Principle of Culinary Arts (22%) Flashcards
What is the shape/function of a Chef’s or French Knife
all-purpose used for chopping, slicing and mincing. Rigid 8-14” blade is wide at the heel and tapers to a point
What is the shape/function of a Flexible Slicer Knife
a long thin blade used primarily for slicing cooked meat. The tip may be round or pointed and the blade may be flexible or rigid.
What is the shape/function of a Serrated Slicer Knife
The serrated blade is good for slicing bread or pastry items
What is the shape/function of a Utility Knife
all-purpose knife used for cutting fruits and vegetables and carving poultry. Rigid 6-8” blade length and shaped like a Chef’s Knife
What is the shape/function of a Boning Knife
smaller with a thin blade used the separate meat from bone. The blade is 5-7” in length and can be flexible or rigid
What is the shape/function of a Paring Knife
short and used for detail work or cutting fruit or vegetables. Rigid 2-4” blade
What is the shape/function of a Cleaver
a large, heavy rectangular blade used for chopping or cutting through bones
What is the shape/function of a Butchers Knife
the rigid blade curves up in a 25 degree angle at the tip. Used for fabricating raw meat and is usually 6-14” in length
What is the shape/function of an Oyster/Clam knife
the rigid blade curves up in a 25 degree angle at the tip. Used for fabricating raw meat and is usually 6-14” in length
Describe the function of gluten in flour
the tough, rubbery substance created when wheat flour is mixed with water. The strand are both plastic (change shape under pressure) and elastic (resume original shape when pressure is removed) and is responsible for the volume, texture, and appearance of baked goods, the structure allows the dough to expand in volume and rise or leaven. The higher the protein content the more gluten forming potential
What is the type of wheat, protein percentage and uses for Pastry flour
Soft Wheat
7-9.5%
Biscuits, Pie Crusts
What is the type of wheat, protein percentage and uses for AP Flour
Blend of hard and soft wheat
9.5-12%
General Baking
What is the type of wheat, protein percentage and uses for Bread Flour
Hard Wheat
12.5-14%
Yeast Bread
What is the type of wheat, protein percentage and uses for Whole-wheat flour
Hard Wheat
13-14%
Breads
What is the type of wheat, protein percentage and uses for High-gluten flour
Hard Wheat
13.5-14%
Bagels, increase protein content of weaker flours such as rye, whole-grain or specialty flour
What is the type of wheat, protein percentage and uses for Cake Flour
Soft Wheat
6-8%
Tender Cakes
Explain how the process of aging or bleaching flour affects baked goods
a. Freshly milled flour produced sticky doughs and products with less volume
b. bleaching as a natural oxidation process that happens during aging
c. aging and bleaching naturally can be somewhat unpredictable so chemicals can be used to guide and quicken the process
What is the difference between liquid and dry sweeteners
Liquid sweeteners have the same benefits as dry sweeteners except without the leavening but have distinct flavors
Name 7 types of dry sweeteners
Turbinado/Demerara Sugar, Sanding Sugar, Granulated Sugar, Sugar Cubes, Brown Sugar, Superfine/Castor Sugar, Powdered Sugar
Name 4 type of liquid sweeteners
Corn Syrup, Honey, Maple Syrup, Molasses
Name the use and function of Turbinado/Demerara Sugar
The closest consumable product to raw sugar that is particularly refined, light brown in color with coarse crystals and a caramel flavor but has a variable high moisture content. Sometimes used in beverages and baked goods.
Name the use and function of Sanding Sugar
a large, course crystal structure that prevents it from dissolving easily making it almost exclusively used in decorating cookies and pastries
Name the use and function of Granulated Sugar
The all-purpose sugar used throughout the kitchen
Name the use and function of Sugar Cubes
created through pressed granulated sugar and mostly used for drinks