HM03- Kitchen Essentials PRELIMS Flashcards
1
Q
Who redesigned the chef’s uniform?
A
Marie Antoine Careme
2
Q
What color did Chef Careme choose and why?
A
White- showed cleanliness in the kitchen
3
Q
When was the chef’s uniform redesigned?
A
1800s
4
Q
Marie Antoine Careme’s contributions:
A
- redesigned chef’s uniform
- white chef’s uniform
- different-sized toques
5
Q
What did the different-sized toques mean?
A
Chefs- tall hats
Young cooks- short caps like a cap
The taller the toque, the more prestigious the chef is
6
Q
Size and design of Chef Careme’s toque
A
18-inches tall stiffened with cardboard and had 100 pleats
7
Q
He helped create an image of professionalism for chefs.
A
Georges Auguste Escoffier
8
Q
Georges Auguste Escoffier’s contributions:
A
- employees wear jackets and ties off duty
- stop smoking, drinking, and wearing at work
- obtain higher education
9
Q
Chef’s uniform includes the following:
A
double-breasted white jacket and a tall white hat
10
Q
The most interesting part of the uniform is the tall white hat called ___.
A
Toque
11
Q
What do the 100 pleats of the toque represent?
A
different ways a chef knows how to cook an egg
12
Q
Components of a chef’s uniform:
A
Skull Cap
Scarf/ Neckerchief
Pressed white chef’s jacket
Side Towel
Half apron
Pants
Clogs
13
Q
It is a small, close-fitting cap of fabric that keeps hair contained or tidy. An alternative for toque
A
Skull Cap
14
Q
Originally, these were intended to soak body sweats which may be used to wipe moisture on the face, forehead, or other parts of the body.
However, the modern version is donned with fashion in mind, and to complete the chef image.
A
Scarf/ Neckerchief
15
Q
TRUE/ FALSE: The double-breasted jacket cannot be reversed to hide
stains.
A
FALSE (cannot- can)
16
Q
Its thick cotton cloth protects from the heat of the stove and oven and protects from the splattering of boiling liquids. Traditionally knotted cloth buttons were used because they could stand up to frequent washing and survive contact with hot items without melting.
A
Pressed White Chef Jacket
17
Q
A piece of equipment used to shield the rest of the wearer’s garments from food splatters and stains.
It is worn to just-below knee- length also to assist in the prevention of burns because of spillage.
A
Half Apron
18
Q
- It is used to wipe a dish clean or protect the hands while handling hot pots and pans. Should have two pieces, at any given time.
- The dishcloth must be kept dry, especially if handling a hot pot.
- Avoid using old cloths which may have holes
A
Side Towels
19
Q
- these are backless shoes without laces that are easy to slip on and off.
- are designed to provide protection, maximum comfort, and traction on kitchen floors.
- it can easily be kicked off in an emergency, such as boiling water spilling onto feet.
A
Chef Clogs/ Black Socks
20
Q
It is a hard-wearing, skid-resistant shoe with a steel-toe cap to prevent injury from falling objects or knives.
A
Chef Safety Shoes
21
Q
It is an individual’s sanitary health habits that include keeping the body, hair, and teeth clean; wearing clean clothes; and washing hands properly.
A
Good Personal Hygiene
22
Q
A must for all chefs and kitchen personnel to observe the following:
A
Bather regularly (don’ts: come to class sick and wear strong scented chemicals)
Wear clean uniforms and aprons
Keep hair neat and clean.
Clean shaven
Keep fingernails clean and short
No makeup, perfume, or jewelry.
Wear face mask
23
Q
When did Boulanger begin advertising on his shop sign that he served soups, which he called ”restaurants or restoratives”
A
1765
24
Q
Who began advertising on his shop sign that he served soups, which he called ”restaurants or restoratives”
A
Boulanger
25
Boulanger began advertising on his shop sign that he served soups, which he called ___.
”restaurants or restoratives”
26
An important invention that changed the organization of kitchens in the 18th century
stove or potager
27
it gave cooks a more practical and controllable heat source than an open fire.
stove or potager
28
The new developments in food service received a great stimulus as a result of the _____, beginning in 1789.
French Revolution
29
Known as the "The King of Chefs"
Marie-Antoine Careme
30
He was born at the height of the revolution.
He learned all the branches of cooking quickly, and he dedicated his career to refining and organizing culinary techniques.
Marie-Antoine Careme
31
First real celebrity chef and became a famous creator of elaborate, elegant, and towering display pieces and pastries (standard for HAUTE CUISINE)
Careme
32
Father of 20th century cookery
Georges-Auguste Escoffier
33
Reinvented Haute Cuisine- simplified and modernized Careme's elaborate and ornate style of cooking.
Georges-Auguste Escoffier
34
Escoffier’s book of basic cooking methods and preparations; is still used as a classical reference by today’s chefs.
Le Guide Culinaire
35
TRUE/ FALSE: Careme's recipes, techniques, and approaches to cooking and kitchen management remain highly influential until today.
FALSE (Careme's- Escoffier's)
36
An example of Escoffier's most influential contribution to the kitchen.
Brigade de Cuisine (Kitchen Brigade System)
37
The Classical Kitchen Brigade
Chef
Executive Chef
Chef de Cuisine
Sous Chef
Station Chef/ Chef de Partie
38
The person in charge of the kitchen, in larger establishments, this person has the title of executive chef.
The Chef
39
The manager who is responsible for all aspects of food production, including menu planning, purchasing, costing, planning work schedules, hiring, and training.
Executive chef
40
The one who reports to the executive chef.
In large food service operations, if it has several outlets in different locations, each kitchen may have its own.
Chef de Cuisine
41
The one who is directly in charge of production and works as the assistant to the executive or chef de cuisine.
Sous Chef
42
When the chef de cuisine is not present, who takes charge of the kitchen?
Sous chefs
43
They are in charge of particular areas of production, or stations.
Station chef/ Chef de Partie
44
Different station chefs in the Kitchen
Sauce chef/ Saucier
Fish cook/ Poissonier
Vegetable cook/ Entremetier
Roast cook/ Rotisseur
Pantry chef/ Garde Manger
Pastry chef/ Patissier
45
The one who prepares sauces, stews, and hot hors d’ oeuvres, and sautés foods to order (the highest position of all the stations)
Saucier
46
The one who prepares fish dishes. In some kitchens, this station is handled by the saucier.
Poissonier
47
The one who prepares vegetables, soups, starches, and eggs. In large kitchens, these duties may be divided among the vegetable cook, the fry cook, and the soup cook.
Entremetier
48
The one who prepares roasted and braised meats and their gravies and broils meats and other items to order.
Rotisseur
49
A large kitchen may have a separate _____ to handle the broiled items. They may also prepare deep-fried meats and fish.
Broiler Cook/ Grillardin
50
The one responsible for cold foods, including salads and dressings, pates, cold hors d’ oeuvres, and buffet items.
Garde Manger
51
Prepares pastries and desserts
Patissier
52
Replaces other station heads
Relief cook/ Swing cook/ Tournant
53
The one who accepts orders from waiters and passes them on to the cooks on the line. Calls for orders to be finished and plated at the proper time and inspects each plate before passing it to the dining room staff.
This position is often taken by the head chef or the sous chef.
Expediter/ Aboyeur
54
Difference of kitchen brigade between large establishments with more than one outlet and a small establishment:
Large establishments: One sous chef in charge of 2 chefs de cuisine
Small establishments: Either an Executive chef or Chef de cuisine in charge of one sous chef
55
Explain the Kitchen Brigade of smaller establishments:
Designations and responsibilities are more likely to overlap.
Smaller restaurants may not have sous chefs or chefs de partie.
56
What does it take to succeed in the food service industry?
1. positive attitude towards the job.
2. staying power
3. ability to work with people
4. eagerness to learn
5. full range of skills (food costing, inventory, people skills)
6. experience
7. dedication to quality
8. good understanding of the basic
57
Chef's Core Values
Passion
Reliability
Integrity
Commitment
Excellence
57
What value is important for a chef working in the kitchen?
Humility
58
"white;" cooked, but not browned
à blanc
59
English style, usually refers to poached or boiled dishes, but also fried foods (especially fish) that have been rolled in breadcrumbs
à la Anglaise
60
a style of meal selection in which the guests compose their own meals by selecting from the menu where each item is separately priced, or a menu of this type. (opposite of prix fixe)
à la carte
61
applied to dishes garnished or prepared with carrots
à la Crécy
62
applied to dishes garnished or prepared with cauliflower (e.g., créme Dubarry, purèe of cauliflower soup)
à la Dubarry
63
in the style of Florence (refers to dishes served on a bed of spinach)
à la Florentine
64
of the forest (usually refers to dishes garnished with wild mushrooms)
à la Forestiére
65
in the style of Lyons, refers to dishes garnished with fried onions (e.g., sauce Lyonnaise, demi-glace, and reduced white wine, flavored with sautèed onions)
à la Lyonnaise
66
in the style of Milan, pasta coated with butter and Parmesan cheese, then sauced with tomatoes, ham, mushrooms, tongue and truffles
à la Milanaise
67
cooked at the moment, prepared to order
à la minute
68
in the manner of some person[s] or place (e.g., boeuf à la mode, beef, marinated in red wine, then braised; tripes à la mode de Caen, braised tripe dish from Normandy)
à la mode
69
in the style of Nice, refers to dishes made with anchovies, garlic, olives and tomatoes (e.g., salade Niçoise, salad dressed à la Niçoise, containing haricot vert, hard-boiled eggs, onions and tuna)
à la Niçoise
70
in the style of Provence, refers to dishes prepared with garlic, olive oil and tomatoes, and sometimes anchovies, olives and onions
à la Provençale
71
expediter, person who relays orders from front of the house to appropriate stations in the kitchen, then checks plates as they go out to dining room
aboyeur
72
garlic (e.g., gousse d'ail, garlic clove; ail semoule, garlic ; aillè, flavoured with garlic)
ail
73
a Provençal garlic mayonnaise (served as part of the dish aïoli complet)
aïoli
74
matchstick; classic cut (one-eighth inch square, by one to two inches long), refers either to very thin fried potatoes or filled strips of puff pastry served as savory hors d'oeuvres
allumette
74
matchstick; classic cut (one-eighth inch square, by one to two inches long), refers either to very thin fried potatoes or filled strips of puff pastry served as savory hors d'oeuvres
allumette
75
to open, the first drink offered
aperitif
76
refers to dishes topped with bread crumbs and/or grated cheese, and browned in the salamander or broiler
au gratin
77
served with natural juices
au jus
78
eggplant
aubergine
79
a long slender bread weighing 250 grams; the classic French bread
baguette
80
a water bath, used to cook foods gently, by protecting from direct heat, either on the stove or in the oven
bain marie
81
boned, stuffed, rolled, tied and roasted meat served hot
ballotine
82
stick, a classic knife cut, from two to two-and-a half inches long, with a quarter-inch square cross section, like a French fry (also baton); also a French bread, a little smaller than a baguette
bâtonnet
83
butter
beurre
84
a sauce made with reduced white wine and butter
beurre blanc
85
compound butter
beurre composé
86
butter, worked together with flour, for used as a thickener by sauciers
beurre manié
87
browned butter, seasoned and used as a sauce
beurre noir
88
sauce made with red wine and butter
beurre rouge
89
white
blanc
90
blue cheese; also refers to meat cooked rare, but not a rare as saignant
bleu
91
beef
boeuf
92
braised beef, marinated in pinot noir, and garnished with tiny boiled onions and small mushrooms
Boeuf Bourguinon
93
sauce made with demi-glace, red wine, shallots, butter and peppercorns; garnished with marrow
Bordelaise
94
a meat pudding, a forcemeat
boudin
95
a light colored, and mildly-seasoned, sausage made of chicken or pork, often enriched with cream; boudin noir, a black pudding, sausage made of blood, often containing cereal products, such as rice or bread crumbs
boudin blanc
96
baker
boulanger
97
a small bunch of herbs, used to flavor sauces and stocks; often bay leaves, parsley and thyme-- either tied together or in a sachet of cheesecloth, to make their removal easier
bouquet garni
98
sauce made with demi-glace, burgundy wine, shallots, butter and peppercorns
Bourguignonne
99
burned, singed (e.g., créme brûlé, custard with a burned topping of caramelized sugar; brûlot, burnt brandy)
brûlé
100
fine dice
brunoise
101
squid
calmar
102
cold hors d' oeuvre on a piece of toast, bread or cracker
canapé
103
duck
canard
104
mushroom
champignon
105
kitchen used for preparation of sausages, terrines, pâtés and smoked meat
charcuterie
106
cooked, then chilled, meats--covered with aspic that is often elaborately decorated
chaud-froid
107
in the Brigade system, the chef who is in charge of a station
chef de partie
108
knife cut for herbs and vegetables, very fine narrow shreds
chiffonade
109
lemon
citron
110
apprentice
commis
111
cooked fruits in syrup
compote
112
finely chopped or ground (typically peeled, seeded, and chopped tomato)
concassé
113
meats, such as duck, goose or pork, that has been preserved by being salted and slow-cooked in its own fat, then sealed under a layer of melted fat
confit
114
completely clarified stock
consommé
115
chicken, braised in red wine with salt pork or bacon, mushrooms and onions
coq au vin
116
a very small, sweet, pickled cucumber, often served with pâté
cornichon
117
a thick purèed sauce made from vegetables or sometimes fruit
coulis
118
seasoned broth or stock used for poaching fish
court-bouillon
119
cream
crème
120
a thin pancake
crêpe
121
ham and cheese sandwich, dipped in beaten egg, then sauteed in butter
croque monsieu
122
small cuts of fresh vegetables offered with a dip, generally served as a stationery
crudités
123
poaching liquid
cuisson
124
thinly sliced potatoes typically layered with cream, butter, and cheese then baked. similar to the American scalloped potatoes
dauphinoise
125
a tasting menu of wines and sometimes food, in which many dishes are offered in small portions
dégustation
126
mixture of brown stock and reduced brown sauce
demi-glace
127
pureéd potatoes that have been enriched with egg yolks and piped from pastry bag
duchesse
128
a savory paste of minced mushrooms, herbs and shallots, sweated in butter
duxelles
129
to mince
émincer
130
in the Brigade system, the chef who cooks vegetables, starches, and sometimes soups
entremetier
131
spice
épice
132
dramatic tableside preparation in which brandy or liqueur is poured over a food item, then set aflame to complete the cooking
flambé
133
liver
foie
134
fattened liver of goose or duck
foie gras
135
foundation
fond
136
deep-fried battonets of potato (French fries)
frites
137
cold
froid
138
cheese
fromage
139
an assortment of seafoods
fruits de mer
140
cooking liquid for fish, made with white wine and aromatics
fumet
141
boned, stuffed, rolled, tied and poached meat served cold
galantine
142
the cold area of a kitchen where buffet items are prepared and stored also refers to the items themselves; in the Brigade system, the chef who prepares cold foods, pâtés, also the category of such foods
garde manger
143
a reduced syrup of vinegar and caramelized sugar
gastrique
144
a baked dish, often topped with cheese and/or bread crumbs, then browned under a salamander or broiler
gratin
145
bean
haricot
146
emulsion-type sauce prepared with egg yolks, peppercorns, lemon juice, vinegar and butter
Hollandaise
147
outside the work; traditionally a warm appetizer, but often includes any tidbit served before the meal
hors d'oeuvres
148
very thin strips of food of varying lengths, one-eighth-inch in cross-section; fine julienne are one sixteenth-inch in cross section
julienne
149
juice from roasting
jus
150
a binder or thickener for sauces and soups--usually starch-based, but sometimes containing egg yolks, cream, blood or vegetable purèe
liaison
151
a kind of mire poix, containing carrot, celery and onion, plus leek, bacon or ham and sometimes mushrooms
matignon
152
mixture of different baby lettuces
mesclun Niçois
153
aromatic mixture of diced vegetables; classically, two parts onion to one part each of carrot and celery
mirepoix
154
to put everything in its place; a set-up of required items or ingredients
mise en place
155
enriching a sauce by whisking in cold butter at the last minute
monte au beurre
156
Bechamel sauce enriched with egg yolks, Parmesan, and Gruyére
Mornay
157
mussel
moules
158
foam, airy sweet or savory foods
mousse
159
sauce or light forcemeat that is lightened through the addition of whipped cream or beaten egg whites
mousseline
160
hazelnut
noisette
161
bread
pain
162
starch-based thickener used with forcemeats
panade
163
refers to containing, or garnished with, potatoes
parmentier
164
mixture of ground meats formed in a terrine and sliced
pâté
165
browning in fat, typically of tomato product in the making of brown stock
pince
166
fish
poisson
167
pepper
poivre
168
apple
pomme
169
in the Brigade system, the chef who prepares soup
potager
170
a form of menu that offers a set, or limited, selection for a set price
prix fixe
171
smoothly ground or mashed food, often strained; the process of making a purée
purée
172
a blend of ground cinnamon, cloves, nutmeg, pepper
quatre-épices
173
a light dumpling of fine forcemeat (generally, seafood, chicken or vegetables), used as a course in themselves, or as garnishes for other dishes
quenelle
174
a savory tarte
quiche
175
stew
ragoût
176
a Provençal vegetable stew
ratatouille
177
rewetting; a secondary stock made from bones that have already been used to made stock
remouillage
178
a kind of potted meat, similar to pâté--but preserved with a layer of fat, like confit
rillettes
179
in the Brigade system, the chef who prepares roast meats and poultry
rôtisseur
180
garnish for Provençal dishes like Bouillabaisse, a paste of pounded garlic, hot red pepper and olive oil, thickened with breadcrumbs
rouille
181
a rolled and filled slice of meat, usually braised in stock or wine
roulade
182
slow-cooked mixture of fat and flour, used as a thickener for sauces, soups and stews
roux
183
salad
salade
184
dry or sweet
sec
185
a light airy dish that is leavened by beaten egg whites
soufflé
186
in the Brigade system, the chef who is second in command
sous chef
187
a chicken breast with skin and first joint of wing attached, or a segment of citrus fruit with membranes and seeds removed
suprême
188
sieve
tamis
189
in the Brigade system, the chef who relieves people at various stations
tournant
190
turned uniformly sized peeled and carved potatoes or vegetables--usually oblong
tournèe
191
a thin crisp cookie that is formed, while still hot, into a slightly curved shape
tuile
192
wine
vin
193
vinegar
vinaigre
194
Another name for a straight-sided saute pan
Sautese
195
Another name for a slope-sided saute pan
Sautoir
