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Culinary Arts 104 > FINALS‼️ > Flashcards

FINALS‼️ Flashcards

1
Q

How many oz. in a cup?

A

8oz.

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2
Q

How many cups in a pint?

A

2Cups

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3
Q

How many pints in a qt?

A

2 Pints

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4
Q

How many oz. in a qt?

A

32oz

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5
Q

How many qts. In a gallon?

A

4qts

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6
Q

How many oz in a gallon?

A

128 oz

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7
Q

How many tsp in a tbs

A

3 tsp

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8
Q

How many Tbs in a 1/4cup?

A

4 tbs

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9
Q

How many ounces in a half of cup?

A

4 oz

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10
Q

How many cups in a gallon?

A

16 Cups

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11
Q

How many ounce in a Lb?

A

16 oz

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12
Q

How many oz. in a 5 Lb?

A

80 oz

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13
Q

How many grams in a oz?

A

28 grams

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14
Q

A quarter pounder=how many oz?

A

4 oz

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15
Q

2oz=what % of a pound?

A

12 1/2 %

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16
Q

50% of a gallon ?

A

64 oz

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17
Q

8 oz= how many cups

A

1 Cup

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18
Q

6 Tsp= how many tbs?

A

2 Tbs

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19
Q

What are the temperature of a 3-compartment sink?

A

1st: 110 F
2nd: 110 F
3rd: 171 F

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20
Q

When walking with sharp objects in your hand, like your knife how do you hold it?

A

By your side with the point of your knife facing down and in your weaker hand

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21
Q

What should always go underneath a cutting board?

A

A damp towel

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22
Q

What is MSDS and why is it important?

A

Material Safety Data Sheet. Safety precautions for various procedure and functions

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23
Q

What is the next step after cleaning your cutting board or work station?

A

Clean and sanitize your station

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24
Q

Why do we wear an apron in the kitchen? Can we wear it when we go to the bathroom?

A

Wear it for safety, cleanliness, and hygiene

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25
Q

What is the best way to care for a knife?

A

Clean, Store, and Sharpen the blade

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26
Q

How long should we wash our hands before working on a task in the kitchen?

A

5-20sec

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27
Q

What is cross contamination?

A

Bacteria Transferring from food & the surface

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28
Q

Name 3 classical cuts:

A

Julienne
Fine Julienne
Batonnet

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29
Q

What is the ratio of bones to mirepoix when making a stock?

A

10:1

10 lbs of bones 1mirepoix
50%-onions
25%- carrots
25%-celery

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30
Q

What is a roux? When making a roux what is the ration of fat to flour?

A

Thicken agent equal part fat and flour

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31
Q

How do you make a veloute?

A

Clarified butter, flour, chicken stock

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32
Q

How do you make Béchamel?

A

Clarified butter, flour, milk

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33
Q

How many oz in a gallon

A

128 oz

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34
Q

How many qts in a gallon?

A

4 qts

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35
Q

What are the dimensions of the following knife cuts?

A

a. ) Julienne- 1/8 X 1/8 X 2
b. ) Batonnet- 1/4 X 1/4 X 2
c. ) Medium Dice- 1/2

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36
Q

What is a chinoise?

A

Sieve a very fine strainer, can be used to catch very small particles (prefer Stock)

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37
Q

How many cups in a gallon?

A

16 Cups

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38
Q

What is an emulsion?

A

The combining of fat & water by force & breaking surface tension

39
Q

Explain the process of clarifying butter, and what occurs when the butter is clarified. Why do we do it?

A

Milk fat rises to the top. Take out the milk solid and fat to clarify the butter

40
Q

What are the following types of emulsions?

A

Vinaigrette: Fat/Fat
Hollandaise: Fat/Fat
Mayonnaise: Fat/Air

41
Q

Name the Mother Sauces

A
  1. ) Hollandaise
  2. ) Bechamel
  3. ) Veloute
  4. ) Espangnole (Brown)
  5. ) Tomato
42
Q

What is the ratio of egg yolks to butter in a hollandaise sauce?

43
Q

What herbs and spices are used in making a stock

44
Q

True or False

When making a roux for a Bechamel we use a blond roux?

45
Q

True or False

We use gloves when preparing ready to eat foods?

46
Q

True or False

The term Mise en Place means to put in place and make ready

47
Q

True or False

A French Fry cut is 1/2 X 1/2 X 2

48
Q

True or False

The three-compartment sink should have hot soapy water at 150 F in the first sink?

49
Q

True or False

The term blanching means the same as boiling

50
Q

True or False

The skill we learned to check the proper temp n a grill is to put your hand over the center of the grill and hold it for 5 seconds to assure the grill is hot enough

51
Q

How many oz. in a pint?

52
Q

How many tsp in 3 Tbs

53
Q

How many qts in 2 gal?

54
Q

How many cups in a gallon and a half?

55
Q

How many grams in 2 oz?

56
Q

How many pints in 1 gallon

57
Q

How many pints in a pound?

58
Q

How many qts in 5 gallons

59
Q

How many Tbs in 4oz?

60
Q

What is the ratio of eggs to butter in a Hollandaise sauce?

A

2:1

1 egg yolk: 4-5oz of butter

61
Q

What is the ratio of oil to vinegar in a basic vinaigrette

62
Q

What temperature should a Hollandaise be kept at to keep it out of the danger zone?

A

Above 135 F

63
Q

When cooking a green vegetable in boiling water what do we need to put it in the water to help with the color and nutritional value

A

Kosher Salt

64
Q

What is Rice Pilaf?

A

A wheat dish, involves cooking in stock adding spices and vegetables

65
Q

What is the ratio of pilaf?

A

1:2 rice to stock. Every cup of rice measure out two cups of stock

66
Q

Type of rice use for rice pilaf?

A

White Rice is used for rice pilaf

67
Q

What does Lyonnaise potatoes mean & what is it?

A

A French dish of sliced pan-fried potatoes and thinly sliced onions, sauteéd in butter w/ parsley. Lyonnaise means “from Lyon” or “Lyon-style”, after the French city of Lyon

68
Q

What is Yield?

A

The amount of a food item remaining after cleaning and processing

69
Q

What is Conversion Factor?

A

The number used to increase or decrease ingredients and recipe yields

70
Q

What is Yield Percentage?

A

The ratio of the useable ingredient after cleaning and trimming

71
Q

What is Sanitation?

A

The creation and maintenance of conditions that will prevent food contamination or food-borne illness

72
Q

What is Direct Contamination?

A

Contamination of raw foods in their natural setting or habitat

73
Q

What is Yield Test?

A

Used to understand the difference between as purchased quantity vs. edible portion. Helps forecast the amount needed to order based on yield and waste

74
Q

What is Edible Portion?

A

The a amount of a food item available for consumption or use after trimming or fabrication; a smaller, more convenient portion of a larger or bulk unit

75
Q

What is Reezy Peezy?

A

A gravy of Sea Island Red peas; which rich, earthy, and spicy components, severed on top of rice

76
Q

What is Carolina Gold Rice?

A

An authentic South Carolinan experience. It’s dazzling color in fields. The flavor and texture

77
Q

What is the ratio of rice to stock when making rice pilaf?

A

1:2 Every cup of rice has 2 cups of stock

78
Q

What type of rice is used for rice pilaf?

A

White Rice

79
Q

Why is the classical name sautéed potatoes and onions called potatoes Lyonnaise?

A

A French dish from Lyon or Lyon style after the french city

80
Q

What is a Concassé Tomato?

A

It’s a French dish peel, seed it, core, and diced

81
Q

What is the formula for changing the yield on a recipe ?

A

E.P. / A.P. = Yield

82
Q

What does A.P. Stand for in culinary terminology?

A

As Purchased

83
Q

What does E.P. Stand for in culinary terminology?

A

Edible Portion

84
Q

When cooking 1LB of dry pasta how much water should we use?

85
Q

How salty should we make the water?

86
Q

When making a classical tomato sauce do we use stock?

87
Q

What is Carolina Gold Rice?

A

Long grain rice, very rich & tasteful. Dazzle grain in the field

88
Q

When making any type of ground meat patty, burger, meatball, meatloaf what do we do to shape the meat?

A

Let the meat chill for a few, then use a tsp of water in your hands to mold the meat to true form

89
Q

Before cooking our meatballs or meatloaf it is a good idea to follow the process of ___________ before finishing the process

A

Chill the meat

90
Q

Al Dente refers to the saying ___________

A

To have chew or bite to it. Be firm

91
Q

In order to find the dibble portion of beets we use the following formula

A

AP-Trim (peel, core, chop)=E.P.

92
Q

If the As purchase weight of broccoli is 10lbs and the waste is 3lbs. What is the edible portion weight?

A

AP (10)- Trim (3)= 7 Lbs edible portion

93
Q

What is Reezy Peezy?

A

A gravy of Sea Island Red Peas

Culinary Arts 104 (4 decks)

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