Review for NOCTI

1. Review for NOCTI Cook 2 test – 3 hours, 2 sessions Based on information from Foundations Textbooks

2. Standardized Recipe • Written in a format that is clear to anyone who uses it • Critical to control cost, quality and consistency of product • Ingredients are listed in order of use

3. Recipe • Title • Ingredients • Amounts • Time and Temperature • Yield – how many or how much • Method - Directions

4. Measuring • Measure wet and dry ingredients • Equivalents • 16 T = 1 cup • 3 teaspoons = 1 Tablespoon • weight use a balance scale or digital scale • 30 grams = 1 ounce • 480 grams = 1 pound

5. Wet or Liquid • 8 fluid ounces = 1 cup • 2 cups = 1 pint • 2 pints = 1 quart (32 ounces) • 4 quarts = 1 gallon (128 ounces) • Equipment: liquid measures and ladles

6. Gallon Man

7. Conversion Factor CF • What you want divided by what you have is the formula • New divided by old • Example: need 48 brownies, recipe yields 24 • 48 divided by 24 = 2 • CF is 2 Multiply by 2 • Bread is by count – 2 slices per sandwich unless it is a multidecker sandwich

8. AP/EP Amounts • A/P means as purchased • E/P is edible portion – what remains after trimming and cleaning • A/P amount is always larger than the E/P because you have trimmed away part of the product – Example, a peeled and trimmed potato is less than original weight

9. Terms for cooking • Mise en place = everything in it’s place • Saute • Braise • Blanch • Temper

10. Sanitation • Food handlers – anyone who handles food including servers • Food handlers – no jewelry except plain band ring, no nail polish or acrylic nails • Handwashing – 20 second scrub with hot water – 105 degrees • Bandage wounds • Wear gloves when handling ready to eat food

11. Sanitation • Staph infections contaminate from open cuts • Sore throat and fever – cannot work around food • Stay home with vomiting, diarrhea or a diagnosed foodborne illness

12. Foodborne Illness • Foodborne illness – disease transmitted to people by food • Foodborne illness outbreak – 2 or more people sick from same food • CDC – Center for Disease Control monitors foodborne illness • High risk populations- very young children, elderly and people with chronic illness – have undeveloped or compromised immune system

13. Three Categories of Contamination • Biological pathogens contaminate food • Chemical Chemicals remain on food due to improper washing (produce) or cleaning chemicals get into food • Physical Hazards fall into food such as a hair, fingernail or a natural hazard remains in food such as fish bone

14. Biological Contaminants • 4 types of pathogens • Viruses (Most common way food is contaminated) • Bacteria • Parasites • Fungi • 5th type may be toxins or poisons • Contaminants can survive freezer temps.

15. Foodborne Illness • E-Coli Beef, ground meat and dairy • Salmonella – poultry, eggs, chicken • Botulism Canned Goods • Staphylococcal Aurous From cuts, wounds

16. FATTOM • Acronym for conditions that promote bacteria to grow • F Food protein, heat treated grains • A Acid food with little or no acid • T Time time in danger zone • T Temperature 41 - 135 degrees • O Oxygen • M Moisture

17. Sanitation • Cross Contamination – pathogens move from one food to another • Time temperature abused - when food is left in danger zone • Temperature danger zone – 41 – 135 degrees • Only way to monitor is with thermometer

18. Thermometers • Bimetallic Stemmed • Thermocouple and thermistor • Surface probe checks only surface temp – such as grill temp. • Take temperature in thickest part of meat and hold temp. for 15 seconds

19. Receiving • Cold food receiving temps between 41 and 32 degrees • Eggs – receive temp of 45 degrees or lower • Frozen foods – 32 degrees or lower. Check for ice in packages

20. Prep • Thaw food in cold water, in refrigerator or microwave – (cook immediately if thawed in micro.) • It is acceptable to thaw some foods as part of cooking process – such as burgers on grill in frozen state

21. Cooking • 165 degrees Poultry • 155 degrees – ground meat and eggs that will be hot held for service • 145 degrees – Seafood, steaks, chops and pork. Eggs served immediately. Roasts • 135 degrees commercially processed ready to eat food that will be hot held such as cheese sticks • 135 degrees Vegetables and grain

22. Prevent cross contamination • Clean and sanitize workstations, cutting boards and utensils after use, changing tasks and 4 hours • Keep ready to eat away from raw meat/seafood • Have different, separate work stations • Limit time in danger zone

23. HACCP • 7 principles to identify major hazards during any point in flow of food • Hazard Analysis Critical Control Point • Principles 1 & 2 identify and potentially hazardous food on menu • Principles 3, 4 and 5 establish prevention methods such as monitoring temperatures • Principles 6 & 7 verify and assess system works

24. HACCP Terms • Critical Control Point – point in flow of food where contamination may occur • Critical Limit – requirement that can be measured such as cook chicken to 165 degrees for 15 seconds

25. Cleaning and Sanitizing • Cleaning removes surface dirt • Sanitizing reduces pathogens to a safe level • Surfaces – order of work • Clean • Rinse • Sanitize • Air dry

26. 3 compartment sink • Clean • Rinse • Sanitize (chemical sanitizer)

27. Master cleaning schedule • What is to be cleaned • Who is to clean • When it should be cleaned • How it should be cleaned

28. Knives • Chef Knife French Knife All purpose • Paring Knife Trim Vegetables and Fruit • Boning Knife Take meat/poultry from bone • Bread Knife Serrated edge • Slicer • Butcher – Scimitar Long curved blade • Cleaver – chops through bones, etc.

29. Parts of a Knife • Point • Tip • Blade • Back • Heel • Tang • Bolster

30. Parts of a knife

31. Sharpening a Knife • Sharpening stone to grind and hone edges • Sharpen at 20 degree angle to stone • Honing steel – removes broken pieces and realign the blade

32. Knife Safety • Keep knives sharp • Use for intended purpose • Do not put in dishwasher • Do not leave soaking in water • Do not point at anyone • Allow dropped knives to fall • Do not hand knife to another person

33. Knife Cuts Four Categories: Mince Slice Sticks Cubes

34. Knife Cuts and Techniques • Sticks • Batonnet 2 ½ by ¼ stick cut • Julienne 2 ½ by 1/8 cut • Fine Julienne 2 ½ by 1/16 • Cubes: • Large Dice • Medium Dice • Small Dice • Brunois

35. Other Cuts • Concasse Rough Cut (tomato) • Tourne’ 7 sided football cut

36. Receiving and Storage Equipment • Receiving table – inspect goods being received • Scales – weigh to match against what is ordered • Utility carts – to move food items • Shelving – stainless steel • Refrigerators – walk in and reach in

37. Cooking Methods • Heat transfer Conduction Convection Radiation

38. Cooking Methods – Dry, Moist and Combination Dry heat the food must be tender or you may need to add moisture: Barding - Wrap lean meat with bacon Larding – Insert strips of fat into meat Marinating – soak in combination of wet and dry ingredients

39. Dry Methods without fat • Broil Heat source above food • Grill On grill rack away from heat source • Roast Dry heat – oven Longer than baking • Bake Dry heat - oven

40. Dry with Fat • Griddling • Saute’ • Stir Fry • Pan Fry and Deep Fry

41. Moist Heat Methods • Simmering Submerged in liquid just below boiling • Poaching and Shallow poaching 160 – 180 degrees. Shallow has combination of liquid and steam – good for delicate fish • Blanching Drop in boiling water, partial cook Then ice bath, finish elsewhere • Steaming Above the liquid in steam basket

42. Combination • Good for less tender meats • Braising – large cuts of meat – Seared then cooked partially covered in liquid • Low and Slow Cooking • Stewing – smaller cuts that are blanched or seared and then cooked in liquid

43. Plating and Portioning • Portioning is how much to serve – overportioning results in lower profit • Plating is decision as to how to serve • Garnish enhances the food – edible and simple

44. Nutrition and Cooking • Dietary Guidelines – fruits, vegetables, whole grains and low fat milk products • Recommended Dietary Allowances – Nutrient standards for Americans • My Plate replaces My Pyramid – Guide to eat a balanced diet

45. Nutrients • Protein – builds body tissue – meat, poultry and dairy. 15% Daily Intake • Carbohydrates - Provide Energy Whole grains, sugars in fruits and vegetables (35% of daily intake) • Fats – Choose Unsaturated (liquid) when possible. 35% daily intake

46. Nutrients • Vitamins • Minerals • Water • About Fat: Hydrogenated fats are solid at room temperature – Solid, least healthy

47. Vitamins • Fat Soluble A, D, K, E • (Americans Don’t Kill Elephants) • Store in body in fat • Water Soluble • B vitamins and C • C deficient scurvy

48. Salt • Reduce salt - • Too much salt causes hypertension which is high blood pressure

49. Workplace Safety • OSHA – Occupational Safety and Health Administration – In charge of Workplace Safety • Fires • Class A Paper and Wood (Ash) • Class B Oils and boiling liquids (Boil/Burns) • Class C Electrical (circuits/cords)

50. Fires • Use the appropriate extinguisher – A/b/C or combination • PASS system • Pull pin, Aim at base, Squeeze trigger, Sweep side to side