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culinary 2 > final > Flashcards

final Flashcards

0
Q

amino acids…

A

building blocks of protein

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1
Q

conversion factor

A

desired/org

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2
Q

how many amino acids are there

A

22

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3
Q

how many amino acids are essential

A

9

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4
Q

complete proteins are

A

animal, soy, quinoa

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5
Q

incomplete proteins are

A

plant sources, missing one or more

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6
Q

complementary proteins are

A

combination of incomplete proteins to achieve all amino acids

beans and rice

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7
Q

how does our body digest protein

A

by breaking into amino acids.

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8
Q

why do our bodies need protein

A

growth
repair
energy

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9
Q

reasons for vegetarianism

A 
Heath
cost
religion
ecology
culture
ethical
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10
Q

types of vegetarians

A 
ovo - eggs
lacto - dairy
pesco - fish
vegans - nothing with animals 
lacto ovo - eggs and dairy
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11
Q

nutritional issues of vegetarians

A 
b12 
riboflavin
protein
iron
calcium
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12
Q

soybean

A

part of pea families

legume

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13
Q

legume

A

dried bean that splits down the side

black beans, Lima beans, peanuts

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14
Q

benefits of soy

A

no cholesterol
losers cholesterol
reduces risk of heart disease
reduces risk of cancer

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15
Q

parts of a knife

A 
edge
blade
heel
rivet
bolster 
handle
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16
Q

chop

A

small irregular pieces

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17
Q

mince

A

chop finely

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18
Q

cube

A

1/2 inch cubes

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19
Q

dice

A

1/4 to 1/8 inch squares

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20
Q

pare

A

thin layer of peel with a paring knife

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21
Q

slice

A

large thin pieces with slicing knife

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22
Q

grate

A

smaller piece rubbing against grater

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23
Q

julienne

A

1/8 by 1/8 by 2 inches

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24
Q

myplate components

A 
veggies
protein
fruit
diary
grain
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25
Q

nutrient categories

A 
carbs
proteins
fats
water
vitamins 
minerals
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26
Q

food safety guidelines

A

chill
cook
clean
separate

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27
Q

dry heat cooking methods

A 
broiling
grilling
roasting
frying
baking
stir fry
smoking
sautéing
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28
Q

moist heat cooking methods

A 
steaming
stewing
braising
boiling
simmering 
poaching
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29
Q

wholesale cuts of meat are

A

large cuts of meat

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30
Q

retail cuts of meat are

A

smaller portions of meat

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31
Q

grades of beef

A

prime- best
choice
select

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32
Q

temp for cooking ground meat

A

160

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33
Q

steak minimal internal temp

A

145

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34
Q

trichinosis

A

disease caused by infected meat, prevented by proper food handling and cooking

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35
Q

poultry besides chicken

A 
turkey
duck
pheasant 
geese
hens
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36
Q

parts of chicken

A

breast
thighs
drumsticks
wings

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37
Q

reduce risk of foodborne illness

A

proper handling and cooking

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38
Q

fish vs shellfish

A

fish have fins and scales

shellfish have crustaceans

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39
Q

5 forms you can purchase fish

A 
whole
drawn
dressed
fillets
steaks
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40
Q

how long to cook a fish

A

10 minutes per inch of thickness

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41
Q

ground pork internal temp

A

145

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42
Q

whole cut pork internal temp

A

165

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43
Q

ways salads can be served

A

appetizer
side dish
entree
dessert

44
Q

categories of salad

A 
vegetable 
fruit
cooked grain
protein
combination
molded
45
Q

vinaigrette

A

oil and vinegar or citrus juice seasoned with herbs and spices

46
Q

vinaigrette ratio

A

3:1

47
Q

emulsion

A

combination of 2 unlike ingredients

48
Q

example of emulsion

A

oil and vinegar

49
Q

why shouldn’t you use pineapple in a molded salad

A

it won’t set up

50
Q

tearing instead of cutting lettuce

A

ripping cells, breaking cells and will brown quicker

51
Q

phytochemicals

A

antioxidants, good for health

52
Q

categories of soup

A 
clear
cream
chunky
fruit
cold
53
Q

roux

A

equal amounts of flour and and fat

54
Q

thickening soup methods

A

reduction
roux
cornstarch
gelatinization

55
Q

5 mother sauces

A 
bechamel
veloute
espagnole
tomato
hollandaise
56
Q

bechamel liquid and thickening agent

A

white sauce
milk
roux

57
Q

veloute liquid and thickening agent

A

blonde
white stock
roux

58
Q

espagnole liquid and thickening agent

A

brown sauce
brown stock
brown roux

59
Q

tomato sauce liquid and thickening agent

A

red sauce
tomato
tomato paste

60
Q

hollandaise liquid and thickening agent

A

butter sauce
butter
egg yolk

61
Q

reduction

A

simmering uncovered mixture until it evaporates

62
Q

spaghetti sauce is what kind of sauce

A

tomato

63
Q

in season produce is…

A

cheaper and taste better

64
Q

spice

A

bark root bud seed berry or fruit of plant

65
Q

herb

A

leaves of low growing shrubs

66
Q

when to put fresh herbs in cooking

A

near end

67
Q

when to put dried herbs in cooking

A

beginning, middle

68
Q

adding herbs and spices to uncooked foods

A

several hours before serving

69
Q

Chinese cuisine common spice

A

Ginger

70
Q

Indian cuisine common spice

A

curry

71
Q

French cuisine common spice

A

Majoram

72
Q

Italian cuisine common herb

A

oregano

73
Q

Cajun cuisine common spice

A

cayenne pepper

74
Q

Mexican cuisine common herb

A

cilantro

75
Q

Thai cuisine common herb

A

basil

76
Q

seasonings definition

A

mixtures of herbs and spices

77
Q

how to use herbs and spices when amounts are changed

A

start with 1/4 tsp, 1/8 tsp for garlic and cayenne pepper

78
Q

storing dry herbs and spices

A

cool dry places or in water in fridge

79
Q

substitution for dried herbs of recipes give you fresh

A

1/3

80
Q

three parts of a grain

A

bran
endosperm
germ

81
Q

what parts just be present to be considered a whole grain

A

entire kernel

82
Q

examples of whole grains

A

whole wheat flour, oatmeal, brown rice

83
Q

two groups of grain

A

whole grains and refined grains

84
Q

casserole

A

combination of precooked or quick cooking foods in one dish

85
Q

why did casseroles become popular

A

needed quick recipes

86
Q

advantages of casseroles

A

saves time money and energy

87
Q

three parts of a casserole

A

base meat
extender potatoes
binder milk

88
Q

casserole dish to retain heat after cooking

A

glass

89
Q

casserole baking time and temp

A

350 30-45 min

90
Q

pie shell
single crust and
double crust

A

holds pie filling
bottom crust baked before filling
everything baked together

91
Q

four main ingredients in pastry and function

A

flour structure
water structure
fat tenderizing
salt enhance flavor

92
Q

why to cut in shortening

A

gets a flaky crust

93
Q

why is temperature of water important in pastry

A

use cold water so fat doesn’t melt

94
Q

why don’t you handle dough too much

A

melts fat and overreacts gluten

95
Q

what do you put on counter when rolling out dough

A

flour

96
Q

direction of rolling pastry dough

A

into a circle middle to outside

97
Q

why don’t you stretch out pastry dough

A

will shrink when cooking

98
Q

importance of docking pasty dough

A

prevents large bubbles from appearing

99
Q

sealing top and bottom crusts

A

crimp or flute edges

100
Q

preparing a pie shell

A

bake in dish before

make sure to dock

101
Q

prepare meringue

A

whip egg whites vanilla and cream or tartar in stand mixer on high until soft peaks form
slowly add sugar and mis until stiff peaks form

102
Q

preparing a double crusting pie

A

make double the dough, put one on top

103
Q

difference between margarine shortening butter oil or lard

A

use pure fat for a flaky crust: shortening and lard

use water added to fat for a crumbly crust: butter marketing and cream cheese

104
Q

four categories of pie

A

fruit Apple
cream pudding
custard banana cream
savory Shepards

105
Q

why is it easier to handle chilled pie crust

A

easier to roll out because there’s more moisture and its smoother

106
Q

why do you need to temper eggs

A

so eggs don’t cook and scramble in hot liquid

107
Q

pate a choux dough pastries

A

cream puffs and eclair

108
Q

importance of vents in top crust of double pies

A

allows steam to escape while baking

culinary 2 (1 decks)

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