Scribd Logo
Upload

Welcome to Scribd!

  • 19 views

    COOKERY Let Reviewer

    Uploaded by

    Marrylyn Arciga
    Review Material in Cookery NCII - LET New Curriculum

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    COOKERY Let Reviewer

    Uploaded by

    Marrylyn Arciga
    19 views2 pages
    Review Material in Cookery NCII - LET New Curriculum

    Original Title

    COOKERY let reviewer

    Copyright

    © © All Rights Reserved

    Available Formats

    DOCX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Review Material in Cookery NCII - LET New Curriculum

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    19 views2 pages

    COOKERY Let Reviewer

    Uploaded by

    Marrylyn Arciga
    Review Material in Cookery NCII - LET New Curriculum

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    You are on page 1of 2

    COOKERY

    Seasonality of Food – refers to the times of year when a given type of food is at its peak, either in terms
    of harvest or its flavor.

    Food Procedures – it refers to routines in the preparation, handling and storage of food meant to prevent
    foodborne illness and injury.

    Microbial Contamination – refers to the presence in food of harmful microorganisms which can cause
    consumer illness.

    Rethermalization – a process whereby cooked food that is cold is re-heated to serving temperature.

    Sterilization – is defined as the combination of temperature and time required to eliminate a desired
    number of microorganisms from a food product.

     It is controlled heating process used to completely eliminate all living microorganisms, including
    thermo resistant spores in milk or other food.

    Pasteurization – is a unit operation prior to freezing, canning or drying in which fruits or vegetable are
    heated for the purpose of inactivating natural/endogeneous enzymes

    Coagulation – is the exposure of proteins to excessive heat toughens them and makes them dry.

    Poaching – it uses convection to transfer heat to cook foods that don’t need higher temperature or time.

    Sauteing – dry heat method in which heat is conducted by small amount of fat (the food is kept in
    motion)

    Batch Method – involves preparing smaller amounts of food at a time instead of large ones

    Danger Zone – the temperature range within which pathogenic bacteria grows from 41ºF to 135ºF

    Time/Temperature Monitoring – is defined procedure for checking food during the food flow process
    to prevent abuse that could lead to unsafe food.

    Chafing Dish – a metal pan over a gas or electric heater used to hold hot foods, it is approved for heating
    or reheating food.

    Food Code – is a model for safeguarding public health and ensuring food is unadulterated and honestly
    presented when offered to the consumer.

    Lipid Oxidation – is one of the main causes of quality loss in cook-chilled products.

    Food Price – it consists of food and beverage sales and costs that can and should be controlled by the
    catering manager on a daily basis.

    Mayonnaise – most popular sandwich spread


    Layering – term for arranging the ingredients of a sandwich

    Accompaniment – a food as coleslaw or French fries which is eaten along with a sandwich

    Garnish – any of variety of edible foods served with sandwiches to decorate them and to complement
    their flavor.

    Sandwich – a food that consists of layered bread, spread and filing

    Grilled Sandwich – also known as toasted sandwiches

    BLT Sandwich – (bacon lettuce and tomato) example of hot sandwich

    You might also like