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From Flashcardlet > On Cooking Test 2 > Flashcards

On Cooking Test 2 Flashcards

This flashcard deck was created using Flashcardlet's card creator

0
Q

Tastes

A

Sensations we detect when a substance domes in contact with the taste buds on the tongue

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1
Q

Flavor

A

Tastes, aromas, caused by presence of foreign substance in the mouth

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2
Q

Mouthfeel

A

Sensation created in the mouth by combination of foods taste, smell, texture, and temperature

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3
Q

Palate

A

Persons ability to recognize and appreciate thousands of these patterns

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4
Q

Sweet

A

Most pleasurable, can be enhanced by small amounts of sour, bitter, or salty

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5
Q

Sour

A

The opposite of sweet. Mostly in acidic foods. Taste can be improved by adding a little sweetness.

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6
Q

Salty

A

Result of cooks decision to add. Enhances a dishes flavors.

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7
Q

Bitter

A

Caused by alkaloids and other organic substances.

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8
Q

Papillae

A

Sensory organs found on the tongue, back of throat and roof of mouth

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9
Q

Taste receptor cells and taste compounds

A

Found in the taste buds which transmit taste info through a nerve to the brain

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10
Q

Aroma

A

Sensations inspired by the brain

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11
Q

Umami

A

Taste sensation caused by glutamate. Gives foods a savory richness or meatiness

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12
Q

Olfactory bulb

A

Neurons that are clustered together at the top of the nasal cavity

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13
Q

Orthonasally

A

Nostrils

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14
Q

Retro nasal

A

When a substance is in our mouth the aromas that we experience

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15
Q

Factors that effect flavor

A

Temperature, consistency, contrasting tastes, fats, color

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16
Q

Compromises taste

A

Age, health, smoking

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17
Q

Flavor profile

A

Top or high notes, middle notes, low or bass notes, aftertaste or finish, roundness, depth of flavor

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18
Q

Top or high notes

A

First favors that come from citrus, herbs, spices and many condiments

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19
Q

Middle notes

A

Second wave of aroma and flavor, more subtle and more linger. Dairy, poultry, some veggie, fish and some meats

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20
Q

Low or bass notes

A

Most dominant and lingering. Sweetness, sourness, saltiness and umami. Anchovies, beans, chocolate, fish sauce, dried mushrooms, tomatoes, meats

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21
Q

Aftertaste or finish

A

Remains in mouth after swallowing. Coffee, chocolate, black pepper

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22
Q

Roundness

A

Unity of flavors. These ingredients cause other flavors to linger without adding own dominant taste

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23
Q

Depth of flavor

A

Dishes broad range of flavor notes

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24
Q

Seasoning

A

Added to enhance flavor without dramatically changing taste, salt

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25
Q

Flavoring

A

Adds a new taste to food and alters it’s natural flavors, herbs, vinegars, condiments

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26
Q

Herb

A

Aromatic plants used as flavoring

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27
Q

Aromatic

A

Food added to enhance natural aromas of another food, herbs, spices, some veggies

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28
Q

Spice

A

Aromatic plants whose bark, roots, seeds, buds and berries used as flavoring

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29
Q

Condiment

A

Any item added to a dish for flavoring

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30
Q

Smoke point

A

Temp at which fat begins to break down and smoke

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31
Q

Flash point

A

Temp at which fat ignites

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32
Q

Relish

A

Cooked or pickled sauce used as a condiment

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33
Q

Cabbage

A

Brassica- Bok choy, broccoli, broccoli rabe, brussels sprouts, cauliflower, head cabbage, kale, kohlrabi, napa cabbage, savoy

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34
Q

Fruit-vegetables

A

Avocados, eggplants, (capsicum) peppers (sweet and hot), tomatillos, tomatoes

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35
Q

Gourds and squashes

A

Cucurbitaceae- cucumbers, chayotes, squashes (winter,summer)

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36
Q

Greens

A

Collard, mustard, sorrel, spinach, Swiss chard, turnip greens

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37
Q

Mushrooms and Truffles

A

Mushrooms, truffles

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38
Q

Onions

A

Members of the lily family. Bulb, garlic, leeks, scallions, shallots

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39
Q

Olives

A

Jumbo Spanish, ripe California, kalamata, Nicoise

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40
Q

Pods and seeds

A

Corn, legumes, okra, fresh and dried beans, fresh shelling peas, edible pea pods

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41
Q

Roots and tubers

A

Beets, carrot, celery root, Jerusalem artichoke, jicama, parsnips, radishes, rutabagas, turnips, water chestnuts

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42
Q

Stalks

A

Artichokes, asparagus, bamboo shoots, celery, fennel, hearts of palm, nopales

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43
Q

Baby vegetables

A

Globe carrots, baby zucchini with blossoms, baby yellow squash with blossoms

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44
Q

Storing vegetables

A

Between 40-60degF or at room temperature in dry area with good ventilation. Not to store in conventional refrigerator at those temps. Colder temps will convert starches to sugars changing texture and flavor.

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45
Q

Procedure for broiling or grilling veggies

A
  1. Heat grill or broiler
  2. Scrape with wire brush and oil
  3. Prepare veggies by cutting, seasoning, marinating
  4. Cook
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46
Q

Roasting or baking

A
  1. Wash, peel and cut veggies
  2. Season or toss with oil
  3. Bake till done
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47
Q

Steering veggies

A
  1. Wash and cut uniform
  2. Heat pan with fat to cover bottom of pan
  3. Add veggies to pan according to cook time, don’t overcrowd or they will cook in own juices
  4. Toss to turn
  5. Add sauces or things with high water content last
  6. Season
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48
Q

Deep frying

A
  1. Cut into uniform sizes
  2. Heat fat to temp
  3. Use basket or swimming method to cook
  4. Cook until crispy golden brown
  5. Remove and drain
  6. Place under heat lamp if being held for later service
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49
Q

Boiling

A
  1. Wash, peel, cut
  2. Bring liquid to boil
  3. Add seasonings
  4. Add veggies
  5. Cook
  6. Remove and drain
  7. Refresh in ice water
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50
Q

Cooking dried beans

A
  1. Soak then place in stock pot and cover with water
  2. Bring to boil and cook 10 minutes
  3. Bring to simmer and cook according to bean type
  4. Drain
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51
Q

Steaming

A
  1. Wash, peel and cut
  2. Prepare liquid and double boiler pan
  3. Put veggies in pan in single layer
  4. Cover and cook
  5. Remove, refresh and refrigerate till needed
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52
Q

Braising and stewing

A
  1. Wash, peel and cut
  2. Sautée or sweat
  3. Braise-add in single layer. Stew- add according to cooking times
  4. Add cooking liquid and bring to boil, reduce to simmer and cook on stove or in oven
  5. remove main ingredients and thicken liquid
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53
Q

Pureeing

A
  1. Cook
  2. Purée
  3. Season
54
Q

Wine

A

Fermented juice of grapes, sparkling or still fortified with additional alcohol

55
Q

Beer

A

Water, hops, malted barley and fermented yeast

56
Q

Brandy

A

Distilling wine or fermented mash of grapes or other fruits

57
Q

Liquor

A

Distilling grains, fruits, veggies, or other foods, includes rum, whiskey and vodka

58
Q

Liqueur

A

Strong, sweet, syrupy by mixing redistilled neutral spirits with fruits, flowers, herbs, spices or other flavorings

59
Q

Vintner

A

Art and science of making wine

60
Q

Viticulture

A

Art and science of growing grapes used to make wines

61
Q

Fermentation

A

Process by which yeast converts sugar into alcohol and carbon dioxide

62
Q

Distillation

A

Separation of alcohol from a liquid

63
Q

Milk

A

Provides texture, flavor, color and nutritional value/ contains 3.5% fat, 8.5% proteins, milk sugar, and minerals.

64
Q

Milk grading

A

Grades based on bacteria count/ grade A have lowest count

65
Q

Pasteurization

A

Process of heating milk to a sufficiently high temp for a sufficient length of time to destroy pathogenic bacteria– 161degF for 15sec

66
Q

Ultra-Pasteurization

A

Milk heated to very high temps–275F for 2-4sec to destroy all bacteria/ used for whipping cream and creamers

67
Q

Ultra High Temp Pasteurization

A

Milk held at 280F-300F for 2-6sec then sealed in aseptically sealed containers and stored for 3 months

68
Q

Homogenization

A

Fat globules in whole milk are reduced in size and permanently dispersed throughout liquid. Prevents fat from clumping and rising to surface

69
Q

Milk fat removal

A

Processed in a centrifuge to remove all or some fat

70
Q

Concentrated milk

A

Removal of all or part of the water from milk

71
Q

Evaporated

A

60% of water removed

72
Q

Sweetened Condensed milk

A

60% of water removed and 40-45% sugar added

73
Q

Dry milk powder

A

Removing all moisture

74
Q

Cream

A

18% fat- whipping cream -30% fat

75
Q

Half and Half

A

Whole milk and cream 10-18% fat

76
Q

Light cream, coffee cream, and table cream

A

More than 18% but less than 30% fat

77
Q

Light whipping cream

A

30-36% fat thickening and enriching sauces

78
Q

Heavy whipping cream

79
Q

Buttermilk

A

Originally was the liquid remaining after cream churned into butter, now culture added to fresh pasteurized skim or low fat milk

80
Q

Sour cream

A

Adding culture to pasteurized, homogenized light cream 18% fat

81
Q

Creme fraiche

A

Cultured cream thinner and richer than sour cream

82
Q

Yogurt

A

Either whole, low fat or nonfat/ thick, tart, custard like

83
Q

Butter

A

Produced by agitating and churning cream/ 80% milk fat, 16% water, 2-4% milk solids/ melts to liquid at 93F smoke point 260F

84
Q

European style butter

A

82-86% fat

85
Q

Whipped butter

A

Incorporates air

86
Q

Rancidity

A

Decomposition of fats by exposure to oxygen

87
Q

Margarine

A

Manufactured from animal or vegetable or a combo of fats/ 80% fat 16% water

88
Q

Cheese

A

Starts with an animal milk, proteins are coagulated with addition of an enzyme. As this occurs it separates into solid curds and liquid whey, then the curds are made into cheese

89
Q

Low fat cheese

90
Q

Double cream cheeses

91
Q

Triple cream cheeses

92
Q

Fresh unripened cheese

A

Uncooked and unripened/ fromage blanc or fromage frais-40-80% moisture

93
Q

Cream cheese

94
Q

Mascarpone

A

70-75% fat

95
Q

Mozzarella

A

40-45% fat

96
Q

Queso Oaxaca

97
Q

Ricotta

98
Q

Soft cheese

A

Brie, Boursin, motzerella

99
Q

Semi soft cheese

A

Fontina, gouda, Gorgonzola

100
Q

Firm cheeses

A

Cheddar, longhorn, gruyere

101
Q

Hard cheeses

A

Asiago, parmigiano reggiano (Parmesan), pecorino Romano

102
Q

Berries

A

Blackberries, blueberries, cranberries, currants, raspberries, strawberries

103
Q

Citrus

A

Grapefruit, kumquat, lemon, lime, oranges, tangerines,

104
Q

Exotic fruit

A

Figs gooseberries, guava, lychees, mangosteens, persimmons, pomegranates, prickly pears, dragon fruit, rambutans, rhubarb, star fruit, yuzu

105
Q

Grapes

A

Red flame, seedless, concord

106
Q

Melons

A

Cantaloupes, casba melons, Crenshaw melon, honeydew, santa claus, watermelons

107
Q

Pomes

A

Apples, pears, quince

108
Q

Stone fruits

A

Apricots, cherries, peaches and nectarines, plums

109
Q

Tropical fruits

A

Bananas, dates, kiwi, mango, papaya, passion fruit, pineapple

110
Q

Fruit

A

Organ that develops from the ovary of a flowering plant and contains one or more seed

111
Q

Grading fruit

A

Based on size, uniformity of shape and color, texture and absence of defects. U.S. Fance to U.S. No. 3

112
Q

Fruit preserving methods

A

Irradiation, acidulation, canning, freezing and drying

113
Q

2 types of juicing

A

Pressure and blending

114
Q

Juice

A

Liquid extracted from any fruit or vegetable

115
Q

Nectar

A

Diluted, sweetened juice of fruits of which would be too tart or thick to drink straight

116
Q

Cider

A

Fermented apple juice

117
Q

Fruits that ripen before picking

A

Berries, citrus, figs, mangosteens, melons, pineapple

118
Q

Fruits that ripen after picking

A

Persimmons, pomes, stone fruits, and tropicals except for pineapple

119
Q

Concentrate

A

Fruit paste or compound

120
Q

Jam

A

Fruit gel made from pulp and sugar

121
Q

Jelly

A

Made from fruit juice and sugar

122
Q

Marmalade

A

Citrus jelly containing unpeeled slices of citrus

123
Q

Preserve

A

Fruit gel that contains large pieces or whole fruits

124
Q

Terroir

A

Influenced by everything in its immediate environment

125
Q

Building flavor

A

Searing meat, deglaze pan, toasting spices, reduce sauce, caramelizing, salt, add acidic and spicy. Brodo, saffrito, gremolata

126
Q

Charcuterie

A

How meat is preserved. Smoking, pickling, confit, curing

127
Q

Coulis

A

Purée sauce

128
Q

Compote

A

Chunky mixture cooked with seasonings and liquor

129
Q

Low notes

A

Front of tongue. Citrus, herbs, spices

130
Q

Middle notes

A

Dairy, poultry

131
Q

High notes

A

After taste. Coffee , chocolate, black pepper

132
Q

Synergy

A

Individual parts working together create more than they can do individually

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