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Edi wow > [Midterms] Specialty / Sir BEnz > Flashcards

[Midterms] Specialty / Sir BEnz Flashcards

1
Q

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

A

Sous Vide Bath

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2
Q

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

A

Rotary Evaporator

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3
Q

is a French Resto and Hotel

A

Troisgros

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4
Q

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

A

Foie gras

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5
Q

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

A

Simplicity

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6
Q

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

A

Kitchen Workflow

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7
Q

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

A

Food Sanitation & Foof Safety

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8
Q

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

A

Supervision & Training

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9
Q

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

A

Energy Efficiency

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10
Q

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

A

Air ventilation

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11
Q

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.

A

Maintenance

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12
Q

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.

A

Assembly line Lay-out

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13
Q

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

A

Island Layout

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14
Q

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

A

Zone style Lay out

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15
Q

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

A

Galley Layout

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16
Q

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

A

Open kitchen layout

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17
Q

features separate work and traffic aisles, minimizing
accidents.

A

The Ergonomic Configuration

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18
Q

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.

A

Food Truck Kitchen Design

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19
Q

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.

A

Rotaval

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20
Q

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

A

MEASUREMENT

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21
Q

commonly used in laboratory

A

Analytical Balance

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22
Q

commonly used in sarisari store

A

Clock Type Weighing Scale

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23
Q

commonly used for supermarket/ wet market

A

Digital Weighing Scale

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24
Q

for local used in buying live pig.

A

Bar Type Weighing Scale

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25
Q

Celsius is named after

A

Ander Celsius

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26
Q

Fahrenheit is named after

A

Gabriel Fahrenheit

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27
Q

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.

A

Salinometer

28
Q

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

A

Refractometer

29
Q

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

A

°F = 1.8 (°C) + 32

30
Q

How to calculate Celsius

A

°C = ( °F – 32) / 1.8

31
Q

the substance dissolve in solution. Component in Small quantity

A

Solute

32
Q

the substance that dissolve the solute. Component greater quantity

A

Solvent

33
Q

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

A

Concentration

34
Q

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

A

Combi Oven

35
Q

uses magnetic currents to directly heat your
pots and pans

A

Induction Cooktop

36
Q

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

A

Fakircook Griill

37
Q

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

A

Thermo Whip Siphon

38
Q

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

A

Hotery Blowtorch

39
Q

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

A

Gastropub

40
Q

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

A

Flavor dispersion

41
Q

a connoisseur of food and drink

A

Gourmet

42
Q

the quality of being exciting or attractive

A

Pizzazz

43
Q
  1. Plate Size
  2. Light vs Dark
  3. Plate Color
  4. Restaurant Style
A

Plate Presentation Techniques

44
Q
  1. Rule of thirds
  2. View plate as clock
  3. Dont overcrowd
  4. Moist ingredients first
  5. Create flavor bites
  6. Mix textures
A

Food Arrangement Techniques

45
Q
  1. Serve Odd Quantities
  2. Color Diversity
  3. Monochromatic Meals
  4. Add Height to Plate
  5. Create Visual Balance
A

Visual Plating Techniques

46
Q
  1. Edible Garnishes
  2. Intentional placement
  3. Less is more
  4. Garnishes to avoid
A

Garnishing Techniques

47
Q

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

A

Landscape Technique

48
Q

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.

A

Free-form Technique

49
Q

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

A

Food on organic materials Technique

50
Q

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

A

Futuristic Technique

51
Q

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

A

The Nordic Look Technique

52
Q

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

A

Hide and Seek Technique

53
Q

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

A

Super Bowl Technique

54
Q

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.

A

Rectangular or elongated plate

55
Q

These are most commonly used.

A

Round plate

56
Q

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

A

Square Plate

57
Q

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

A

Emulsification

58
Q

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

A

Spherification

59
Q

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

A

Meat Gluing with Transglutaminase

60
Q

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

A

Gelification

61
Q

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

A

Sous Vide

62
Q

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

A

Deconstruction

63
Q

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

A

Converting Liquids into Powder

64
Q

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

A

Incorporating Edible Paper

65
Q

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

A

Smoking

66
Q

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

A

Flash Frozen

67
Q

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

A

Powdered Food

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