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Principles of Bio Med > Culinary Arts Midterm Terms > Flashcards

Culinary Arts Midterm Terms Flashcards

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1
Q

What is it called when the naturals sugars in food brown as a result of cooking?

A

Caramelization

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2
Q

What food group does eggs belong in?

A

Meat and Protein

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3
Q

What is the difference between a stone and a steel knife?

A

Stone is for sharpening and steel is for straightening

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4
Q

What is it called when you cut diagonally?

A

Cutting on a bias

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4
Q

What is roux

A

Fat and flour in equal parts by weight (used to thicken soups)

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5
Q

What is queso fresco?

A

A fresh mexican crumbling cheese

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6
Q

What is mirepoix?

A

Carrots, onions, and celery

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7
Q

Carrots, onions, and celery

A

Mirepoix

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8
Q

What is the holy Trinity?

A

Onions, peppers, and celery

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9
Q

What two things do you need to make enchiladas

A

Mix and tortillas

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10
Q

What temperature is the danger zone?

A

40-140

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11
Q

What is brining?

A

Submerging in salt water

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12
Q

How many tablespoons are in a cup

A

16

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13
Q

How many tablespoons are in an ounce?

A

2

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14
Q

How long do you simmer soups that have been thickened with roux?

A

10 minutes

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15
Q

What does BTAB mean

A

bring to a boil

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16
Q

What is RTAS

A

Reduce to a simmer

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17
Q

What are the three types of soups?

A

Thin (broth), thick (chowders), pureed

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18
Q

What are the big 8 allergens?

A

Peanuts, tree nuts, shellfish,fish,eggs, wheat, diary, and soy

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19
Q

What is the difference between bacteria and virus?

A

bacteria is killed by heat, virus is not

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20
Q

What makes quick breads rise

A

Leavening agent- baking powder and/or baking soda

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21
Q

What two main things do you need to make soup?

A

Guts and broth

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22
Q

What is slurry?

A

Cornstarch and water

23
Q

What is blanching?

A

Boiling vegetables and then shock cooling them in ice water

24
Q

What is chipotle?

A

Smokes jalapeno peppers

25
Q

What temperature do you cook poultry?

A

165

26
Q

What temperature is beef at medium?

A

140

27
Q

What does enchilada mean?

A

To decorate with chili

28
Q

What is braising?

A

Put meat in a pot, cover it and cook it low and slow

29
Q

How many tablespoons/ounces are in a stick of butter?

A

8 tablespoons or 4 ounces

30
Q

4 ways to keep food safe?

A

TCS, personal hygiene, cleaning and sanitizing, avoid cross contamination

31
Q

What are three hot chili peppers

A

Serrano pepper, jalapeno pepper, ghost pepper

32
Q

What are three cost categories associated with a restaurant?

A

Food, operating cost, and labor

33
Q

What is left over after food,operating, and labor cost?

A

Profit

34
Q

What three main things does a health department look for when inspecting a restaurant?

A

Sanitization bucket, hots hot, and colds cold

35
Q

Where is Tikka Masala from?

A

Britain

36
Q

What is molasses

A

The byproduct of making sugar

37
Q

What is the proportion of salt to water when brining a turkey?

A

One cup of salt to one gallon of water

38
Q

What is wassail?

A

A hot, spiced cider drink

39
Q

What is tamari?

A

Gluten-free soy sauce

40
Q

What is charcuterie?

A

A French term referring to cooked and cured meat

41
Q

What is chutney?

A

A condiment from India that is sweet and spicy

42
Q

Why is the tenderloin on a cow do tender?

A

It is not a weight bearing muscle

43
Q

What are three spices in Tikka masala?

A

Tumeric, paprika, and garam masala

44
Q

What is mirin?

A

Japanese rice wine

45
Q

What is tumeric?

A

A bright yellow root related to ginger. Used for cooking and health purposes

46
Q

What is caramel?

A

A candy that is made by heating sugars at 340 degrees

47
Q

What is the restaurant industry standard food cost percentage?

A

27 percent

48
Q

The food cost percentage is the percentage of what?

A

Sales

49
Q

What does FATTOM mean?

A

Food, acidity, time, temperature, oxygen, moisture

50
Q

What is calrose rice?

A

A short grain white rice

51
Q

What is sambal?

A

Thai garlic chili paste

52
Q

Where do we insert the thermometer into meat?

A

The thickest part

53
Q

What is coulis

A

A fruit of vegetable puree. Used as a garnish or sauce

54
Q
A

Principles of Bio Med (11 decks)

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