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kitchen > food prep > Flashcards

food prep Flashcards

1
Q

3 departments of commercial kitchen

A

rotisserie, under the control of the meat chef
oven, under the control of the pastry chef
stove, run by the cook

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2
Q

greatest chef of the period following the french revolution

A

Marie-Antoine Carême (1784-1833)

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3
Q

The complex cuisine of the aristocracy

A

called Grande Cuisine

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4
Q

the greatest chef of his time, is still revered by chefs and gourmets as the father of twentieth-century cookery

A

Georges-Auguste Escoffier (1847-1935)

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5
Q

george escoffier 2 main contributions

A

(1) the simplification of classical cuisine and the classical menu
(2) the reorganization of the kitchen

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6
Q

the most influential chef in the middle of the twentieth century

A

Fernand Point (1897-1955)

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7
Q

Hazard Analysis Critical Control Point (HACCP) system

A

One effective system food-service establishments can use to ensure food safety

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8
Q

4 types of food hazard

A

biological hazard
chemical hazard
physical hazard
allergens

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9
Q

most important kind of biological hazards

A

microorganisms

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10
Q

A microorganism that can cause disease

A

pathogen

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11
Q

4 kinds of microorganism can contaminate food and can cause illness

A

bacteria
viruses
fungi
parasites

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12
Q

4 types of bacteria

A

harmless bacteria
beneficial bacteria
undesirable bacteria
disease-causing bacteria, pathogens

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13
Q

conditions for bacteria to grow

A

food
moisture
temperature
acidity
oxygen
time

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14
Q

viruses

A

smaller than bacteria

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15
Q

parasites

A

organism that can survive only by living on or inside another organism

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16
Q

fungi

A

These organisms are associated primarily with food spoilage rather than food-borne disease

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17
Q

the basic kitchen organization

A

menu
type of establishments
size of the operations
physical facilities

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18
Q

classical brigade

A
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19
Q

FATTOM

A

Food
acidity (7.5 to 4.6 slightly acidic ph)
temperature (41F/5C and 135F/57C, limit is 60)
time
oxygen
moisture

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20
Q

CCP

A

critical control points

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21
Q

CLAYGO

A

clean as you go

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22
Q

3 knife materials

A

carbon steel
traditional stainless steel
high carbon stainless steel

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23
Q

13 parts of the knife

A

point
tip
edge
heel
spine
bolster
finger guard
return
tang
scales
rivets
handle guard
butt

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24
Q

point

A

very end of the knife, which is used for piercing

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25
Q

tip

A

tip first third of the blade, used for small or delicate work

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26
Q

edge

A

cutting surface of the knife, extends from the point to the heel

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27
Q

heel

A

heel rear part of the blade, used for cutting activities that require more force

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28
Q

spine

A

the top, thicker portion of the blade, adds weight and strength

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29
Q

bolster

A

thick metal portion joining the handle and blade, adds balance

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30
Q

finger guard

A

portion of bolster that keep the cook’s hands away from slipping onto blade

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31
Q

return

A

the point where the heel meets the bolster

32
Q

tang

A

portion of metal blade that extends to the handle

33
Q

scales

A

the 2 portions of handle material (wood, plastic, composite) that are attached either side of the tang

34
Q

rivets

A

the metal pins that hold the scales

35
Q

handle guard

A

the lip below butt of the handle

36
Q

butt

A

terminal end of the handle

37
Q

knives and their uses

A

french knife or chef knife
santoku knife or Japanese cook knife
utility knife or salad knife
paring knife
boning knife
slicer
serrated slicer
butcher knife
scimitar or steak knife
cleaver
oyster knife
clam knife
vegetable peeler
cutting board

38
Q

french or chef knife

A

Most frequently used knife in the kitchen, for general-purpose chopping, slicing, dicing, and so on

39
Q

santoku or japanese cook’s knife

A

A wide-bladed knife that is becoming increasingly popular as a substitute for the traditional chef’s knife

40
Q

utility knife or salad knife

A

Used mostly for pantry work,

cutting and preparing lettuce, Fruits, and so on. Also useful for carving roast chicken and duck.

41
Q

paring knife

A

used for trimming and paring vegetables and fruits

42
Q

boning knife

A

Used for boning raw meats and poultry. Stiff blades are used for heavier work. Flexible blades are used for lighter work and for filleting fish.

43
Q

slicer

A

used for carving and slicing cooked meats

44
Q

serrated slicer

A

Like a slicer, but with a serrated edge. used for cutting breads, cakes, and similar items

45
Q

butcher knife

A

A heavy, broad, slightly curved blade. Used for cutting, sectioning, and trimming raw meats in the butcher shop

46
Q

Scimitar or steak knife

A

A curved, pointed blade. Used for accurate cutting of steaks

47
Q

Cleaver

A

A heavy, broad blade. Used for cutting through bones

48
Q

Oyster knife

A

A short, rigid, blunt knife with a dull edge. Used for opening oysters

49
Q

Clam knife

A

A short, rigid, broad-bladed knife with a slight edge. Used for opening clams

50
Q

Vegetable peeler

A

A short tool with a slotted, swiveling blade. Used for peeling vegetables and fruits

51
Q

Cutting board

A

important partner to the knife
green for vegetables
red for meat

52
Q

2 important kinds of measurement in the kitchen

A

ingredient measurement
portion measurement or portion control

53
Q

ingredient measurement

A

weight
volume
count

54
Q

weight

A

measures how heavy the item is

55
Q

ap weight

A

weight of the item as purchased, before any trimming is done. Also known as APQ (as purchased quantity).

56
Q

ep weight

A

weight after all inedible or non-servable parts are trimmed off. Also known as EPQ (edible portion quantity).

57
Q

volume

A

how much space an item fills. Volume measures are used for liquids.

58
Q

count

A

measuring ingredients by count is done in these circumstances

59
Q

portion control

A

is the measurement of portions to ensure the correct amount of an item is served

60
Q

6 accessories

A

cutting board
carving fork
shears
honing steel
knife block
rubber mat

61
Q

cutting board

A

used in conjunction with knife

62
Q

carving fork

A

used to hold meat steadily while it is being carved

63
Q

honing steel

A

straightens with the blade while a sharpener sharpens the blade

64
Q

shears

A

essentially kitchen knife

65
Q

knife block

A

angled block of wood or metal with slots for the insertion of the knife

66
Q

rubber mat

A

used to prevent the chopping board from slipping

67
Q

4 types of knives

A

chef knife
bread knife
paring
utility

68
Q

chef knife or french knife

A

all purpose knife that is curved to allow the cook to rock the knife

69
Q

bread knife

A

type of serrated knife, , ideal for cutting bread and other food with a hard surface and soft interior

70
Q

paring knife

A

small knife with plain edge blade that is ideal for peeling and other small work

71
Q

utility

A

between a chef and paring knife

72
Q

japanese knives

A

santoku
usuba
deba

73
Q

santoku

A

also called asian chef knife, straighter edge than a chef knife

74
Q

usuba

A

used primarily for chopping vegetables, spine and edge are straight

75
Q

deba

A

used primarily for cutting fish, long with a curve spine

kitchen (1 decks)

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