Kitchen Essensial

• Foodborne illness is an illness caused by consuming contaminated food
• High-risk populations for foodborne illness include infants and preschool age, pregnant women, and the elderly
• Six factors needed for pathogens to grow in food:

  • F - food
  • A - acidity
  • T - time
  • T - temperature
  • O - oxygen
  • M - moisture
• Three potential hazards to food safety are biological, chemical, and physical
• Cross-contamination is the transfer of microorganisms from one food or surface to another
• Prevention of cross-contamination starts with the creation of physical or procedural barriers between food products
• Time-temperature abuse occurs when food remains within the temperature danger zone over a period of time
• Monitoring time and temperature is important to manage time-temperature abuse in food establishments
• Bimetallic stemmed thermometers are commonly used in food establishments
• Recommended temperature for receiving refrigerated ready-to-eat items is 41°F (5°C)
• Recommended cooking temperature for poultry is 165°F (74°C) for 15 seconds
• Identified risk factors for foodborne illness include purchasing food from unsafe sources/suppliers, failing to cook food adequately, holding food at incorrect temperature, using contaminated equipment, and practicing poor personal hygiene
• Active managerial control focuses on controlling the five most common causes of foodborne illness
• HACCP stands for Hazard Analysis Critical Control Point
• The first principle of HACCP is to conduct a hazard analysis
• Guidelines for installing dishwashing machines:

  • Water pipes should be short to prevent heat loss
  • Machine must be raised at least six inches off the floor for easy cleaning
  • Materials should withstand wear from detergents and sanitizers
  • Information should be posted regarding proper water temperature, conveyor speed, and water pressure
  • Thermometer should be located for easy reading
• Parisienne scoop (melon baller) is specifically designed for scooping out balls or ovals from vegetables and fruits
• Kitchen fork is used for testing doneness of braised meats and vegetables, lifting finished items, and holding items being carved
• Whips/whisks are used to beat, blend, and whip foods
• Ladle is used to serve soup or other liquids
• Spatula is used to scrape out a bowl
• Measuring pitchers are used for measuring liquids
• Measuring spoons are used to measure liquid or dry ingredients when cooking
• Conical sieve (chinois) is used for straining and/or pureeing food
• Stockpot (marmite) is taller than wide with straight sides and a spigot at the base
• Saucepan has straight or slightly flared sides and a single long handle
• Sauteuse (sauce pan) has sloping sides and a single long handle
• Induction cooktop utilizes magnetic attraction to generate heat
• Convection oven utilizes fans to circulate hot air for even and quick cooking
• Mandoline has blades of high-carbon steel and can be adjusted for desired cut and thickness
• Chef's jacket is traditionally white, denoting cleanliness in the kitchen
• Temperature control in food storage is important to prevent contamination or inhibit bacterial growth
• Food Danger Zone is the temperature range between 41°F - 135°F (5°C - 57°C)
• According to the 2-hour / 4-hour rule, food can be left at room temperature for 4 hours before discarding
• Tip of a knife is typically used for delicate chopping and cutting work
• Spine of a knife is the top of the blade opposite the edge
• Handle of a knife is also referred to as the tang
• Bolster is the raised area between the blade and handle of a knife
• Heel of a knife is commonly used when more strength or pressure is needed to cut through thicker or tougher foods
• The Imperial System is also known as the British Imperial System