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Cooking > Final > Flashcards

Final Flashcards

1
Q

Who is responsible for personal hygiene

A

Use

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2
Q

What is boyulism

A

Dented or boulhing can

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3
Q

Pathogen

A

Diseas causing

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4
Q

What happens if you have an infected cut

A

You can not enter the kitchen

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5
Q

What kind of food does bacteria grow on

A

Protein, yeast

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6
Q

What us the danger zone

A

Temp when bacteria grows the most

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7
Q

Four ex of cross-contamination

A

Not waking hand, phones, chicken cut then veggie, drop food then pick up and use

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8
Q

Temp of danger zone

A

4-60

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9
Q

Abbreviation for teaspoon and tablespoon

A

Tsp and tsbp

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10
Q

How many warts of a gallon

A

4

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11
Q

Types of leavening in baking and breed

A

Baking powder, sugar

Yeast

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12
Q

A calorie

A

Measure of energy in food

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13
Q

What is roux

A

Used to thicken soup

Equal parts floor and fat

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14
Q

What us a sachet

A

Little bag of herbs

Payleaves thyme parsly

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15
Q

Herbs used in stock

A

Bay leaves, thyme, parsly

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16
Q

What is chef

A

In charge

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17
Q

Sous chef

A

Second in command, under

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18
Q

Saucier

A

Sauce and stocks/souls

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19
Q

Poissonier

A

Fish

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20
Q

Entremetier

A

Veggie

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21
Q

Rotisseur

A

Rosts-meat

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22
Q

Gare manger

A

Salids/sandwich/cold stuff

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23
Q

Patissier

A

Pastries

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24
Q

Tournant

A

Replace other stations

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25
Q

Classical briigade

A

Organization of kitchen

Baking station
Garde Manger

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26
Q

Careme

A

Decorates desserts, simply menus, French chef

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27
Q

Esoffier

A

Reorganize kitchen into a system

28
Q

Establishment in food industry

A

Rausteraunt, fast food, grocery store, butcher

29
Q

Entry level jobs

A

Dish wash, waiter, cashier

30
Q

Middle every job

A

Hotel, management, sue chef, butcher, bake shop

31
Q

High level entey

A

Engineer, chief, health inspector

32
Q

Boil

A

Rapid bubbles

33
Q

Simmer

A

Small bubbles

34
Q

Papxh

35
Q

Blanch

A

Parshly and briefly cooked

36
Q

Steam

37
Q

En papillote

A

Food wrapped in paper and cooked

38
Q

Braise

A

Cooking in small amount of liquid after cooking big meat

39
Q

Stew

A

Braise but small meat

40
Q

Raost and bake

A

Sourand with hot dry air

41
Q

Barbeque

A

Soround with dry heat with coals

42
Q

Broil

A

Radiant heat from above

43
Q

Grill

44
Q

Griddle

A

Flat surface

45
Q

Heat

A

A form of energy associated with the motion of atims

46
Q

Saute

A

Small amount of fat

47
Q

Pan fry

A

Moderate amount of fat

48
Q

Deep fried

A

Submerged in fat

49
Q

Carmeligation

A

Browning of sugar

50
Q

Denatored

A

As protein is heat coilsunwind

51
Q

Coagolation

A

As they protein heats up and unwinds they attract other coils ans comine themselves selves

52
Q

Smoke point

A

When fat burn

53
Q

Convection

A

Heat is spread by movement

54
Q

Conduction

A

Hrta moves to one item to something else

Heater to pot to handle

55
Q

Husk

A

Outerlayer

56
Q

Endosperm

A

From the kernal

57
Q

Bran

A

Tiny embryo

58
Q

Pigment for color green

A

Chlorophyll

59
Q

Term for cooked pasta

60
Q

Type of flor to make pasta

61
Q

Gives veggie shape

62
Q

Stock

63
Q

Broth

64
Q

Frige

65
Q

Frozen

66
Q

Hotel pan

Cooking (6 decks)

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