Final Exam A! Flashcards
1
Q
Home meal replacement
A
meals that are consumed at home but professionally prepared elsewher
2
Q
Foodservice
A
food and beverages that are consumed out of the home.
3
Q
Hospitality
A
means welcoming guests and satisfying their needs
4
Q
Living wage
A
one that allows someone working full-time to support his or her family above the poverty level.
5
Q
Trends
A
are new practices or conditions that point to the way things will be in the future.
6
Q
American and European culinary history,
A
European came to america so their culinary pratices are slimair
7
Q
What did america give to europe
A
tomatoes,potatoes, pepper, corn,choclate, beans, and vanilla
8
Q
What did europe gave to america
A
Wheat, citrus fruit, sugar, cattle, and pigs
9
Q
Roman food philosophy, Marcus Apicius
A
live to eat
10
Q
Greek food philosophy
A
eat to live
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
12
Q
Renaissance
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Sauces became lighter and more refined. Dishes were streamlined and simpler to prepare
13
Q
Marie Antonin-Careme
A
The queen who refined the dinner table, making the “ No elbow on the dinner table”
14
Q
Auguste Escoffier
A
Reformed the professional Kitchen into its modern organizatoin
15
Q
Culinarian
A
is a term for a cook or someone who prepares food
16
Q
Chain restaurants
A
are a group of restaurants owned by the same company
17
Q
Commercial foodservice
A
includes businesses with the primary goal of preparing and selling food to make money
18
Q
Non commercial Foodservice
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describes operations providing foodservice as a secondary activity for the business in which it is found.
19
Q
Full-service restaurants
A
employ servers to take the customers’ orders and bring the meals to their tables
20
Q
Franchises
A
are independently owned restaurants that are part of a larger restaurant chain
21
Q
Chef de cuisine
A
The chef supervises all the positions in the kitchen.
22
Q
Sous chef
A
The sous chef is the second in command. In the absence of the chef
23
Q
chef de garde
A
chef de garde is in charge of the kitchen after the chef has left for the evening.
24
Q
Chef de partie
A
In charge of any of the particular workstations in the kitchen.
25
Saucier
the saucier is responsible for making sauces.
26
Poissonier
This position is responsible for the preparation of all fi sh and shellfi sh items
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Garde manger
position makes salads, dressing, fruit plates, and many types of cold appetizers and buffet platters.
28
Butcher
cuts and trims meats and poultry for other stations in the kitchen
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Rotisseur
charged with roasting meats and poultry and preparing pan sauces or gravies to accompany them.
30
Grill cook
All grilled and broiled meats, poultry, and fi sh are cooked by the grill cook.
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Fry cook
Deep-fried items are prepared and cooked by the fry cook
32
Entremetier
oversees the preparation and cooking of vegetables, starches, egg dishes, and hot appetizer
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Potager
makes all stocks, soups, and mother sauces.
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Légumier
prepares and cooks vegetable
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Pastry chef
head of the baking and pastry departmen
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Pastry cook
prepare primarily sweets and pastrie
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Baker
Makes bread
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Decorator
decorates cakes and pastries
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Tournant
This position fi lls in for other staff members on their days off.
40
Commis
In addition to cooks, a department may also have one or more commis (koh MEE) or “assistants
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Communard
one person is assigned the task of preparing meals for the staff.
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Expeditor
reads the servers’ food orders to the cooks
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Professional behavior
Respectful
Puntcaul and dependable
Postive attidue
Felxiable
Productive
44
Success achieved by?
I have no idea what chef is talking about
45
Sole proprietorship
is a business in which one person owns and often operates
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Sole proprietorship
is a business in which one person owns and often operates the busines
47
Free enterprise
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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Entrepreneur
a person who organizes and operates a business or businesses, taking on greater than normal financial risks in order to do so.
49
Corporation
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
50
Partnership
business in which ownership is shared by two or more people. Partners should have a legal contract known as a partnership agreement.
51
Non-traditional foodservice venues
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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Challenges facing the foodservice industry
Meeting labor demand
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Cross training
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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three types of hazard
Biolgical
Physical
Chemical
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infection vs. intoxication
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.
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biological contaminants
Bacteria
Virsues
Fungai
Fish toxins
Parasites
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TDZ
No idea
58
cross contact
harmful microorganisms are transferred from one product to another by hands, utensils, equip- ment, or other physical contact.
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FAT-TOM
F-food
A-acidity (pH)
T-temperature
T-time
O-oxygen (atmosphere)
M-moisture (water)
60
handwashing
Do at the hottest possibale temperture and atleast 20 seconds
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thawing food
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
cooking temperature
* 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
HACCP
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
7 steps of HACCP
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.
5. Establish plan for corrective action when limits for CCP are not met.
6. Establish procedures to verify the HACCP system is working.
7. Establish record keeping and documentation procedures
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cleaning/sanitizing process
Wipe table with hot soapy water then santize it and leave it to air dry.
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Workplace Safety
* 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
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knife safety
Never hand knife to person
Yell when you have knife
Hold it by you waist when walking
make sure its sharp when you cut
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burns
1st, 2nd, 3rd
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lifting procedures
Use ypur legs, not your back
70
PASS system
Pull the pin
Aim at the base of fire
Sqeeze the handle
Sweep back and forth on base
71
Sustainability
s the adoption of practices that either preserve or improve the condition of Earth for future generations
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parts of the knife
Cutting egde, tip, bolster, spine, Heel, Rivets
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types of metals
Carbon steel- Easiet to sharpen, loses its shine and discolors
Stainless steel- Harder to sharpen
High carbon- stainless steel- best of both
74
Chef’s Knife
most used knife in any chef’s knife kit
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Slicers
long, narrow, flexible blade, cut cooked meat and poultry into thin, even slices.
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Utility Knife
A utility knife is a smaller version of the chef’s knife and is designed for lighter kitchen work.
77
Serrated Slicer
serrated blade has teeth like a saw
78
Boning
Boning knives are used for separating muscle from bone on meat or poultry.
79
Paring Knives
Paring is the act of cutting away skin or peel. Paring knives are the small, short-bladed knives designed to accomplish this task
80
Tourné Knife
Tourné is a vegetable that has been cut into a small barrel or football shape
81
Scimitar
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
Cleavers
large, rect- angular blade. It is used for chopping. Heavier cleavers can chop through bones
83
Palette Knives and Spreaders
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
Oyster Knife
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
sharpening apparatus
A steel
Whetstone
86
guiding hand
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
Medium dice
—½ × ½ × ½ inches
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Small dice
1⁄4 × 1 ⁄4 × 1 ⁄4 inches
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Brunoise
1⁄8 × 1 ⁄8 × 1 ⁄8
90
Paysanne
1⁄2 × 1 ⁄2 × 1 ⁄4
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Large dice
¾ × ¾ × ¾ inches
92
Julienne
2 × 1 ⁄8 × 1 ⁄8
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Batonnet
2 × 1 ⁄4 × 1 ⁄4
94
open- burner range
pots or pans are placed on trivets directly over a gas flame burner or on an electric elements
95
induction range
electromagnetic energy to heat special pots and pans
96
flattop range
heavy cast-iron top which has a heat source located underneath it.
97
griddle
polished stainless steel cooktop.
98
Convection Ovens
insulated box or compartment in which air is heated,as a fan that helps circulate the air inside the oven
99
Table Salt
granulated salt because it is in the form of fine granular crystals
100
Kosher Salt
Kosher salt has slightly larger crystals than granulated salt, goes into jewish diet.
101
Rock Salt
Baked shellfish are often served on a bed of rock salt to keep them from rocking and spilling their flavorful juice
102
Black Pepper
grinding peppercorns
103
White Pepper
White peppercorns come from the same plant as black pepper, but the berries are allowed to fully ripen.
104
Herbs
green leafy parts of aromatic plants that are used to flavor foods. Fresh herbs are more flavorful and often preferred to dried.
105
Spices
woody parts of plants, including seeds, bark, berries, buds, and roots that are used to flavor foods
106
marinade
liquid that is infused with different ingredients, in which foods are soaked in order to impart flavor before cooking
107
rub
ombination of seasonings that are massaged into a food product to impart flavor
108
All-Purpose Flour
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
Semolina
Semolina flour is made from hard durum wheat and gives the finished pasta a firm texture.
110
Rice Flour
Some Kicthens prefer rice flour because its starch lends a very light texture to sauces and coating
111
Condiments
Flavorings or season- ings served with foods to enhance their flavor.
112
Pickles
foods that have been satu- rated with acid, usually vinegar, in order to preserve them, or have been fermented.
113
relish
condiment made of a mixture of chopped or diced ingredients preserved in an acidic liquid
114
Chutney
condiment made of preserved fruits and vegetables with an acidic, sweet and spicy flavor.
115
Capers
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
Conduction
Transfer of heat energy from one object to another through direct contac
117
Convection
manner in which heat energy travels through liquids and gases
118
Radiation
transfer of heat energy through waves
119
3 types of cooking methods
Dry heat methods
Moist heat methods
Combinatoin Methods
120
Sautéing
This method requires only enough fat to coat the bottom of the pan
121
Sweating
is cooking food in a small amount of fat using low heat in order to soften the food without browning.
122
Panfrying
cooks the food in enough hot fat to cover it halfway
123
Deep Frying
method that cooks food in enough hot fat to fully cover the item
124
Grilling
cooking method that uses radiation from a heat source located below the food
125
Broiling
uses radiation from a heat source located above the food.
126
Gratiner
means to brown a food product.
127
Roasting
method that cooks a food by surrounding it with hot air.
128
Baking
method used to cook foods with a certain amount of added moisture
129
Poaching
Cooking food in a liquid at a relatively low temperature is called poaching.
130
Simmering
Simmering is done at a slightly higher temperature than poaching
131
Boiling
is cooking in liquid at its highest possible temperature
132
Steaming
moist method that cooks a food product by surrounding it with steam vapor
133
Braising
first the food is browned on all sides, usually in a small amount of fat.
134
Stewing
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
Nutrition
Everything about nutriton can be found in the nutrition flashcards
136
Analyzing taste
In test 4/26 flashcards
137
Table service
In table service flashcars
