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Kitchen Essentials HOMA 101 > Chapter 2: The Kitchen Organization and Layout > Flashcards

Chapter 2: The Kitchen Organization and Layout Flashcards

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1
Q

Main cook. Overall management of kitchen and staff, supervising, creating new recipes, and training apprentice.

A

Chef De Cuisine

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2
Q

Deputy cook. Takes charge in the absense of Executive cook. They are the second in commant or the under-chef. Supervises and coordinates the various station chefs (chef de parties). The sous chef fills in for the chef de cuisine when they are off.

A

Sous Chef

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3
Q

Station chefs is responsible for a certain part of meal where they are specialized in or divided in the method of cooking to make the kitchen more productive. There is more than one ________, each one assigned and responsible in a specific section in the kitchen.

A

Chefs de partie

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4
Q

Assistant station Chef. Does most of the actual preparation of the food in the specific station they are assigned may be required to assist with cooking, preparation and plating when station chefs are absent and oversees all preparation, cooking and presentation for plates.

A

Demi-chef

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5
Q

Junior cooks. Also work on a specific station under the chef de
partie and demi-chef. Generally responsible in the tools used in that station. Usually in training to become a demi-chef. These are
often people who are still undertaking formal culinary training.

A

Commis

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6
Q

They might work in a specific station. Gaining experience since they are less likely to have any formal culinary training. Help in cleaning and work preparation including peeling and washing salads and sometimes wash the dishes.

A

Apprentice

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7
Q

Is the saute cook who makes sauces, also often regarded as the
highest respected role in the kitchen brigade system of stations.

A

Saucier

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8
Q

Is the fish cook- cooks and prepares fish and shellfish dishes
from sauteing to poaching and often prepare any sauces that need to accompany the fish, in the absence of the saucier.

A

Poissonier

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9
Q

In charge of the entrees, or entrance to the meal, in today’s
kitchen are considered the main course. This is a combined potager and legumier, preparing vegetable
dishes, soups and stocks.

A

Entremetier

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10
Q

Is in charge of soups and stocks.
Assistant to the saucier. Considered a lower-skilled
position.

A

POTAGER

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11
Q

Is the vegetable chef. In charge of the grains, pilafs, braises and other hot vegetable side dishes.

A

Legumier

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12
Q

Chef assigned in roasting- roasted
and braised foods and any stuffing for them.

A

Rotissieur

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13
Q

Is in charge of all cold foods including salads, cold meats, pates,
terrines, sausages, hors d’oeuvres, decorative carving garnishes, buffet items if present.

A

Garde manger

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14
Q

Is the grill man- grilled and broiled foods.

A

GRILLARDI
N

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15
Q

Is the pastry chef. The _____ also supervise the confiseur who
makes petit fours and candies; glaciers who makes cold and frozen desserts, and perhaps also makes ice sculptures. Decorateur who decorate cakes and other items. Boulanger who bakes and makes breads, rolls and cakes.

A

PATISSIER

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16
Q

who decorate cakes and other items

A

Decorateur

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17
Q

who bakes and makes breads, rolls and cakes.

A

Boulanger

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18
Q

Is in charge for meat butchery, and poultry and fish treatment. May prepare these and give them to the garde manger for the distribution to the various station chefs.

A

BOUCHER

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19
Q

Is the fry cook- prepare all fried items (basically deep-frying)

A

Friturier

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20
Q

Prepares pork products such as pâté, pâté en croûte, rilettes,
hams, sausages, or any cured meats. May coordinate with garde manger and delivered cured meats.

A

Charcutier

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21
Q

Unicellular organisms that can be harmful or useful to our body. They multiply very fast.

A

BACTERIA

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22
Q

Putting food substance into hot water for some time and transferring into cold/running water to halt the cooking process.

A

BLANCHING

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23
Q

Cutting quickly with heavy blows of knife into fine pieces without paying attention to the shape of the resulting food.

A

CHOPPING

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24
Q

A food (meat, fish and vegetables) preservation and flavoring process by adding salt, nitrates, or sugar. It also involves smoking, drying, or cooking.

A

CURING

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25
Q

Cutting into square pieces.

A

DICING

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26
Q

Making small particles or strips by rubbing against a rough surface or a surface with many sharp-edged openings.

A

GRATING

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27
Q

Making flour dough into a uniform compound by pressing, folding, and stretching.

A

KNEADING

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28
Q

The process of soaking foods in a seasoned liquid of acidic properties before cooking. It helps to add flavor.

A

MARINATION

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29
Q

Reducing to soft pulpy mass by applying pressure.

A

MASHING

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30
Q

Cutting into very small pieces such as mutton mince (Keema).

A

MINCING

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31
Q

Food made without using preservatives, chemicals or artificial colors

A

ORGANIC FOOD

32
Q

Removing the skin of moist food item, say potatoes, and carrots.

A

PEELING

33
Q

Cooking egg without shell in boiling water. Cooking in small amount of liquid.

A

POACHING

34
Q

Mechanically rotated stainless steel rods that are positioned near heat source. They hold meat to cook in the ovens evenly.

A

ROTISSERIE

35
Q

Flour and fat cooked together and used to thicken soups.

A

ROUX

36
Q

Removing shells of peas, beans, oysters, and mollusks.

A

SHELLING

37
Q

Cutting into small strips.

A

SHREDDING

38
Q

Putting flour through sieve in order to separate fine particles from coarse ones.

A

SIFTING/SIEVING

39
Q

Cooking liquid food just below boiling point.

A

SIMMERING

40
Q

Moving solid/liquid food in the circular motion.

A

STIRRING

41
Q

Unwanted filling of griddle plate with grease.

A

TEMPERING

42
Q

Bringing a frozen food item to room temperature.

A

THAWING

43
Q

[Tools, Utensils, Equipment]

They are used for cooking, boiling, and steaming. They often operate on Liquid Petroleum Gas (LPG). Now induction _____ and hot plates are available, which operate on electricity. They come with open top, mesh top, or flat top.

A

BURNERS

44
Q

[Tools, Utensils, Equipment]

It is the most versatile equipment operating on either LPG or electricity. The name implies, it can perform a range of functions such as cooking, frying, boiling, grilling, and baking. It comes in two basic versions

A

COOKING RANGES

45
Q

[Tools, Utensils, Equipment]

Two types of range

A

Restaurant Range and Heavy duty range

46
Q

[Tools, Utensils, Equipment]

They are used for cooking, baking, roasting, and browning. They operate either on LPG or electricity

A

OVENS

47
Q

[Tools, Utensils, Equipment]

They are flat plates made of iron, stainless steel, or aluminum, which transfer heat to the food. These are prone to heat loss when the plate is partially unused.
They are mainly used for preparing breakfast items such as omelets, scrambled eggs, patties, sandwiches, burgers, and pancakes.

A

GRIDDLE

48
Q

[Tools, Utensils, Equipment]

are used for cooking and preparing stocks. They are generally accompanied with lids.

A

POTS

49
Q

[Tools, Utensils, Equipment]

Depending upon the type of cooking, the cook selects a _____. These serve the purpose of shallow frying, boiling, and stir frying.

A

PANS

50
Q

[Tools, Utensils, Equipment]

It helps to check the thickness of liquids, tenderness of solids, stir, and turn the food in the pots and pans. Various _____ are used during cooking are skimmer, turner, masher, ladle, fork-spoon, and utility spoon.

A

SPOONS

51
Q

[Tools, Utensils, Equipment]

These are used for cooking, warming, and storing food. They are two layered pots- one inside the other with a gap in between for steam. They are usually jacketed, agitator tilting for better view and food handling.

A

KETTLES

52
Q

[Tools, Utensils, Equipment]

A

VEGETABLE CUTTERS/CHOPPERS

53
Q

[Tools, Utensils, Equipment]

These are used in cutting, dicing, shredding, and slicing vegetables in various shapes and sizes. They are also used to cut bread into small pieces for puddings or soups.

A

VEGETABLE CUTTERS/CHOPPERS

54
Q

[Tools, Utensils, Equipment]

are used for mixing and blending. There are broadly two types of ______: table mounted and floor mounted.

A

MIXERS

55
Q

[Tools, Utensils, Equipment]

largely operate on electricity. The cooks use these for cooking rice, lentils, and vegetables.

A

COOKERS

56
Q

[Tools, Utensils, Equipment]

are used for preparing steamed food such as Idli (a type of fluffy rice dumpling), momos, and dhokla

A

STEAMER

57
Q

[Tools, Utensils, Equipment]

Some food items are prepared by immersing them in heated oil in a _____.

A

FRYER

58
Q

[Tools, Utensils, Equipment]

are used across various small volume dicing, cutting, slicing, carving, and filleting. There are various of these to used for different cutting and carving purposes

A

KITCHEN KNIVES

59
Q

[Types of Knives]

It is used for fine cutting work, removing onion skins, and cutting small fruits.

A

PARING KNIFE

60
Q

[Types of Knives]

It is used in general purpose cutting and scraping.

A

UTILITY KNIFE

61
Q

[Types of Knives]

Used for cutting steaks

A

STEAK KNIFE

62
Q

[Types of Knives]

SANTOKU KNIFE

A

Originated in Japan, this knife is used for cutting, dicing, and mincing

63
Q

[Types of Knives]

It is a multi-purpose knife used on multiple commodities such as vegetables, fruits, meat, and poultry.

A

CHEF’S GENERAL KNIFE

64
Q

[Types of Knives]

It has a long thin blade with serrated edge that provides sawing-like motion. It is used to slice certain foods with firm skins or outer layers such as bread, tomatoes, and capsicums.

A

SERRATED KNIFE (BREAD KNIFE)

65
Q

[Types of Knives]

They come with a narrow, sharp, and flexible blade and a protruding heel near the handle. They can run along the bones of flat fish or ribs smoothly.

A

BONING/FILLETING KNIVES

66
Q

[Types of Knives]

This knife comes with a long, thin and sharp blade to ensure neat and accurate cutting.

A

CARVING KNIFE

67
Q

[Types of Knives]

It has a long sharp blade that tapers at the end and helps slicing fruits and vegetables finely.

A

SLICING KNIFE

68
Q

[Types of Knives]

It is an essential component to present the food in a unique way. This knife has a small curved blade that is used to carve the vegetables into the shape of a container.

A

TURNING KNIFE

69
Q

[Types of Knives]

It is a butchers’ knife. It is very strong and sharp to cut through large pieces of meat such as pork and beef.

A

CLEAVER

70
Q

[Tools, Utensils, Equipment]

set of cups that measures 1 c, ½ c, ⅓ c, ⅛ c and ¼ c used in measuring dry ingredients and comes in stainless, aluminum or plastic materials.

A

MEASURING CUPS

71
Q

[Tools, Utensils, Equipment]

set of spoon used to measure small amount of ingredients and it comes with 1 T, 1 t, ½ t, ¼ t, and sometimes ⅛ t.

A

MEASURING SPOONS

72
Q

[Tools, Utensils, Equipment]

glass or plastic measuring cup which resemble to a small pitcher used in measuring liquid ingredients.

A

MEASURING GLASS OR CUP

73
Q

[Tools, Utensils, Equipment]

kitchen weighing device that gives accurate measurement or ingredients to prevent cooking miseries. Digital weighing scale is best to use.

A

WEIGHING SCALE

74
Q

[Tools, Utensils, Equipment]

alarm gadget use to remind the cook that the product is already done through time setting.

A

KITCHEN TIMER

75
Q

[Tools, Utensils, Equipment]

used to measure oven temperature accurately that is called upon in the recipe of a particular cooked products.

A

OVEN THERMOMETER

76
Q

[Tools, Utensils, Equipment]

is a thermometer used to measure the internal temperature of meat, especially roasts and steaks, and other cooked foods.

A

MEAT THERMOMETER

Kitchen Essentials HOMA 101 (10 decks)

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