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Culinary Arts > Chapter 5 vocabulary > Flashcards

Chapter 5 vocabulary Flashcards

1
Q

Adequate Intakes

A

Identify daily intake levels for healthy people

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2
Q

Bain-Marie

A

Hot-water bath to keep foods warm

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3
Q

Bakers scale (BALANCE SCALE)

A

weighs dry ingredients

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4
Q

Baking

A

Cooking food by surrounding hot, dry air in the oven

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5
Q

Barding

A

Wrapping an item with strips of fat before cooking

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6
Q

Basket method

A

Breading food, place it in a basket, lowering it into oil (basically frying food)

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7
Q

Batter

A

Combination of dry and wet ingredients

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8
Q

Bench scrapper

A

Scrapes material off a work surface/Bench

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9
Q

Bimetallic Coil thermometer

A

Goes in food for a instant read

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10
Q

Blade

A

Cutting surface of the knife

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11
Q

Blanching

A

Moist-heat method of cooking

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12
Q

Blanquette

A

A white stew

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13
Q

bolster

A

Heel of the knife where the blade meets handle

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14
Q

boning knife

A

6-inch knife that separates meat from bone

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15
Q

Bouillabaisse

A

Mediterranean fish stew

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16
Q

Bowl scrapper

A

Combines ingredients and scrape them out

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17
Q

Braising

A

Sears food in hot oil partially, covers the pot/pan and you cook it in the oven

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18
Q

Braising Pan (RONDEAU)

A

Pan used to braise, stew, and brown meat

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19
Q

Brazier

A

a shallow large pot with straight sides and two handles

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20
Q

Breading

A

Seasoned all-purpose flour and an egg and buttermilk dip

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21
Q

Broiling

A

Cooking method that uses high heat

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22
Q

Butcher knife (SCIMITAR)

A

fabricates raw meat

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23
Q

Butt

A

End of knife handle

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24
Q

Butter knife

A

Spreads butter

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25
Q

Cake Pans

A

Baking pans with straight sides

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26
Q

can opener

A

opens cans

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27
Q

Carbonated Beverage Machine

A

Holds premixed blends for selected soft drinks

28
Q

Carryover cooking

A

Taken out the oven but continues to cook

29
Q

Cast-iron skillet

A

Pan made of cast-iron that pan grills/fry’s, and braises foods

30
Q

Ceramic steels

A

Hone sharpened knifes

31
Q

Chafing dishes

A

Keeps food hot on a buffet table

32
Q

Channel Knife

A

Small knife that cuts grooves in vegetables

33
Q

Charbroliler

A

Uses gas/electricity - food juices drip in heat source for flames and smoke for flavor

34
Q

Cheesecloth

A

Strains liquids, bundling herbs, thickening yogurt

35
Q

Cheese Knife

A

Cuts through cheese

36
Q

Chefs (French) Knife

A

Chops, slices, and minces. 8-14 inches long

37
Q

China Cap

A

Cone shaped metal strainer that strains, soups, stocks, and more

38
Q

Chinois

A

Fine China cap made of metal mesh, that strains small solid ingredients

39
Q

Clam Knife

A

Short knife that shucks/opens clams

40
Q

Cleaver

A

Heavy rectangular knife that chops food

41
Q

Coffee Maker

A

Makes coffee

42
Q

Colander

A

Like a strainer but they stand on metal feet

43
Q

Combination Cooking

A

Combination of dry and moist heat cooking methods

44
Q

Combi-oven

A

Combines a convection oven with a steamer

45
Q

Conduction

A

transfers hear from one item to another

46
Q

Convection

A

Transfer of heat from a warmer to cooler area

47
Q

Convection oven

A

Has a fan that makes heated air around the food as it cooks

48
Q

Convection steamer

A

Steam in a boiler and pipped to cooking chamber

49
Q

Convectional (Standard) Oven

A

Heat source is located at the bottom of the oven and has racks to place food

50
Q

Conveyor Oven

A

Conveyor belt that moves/cooks food

51
Q

Cooks fork (Kitchen fork)

A

Test doneness of braised meat and vegetables

52
Q

Cookware

A

Pots/Pans

53
Q

Corer

A

Removes the core of apples and pears

54
Q

Countertop Blender

A

Purées, liquefies, and blends food

55
Q

Countertop Broiler

A

Small countertop broiler

56
Q

Crepe Pan

A

Shallow skillet to make cepes

57
Q

Cuisson

A

Liquid from shallow poaching

58
Q

Cutting edge

A

edge along the bottom of knife blade between tip and heel

59
Q

Daube

A

Braised dish

60
Q

Deck Oven

A

Convectional oven that cooks food on 2-4 shelves that stack

61
Q

Deep-fat fryer

A

Cooks food in oil at 300 F- 400 F

62
Q

Deep-frying

A

Breading food in hot fat then frying it

63
Q

Deglazing

A

Liquid at the bottom of the pan that dissolves bits of sautéed food

64
Q

Deli knife

A

Used for thick sandwiches

65
Q

Diamond steels

A

rods that are Impregnated with diamond dust

66
Q

Dietary Guidelines for Americans 2005

A

Advice for healthy people over age of 2

Culinary Arts (1 decks)

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