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edi wow > [Prelims] Classical > Flashcards

[Prelims] Classical Flashcards

1
Q

can be defined as an art as it needs a lot of creativity and it can also be considered as a science because after application of heat so many chemical changes take place to make food more eye appealing, flavorful, tasty, nutritious and digestible

A

Cookery

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2
Q

Father of modern cooking in the 20th century

A

Auguste Escoffier

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3
Q

this a service style where all meals were served all at once

A

service en confusion

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4
Q

Banquets were common and food were eaten by hands, meat being sliced into large pieces held between thumb and fingers

A

French Medieval Cuisine

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5
Q

Their sauces were highly seasoned and thick in which heavily flavored mustard was used.

A

Middle Ages

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6
Q

The most well-known French Chef of the Middle Ages

A

Taillevent

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7
Q

First group of the Guild System

A

Those who supplied Raw Materials (Fishmongers, Butchers)

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8
Q

Second group of the Guild System

A

Those who supplied prepared foods (Bakers, Caterers)

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9
Q

Author of the book “Le Cuisiner Francois” and thus credited with publishing the first true French Cook Book

A

Francois Pierre La Varenne

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10
Q

He was called “King of Chefs” and refined the French Cuisine

A

Marie-Antoine Careme

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11
Q

In the 19th-20th century, the modernization of haute cuisine was recognized thanks to one chef’s actions, named:

A

Georges Auguste Escoffier

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12
Q

prepared cold dishes such as salads, appetizers, hors’ doeuvre

A

Garde Manger

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13
Q

prepared starches and vegetable item foods

A

Entremetier

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14
Q

prepared roasts, grilled and fried dishes

A

Rotisseur

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15
Q

prepared sauces and soups

A

Saucier

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16
Q

prepared all pastry and dessert items

A

Patisser

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17
Q

the year when innovative thought was brought to the French cuisine due to the contribution of Portugese immigrants

A

1960s

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18
Q

Two authors who came up with “Nouvelle Cuisine”

A

Henri Gault / Christain Millau

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19
Q

Classical French cuisine is also known as

A

cuisine bourgeoise

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20
Q

this includes all classical French dishes which were at one time regional, but are no longer specifically regional.

A

Classical French cuisine

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21
Q

This style developed in the 1970s as a reaction against the classical school of cooking.

A

Cuisine Nouvelle

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22
Q

classical French cuisine taken to its most sophisticated and extreme

A

Haute Cuisine

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23
Q

this focuses on regional specialties and is somewhat more rustic in nature.

A

Cuisine du terroir

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24
Q

diseases that are carried by or transmitted to people by food

A

Food borne illnesses

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25
Q

an incident in which two or more people experience the same illness after eating the same food

A

Outbreak

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26
Q

providing consumers with safe food is the food handler’s most important responsibility

A

Safety at Work

27
Q

The creation and maintenance of conditions that will prevevnt food contamination or food borne illness

A

Sanitation

28
Q

Main causes of Food Contamination

A
  1. Biological Hazards
  2. Chemical Hazards
  3. Physical Hazards
29
Q

bacteria that spoil food without rendering it unfit for human consumption

A

Putrefactive

30
Q

any organism that causes disease, usually refers to bacteria, undetected by smell sight or taste

A

Pathogen

31
Q

certain bacteria produce toxins

A

Intoxication

32
Q

occurs when live pathogenic bacteria are ingested

A

Infection

33
Q

living organisms are ingested, then produce toxins

A

Toxin-mediated infection

34
Q

Potentially hazardous foods

A
  1. Foods from ANIMAL SOURCES
  2. Food from a PLANT that has been HEAT treated
  3. Raw SEED SPROUTS
  4. Cut MELONS
  5. GARLIC in NON-ACIDIC oil mixtures
35
Q

Controls in the Fight Against Bacteria

A

FATTOM

36
Q

Getting comfortable

A

Lag phase

37
Q

Accelerated growth

A

Log phase

38
Q

Overcrowding

A

Stationary phase

39
Q

Bacteria die at an accelerated rate

A

Negative growth phase

40
Q

type of bacteria that will adapt and can survive with or without oxygen

A

Facultative

41
Q

the body’s negative reactions to a particular food

A

Food Allergens

42
Q

Three-Compartment Sink Procedure

A
  1. Scrape
  2. Wash in 1st
  3. Rinse in 2nd
  4. Sanitize in 3rd
  5. Empty, Clean, Refill
43
Q

the hazards referred to any potential problem which may endanger the safety of the consumer

A

Hazard Analysis

44
Q

point in the HACCP process that must be controlled to ensure the safety of the food.

A

Critical Control Point Analysis

45
Q

Appraise the potential hazards and evaluate their severity and risks

A

ASSES

46
Q

Classify the critical control points where hazards can be reduced or eliminated

A

IDENTIFY

47
Q

Formulate procedures for controlling hazards

A

ESTABLISH

48
Q

Strict implementation of procedures and check for further development

A

MONITOR

49
Q

correct problems as they arise

A

CORRECTIVE

50
Q

Set up a Record Keeping System

A

DOCUMENTATION

51
Q

Check if the system is working and adjust if needed

A

VERIFICATION

52
Q

10 control points and program in successful kitchen operation

A
  1. Menu Planning
  2. Purchasing
  3. Receiving
  4. Storing
  5. Issuing
  6. Preparing
  7. Cooking
  8. Holding
  9. Serving
  10. Cleaning & Maint
53
Q

the presence of a hazard that does not pose the likelihood of causing an unacceptable health risk

A

Acceptable level

54
Q

any point in a specific food system at which loss of control does not lead to an unacceptable health risk

A

Control Point

55
Q

the point at which loss of control may result in an unacceptable health risk

A

Critical control point

56
Q

the maximum or minimum value to which physical, biological, or chemical parameter must be controlled at a critical control point

A

Critical Limit

57
Q

failure to meet a required critical limit for a critical control point

A

Deviation

58
Q

the written document that delineates the format procedures for following the HACCP principles

A

HACCP Plan

59
Q

a biological, chemical, or physical property that may cause unacceptable consumer health risk

A

Hazard

60
Q

a planned sequence of observations or measurements of critical limits designed to produce an accurate record and intended to ensure that the critical limit maintains product safety

A

Monitoring

61
Q

an action to exclude, destroys, eliminate, or reduce a hazard and prevent recontamination through effective means

A

Preventive Measure

62
Q

an action to exclude, destroys, eliminate or reduce a hazard and prevent recontamination through effective means

A

Preventive Measure

63
Q

The creation and maintenance of conditions that will prevent food contamination or food-borne illness.

A

Sanitation

64
Q

The founding father of nouvelle cuisine who developed highly influential version of Provencal cooking

A

Roger Vergé

edi wow (5 decks)

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