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Culinary > Final Exam A! > Flashcards

Final Exam A! Flashcards

1
Q

Home meal replacement

A

meals that are consumed at home but professionally prepared elsewher

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2
Q

Foodservice

A

food and beverages that are consumed out of the home.

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3
Q

Hospitality

A

means welcoming guests and satisfying their needs

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4
Q

Living wage

A

one that allows someone working full-time to support his or her family above the poverty level.

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5
Q

Trends

A

are new practices or conditions that point to the way things will be in the future.

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6
Q

American and European culinary history,

A

European came to america so their culinary pratices are slimair

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7
Q

What did america give to europe

A

tomatoes,potatoes, pepper, corn,choclate, beans, and vanilla

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8
Q

What did europe gave to america

A

Wheat, citrus fruit, sugar, cattle, and pigs

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9
Q

Roman food philosophy, Marcus Apicius

A

live to eat

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10
Q

Greek food philosophy

A

eat to live

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11
Q

Egyptian influences

A

Egyptians made yeast-raised and flat breads, tended bees, cooked assorted fishes from the Nile River, and raised animals for both their milk and meat

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12
Q

Renaissance

A

Sauces became lighter and more refined. Dishes were streamlined and simpler to prepare

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13
Q

Marie Antonin-Careme

A

The queen who refined the dinner table, making the “ No elbow on the dinner table”

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14
Q

Auguste Escoffier

A

Reformed the professional Kitchen into its modern organizatoin

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15
Q

Culinarian

A

is a term for a cook or someone who prepares food

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16
Q

Chain restaurants

A

are a group of restaurants owned by the same company

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17
Q

Commercial foodservice

A

includes businesses with the primary goal of preparing and selling food to make money

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18
Q

Non commercial Foodservice

A

describes operations providing foodservice as a secondary activity for the business in which it is found.

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19
Q

Full-service restaurants

A

employ servers to take the customers’ orders and bring the meals to their tables

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20
Q

Franchises

A

are independently owned restaurants that are part of a larger restaurant chain

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21
Q

Chef de cuisine

A

The chef supervises all the positions in the kitchen.

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22
Q

Sous chef

A

The sous chef is the second in command. In the absence of the chef

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23
Q

chef de garde

A

chef de garde is in charge of the kitchen after the chef has left for the evening.

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24
Q

Chef de partie

A

In charge of any of the particular workstations in the kitchen.

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25
Q

Saucier

A

the saucier is responsible for making sauces.

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26
Q

Poissonier

A

This position is responsible for the preparation of all fi sh and shellfi sh items

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27
Q

Garde manger

A

position makes salads, dressing, fruit plates, and many types of cold appetizers and buffet platters.

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28
Q

Butcher

A

cuts and trims meats and poultry for other stations in the kitchen

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29
Q

Rotisseur

A

charged with roasting meats and poultry and preparing pan sauces or gravies to accompany them.

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30
Q

Grill cook

A

All grilled and broiled meats, poultry, and fi sh are cooked by the grill cook.

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31
Q

Fry cook

A

Deep-fried items are prepared and cooked by the fry cook

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32
Q

Entremetier

A

oversees the preparation and cooking of vegetables, starches, egg dishes, and hot appetizer

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33
Q

Potager

A

makes all stocks, soups, and mother sauces.

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34
Q

Légumier

A

prepares and cooks vegetable

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35
Q

Pastry chef

A

head of the baking and pastry departmen

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36
Q

Pastry cook

A

prepare primarily sweets and pastrie

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37
Q

Baker

A

Makes bread

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38
Q

Decorator

A

decorates cakes and pastries

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39
Q

Tournant

A

This position fi lls in for other staff members on their days off.

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40
Q

Commis

A

In addition to cooks, a department may also have one or more commis (koh MEE) or “assistants

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41
Q

Communard

A

one person is assigned the task of preparing meals for the staff.

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42
Q

Expeditor

A

reads the servers’ food orders to the cooks

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43
Q

Professional behavior

A

Respectful
Puntcaul and dependable
Postive attidue
Felxiable
Productive

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44
Q

Success achieved by?

A

I have no idea what chef is talking about

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45
Q

Sole proprietorship

A

is a business in which one person owns and often operates

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46
Q

Sole proprietorship

A

is a business in which one person owns and often operates the busines

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47
Q

Free enterprise

A

recognizes and promotes a person’s right to own a business and manage it with little inter- vention by the governmen

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48
Q

Entrepreneur

A

a person who organizes and operates a business or businesses, taking on greater than normal financial risks in order to do so.

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49
Q

Corporation

A

Ownership of the corporation is divided among inves- tors in parts called share
granted a charter from the state, which recognizes it as a separate entity with legal rights

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50
Q

Partnership

A

business in which ownership is shared by two or more people. Partners should have a legal contract known as a partnership agreement.

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51
Q

Non-traditional foodservice venues

A

Corporations
Schools
Colleges and universities
Hospitals and nursing homes\
Military
Travels
Park and recreations
Staduims and sports arenas
Convention center
Prisons

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52
Q

Challenges facing the foodservice industry

A

Meeting labor demand

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53
Q

Cross training

A

teaches staff to do more than one job in the kitchen. Scheduling staff is easier when employees are cross trained. The chef has more flexibility in assigning jobs.

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54
Q

three types of hazard

A

Biolgical
Physical
Chemical

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55
Q

infection vs. intoxication

A

Infection: occurs when live bacterial cells are ingested. These bacterial cells can then grow in the digestive tract and cause symptoms. An example of a bacterial infection is Salmonella infection. Intoxication: occurs from eating a food that contains a toxin produced by bacteria.

56
Q

biological contaminants

A

Bacteria
Virsues
Fungai
Fish toxins
Parasites

57
Q

TDZ

A

No idea

58
Q

cross contact

A

harmful microorganisms are transferred from one product to another by hands, utensils, equip- ment, or other physical contact.

59
Q

FAT-TOM

A

F-food
A-acidity (pH)
T-temperature
T-time
O-oxygen (atmosphere)
M-moisture (water)

60
Q

handwashing

A

Do at the hottest possibale temperture and atleast 20 seconds

61
Q

thawing food

A

Thaw the product under cold running water
Thaw the product in the refrigerat
Cook product directly from a frozen state without first thawin
MIrcowave thaw

62
Q

cooking temperature

A
  • 165°F (74°C) for poultry, stuffings/stuffed food products, and leftovers.
  • 155°F (68°C) for hot-held eggs, and ground meats and fish.
  • 145°F (63°C) for whole muscle meats and fish, and raw eggs that are broken and immediately cooked to order.
63
Q

HACCP

A

system involves analyzing food-handling procedures to identify poten- tial hazards which pose threats to the food’s wholesomene
Purchasing
Receving
Storing
Preparing
Cooking
serving

64
Q

7 steps of HACCP

A
  1. Analyze how foods move through the establishment.
  2. Determine which steps are critical control points (CCP).
  3. Defi ne the limits for each CCP needed to achieve safety. Limits might include maximum time in the temperature danger zone or minimum internal temperatures. 4. Establish monitoring procedures for employees to implement and record CCP data.
  4. Establish plan for corrective action when limits for CCP are not met.
  5. Establish procedures to verify the HACCP system is working.
  6. Establish record keeping and documentation procedures
65
Q

cleaning/sanitizing process

A

Wipe table with hot soapy water then santize it and leave it to air dry.

66
Q

Workplace Safety

A
  • understanding everyday dangers in the kitchen.
  • taking steps to prevent accidents.
  • knowing what to do in the event of an accident or emergency.
  • knowing who to contact in an emergency. Most importantly, safety requires
67
Q

knife safety

A

Never hand knife to person
Yell when you have knife
Hold it by you waist when walking
make sure its sharp when you cut

68
Q

burns

A

1st, 2nd, 3rd

69
Q

lifting procedures

A

Use ypur legs, not your back

70
Q

PASS system

A

Pull the pin
Aim at the base of fire
Sqeeze the handle
Sweep back and forth on base

71
Q

Sustainability

A

s the adoption of practices that either preserve or improve the condition of Earth for future generations

72
Q

parts of the knife

A

Cutting egde, tip, bolster, spine, Heel, Rivets

73
Q

types of metals

A

Carbon steel- Easiet to sharpen, loses its shine and discolors
Stainless steel- Harder to sharpen
High carbon- stainless steel- best of both

74
Q

Chef’s Knife

A

most used knife in any chef’s knife kit

75
Q

Slicers

A

long, narrow, flexible blade, cut cooked meat and poultry into thin, even slices.

76
Q

Utility Knife

A

A utility knife is a smaller version of the chef’s knife and is designed for lighter kitchen work.

77
Q

Serrated Slicer

A

serrated blade has teeth like a saw

78
Q

Boning

A

Boning knives are used for separating muscle from bone on meat or poultry.

79
Q

Paring Knives

A

Paring is the act of cutting away skin or peel. Paring knives are the small, short-bladed knives designed to accomplish this task

80
Q

Tourné Knife

A

Tourné is a vegetable that has been cut into a small barrel or football shape

81
Q

Scimitar

A

butcher’s knife, the scimitar has a long, thick, highly curved blade. This knife is excellent for cutting steaks from large cuts of meat.

82
Q

Cleavers

A

large, rect- angular blade. It is used for chopping. Heavier cleavers can chop through bones

83
Q

Palette Knives and Spreaders

A

They have flexible blades, but are not sharp. They are designed to spread coat- ings on foods but may also be used as a spatula to turn

84
Q

Oyster Knife

A

oyster knife is a small knife with a narrow, rigid blade. It is not sharp, but the pointed tip is used to pry apart the top and bottom shells of oysters

85
Q

sharpening apparatus

A

A steel
Whetstone

86
Q

guiding hand

A
  1. Fingertips should be curled under slightly. This protects the fingertips from being cut accidentally.
  2. The thumb and pinkie finger are behind the other fingers where they help grasp the object during cutting
87
Q

Medium dice

A

—½ × ½ × ½ inches

88
Q

Small dice

A

1⁄4 × 1 ⁄4 × 1 ⁄4 inches

89
Q

Brunoise

A

1⁄8 × 1 ⁄8 × 1 ⁄8

90
Q

Paysanne

A

1⁄2 × 1 ⁄2 × 1 ⁄4

91
Q

Large dice

A

¾ × ¾ × ¾ inches

92
Q

Julienne

A

2 × 1 ⁄8 × 1 ⁄8

93
Q

Batonnet

A

2 × 1 ⁄4 × 1 ⁄4

94
Q

open- burner range

A

pots or pans are placed on trivets directly over a gas flame burner or on an electric elements

95
Q

induction range

A

electromagnetic energy to heat special pots and pans

96
Q

flattop range

A

heavy cast-iron top which has a heat source located underneath it.

97
Q

griddle

A

polished stainless steel cooktop.

98
Q

Convection Ovens

A

insulated box or compartment in which air is heated,as a fan that helps circulate the air inside the oven

99
Q

Table Salt

A

granulated salt because it is in the form of fine granular crystals

100
Q

Kosher Salt

A

Kosher salt has slightly larger crystals than granulated salt, goes into jewish diet.

101
Q

Rock Salt

A

Baked shellfish are often served on a bed of rock salt to keep them from rocking and spilling their flavorful juice

102
Q

Black Pepper

A

grinding peppercorns

103
Q

White Pepper

A

White peppercorns come from the same plant as black pepper, but the berries are allowed to fully ripen.

104
Q

Herbs

A

green leafy parts of aromatic plants that are used to flavor foods. Fresh herbs are more flavorful and often preferred to dried.

105
Q

Spices

A

woody parts of plants, including seeds, bark, berries, buds, and roots that are used to flavor foods

106
Q

marinade

A

liquid that is infused with different ingredients, in which foods are soaked in order to impart flavor before cooking

107
Q

rub

A

ombination of seasonings that are massaged into a food product to impart flavor

108
Q

All-Purpose Flour

A

Used as a thickening agent or coating, all-purpose flour is the type of flour used most often. All-purpose flour is made from a blend of soft and hard wheats.

109
Q

Semolina

A

Semolina flour is made from hard durum wheat and gives the finished pasta a firm texture.

110
Q

Rice Flour

A

Some Kicthens prefer rice flour because its starch lends a very light texture to sauces and coating

111
Q

Condiments

A

Flavorings or season- ings served with foods to enhance their flavor.

112
Q

Pickles

A

foods that have been satu- rated with acid, usually vinegar, in order to preserve them, or have been fermented.

113
Q

relish

A

condiment made of a mixture of chopped or diced ingredients preserved in an acidic liquid

114
Q

Chutney

A

condiment made of preserved fruits and vegetables with an acidic, sweet and spicy flavor.

115
Q

Capers

A

bud of a bush that grows near the Mediterranean. These unopened flowers are pickled in vinegar and salt. Some capers are simply packed in salt to preserve them

116
Q

Conduction

A

Transfer of heat energy from one object to another through direct contac

117
Q

Convection

A

manner in which heat energy travels through liquids and gases

118
Q

Radiation

A

transfer of heat energy through waves

119
Q

3 types of cooking methods

A

Dry heat methods
Moist heat methods
Combinatoin Methods

120
Q

Sautéing

A

This method requires only enough fat to coat the bottom of the pan

121
Q

Sweating

A

is cooking food in a small amount of fat using low heat in order to soften the food without browning.

122
Q

Panfrying

A

cooks the food in enough hot fat to cover it halfway

123
Q

Deep Frying

A

method that cooks food in enough hot fat to fully cover the item

124
Q

Grilling

A

cooking method that uses radiation from a heat source located below the food

125
Q

Broiling

A

uses radiation from a heat source located above the food.

126
Q

Gratiner

A

means to brown a food product.

127
Q

Roasting

A

method that cooks a food by surrounding it with hot air.

128
Q

Baking

A

method used to cook foods with a certain amount of added moisture

129
Q

Poaching

A

Cooking food in a liquid at a relatively low temperature is called poaching.

130
Q

Simmering

A

Simmering is done at a slightly higher temperature than poaching

131
Q

Boiling

A

is cooking in liquid at its highest possible temperature

132
Q

Steaming

A

moist method that cooks a food product by surrounding it with steam vapor

133
Q

Braising

A

first the food is browned on all sides, usually in a small amount of fat.

134
Q

Stewing

A

Stews are different from braised or simmered dishes because the ingredients are cut in smaller pieces. The ingredients for a stew cook in enough liquid for them to float freely during the cooking process. The slow simmering of a stew is excellent for combining the flavors of many different ingredients in one dish

135
Q

Nutrition

A

Everything about nutriton can be found in the nutrition flashcards

136
Q

Analyzing taste

A

In test 4/26 flashcards

137
Q

Table service

A

In table service flashcars

Culinary (55 decks)

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