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Cullinary cards > Culinary 1 > Flashcards

Culinary 1 Flashcards

1
Q

What does Fat Tom stand for

A

Food, acidity, time, temperature, oxygen, moisture

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2
Q

What is the abbreviation for the measurement of moisture in food.

A

Water activity (aw)

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3
Q

What is a time temperature abused food

A

Foods that have been in the TDZ for more than four hours

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4
Q

Whats the most important thing we do to keep the food safe

A

Wash your hands

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5
Q

Define potentially hazardous food

A

Food that offers a friendly environment for the growth of pathogens

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6
Q

What is cross contamination

A

When the food is safe when first received, but becomes contaminated when preparing or serving

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7
Q

What is direct contamination

A

When youve just received the food and it is already contaminated from the source

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8
Q

What is a biological hazard

A

Living organisms found in/on contaminated food

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9
Q

What is a physical hazard

A

Foreign objects found in/on contaminated foods

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10
Q

What is the TDZ (temperature danger zone)

A

41°- 135° farenheight

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11
Q

What temperature is produce stored at

A

32°-55° farenheight

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12
Q

What do you do if food has mold on it

A

Throw it out immediately

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13
Q

What does it mean to sanitize surfaces and equipment

A

Using heat or chemicals to reduce pathogens to a safe level

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14
Q

What is FIFO

A

First in, first out

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15
Q

List all steps in the flow of food

A

Purchasing, recieving, storing, preparation, cooking, holding, cooling, reheating, serving

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16
Q

What is the one stage cooling method

A

To cool the internal temperature from 135° to 41° in the span of four hours

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17
Q

What is the best method for thawing foods

A

In the fridge

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18
Q

What do you need to remember when reheating in a microwave

A

Make sure there is no aluminum or non-safe microwavables

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19
Q

What are things done in food industry for pest management

A

Inspections often, seal all gaps, clean the facility, seal all foods tightly, take out garbage as soon as its full

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20
Q

Where should cleaning products be stored

A

Clean, cool, dry spaces; usually under the sink

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21
Q

How often should the garbage be taken out

A

No longer than three days; as soon as its full

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22
Q

What does EPA stand for

A

Environmental Protections Agency

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23
Q

What do you do when you have a cut on your hands

A

Wash with soap and warm water, then cover with a bandaid

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24
Q

Who is responsible for checking all fire extinguishers

A

The employer/teacher

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25
Q

What is the PASS system

A

Pull, aim, squeeze, sweep

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26
Q

How do you put out a grease fire

A

If no fire extinguisher, smother with a damp towel; last resort throw baking soda on it

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27
Q

How many evacuation routes must a building have

A

At least two

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28
Q

What is the proper way to carry a knife through a kitchen

A

Pointed down and close to your side

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29
Q

What is the best way to secure a cutting board to the table

A

With a damp towel underneath it

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30
Q

What is the most used all-purpose knife

A

A chefs knife

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31
Q

What knife is used to cut bread

A

A serrated knife

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32
Q

What us a paring knife used for

A

Cutting fruits and vegetables

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33
Q

What is the most common food allergies people have

A

Fruits, vegetables, nuts

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34
Q

What do carbohydrates do for our bodies

A

Aids in digestion, eliminates waste from body

35
Q

What is the best way to cook food to retain nutrients

A

Steaming

36
Q

What does a vegetarian diet consist of

A

Anything Exept animal meat

37
Q

What is a complete protein

A

Animals

38
Q

What are amino acids

A

An organic compound that is the basic building blocks of protein

39
Q

What do water soluble vitamins do in our bodies

A

Dissolve in the water in our bodies, provide vitamins B and C

40
Q

What do fat soluble vitamins do in our bodies

A

Absorbed into fat and tissue, provide vitamins A,D,E, and K

41
Q

What are the five food groups

A

Fruits,vegetables,grains,protein,dairy

42
Q

What are the cooking temps for chicken, beef roast, ground beef, and pork roast

A

Chicken-165°
Beef roast-145°
Ground beef-160°
Pork roast-145°

43
Q

What animal does poultry come from

A

Birds

44
Q

List examples of dry heat cooking methods

A

Pan frying, searing, roasting, grilling, broiling, sauteeing

45
Q

What type of leaveners are used for quick breads

A

Chemical leaveners

46
Q

List two examples of chemical leaveners

A

Baking soda, baking powder

47
Q

What is the well method

A

Mixing all the dry ingredients and the wet ingredients separately, then making an indent in the dry and pouring in the wet ingredients

48
Q

What is the creaming method

A

Vigorously combining fat and sugar, then adding in eggs, then alternatively adding in wet and dry ingrediants

49
Q

What tool is used to cut fat into flour

A

A pastry blender

50
Q

Give me an example of a drop cookie

A

Chocolate chip

51
Q

Give me an example of a twice baked cookie

A

Biscotti

52
Q

What buttercream is the easiest to make

A

American

53
Q

What items are made from a batter

A

Cake, pancakes, biscuits, muffins, cornbread, scones

54
Q

Yeast is what type of leaveners

A

Biological

55
Q

What is yeast hydration

A

Mixing yeast with warm water to activate it

56
Q

What us the purpose of kneading dough

A

To develope gluten

57
Q

List a type of flour that has high protein, medium protein, and low protein

A

High- whole wheat
Medium- all purpose
Low- cake flour

58
Q

Why is sugar often added when making yeast bread

A

Provides food for the yeast to convert it to carbon dioxide, aswell as flavour

59
Q

What ingredients are used for lean dough

A

Yeast, flour, water, salt

60
Q

What is it called when ingredients are weighed

A

Scaling

61
Q

What is it called when a pie crust is pre-baked

A

Blind-baked

62
Q

What is the most common type of pastry dough

A

Short-crust

63
Q

What is the decorative edge around a pie called

A

Flutting

64
Q

How many ounces are in 1 cup

A

8 fluid ounces

65
Q

How many tablespoons are in a cup

A

16 tablespoons

66
Q

How many teaspoons are in 1 tablespoon

A

3 teaspoons

67
Q

How many tablespoons are in 1 fluid ounce

A

2 tablespoons

68
Q

What is the method used to measure flour

A

Stir, scoop, sweep

69
Q

What is the correct way to measure sugar

A

Scoop and level

70
Q

What is one way to measure butter

A

Cut the lines on the packaging, or a scale

71
Q

What is the best way to measure 3/4 cup of flour

A

1/2 + 1/4 cups

72
Q

What is the rule of thumb when selecting which size liquid measuring cup to use

A

Whatever cup has the amount/unit of measurment you need

73
Q

How should liquids be properly measured

A

Set down on a flat surface, while you bend over to look at it on eye level

74
Q

What does the term julienne mean

A

Long rectangular cuts

75
Q

Im not making a new one for eat measurment, here are the sizes for each specific cut

A

1/8 x 1/8 x 1/8 x 1-2- julienne
1/4 x 1/4 x 1-2- batonnet
1/4 x 1/4 x 1/4- small dice
1/2 x 1/2 x 1/2- medium dice

76
Q

What is orzo

A

A short cut type of risoroni pasta

77
Q

What is semolina flour made from

A

Durum wheat

78
Q

What does the term al dente mean

A

When the pasta is fully cooked, with a white dot in the middle of the center

79
Q

What is a du jour menu

A

To describe a dish that is only available on specific days

80
Q

What is extra virgin olive oil

A

An oil with high standards for good quality, good production, and the most flavourable

81
Q

What does the term mise en place mean

A

To prepare all of your equipment and ingredients before cooking so youre prepared

82
Q

Describe plate presentation

A

Making the food your serving visually appealing and aesthetic to enhance appeal

83
Q

What is a bechamel sauce

A

A white sauce; a roux with milk

84
Q

What is a roux

A

A thickening agent for sauces; flour and fat

Cullinary cards (1 decks)

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