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FN 3348 > Lecture 2 > Flashcards

Lecture 2 Flashcards

1
Q

Why do we cook food?

A

Cook things (food safety)
Make things more palatable
More digestible
Enhance aesthetic

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2
Q

What is an ingredient room?

A

Some food stored and the purpose of the room is to put together the ingredients for the recipe

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3
Q

When cooking food, in terms of production what do we have to be aware of? (Usually has complexity in every step)

A 
Type of production
Appropriate clientele
Appropriate quantities
Appropriate skill mix
Safe (food and employee)
Within budget
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4
Q

When cooking food in terms of production, what are the main things that follow the menu planning?

A 
Sensory evaluation
Formatting recipes
Forecasting demand
Calculating quantities
Production scheduling
Some quality improvement projects
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5
Q

What are the 3 dry heat cooking methods?

A
  1. Broiling
    - heat source on top of food
  2. Grilling
    - heat source is under
  3. BBQ
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6
Q

What is the description of dry heat cooking?

A

Foods that have a browned, flavourful exterior and moist interior

Broil/grill foods that are uniform in size and thin with enough fat or moisture to keep from becoming dry

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7
Q

What are examples of dry heat cooking?

A

Steak, oily fish, bell pepper, onions, eggplant, pineapple

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8
Q

What do riddles broiling or pan broiling have in common?

A

Heat source from a flat surface under the food

-ex: chicken parts, fish, pancakes bacon and eggs

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9
Q

What is the description of roasting/baking?

A

Brown, rich-flavoured, caramelized exterior and moist interior
-degree of browning and caramelizing depends on the cooking time, the temp and product

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10
Q

What are the 6 methods of frying?

A
  1. Deep fat frying
  2. PAn frying
  3. Griddle frying
  4. Oven frying
  5. Sautéing
  6. Stir-frying
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11
Q

What is the description of deep fat frying?

A

Crisp golden brown exterior, minimal. fat absorption, no off flavours

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12
Q

What is the description of pan frying?

A

Colour and crispness depends on whether there is a coating/bredding used, length of cooking time and the product

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13
Q

What is the description of griddle frying?

A

Colour and crispness depends on whether there is a coating/breading used (not all the time), the length of cooking time and the product

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14
Q

What is the description of oven frying?

A

Drizzle fat on food and cook at a high temp to resemble pan fried or deep fried food

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15
Q

What is the description of sautéing?

A

Gently moving food to cook quickly

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16
Q

What is the description of Stir-frying?

A

Gently moving small pieces of food tin a small amount of fat to cook quickly

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17
Q

What are methods of cooking with moist heat?

A

Blanching and par boiling

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18
Q

What is the difference between blanching and parboiling?

A

Both Submerge food in a hot liquid for a brief time and then quickly chill in a cold liquid

Parboiling softens the food more than blanching and is used for foods that will be finished by sautéing or stewing

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19
Q

Why do people parboil?

A

Half cook something ahead of time and then come back and cook it more later which takes less time

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20
Q

What is braising?

A

Start with dry heat, then when food is browned using high heat and a small amount of oil. Finishes with moist heat by adding liquid creating a more subtle flavour, softer texture and less browned appearance than with dry heat. Food is cooked over low heath and at completion be for tender

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21
Q

What tis stewing?

A

Similar to braining but he main ingredients are bite sized pieces with just enough liquid to cover the meat

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22
Q

How do you cook things via steaming, cooking enpapillote, and pan steaming?

A

Food is cooked by being directly exposed to steam so food is moist, plump and flavourful. Foods can be steamed at low, high or 0 pressure

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23
Q

What is simmering?

A

Food cooked in liquid just below the boiling point to allow tough meat to be tenderized through long slow moist cooking

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24
Q

What do you use a chefs knife for?

A

chopping dicing mincing and slicing

-blade 8-14 inches

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25
Q

What do you use a utility knife for?

A

All purpose for cutting and carving

- serrated blade 5-7 inches

26
Q

What do you use a pairing knife?

A

Trimming, peeling and cutting fruits and veggies

  • blade 2-4 inches
  • disposable knife
27
Q

What do you use a santoku knife for?

A

Has dimples to create pockets of air to reduce friction so food doesn’t stick
-slice dice and chop

28
Q

What do you use a meat cleaver for?

A

Heavy knife to cut through fish and bone

  • used for chopping
  • blade length varies
29
Q

What do you use a boning knife for?

A

Separating raw meat and poultry from bone

  • Blade 5-7 inches
  • think rigid blade
30
Q

What do you use a bread/slicer knife used for?

A

Slicing bread, cake, meat and poultry

  • blade length varies
  • serrated
31
Q

What do you use a spatula spreader for?

A

To mix, stir, spread sometimes cut

32
Q

Why do we keep knives sharp?

A

More efficient and safer than dull because less pressure is required

33
Q

Why do we keep our knives clean?

A

Hand wash because the high heat from dishwashers can damage them
-soaking them is a safety hazard

34
Q

What cutting surface shouldn’t we cut on?

A

Stainless steel, marble, glass or other hard surface

35
Q

How do pass a knife to someone?

A

on the table, handle facing them

36
Q

What are large cubes used for?

A

3/4x3/4x3/4

Potatoes/other veggies, fruit like watermelon

37
Q

What is a batonnet cut?

A

1/2x1/2x 3 or 2 1/2
Veggies and fruit
Starting point for medium cubes

38
Q

What are medium cubes used for?

A

Recipes that don’t specify a size
-smaller version of large
1/2x1/2x1/2

39
Q

What is an allumette cut?

A

Trim veggie so that they have straight sides on 4 sides and are 2-3inches long

  • matchstick
  • starting point for small cubes
40
Q

What are small cube size?

A

1/4x1/4x1/4

41
Q

What is a Julienne cut?

A

Most often used for carrots celery or potatoes

-1/8x1/8x 2 1/2

42
Q

What is a brunoise cut?

A

Start with Julien and then cut into 1/8x1/8x1/8th cubes

43
Q

What is a rondelles cut?

A

Slicing vegetables such as carrots cucumbers in to disk shaped pieces

  • goal is uniform slices
  • can be a straight or diagonal cut
44
Q

What is a mince cut?

A

Finely chopped items

  • aim for small even pieces
  • garlic herbs and shallots
45
Q

What is a chiffonade cut?

A

Finely sliced or shredded leafy veggies and herbs

46
Q

What is a steam jacketed kettle?

A

Pot with 2 walls between them with warm water to heat up whatever is in there

47
Q

What is a tilt fryer

A

Can cook and close the lid of it

  • can make stews and eggs
  • can tilt to flow it out
48
Q

What is a bruiser or dutch oven?

A

deep large pots to stew stuff in or can cook a kitchen

49
Q

What is a stock pot/sauce pan?

A

Stock pot really tall for soup making

Sauce pan is just a shorter version with a handle

50
Q

What is the difference between a fry pan, sauté pan and wok?

A

Fry regula pan sides

Sauté higher square sides

Wok high all around

51
Q

What are steam table pans/inserts?

A

Pans either solid or perforated to heat/steam whatever food

52
Q

What is the difference between a scoop, fisher and dipper?

A

Scoop for ice cream

Disher for portioning things out

Dipper for serving soups/liquids

-names are all used interchangeably

53
Q

Whats is the difference between a serving spoon, slotted spoon and a poodle?

A

Serving is regular dishing spoon

Slotted is a spoon with slits fo it can drain

Spoodle for more precise measuring

54
Q

What is the difference between labels, skimming ladle and skimmer/strainers?

A

Ladles hav no holes

Skimming ladle is flat with holes

Skimmer/strainer is long slits of holes

55
Q

Why is portion control important?

A
  1. Control Costs
  2. Customer Satisfaction
  3. Accurate nutritional assessment
  4. Determine Yield
  5. Appearance on plate
  6. Cooking time
    Rethermalization time
  7. Prevents under and over production
56
Q

What is the difference between portioning out pies vs a banana bread?

A

With pies there are devices to Evenly portion pieces

With banana bread you should measure the size of your pan and cut evenly according to desired thickness and pan length

57
Q

How do you do a yield adjustment: home sized recipes?

A
  1. Make original product
  2. Evaluate product for acceptability for food service
  3. Modify original recipe and repeat preparation until acceptable
  4. Double recipe or expand the amount for the portion or pan size
  5. Evaluate product and record yield, portion size and acceptability
  6. Double recipe
  7. Convert volumes to weight and ensure consistqancy
  8. Evaluate product and record yield portion size and acceptability
58
Q

What are the 2 methods of batching?

A

Factor themed and % method

59
Q

When batching up or down how can you determine the number of portions?

A

Pan size
Cost of left over
Additional time required
Equipment capacity

60
Q

What is the factor method

A
  1. desired yield/known yield= conversion factor
  2. Convert ingredient measures to weight
  3. x each ingredient by conversion factor
  4. add all weights of the original recipe and x by the factor
  5. Add all weight of modified recipe
  6. Sum of #4 and #5 should be the same. If not there is an error
  7. round off fractions and change measures to increase ease of use
61
Q

In batching up what must we remember to consider?

A
  • May need additional baking or cooking time
  • additional handling loss
  • additional cooking loss through evaporation
  • requires testing (batching may not produce same quality)
62
Q

What is the difference between AP and EP?

A

As Purchased is when you buy the whole product

Edible Portions is what you can actually consume of the whole product

FN 3348 (11 decks)

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