Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Tea > Coffee+Cheese > Flashcards

Coffee+Cheese Flashcards

1
Q

What is the main substance essential to cheese making? Where is it found?

A

Rennet, found in the lining of cow’s/sheep’s/goat’s stomachs.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

List the types/styles of cheeses.

A

Soft Fresh-Lactic
Soft Ripened Semi-Lactic
Pressed Curd-Semisoft
Pressed Curd-Semihard
Pressed Curd-Hard
Pressed Curd-Blue

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

What are the ingredients needed to make cheese?

A

Milk, Rennet, Starter, Calcium Chloride (optional), Colouring and Flavouring.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Describe the two types of starters used in cheesemaking.

A

Mesophyllic (90F and lower) best for lower temps. Majority of cheeses have a mesophyllic starter and therefore cannot be heated to a high degree.

Thermophyllic (68-125F) heat-loving bacteria. Best for cheeses that can withstand higher temps.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What is Calcium Chloride useful for in the cheesemaking process?

A

Calcium Chloride (CaCl2) is added when pasteurized milk is used for cheesemaking.

Pasteurization breaks down the structure of calcium in milk. CaCl2 restores balance to the calcium content.

Helps pasteurized milk to curd.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

White and Yellow cheese come from what types of milk? How is flavouring added?

A

Goat’s milk makes white cheese.
Cow’s milk makes yellow cheese.

Herbs and spices help add flavouring AND colour.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What is the term to describe the storing and aging of cheese? Why is it important?

A

Affinage.
Aging a cheese lets it undergo physical, chemical, and microbiological changes, adding distinct flavours.
Refines and finishes the cheese to its potential.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

How do you store cheese?

A

The 3 Cs: Clean, Cold, and Covered.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What does Rennet do? What is the name of the protein it reacts with?

A

Rennet coagulates the casein (proteins) in the milk.
It contains enzymes that act on casein.
It separates the milk into curds (solids) and whey (liquids)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

What two tropics provide the only good environmental growing conditions for the coffee plant?

A

The tropic of cancer and the tropic of capricorn, known as the “Bean Belt”.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

What are the top three green (unroasted) coffee bean producing countries in the world?

A

Brasil, Vietnam, and Columbia.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

What are the characteristics of the coffee plant?

A

White flowers that produce “cherries”
Cherries appear in clusters
Cherries contain two bean shaped seeds
Grows to 30ft in height (unless pruned)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What are the two types of coffee plant? What are their main characteristics?

A

Coffee Arabica: highest quality beans, high acidity and complexity, susceptible to diseases, lower yield.

Coffee Robusta: Lower grade coffee, stronger against diseases, less complexity and acidity, better in colder climates.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

What are the different kinds of coffee roasts?

A

Light roast: lighter in body, higher in acidity
Medium roast: slightly less acidity, with more complexity and body
Dark roast: slightly spicy and bitter, not very sweet.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

What are the 4 enemies of coffee?

A

Light, oxygen, moisture, heat.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

List the different types of Dining Service

A

English, American, French, Russian, Butler, Family, Banquet

17
Q

What is an aspect of French service that sets it apart?

A

Tableside cooking with a gueridon.

18
Q

What is an aspect of Russian (Platter) Service that sets it apart?

A

Mostly used for banquets, it relies on fast and elegant platter service.

19
Q

What is an aspect of Butler Service that sets it apart?

A

Similar to Russian, except the guests serve themselves from the server’s platter.

20
Q

What is an aspect of English Service that sets it apart?

A

Usually used for private room or group dinners, the Host or Maitre D carves/serves the meat/food, plates it, and has the guests pass the food around the table.

21
Q

What is an aspect of Family Service that sets it apart?

A

Similar to English, except the hot food sits stationary on the table and guests serve themselves.

22
Q

What is an aspect of American Service that sets it apart?

A

Hot food is prepared and plated in the kitchen, servers bring it to the guests and serve left with left.

23
Q

What is House Style?

A

House Style refers to an establishment’s preferred dining service.
There is no one correct type of service, rather each type of service provides pros and cons to efficiency, practicality, financial capability, and staff skill that every establishment must consider based on what kind of food, theme, atmosphere, etc, they wish to present to the public.

24
Q

What are the duties of the Maitre d’Hotel, the Chef de Salle, and the Chef de Rang?

A

Maitre d’Hotel (Manager of the House): General Manager

Chef de Salle: Manager of the dining room, runner up to GM. This term is rarely used today.

Chef de Rang “Chief of the station” (Captain): Cooks tableside and takes orders, receives help from the Commis de Rang with food service.

25
Q

What is the difference between banquets and catering?

A

Banquets: very formal, much more planning, on-premise

Catering: simpler, less formal, off-premise

26
Q

Describe contracts and how/when to best use them

A

Contracts are the details and information about a banquet that both the establishment and the guest agree upon, and the guest then sign in adherence.

27
Q

What are all the factors needed regarding the set-up of a buffet?

A

The type of function, the number of guests, the type of food, service style, technology, ambiance, menu, etc…

28
Q

What kinds of things go into menu making?

A

The type of function, special needs, cost,

29
Q

What are the different strategies and requirements for menu labeling?

A
30
Q

Staffing needs for varying meals and structures of service

A
31
Q

Multi-course menus and covers/place settings

A
32
Q

What is the equipment needed for tableside cooking? What are the safety rules?

A

A gueridon, a rechaud, salad bowl, copper pans, misc. equipment, du diablo equipment, zabaglione equipment.

Keep a fire extinguisher with you. Never touch the food. Always have extra serviettes, butane, etc.

33
Q

.items and selection reasons
Take-out items demands of consumers

A
34
Q

How are coffee beans decaffeinated?

A

Solvent Method: The green beans are steamed, soaked in organice solvent, then steamed to to remove solvent residues.

Swiss Method: Green beans soaked, water containing caffein is filtered, new beans are soaked in the now caffeine-free water.

CarbonDioxide method: Green beans soaked, carbon dioxide pumped into tank to dissolve only caffeine molecules.

35
Q

What are the types of coffee processing?

A

Dry: cleaning, drying, hulling

Wet: Cleaning, drying, fermenting, pulping, hulling

Semi-natural: no fermentation, no machine removes mucilage.

36
Q

What is overextraction? What is underextraction?

A

Overextraction is when the ground coffee has been given too much time and hot water, allowing all the flavours to come out into the drink, producing a bitter, acidic, less enjoyable cup.

Under extraction: the grounds have not had enough time withing the hot water to excrete its flavours, making for an undesirable, acidic, bitter cup.

37
Q

What temperature is optimal for brewing coffee?

A

195-205 degrees f

38
Q

what are the different types of coffee trade?

A

Fair trade: based on a minimum price guaranteed to farmer
Direct trade: trade at the source, relationships are built with the farmers
Certified Organic trade: coffee grown without the use of substances.
Shade grown trade: coffee grown under a certain amount of shade

39
Q

List the ranks of the Kitchen Brigade

A

Maitre d’, Chef de Salle, Chef de Rang, Commis de Rang, Commis de Suite, Receptionist, Debarasseur, Sommelier.

Tea (2 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions