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From Flashcardlet > On Cooking Test 1 > Flashcards

On Cooking Test 1 Flashcards

This flashcard deck was created using Flashcardlet's card creator

0
Q

Cookery

A

Art, practice, or work of cooking

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1
Q

Cooking

A

Transfer of energy from a heat source to a food which alters molecular structure changing flavor, aroma, and appearance.

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2
Q

Professional Cooking

A

Cooking based on knowledge and appreciation for ingredients and procedures

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3
Q

Grande Cuisine

A

18th & 19th century French aristocracy cuisine based

N strict culinary principles. Consisting of courses

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4
Q

Restaurateur

A

Person who owns and operates establishment serving food.

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5
Q

New American Cuisine

A

20th century began in California and spread across US stresses fresh, local grown, seasonal, high quality ingredients to preserve and emphasize natural favors.

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6
Q

Classic Cuisine

A

19th & 20th century refinement and simplification of French cuisine

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7
Q

Nouvelle Cuisine

A

“New cooking” lighter based on natural favors, shorter cook times, and innovative combos

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8
Q

Ethnic Cuisine

A

Cuisine of a common cultural heritage

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9
Q

Fusion Cuisine

A

Blending of various ethnic or regional cuisines into one dish

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10
Q

Farm to Table movement

A

Awareness on serving locally grown and minimally processed foods

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11
Q

Global Cuisine

A

Preparation methods that have become known throughout the world

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12
Q

National Cuisine

A

Cuisine of a nation

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13
Q

Regional Cuisine

A

Based on local ingredients, traditions and practices

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14
Q

Molecular Gastronomy

A

Investigates chemistry and physics behind preparation of foods

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15
Q

Brigade

A

The staff

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16
Q

Entree

A

Main dish usually meat, poultry, fish or shellfish accompanied by a vegetable or starch

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17
Q

Static or fixed menu

A

Offer the same food every day

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18
Q

Cycle menu

A

Developed for a set period, at end of period repeats itself

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19
Q

Market menu

A

Based on product availability during specific period

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20
Q

Hybrid menu

A

Combines static and cycle menu or market menu of specials

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21
Q

Day parts

A

Separate menues for breakfast, lunch and dinner

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22
Q

California menu

A

When breakfast, lunch and dinner are served all day, and listed on same menu

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23
Q

A la carte

A

Every item is priced and ordered separately

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24
Q

Semi a la carte

A

Appetizers and desserts ordered separately, entree with side dish

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25
Q

Table d’hote or prix fixe

A

Menu complete meal and set price

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26
Q

Tasting menu

A

Smaller portions served together to taste a variety

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27
Q

Recipe

A

Produces known quality and quantity of food, specifies the type and amount of each ingredient, preparation and cooking procedures, the yield and portion size

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28
Q

Weight

A

Mass or heaviness of a substance

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29
Q

Volume

A

Space occupied, height x width x length, used to measure liquids

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30
Q

Count

A

Number of individual items

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31
Q

Boiling point of water

A

100deg C, 212deg F

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32
Q

Freezing point of water

A

0deg C, 32deg F

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33
Q

1/8 tsp.

A

Dash

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34
Q

1/16 tsp

A

Pinch

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35
Q

1/32 tsp

A

Smidgen

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36
Q

Recipe conversion factor

A

New recipe amount/ Original recipe amount

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37
Q

Mise en place

A

Everything in its place

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38
Q

Clarification

A

Removing water and milk from the fat in butter

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39
Q

Fresh bread crumbs

A

Bread slightly dried, two to four day old

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40
Q

Dry bread crumbs

A

Bread lightly toasted in a warm oven

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41
Q

Bouquet garni

A

Herbs and vegetables tied into a bundle with twine

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42
Q

Sachet

A

Tying seasonings together in cheesecloth

43
Q

Oignon piqué

A

Peel onion and trim root end, attach 1 or 2 dried bay leaves with cloves

44
Q

Oignon brule

A

Peel onion and trim off root end, cut in half, place cut side down on medium- high cook until charred.

45
Q

Standard breeding procedure

A

Rinse and dry, flour, egg w/ milk or water, bread crumbs, hold in an in refrigerator for 30min, cook

46
Q

Battering food

A

Rinse and dry, flour, batter and cook

47
Q

Blanching

A

Briefly and partially cooking food. Assists for preparation, loosens peels, or removes undesirable flavor

48
Q

Parboiling

A

Similar to blanching but cook time is longer

49
Q

Parcooking

A

Partially cooking a food by any method

50
Q

Shocking

A

Putting partially cooked foods in ice water to prevent further cooking

51
Q

Ghee

A

Clarified butter where the milk solids remain and are browned. High smoke point, long shelf life, nutty, Carmel flavor

52
Q

Conduction

A

Movement of heat from one item to another through direct contact

53
Q

Convection

A

Transfer of heat through a fluid, liquid or gas, conduction in which molecules move from a warmer area to a cooler one
Still a conduction style heating but with movement

54
Q

Natural convection

A

Tendency of warm liquids and gases to rise while cooler ones fall

55
Q

Mechanical convection

A

Fans or stirring to circulate heat more quickly and evenly

Cholas are a non- mechanical way of cooking

56
Q

Radiation

A

Energy transferred by waves of heat or light striking the food

57
Q

Infrared cooking

A

Uses electric or ceramic element heated to such a high temp it gives off waves of radiant heat. Coals of a fire are anther example.

58
Q

Microwave cooking

A

Relies on radiation generated by a special oven to penetrate the food where it agitates water molecules creating frictional heat

59
Q

Coagulation

A

Irreversible transformation of proteins from a liquid or semi-liquid to a solid state. Fibers in the protein stretch out then form even tighter back together.

60
Q

Gelatinization

A

Cooking of starches. When starch and liquid is heated the starch absorbs the water causing them to swell, soften and clarify slightly. Liquid thickens because of the water being absorbed into the starch.

61
Q

Caramelization

A

Process of sugar breaking down in the presence of protein, change of color and flavor. Maillard reaction

62
Q

Evaporation

A

Responsible for the drying of foods

63
Q

Fats

A

Only melt because they cannot evaporate

64
Q

Dry heat cooking

A

Broiling, grilling, roasting, baking, sautéing, pan frying, and deep frying

65
Q

Moist heat cooking

A

Uses water or steam as poaching, simmering, boiling, and steaming

66
Q

Combination cooking methods

A

Most significant of dry and moist cooking is braising and stewing

67
Q

Poeleing

A

Food cooked in an oven in a covered pot with aromatic vegetables and bacon fat or butter

68
Q

Carryover cooking

A

Cooking that occurs after a food is removed from a heat source

69
Q

Baste

A

Moisten foods during cooking

70
Q

Basket method deep frying

A

Put the food in the basket to cook, remove and drain

71
Q

Swimming method deep frying

A

Battering food, dropping it in oil. It sinks and as it cooks it floats to the top, scoop out and drain

72
Q

Hydrogenation

A

Chemical process that adds hydrogen to oil turning liquid to solid

73
Q

Court bullion

A

Liquid in which fish or vegetables are poached

74
Q

Submersion poaching

A

Food completely covered with cooking liquid

75
Q

Shallow poaching

A

Food placed in just enough liquid to come halfway up it’s sides

76
Q

Cushion

A

What the liquid is called in shallow poaching

77
Q

Saucier

A

Sautéed items and most sauces

78
Q

Chef de cuisine

A

Responsible for all operations, developing menu, and setting kitchen tone and tempo

79
Q

Sous-chef

A

Scheduling personnel and replacing chef and station chefs as necessary also the aboyeur who accepts orders from the dining room, relays them to station chefs, and reviews dishes before service

80
Q

Chefs de partie

A

(Station chefs) produce menu under direct supervision of chef or sous-chef

81
Q

Auguste Escoffier

A

Made brigade system

82
Q

Poissonier

A

Fish station- fish, shellfish and sauces

83
Q

Grillardin

A

Grill station- any grilled items

84
Q

Friturier

A

Fry station- all fried items

85
Q

Rotisseur

A

Roasted items and jus and sauces

86
Q

Potager

A

Soup station- soups and stock

87
Q

Legumier

A

Vegetable station- vege and starch items

88
Q

Entremetier

A

Potager and legumier stations put together

89
Q

Garde-manger

A

Pantry chef-cold food preparations, salads, dressings, cold appetizers…

90
Q

Tournant

A

Swing cook-works where needed

91
Q

Patissier

A

All baked items

92
Q

Boulanger

A

Bread baker supervised by the patissier

93
Q

Confiseur

A

Makes candies

94
Q

Glacier

A

Chilled and frozen desserts

95
Q

Decorateur

A

Showpieces and special cakes

96
Q

Demi chef

A

Assistants

97
Q

Copmmis

A

Apprentice

98
Q

Sautoir

A

Straight edge sautée pan

99
Q

Sauteuse

A

Sloped sided sautée pan

100
Q

Broiling

101
Q

Deep fat frying

A

Up to 400degF usually 325-375. uniform in size and shape. Basket method and swimming

102
Q

Poaching

A

Submersion-(court bouillon)
Shallow-(cuisson)
160-180degF

103
Q

Simmering

A

185-205degF

104
Q

Boiling

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