[Midterms] Specialty / Sir BEnz

Question 1

refers to the process of vacuum sealing food in a bag then cooking it to a very precise temp in a water bath

Answer 1

Sous Vide Bath

Question 2

used to remove solvents from reaction mixtures and can accommodate volumes as large as 3 liters

Answer 2

Rotary Evaporator

Question 3

is a French Resto and Hotel

Answer 3

Troisgros

Question 4

is a specialty food product made of the liver of a duck or goose

Answer 4

Foie gras

Question 5

Save space and money by only using the equipment you need, and think about where you’re placing certain stations to make the kitchen overflow from expo to line cook to exec chef easy

Answer 5

Simplicity

Question 6

WebstaurantStore recommends designing your kitchen with areas by function: cleaning, storage, and inventory, food prep, etc

Answer 6

Kitchen Workflow

Question 7

Having insufficient wash stations is one of the biggest mistakes you can make when designing a restaurant kitchen

Answer 7

Food Sanitation & Foof Safety

Question 8

There should be a space in the back of the house for the exec chef to supervise and train line cooks, sous chefs, and other BOH employees

Answer 8

Supervision & Training

Question 9

strategically placing cooking equipment so that the exhaust hood can whisk away hot air that keeps the kitchen cooler, and putting cold storage as far away as possible from heat sources

Answer 9

Energy Efficiency

Question 10

Indoor air quality odors and air circulation will suffer if there isnt proper ventilation

Answer 10

Air ventilation

Question 11

Plan for the worst by designing your kitchen to be modular, so you can move certain areas
around to access the equipment that might break down refrigerators, walk- ins, ranges,
etc.

Answer 11

Maintenance

Question 12

consists
of a central row or island that starts with
food prep and ends with a completed item
that is ready to be taken to be served.

Answer 12

Assembly line Lay-out

Question 13

starts with the ring layout
and adds a central preparation or cooking station.

Answer 13

Island Layout

Question 14

separate zones for each
type of activity that goes on in the kitchen or for
each kind of dish that is prepared in it.

Answer 14

Zone style Lay out

Question 15

commercial kitchen layout, all stations and
equipment are on the perimeter of the kitchen

Answer 15

Galley Layout

Question 16

lets customers see the action
that usually takes place behind the scenes

Answer 16

Open kitchen layout

Question 17

features separate work and traffic aisles, minimizing
accidents.

Answer 17

The Ergonomic Configuration

Question 18

The work triangle is defined as an imaginary
straight line drawn from the center of the sink, to
the center of the cooktop, to the center of the
refrigerator and back to the sink.

Answer 18

Food Truck Kitchen Design

Question 19

an instrument
that uses the technique of solid distillation at low temperatures using a vacuum pump; distilling solids and liquids and enabling the purest aromas to be captured and the
best essences obtained.

Answer 19

Rotaval

Question 20

Is the estimation of the magnitude of some attribute of an object, such as its length or
weight, relative to a unit of measurement.

Answer 20

MEASUREMENT

Question 21

commonly used in laboratory

Answer 21

Analytical Balance

Question 22

commonly used in sarisari store

Answer 22

Clock Type Weighing Scale

Question 23

commonly used for supermarket/ wet market

Answer 23

Digital Weighing Scale

Question 24

for local used in buying live pig.

Answer 24

Bar Type Weighing Scale

Question 25

Celsius is named after

Answer 25

Ander Celsius

Question 26

Fahrenheit is named after

Answer 26

Gabriel Fahrenheit

Question 27

Device used to measure the sanity of a solution. It is frequently a hydrometer that is specially calibrated to read out the percentage of salt in solution.

Answer 27

Salinometer

Question 28

An optical instrument that is used to determine the refractive index of substance can be used to determine the identity of an unknown substance based on its refractive index

Answer 28

Refractometer

Question 29

How to calculate Fahrenheit (do not forget circles and labels)

Answer 29

°F = 1.8 (°C) + 32

Question 30

How to calculate Celsius

Answer 30

°C = ( °F – 32) / 1.8

Question 31

the substance dissolve in solution. Component in Small quantity

Answer 31

Solute

Question 32

the substance that dissolve the solute. Component greater quantity

Answer 32

Solvent

Question 33

refers to weight or volume of the solute present in a specified amount of solvent or the solution

Answer 33

Concentration

Question 34

Is a three-in-one oven which allows you to cook with steam, hot air or a combination of both.

Answer 34

Combi Oven

Question 35

uses magnetic currents to directly heat your pots and pans

Answer 35

Induction Cooktop

Question 36

Method for grilling meats more quickly, while still retaining their natural juices and flavors.

Answer 36

Fakircook Griill

Question 37

Used to quickly aerate liquids to produce foams, fluffy sauces and creams.

Answer 37

Thermo Whip Siphon

Question 38

Is a compact butane torch with an easy ignition mechanism and adjustable flame.

Answer 38

Hotery Blowtorch

Question 39

a pub, bar or tavern that offers meals of high quality

Answer 39

Gastropub

Question 40

a mixture in which fine particles are scattered in a continuous phase throughout a different substance or state

Answer 40

Flavor dispersion

Question 41

a connoisseur of food and drink

Answer 41

Gourmet

Question 42

the quality of being exciting or attractive

Answer 42

Pizzazz

Question 43

1. Plate Size 2. Light vs Dark 3. Plate Color 4. Restaurant Style

Answer 43

Plate Presentation Techniques

Question 44

1. Rule of thirds 2. View plate as clock 3. Dont overcrowd 4. Moist ingredients first 5. Create flavor bites 6. Mix textures

Answer 44

Food Arrangement Techniques

Question 45

1. Serve Odd Quantities 2. Color Diversity 3. Monochromatic Meals 4. Add Height to Plate 5. Create Visual Balance

Answer 45

Visual Plating Techniques

Question 46

1. Edible Garnishes 2. Intentional placement 4. Less is more 5. Garnishes to avoid

Answer 46

Garnishing Techniques

Question 47

Taking inspiration from landscape gardens, this linear arrangement of food is usually kept low and long.

Answer 47

Landscape Technique

Question 48

Like many modern paintings, ____ _____ plating may seem carelessly strewn across a plate, but each stroke and food placement is carefully thought out to create an abstract yet intriguing “painting” on a plate.

Answer 48

Free-form Technique

Question 49

Using organic materials such as wood, slate and stone as a plating device lends a more rustic and backto- nature feel to dishes.

Answer 49

Food on organic materials Technique

Question 50

Making use of sleek materials like metal, glass and steel, futuristic plating creates a cutting edge and futuristic plating like the example below.

Answer 50

Futuristic Technique

Question 51

Make ribbons or chunks of vegetables and scatter herbs on a dish to garnish for seemingly effortless style.

Answer 51

The Nordic Look Technique

Question 52

Layering adds an element of playfulness and surprise to the dish. Think a puffed rice cracker covering crab meat, thinly sliced radishes hiding a yummy sea bass tartare

Answer 52

Hide and Seek Technique

Question 53

Bowl food is a massive trend, with cookbooks and restaurants to match.

Answer 53

Super Bowl Technique

Question 54

This plate is effective if you have lots of small little garnishes that can wind their way through the length of the plate, making it look like a garden.

Answer 54

Rectangular or elongated plate

Question 55

These are most commonly used.

Answer 55

Round plate

Question 56

This is not the easiest shape to work with. You have to use the Rule of Thirds,

Answer 56

Square Plate

Question 57

To create foams or "airs" that dissolve in the mouth, you can use a hand blender to mix soy lecithin with your chosen ingredient.

Answer 57

Emulsification

Question 58

the process of creating soft, squishy spheres that resemble pearls or caviar eggs.

Answer 58

Spherification

Question 59

or meat glue, is an enzyme that is frequently used to bind together pieces of meat, chicken, or fish fillet.

Answer 59

Meat Gluing with Transglutaminase

Question 60

Using agents such as agar agar or carrageenan, you can transform liquids and liquified foods into gels.

Answer 60

Gelification

Question 61

a technique in which vacuum-sealed food is slow-cooked in a water bath that is set to a certain temperature

Answer 61

Sous Vide

Question 62

This technique involves breaking down the elements of a dish and rebuilding the presentation

Answer 62

Deconstruction

Question 63

Turn high-fat liquids into powder with maltodextrin, a starch-like substance.

Answer 63

Converting Liquids into Powder

Question 64

You can add an interesting dimension to dishes with edible paper, which can be made with potato starch and soybeans.

Answer 64

Incorporating Edible Paper

Question 65

Smoke cocktails, beer, sauces, dressings, meat, and more with a smoking gun.

Answer 65

Smoking

Question 66

With this molecular gastronomy technique, food is frozen almost immediately often by using liquid nitrogen.

Answer 66

Flash Frozen

Question 67

Chefs use maltodextrin, a starch-like substance, to turn a high-fat liquid like olive oil into a powder

Answer 67

Powdered Food