp. a bacterium, virus, or fungus. |
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| Accidental introduction of foreign particles such as dirt, hair, and glass or metal particles into food. Some physical hazards occur naturally, such as bones in fish or chicken. See Contaminants, contamination; Hazards, physical. |
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| A bacterium, virus, or other microorganism that can cause disease |
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| One type of contamination that causes foodborne illness. Food can become contaminated by chemical substances normally found in establishments, including cleaning chemicals; utensils and equipment that leach toxic metals into food; pesticides; and food additives and food preservatives |
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| Protein foods that are not served immediately afterthey are cooked should either be chilled to temperaturesof 40°F or lower (but not frozen) or held at 140°F orhigher. Protein foods include meats, fish, poultry,gravies, meat stocks, soups, eggs, custards, creamfillings, and milk. Growth of harmful bacteria and thedevelopment of toxins (poisons) formed by the bacteriaoccur rapidly in cooked protein foods during holding attemperatures between 40°F and 140°F. Cooked proteinfoods that have been held at temperatures between 40°Fand 140°F for more than 4 hours will be considered unfitfor consumption and must be destroyed |
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| often used to refer to contamination of food by bacteria which can cause disease, |
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| make sanitary by cleaning or sterilizing |
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| A receptacle containing ice and water (and sometimes salt) that is used to lower something's temperature, or to keep it cold. |
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Definition
Ready to Eat (vegetables, salads, cakes, fruit, drinks, cheese)
Things that swim (fish, shrimp, seafood – fresh and salt water)
Things that walk (Beef, pork, lamb roasts or steaks)
Walking things that are ground up (Ground beef, ground pork, ground lamb)
Things that fly (chicken, quail, turkey, duck, pheasant, squab, eggs) |
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| A basic knife cut measuring 1/8 inch × 1/8 inch × 2½ inches. |
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| A basic knife cut measuring 1/8 inch × 1/8 inch × 1/8 inch. |
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Definition
| A basic knife cut measuring ¼ inch × ¼ inch × ¼ inch. |
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| A basic knife cut measuring ½ inch × ½ inch × ½ inch. |
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| A basic knife cut measuring ¾ inch × ¾ inch × ¾ inch. |
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Definition
| A flat, square, round or triangular item with dimensions of: 1/2" x 1/2" x 1/8" |
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| A diamond-shaped cut measuring 1/2 by 1/2 by 1/8 inch thick. |
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| Mirepoix is a combination of chopped carrots, celery and onions used to add flavor and aroma to stocks, sauces, soups and other foods. The proportions (by weight) for making mirepoix are 50% onions, 25% carrots and 25% celery. |
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| Herbs, typically encased in a cheesecloth bag, used for flavoring a stew or soup. |
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| A small cheesecloth sack containing herbs and spices used to add flavor to stocks. Translates literally to "bag of spices" in French. |
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| A light-colored stock made with bones that have not been browned. |
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| An amber-colored stock made from bones that have been browned (caramelized) and browned aromatic vegetables (typically carrot, celery, and onion) simmered in water |
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| brown sauce with tomatoes and a caramelized mixture of minced carrots and onions and celery seasoned with Madeira. |
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| white sauce made with stock instead of milk. |
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| white sauce: milk thickened with a butter and flour roux |
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| sauce made with a puree of tomatoes (or strained tomatoes) with savory vegetables and other seasonings; can be used on pasta. |
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| A creamy sauce of melted butter, egg yolks, and lemon juice or vinegar, served esp. with fish. |
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| the 5 sauces in which all other classic French sauces are derived from |
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| (Grand sauce) (or Mother sauce). One of several basic sauces that are used in the preparation of many other small sauces. The grand sauces are: demi-glace, velouté, béchamel, hollandaise, and tomato. |
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| the mixture of brown mirepoix with tomato paste, and cooked until the tomato paste has changed in color and flavor. |
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| clear soup usually of beef or veal or chicken |
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| A rich soup typically containing fish, clams, or corn with potatoes and onions. |
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| A rich, creamy soup typically made with shellfish, esp. lobster. |
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| A soup that is thickened with roux or other thickening agent and contains milk and/ or cream.. |
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| thickened through pureeing their main ingredients |
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| A mixture of fat (esp. butter) and flour used in making sauces |
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| is simply a way of getting starch into a food to act as a thickener |
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| is a mixture of cornstarch and liquid (usually water or stock) used to thicken a sauce or soup. |
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