Culinary fundamentals Flashcards
What are the types of milk based on fat content?
Whole milk (3.25% fat), Reduced fat milk (2% fat), Skim milk (0.01% fat).
Name two milk by-products.
Milk butter, Yogurt, Sour milk.
What are common sources of animal milk?
Cow, Sheep, Goat, Camel, Donkey, Horse, Buffalo.
What are plant-based milk alternatives?
Soy, Rice, Almond, Chestnut.
What are two methods of milk preservation?
Pasteurization, UHT treatment.
What is the minimum fat content in heavy cream?
35%
Which type of cream has at least 45% milk fat?
Double cream
Describe half and half cream.
Contains 25% milk fat.
What are the main categories of cheese by texture?
Fresh cheese, Soft cheese, Semi-soft cheese, Semi-hard cheese, Hard cheese, Extra-hard cheese.
Give an example of a semi-hard cheese and an extra-hard cheese.
Semi-hard: Cheddar, Extra-hard: Parmesan.
Name a spice derived from buds.
Cloves.
Which part of the plant does turmeric come from?
Root.
What is cinnamon derived from?
Bark.
What are some examples of common spices?
Allspice, Cinnamon, Clove, Coriander, Cumin, Saffron, Vanilla, Turmeric.
How should dried spices be stored?
In an opaque, airtight container, kept cool and dry.
What are the main types of vegetables?
Root (e.g., carrot, beetroot), Stem (e.g., celery, asparagus), Leaf (e.g., lettuce, spinach), Fruit (e.g., tomato, zucchini), Tuber (e.g., potato), Fungus (e.g., mushroom).
Name three categories of fruits.
Stone fruits, Citrus, Melons.
What is the primary Swiss supplier for fruits and vegetables?
Leguriviera.
List three common preservation methods for fruits and vegetables.
Freezing, Drying, Pickling.
How are Grade A fruits distinguished?
Excellent color, uniform weight, shape, and size.
Which condiment changes color, flavor, and texture in food?
Vinegar.
Name three types of cooking oils.
Olive, Canola, Sunflower.
How many servings of fruits and vegetables are recommended per day according to Swiss standards?
Five servings.
What are the benefits of consuming seasonal produce?
Best flavor, nutritional quality, environmental sustainability, cost-effectiveness.
