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Culinary of the Central > 2nd test > Flashcards

2nd test Flashcards

1
Q

1/4 by 1/4 by 2-3

A

Batonnet

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2
Q

🏉

A

Diagonal rondelle sizes vary

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3
Q

⚫️

A

Rondelle sizes vary

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4
Q

1/2 by 1/2 by 1/2

A

Medium dice

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5
Q

1/4 by 1/4 by 1/4

A

Small dice

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6
Q

1/8 by 1/8 by 1-2

A

Julienne

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7
Q

Small cubes

A

Mince

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8
Q

Strainer

A

Mesh like material or metal with holes in it (no feet)

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9
Q

Colander

A

Drains liquids from pastas etc. (feet)

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10
Q

Portion scale

A

Measure ingredients from 1/4 ounce to 2 lb.

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11
Q

Pastry blender

A

Blend dry and wet ingredients

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12
Q

Egg separator

A

Separates egg whites from yolks

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13
Q

Sifter

A

Incorporate air into dry baking ingredients

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14
Q

Liquid measuring cup

A

Measure liquids semi-accurately

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15
Q

Peeler

A

Peels fruits and vegetables

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16
Q

Measuring cups

A

Measures dry and wet ingredients

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17
Q

Measuring spoons

A

Measure small quantities of wet or dry ingredients

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18
Q

Rolling pin

A

Used to flatten or shape pastry batter

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19
Q

Zester

A

Shreds small pieces of peel from citrus fruits

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20
Q

Rubber spatula

A

Fold ingredients together and scrape the sides of bowls

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21
Q

Grater

A

Grates hard foods

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22
Q

Can opener

A

Open different sizes of cans

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23
Q

Offset spatula

A

Turns or flips food on a griddle or broiler

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24
Q

Straight spatula

A

Icing cakes, spreading fillings and glazes, leveling dry ingredients, and even flipping pancakes or other foods.

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25
Q

Ladle

A

Used to portion out liquids

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26
Q

Tongs

A

Used to pick up and handle all types of solid food

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27
Q

Garlic press

A

Squeeze out the juices from garlic and crush it

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28
Q

Slotted spoon

A

Has holes to let liquid drain from the bottom of the spoon

29
Q

Cooks fork

A

Use with two long tines to test the doneness of meats and vegetables

30
Q

Wire whip (whisk)

A

Mix, beat, and stir foods

31
Q

Kitchen shears

A

Cut string, butchers twine, and grapes into small clusters

32
Q

Pastry brush

A

Brush sauces, glazes, and butter onto solid items

33
Q

How do you find the conversion factor

A

New yield divided by old yield

34
Q

What is yield?

A

Amount of food the recipe will make

35
Q

1/8 by 1/8 by 1/8

A

Brunoise

36
Q

What are five of the ten knife safety rules?

A 
Keep knives sharpened
Never touch the sharp edge of a knife
Use only for intended purpose
Damp cloth under cutting board
Set knife down if interrupted
Never leave knives soaking under water
Never catch a falling knife
Carry at the base of thigh, sharp edge pointed away
Pass knives by setting them down
Store knives properly
37
Q

How many teaspoons are in a tablespoon?

A

3

38
Q

How many tablespoon are in a cup?

A

16

39
Q

How many ounces are in a pound?

A

16

40
Q

How many fluid ounces are in a cup?

A

8

41
Q

How many cups are in a pint?

A

2

42
Q

How many pints are in a quart?

A

2

43
Q

How many quarts are in a gallon?

A

4

44
Q

Qt.

A

Quart

45
Q

Gal.

A

Gallon

46
Q

C.

A

Cup

47
Q

t.

A

Teaspoon

48
Q

T.

A

Tablespoon

49
Q

Tsp.

A

Teaspoon

50
Q

Tbs.

A

Tablespoon

51
Q

Pt.

A

Pint

52
Q

Fl. Oz.

A

Fluid ounces

53
Q

Oz.

A

Ounces

54
Q

Lb.

A

Pound

55
Q

#

A

Pound

56
Q

When do you measure dry ingredients while sifting?

A

After

57
Q

How do you measure liquids?

A

At eye level

58
Q

What special step is used when measuring brown sugar?

A

Packing

59
Q

What tool do you use to remove large solids from liquids?

A

Tongs

60
Q

How should you hold your fingers when cutting?

A

Cats claw

61
Q

What is the lowest su face of a liquid?

A

Meniscus

62
Q

What ribbon like cut is used on rolled greens and fresh herbs?

A

Chiffonade

63
Q

Chefs knife

A

All purpose (chopping, dicing, mincing)

64
Q

Cleaver

A

Chops all kinds of foods from vegetables to meat. Can cut bones

65
Q

Paring knife

A

Trim and pare vegetables and fruit

66
Q

Tourné

A

Cuts the curved surfaces of vegetables

67
Q

Serrated slicer

A

Slices breads and cakes. Has serrated edges

68
Q

Boning knife

A

Removes meat from bones

69
Q

What process is used to clean metal fragments after sharpening a knife?

A

Trueing

Culinary of the Central (1 decks)

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