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Baking Principles > Measurements > Flashcards

Measurements Flashcards

1
Q

A combination of proteins, which form an elastic substance, found in wheat.

A

Gluten

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2
Q

A Persian who changed the course of food service history. He won a court case against “The guild of stew makers.” They challenged him in court over his “sheep’s feet in cream sauce.” Started the first restaurant.

A

A. Boulanger

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3
Q

The cook, and person that ran the stove.

A

Cuisinier

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4
Q

The person that runs the rotisserie, also known as the meat chef.

A

Rôtisseur

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5
Q

The person that runs the oven, also known as the pastry chef.

A

Pâtissier

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6
Q

“Head of the Kitchen”

A

Chef de Cuisine

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7
Q

The most famous chef of the early nineteenth century, also known as Antonin Carême, famous for sugar and pastry construction.

A

Marie - Antoine Carême

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8
Q

Grooved steel rollers used in the process of breaking/ grinding grains into flour.

A

Roller Milling

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9
Q

1960’s - 1970’s, style of cooking lighter approach simpler more natural flavors and preparations, lighter sauces and seasoning, shorter cooking times.

A

Nouvelle Cuisine

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10
Q

The use of ingredients and techniques from more than 1 regional cuisine in a single dish.

A

Fusion Cuisine

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11
Q

The sauce chef - responsible for sauces and sautéed items.

A

Saucier

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12
Q

The fish chef.

A

Poissonier

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13
Q

The pastry chef.

A

Chef Garde Manger

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14
Q

Executive chef’s assistant and is directly in charge of cooking.

A

Sous Chef

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15
Q

Bread baker prepares yeast goods including breakfast items brioce, croissants, danish pastry.

A

Boulanger

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16
Q

Ice cream maker, makes from frozen desserts.

A

Glacier

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17
Q

The confectiour, candy maker.

A

Contiseur

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18
Q

The decorator, decorates cakes, prepares showpieces, and sugar work.

A

Décorateur

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19
Q

The professional in charge of the production in a retail bakery, in charge of staff.

A

Head Baker

20
Q

A set of instructions for producing a certain dish.

A

Recipe

21
Q

A list of ingredients and quantities.

A

Formula

22
Q

A set of instructions describing the way a particular establishment prepares a particular item.

A

Standardized Formula

23
Q

A baker’s term for weighing ingredients.

A

Scaling

24
Q

A simpler system used to measure using one basic unit for each type of measurement.

A

Metric System

25
Q

The basic unit of weight.

A

gram

26
Q

The basic unit of volume.

A

Liter

27
Q

The basic unit of length.

A

Meter

28
Q

The basic unit of temperature.

A

degrees Celsius

29
Q

1,000

A

Kilo

30
Q

1/10, or 0.1

A

Deci

31
Q

1/100, or 0.01

A

Centi

32
Q

1/1000, or 0.001

A

Milli

33
Q

A mixture used when needing to measure small quantities of baking powder.

A

Scone Flour

34
Q

As purchased weight.

A

AP Weight

35
Q

Edible portion weight.

A

EP Weight

36
Q

A simple but versatile system of percentages used for expressing their formulas. They indicate the amount of each ingredient used as a percentage of the amount of flour used.

A

Bakers Percentages

37
Q

Harmful substance that was not present originally in food.

A

Contaminated

38
Q

A substance in food that can cause illness or injury.

A

Hazard

39
Q

Tiny single celled organism that can be seen only with a microscope.

A

Microorganism

40
Q

A microorganism that can cause disease.

A

Pathogen

41
Q

41°F - 135°F / 5°C - 57°C

A

Food Danger Zone

42
Q

Bacteria that require oxygen to grow.

A

Aerobic

43
Q

Bacteria that can only grow when no air is present.

A

Anaerobic

44
Q

Bacteria that can grow with or without oxygen.

A

Faculative

45
Q

The time when bacteria are introduced to a “new surroundings” the time it takes to adjust to this new surroundings before they grow.

A

Lag Phase

46
Q

Smaller than bacteria.

A

Virus

Baking Principles (1 decks)

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