Maharashtra SSC Cookery Divyang flashcards

32 cards. Read the term and the definition here. The deck at the top of this page is optional.

Fire triangle

The three elements needed for fire are fuel, oxygen and heat. Removing any one stops burning, which is why a lid or fire blanket smothers a pan fire.

Oil fire response

Never use water on burning oil because it flashes to steam and sprays burning fat. Switch off the heat and cover the pan with a lid or fire blanket.

Claw grip cutting

Curl fingertips under and back while guiding the food, keeping the knife blade against the knuckles. This protects fingers from the blade.

LPG leak action

If gas is smelled, avoid electrical switches and flames, open windows, close the cylinder valve, and call for help only after ventilating the area.

Danger zone temperature

Bacteria multiply fastest between 5 degrees Celsius and 60 degrees Celsius. Hot food is held above 60 and cold food at or below 5.

Two-hour rule

Cooked food kept in the danger zone for more than two hours should be thrown away rather than reheated, because toxins may already have formed.

Cross-contamination

Transfer of harmful microbes from raw food, hands, boards or cloths to ready-to-eat food. Prevented by colour-coded boards, handwashing and separate storage.

Handwashing duration

Wet hands, apply soap, rub palms, backs, between fingers and under nails for at least twenty seconds, rinse and dry with a clean towel.

Mise en place

French term meaning everything in its place. All ingredients are washed, cut, measured and arranged before cooking begins, improving speed and accuracy.

Serrated bread knife

A knife with a saw-toothed edge that grips and slices crusty bread and soft tomatoes without crushing them. It is not sharpened like a plain blade.

Measuring equivalents

One tablespoon equals three teaspoons or fifteen millilitres. One cup equals sixteen tablespoons or about two hundred forty millilitres. One kilogram is one thousand grams.

Full tang knife

A knife whose blade steel extends through the whole handle. It gives better balance, strength and durability than a partial tang.

Complementary proteins

Combining cereals with pulses, such as rice with dal or roti with chana, supplies amino acids that each food lacks on its own.

Ragi nutritional value

Finger millet is gluten-free and unusually rich in calcium, iron and fibre. It is used for mudde, malt and porridge in Indian diets.

Baking powder

A raising agent containing baking soda, an acid and starch. It releases carbon dioxide when moistened and heated, so no extra acid is needed.

Yeast fermentation

Yeast is a living microorganism that feeds on sugar and produces carbon dioxide and alcohol. It needs warmth, moisture and food to raise dough.

Simmering temperature

A moist-heat method at roughly 85 to 96 degrees Celsius, shown by small bubbles breaking gently at the surface. Used for dals and stews.

Maillard browning

A reaction between proteins and sugars above about 140 degrees Celsius that produces brown colour and savoury aroma on fried, roasted or baked foods.

Blanching

Briefly boiling food then plunging it into ice water. It sets colour, loosens skins such as tomato, and stops enzyme action before freezing.

Tempering or tadka

Heating fat, adding seeds such as mustard or cumin until they crackle, then adding aromatics. The mixture is added at the start or poured over the dish.

Deep-frying temperature

Deep frying usually happens between 175 and 190 degrees Celsius. Oil is ready when a small piece of dough rises at once with bubbles.

Standard recipe format

A recipe lists name, yield, ingredients with exact quantities, numbered method, cooking time, temperature and serving suggestion so results can be repeated.

Pakora preparation

Vegetables are dipped in a spiced gram flour batter and deep-fried until golden. The batter is thick enough to coat the vegetable and hold its shape.

Beverage serving size

A standard beverage portion is about 150 to 200 millilitres. Fixed portions allow consistent costing and nutrition calculation per serving.

Energy values of nutrients

Carbohydrate and protein supply about 4 kilocalories per gram, fat about 9, and alcohol about 7. Fat is the most energy-dense nutrient.

Balanced diet

A diet providing all nutrients in correct proportion and adequate quantity, with energy matched to the person's age, sex and physical activity.

Anaemia and iron

Iron deficiency reduces haemoglobin, causing tiredness, pallor and breathlessness. Green leafy vegetables, pulses, jaggery and meat are good iron sources.

Freezing preservation

Freezing at minus 18 degrees Celsius or below stops microbial growth without killing all microbes. Thawed food must not be refrozen.

Kitchen brigade

The hierarchy of a professional kitchen: head chef, sous chef, section chefs such as sauce, vegetable and pastry, then commis cooks and helpers.

Food cost percentage

Food cost divided by selling price, multiplied by one hundred. It shows the share of revenue spent on ingredients and guides menu pricing.

FSSAI registration

India's food safety authority requires food businesses to hold a registration or licence. It is a basic legal requirement for a small food enterprise.

Julienne cut

A knife cut producing thin strips about three millimetres wide and forty millimetres long. It is used for salads, stir-fries and garnishes.