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SWE Flashcards

1
Q

Red cutting boards are for..?

A

Beef, lamb, Game and Red meat

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2
Q

Green cutting boards are for..?

A

Vegetables

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3
Q

Yellow cutting boards are for..?

A

Poultry

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4
Q

White cutting boards are for..?

A

Prepared food

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5
Q

Brown cutting boards are for..?

A

Prepared Meat

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6
Q

Blue cutting boards are for..?

A

Seafood

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7
Q

Canola oil contains what type of fat..?

A

Monounsaturated Fat

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8
Q

Menu color for beef, lamb & game..?

A

Red

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9
Q

Menu color for Fish..?

A

Green

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10
Q

Menu color for Pork..?

A

Pink

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11
Q

Menu color for poultry..?

A

Yellow

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12
Q

How many times a week can/should you serve red meat..?

A

No more then 4

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13
Q

How many times a week can/should you serve fish..?

A

At least twice pre week

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14
Q

How many times a week can/should you serve poultry..?

A

No less then 4

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15
Q

How many times a week can/should you serve pork..?

A

At least once

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16
Q

True or False? Soups and dessert are required in every meal

A

False

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17
Q

How often should you clean gaskets..?

A

Weekly

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18
Q

What tool do you use to clean blower wheel..?

A

When cleaning blower, remove blower baffle by lifting up and pulling out. Wire brush the wheel and wipe it up with a moist cloth. Remove all loose particles.

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19
Q

Chicken is done at what temp..?

A

165

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20
Q

Pork is done at what temp..?

A

145

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21
Q

Fish is done at what temp..?

A

145

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22
Q

Poultry is done at what temp..?

A

165

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23
Q

Beef is done at what temp..?

A

145

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24
Q

Game is done at what temp..?

A

165

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25
Q

Lamb is done at what temp..?

A

145

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26
Q

What is a brown sauce made with dry mustard white wine and lemon juice..?

A

Bearnaise Sauce

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27
Q

What is a Nantua sauce..?

A

Béchamel sauce
shrimp
butter
cup heavy cream

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28
Q

If the eggs cook in hollandaise sauce how will it affect the sauce..?

A

When you are cooking the egg yolks for hollandaise sauce, you want to heat them enough to cause the proteins to uncoil—but not so much that they form many bonds with other proteins. The hotter you get the proteins, the more they are likely to bond to other proteins. Heat the yolks too much, and you’ll end up with scrambled eggs! Prevent it from emulsifying

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29
Q

What is a piquante sauce..?

A

brown sugar
dry mustard
ground nutmeg
ketchup

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30
Q

WHAT are caused by poisons (toxins) the bacteria produce while they are growing in the food, before it is eaten.
It is these poisons, not the bacteria themselves, that cause the diseases.

A

Intoxications

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31
Q

WHAT are caused by bacteria (or other organisms) that get into the intestinal system and attack the body. Disease is
caused by the bacteria themselves as they multiply in the body.

A

Infections

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32
Q

WHAT infections are also caused by bacteria that get into the body and grow. Disease is caused by poisons
the bacteria produce as they grow and multiply in the body. Most food-borne diseases are toxin-mediated infections.

A

Toxin-mediated

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33
Q

Bacteria requires what in order to grow..?

A

Food. These include meats, poultry, fish, dairy products, and eggs, as well as some grains and
vegetables.

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34
Q

Bacteria require what to absorb food..?

A

Moisture.The availability of water to bacteria is indicated by a measure called water activity, abbreviated aw. The scale runs from
0 (meaning no water available) to 1.0. Most pathogens grow best in an environment from 0.85 to 1.0 aw

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35
Q

Bacteria grow best at warm temperatures. What temperatures..?

A

Temperatures between 41°F and 135°F (5°C and 57°C) promote the growth of disease-causing bacteria. This temperature range is called the Food Danger Zone.

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36
Q

Acidity or alkalinity is meassured by..?

A

A measurement called pH. The scale ranges from 0 (strongly acidic) to 14 (strongly alkaline). A pH of 7 is neutral. Pure water has a pH of 7.

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37
Q

Some bacteria require what to grow..?

A

Oxygen. These are called aerobic.

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38
Q

Anaerobic means..?

A

Some bacteria are anaerobic which means they can grow only if there is no air present, such as in metal cans

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39
Q

When bacteria are introduced to a new environment, they need time to adjust to their surroundings before they start
growing. This time is called the..?

A

Lag phase

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40
Q

All these foods, plus any foods prepared with any of them, are potentially hazardous. (HINT 6)

A
  1. Any food derived from animals, or any food containing animal products, including meat, poultry, fish, shellfish, eggs, and
    dairy products.
  2. Any food derived from plants that has been cooked, partially cooked, or otherwise heat-treated. This category includes
    not only cooked vegetables but also such items as cooked pasta, cooked rice, and tofu (soybean curd).
  3. Raw seed sprouts.
  4. Sliced melons (because the edible flesh can be contaminated by organisms on the rind’s exterior, which was in contact
    with soil).
  5. Cut tomatoes (for the same reason as sliced melons).
  6. Garlic and oil mixtures that haven’t been specifically treated to prevent growth of pathogens
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41
Q

Foods can become contaminated by any of the following means..?

A

Hands, Air, Coughs and sneezes, Water, Other foods, Insects, Equipment and utensils, Rats and mice

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42
Q

Don’t let food touch anything that may contain disease-producing bacteria, and protect food from bacteria in the air. Why..?

A

Keep bacteria from spreading.

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43
Q

Stop bacteria from growing.

A

The most effective way to prevent bacterial growth is to keep foods below 41°F (5°C) or above
135°F (57°C). These temperatures won’t necessarily kill bacteria; they’ll just slow their growth greatly.

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44
Q

You may kill bacteria at what temp..?

A

Most disease-causing bacteria are killed if they are subjected to a temperature of 170°F (77°C) for 30 seconds, or higher temperatures for shorter times. This enables us to make food safe by cooking and to sanitize dishes
and equipment with heat.

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45
Q

The term sanitize means..?

A

To kill disease-causing bacteria.

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46
Q

Parasites are..?

A

Organisms that can survive only by living on or inside another organism

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47
Q
  1. Antimony..?
A

Caused by storing or cooking acid foods in chipped gray enamelware

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48
Q
  1. Cadmium..?
A

Caused by cadmium-plated ice cube trays or containers.

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49
Q
  1. Cyanide..?
A

Caused by silver polish containing cyanide.

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50
Q
  1. Lead..?
A

Caused by lead water pipes, solder containing lead, or utensils containing lead.

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51
Q
  1. Copper..?
A

Caused by unclean or corroded copper utensils, acid foods cooked in unlined copper utensils, or carbonated
beverages in contact with copper tubing.

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52
Q
  1. Zinc..?
A

Caused by cooking foods in zinc-plated (galvanized) utensils.

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53
Q

Physical contamination is..?

A

Contamination of food with objects that may not be toxic but may cause injury or discomfort.

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54
Q

Examples of situations in which cross-contamination can occur include the following..? (HINT 6)

A
  1. Mixing contaminated leftovers with a freshly cooked batch of food.
  2. Handling ready-to-eat foods with unclean hands.
  3. Handling several types of food without washing hands in between.
  4. Cutting raw chicken, then using the same cutting board, unsanitized, to cut vegetables.
  5. Placing ready-to-eat foods on a lower refrigerator shelf and allowing juices from raw fish or meat to drip onto them from an upper shelf.
  6. Wiping down work surfaces with a soiled cloth.
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55
Q

The following are steps to practicing good personal hygiene..? (HINT 13)

A
  1. Do not work with food if you have any communicable disease or infection.
  2. Bathe or shower daily.
  3. Wear clean uniforms and aprons.
  4. Keep hair neat and clean. Always wear a hat or hairnet. Hair longer than shoulder length must first be tied back and then
    secured under a net or hat.
  5. Keep mustaches and beards trimmed and clean. Better yet, be clean-shaven.
  6. Remove all jewelry: rings, low-hanging earrings, watches, bracelets. Avoid facial piercings; if you have them, don’t touch
    them.
  7. Wash hands and exposed parts of arms before work and as often as necessary during work, including:
    After eating, drinking, or smoking.
    After using the toilet.
    After touching or handling anything that may be contaminated with bacteria.
  8. Cover coughs and sneezes, then wash your hands.
  9. Keep your hands away from your face, eyes, hair, and arms.
  10. Keep fingernails clean and short. Do not wear nail polish.
  11. Do not smoke or chew gum while on duty.
    Professional Cooking, Eighth Edition
    Reprinted for C9NT6/Edward.A.Espinosa@uscg.mil, USCG John Wiley & Sons (US), John Wiley & Sons, Inc. (c) 2015, Copying Prohibited
    Page 9 of 27
  12. Cover cuts or sores with clean bandages. If the sore is on the hands, you must wear gloves.
  13. Do not sit on worktables.
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56
Q

True or false: Holding food in a steam table above 135°F (57°C) kills disease-causing bacteria and eliminates the problem of food poisoning..?

A

True - look

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57
Q

True or false: Canning foods eliminates air so disease-causing bacteria can’t grow..?

A

False

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58
Q 
Which of the following foods can become contaminated by disease-causing organisms..?
Chocolate éclairs
Dinner rolls
Potato salad 
Shrimp cocktail
Roast beef 
After-dinner mints
Lettuce 
Saltine crackers
Turkey sandwich
Rice pudding
A

idk

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59
Q

How often should you wash your hands when working on food..?

A

IDK

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60
Q

Why is temperature control one of the most effective weapons against bacterial growth? What are some important temperatures to
remember..?

A

IDK

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61
Q

What is the importance of cleaning and sanitizing equipment and cutting boards immediately after working on raw poultry..?

A

IDK

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62
Q

You are making egg salad, and you have just cooked the eggs. What step do you take before chopping the eggs and mixing them with the other ingredients?

A

IDK

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63
Q

Is it possible for a dish to be clean but not sanitized? sanitized but not clean..?

A

IDK

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64
Q

What are the three general categories of potentially hazardous foods..?

A

IDK

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65
Q

True or false: The lower limit of the Food Danger Zone is the proper refrigeration temperature for perishable foods..?

A

IDK

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66
Q

How does the metal used to make a cooking pan affect its cooking qualities..?

A

Different metals have different conductivity, or the speed at which they transfer or disperse heat. The
following materials are used for cooking equipment.

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67
Q

What equipment is used to measure most recipe ingredients..?

A

Scales. Most recipe ingredients are measured by weight, so accurate scales are important.

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68
Q

What are five kinds of equipment used to measure foods by volume..?

A
  1. Laddles
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69
Q

What are the parts of a chef’s knife..? (HINT 7)

A
  1. Spine
  2. Cutting edge
  3. Heel
  4. Full tang
  5. Tang
  6. Rivets
  7. Handle
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70
Q

What metals are used to make knife blades..? (HINT 3)

A
  1. Carbon steel
  2. Traditional stainless-steel alloys
  3. High-carbon stainless steel
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71
Q

What knife is the most often used in the professional kitchen..?

A

French knife or chef’s knife.

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72
Q

Volume measures used for..?

A

Liquids have lips for easy pouring. Sizes are pints, quarts, half-gallons, and gallons. Each size is marked off into fourths by ridges on the sides.

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73
Q

Measuring cups are available in..?

A

1-, ½-, ¾-, and ¼-cup sizes. They can be used for both liquid and dry measures.

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74
Q

Measuring spoons are used for measuring..?

A

Very small volumes: 1 tablespoon, 1 teaspoon, ½ teaspoon, and ¼ teaspoon.

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75
Q

Ladles are used for..?

A

Measuring and portioning liquids. The size, in ounces, is stamped on the handle.

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76
Q

Scoops are used for..?

A

Portioning soft solid foods.

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77
Q

Thermometers..?

A

Measure temperature.

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78
Q

A meat thermometer..?

A

Indicates internal temperature of meats.

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79
Q

Instant-read thermometer..?

A

Gives readings within a few seconds of being inserted in a food product.

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80
Q

There are six categories of nutrients..?(HINT 6)

A
  1. Carbohydrates
  2. Vitamins
  3. Fats
  4. Minerals
  5. Proteins
  6. Water
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81
Q

The calorie is a..?

A

unit of measurement of energy. It is defined as the amount of heat needed to raise the temperature of 1 kilogram water by 1°C

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82
Q

1 gram carbohydrate supplies ? calories.

A

4

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83
Q

1 gram protein supplies ? calories.

A

4

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84
Q

1 gram fat supplies ? calories.

A

9

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85
Q

Carbohydrates are..?

A

compounds consisting of carbon, hydrogen, and oxygen atoms bound together in chains of varying lengths.

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86
Q

If fats are burned with no carbohydrates present, toxic compounds called..?

A

ketone bodies are produced.

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87
Q

The term fiber refers to a..?

A

group of carbohydrates that cannot be absorbed and

used by the body.

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88
Q

Soluble fiber..?

A

absorbs water and forms a kind of gel.

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89
Q

Insoluble fiber also absorbs..?

A

water, but less, and forms bulk in the intestines.

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90
Q

Fats supply energy..?

A

to the body in highly concentrated form

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91
Q

Fats may be classified as..? (HINT 3)

A

saturated, monounsaturated, or polyunsaturated

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92
Q

Proteins are essential for..?

A

Growth, for building body tissues, and for basic

body functions. They can also be used for energy if the diet does not contain enough carbohydrate and fat.

93
Q

Proteins consist of substances called..?

A

amino acids.

94
Q

A food protein that contains all nine essential amino acids is called a..?

A

complete protein

95
Q

Proteins that lack one or more of these essential amino acids are called..?

A

incomplete proteins

96
Q

What foods are good sources of proteins..?

A 
Canned tuna – 3 ounces 
Grams of Protein	20
Salmon – 3 ounces 
Grams of Protein 19
Turkey breast – 3 ounces 
Grams of Protein 26
Chicken breast – 3 ounces	
Grams of Protein 27
Skirt steak – 3 ounces	
Grams of Protein25
Ground beef (70% lean) – 3 ounces	
Grams of Protein 22
Kidney beans – 1/3 cup	
Grams of Protein 4
Black beans – 1/3 cup	
Grams of Protein 5
Non-fat milk – 1/2 cup	
Grams of Protein 4
Soy milk – 1/2 cup	
Grams of Protein 4
Eggs – 1 large	
Grams of Protein 6
Mozzarella cheese – 3 ounces	
Grams of Protein 19
Cheddar – 3 ounces	
Grams of Protein 19
Low-fat cottage cheese – 1/2 cup	
Grams of Protein 12
Peanut butter – 2 tbsp.	
Grams of Protein 7
Almonds – 1/4 cup (24 nuts)	
Grams of Protein 8
Walnuts – 1/4 cup (14 halves)	
Grams of Protein 3
Veggie burger – 1 patty	
Grams of Protein 23
Tofu – 1/2 cup	
Grams of Protein 11
Yogurt, plain – 1 cup	
Grams of Protein 9
Whey protein powder – 1/3 cup	
Grams of Protein 19
97
Q

What functions do proteins have in the body..?

A

They are essential for growth, for building body tissues, and for basic body functions. They can also be used for energy if the diet does not contain enough carbohydrate and fat

98
Q

What foods are good sources of carbohydrates..?

A

Vegetables: All of them. It is best to eat a variety of vegetables every day.
Whole fruits: Apples, bananas, strawberries, etc.
Legumes: Lentils, kidney beans, peas, etc.
Nuts: Almonds, walnuts, hazelnuts, macadamia nuts, peanuts, etc.
Seeds: Chia seeds, pumpkin seeds.
Whole grains: Choose grains that are truly whole, as in pure oats, quinoa, brown rice, etc.
Tubers: Potatoes, sweet potatoes, etc.

99
Q

What functions do proteins have in the body..?

A

are known as the building blocks of the body. They are essential for growth, for building body tissues, and for basic body functions. They can also be used for energy if the diet does not contain enough carbohydrate and fat.

100
Q

What foods are especially high in fats..?

A 
Avocados. 
Cheese. 
Dark Chocolate. 
Whole Eggs. 
Fatty Fish. 
Nuts. 
Chia Seeds. 
Extra Virgin Olive Oil.
101
Q

What does the term calorie mean..?

A

is a unit of measurement of energy. It is defined as the amount of heat needed to raise the temperature of 1 kilogram water by 1°C.

102
Q

What role do calories play in weight gain or loss..?

A

To maintain a healthy body weight, balance the calories you consume with the calories you burn. People who consume more calories than they burn off will gain weight.

103
Q

Cooking methods that require no added fat, such as..?

A

simmering, poaching, baking, steaming, and grilling.

104
Q

list some substitute monounsaturated fats..?

A

olive oil or canola oil, for saturated fats when

appropriate.

105
Q

What is heat..?

A

Heat is a form of energy associated with the motion of atoms or molecules.

106
Q

Temperature can be defined as..?

A

measure of this molecular activity. The higher the temperature, the faster the molecules are moving.

107
Q

Evaporation is..?

A

moving molecules in a liquid such as water sometimes move to the surface with enough energy to break through and escape to become a gas.

108
Q

Caramelization..?

A

which can be defined as the browning of sugar caused by heat.

109
Q

Starch granules..?

A

As described in the sidebar, starch molecules consist of long chains. In their raw form, these molecules are packed into tiny bundles.

110
Q

The formation of a solid gel is called..?

A

gelation

111
Q

Acids make sauces thinner because..?

A

they break apart some of the starch chains.

112
Q

Dextrins

A

When starches are heated dry (that is, with no water but with or without fat), some of the long starch chains are broken down in to simpler compounds

113
Q

Fiber is..?

A

the name for a group of complex substances that give structure and firmness to plants.

114
Q

Protein is a major component of..?

A

meats, poultry, fish, eggs, milk, and milk products. It is present in smaller amounts in nuts, beans, and grains.

115
Q

Acids, such as lemon juice, vinegar, and tomato products, have two effects on proteins..?

A

They speed coagulation.

They help dissolve some connective tissues

116
Q

An emulsion is a..?

A

uniform mixture of two substances that are normally unmixable.

117
Q

A simple oil-and-vinegar dressing is called a..?

A

temporary emulsion.

118
Q

Conduction occurs in two ways..?

A
  1. When heat moves directly from one item to something touching it—for example, from the top of the range to a soup pot placed on it, from the pot to the broth inside, and from the broth to the solid food items in it.
  2. When heat moves from one part of something to an adjacent part of the same item—for example, from the exterior of a roast to the interior, or from a sauté pan to its handle.
119
Q

Cooking temperature..?

A

This means the temperature of the air in the oven, the fat in the fryer, the surface of a griddle, or the liquid in which a food is cooking

120
Q

Roast and Bake..?

A

To roast and to bake both mean to cook foods by surrounding them with hot, dry air, usually in an oven. Cooking on a spit in front of an open fire may also be considered roasting.

121
Q

Barbecue..?

A

To barbecue means to cook with dry heat created by the burning of hardwood or by the hot coals of this wood. In other words, barbecuing is a roasting technique requiring a wood fire or wood smoke.

122
Q

Broil..?

A

To broil means to cook with radiant heat from above.

123
Q

Grilling is..?

A

done on an open grid over a heat source, which may be charcoal, an electric element, or a gas-heated element.
Cooking temperature is regulated by moving the items to hotter or cooler places on the grill. Grilled meats should be turned to
achieve desired grill marks, just as in broiling.

124
Q

Griddling is..?

A

done on a solid cooking surface called a griddle, with or without small amounts of fat to prevent sticking. The
temperature is adjustable and much lower (around 350°F/177°C) than on a grill. In addition to meats, items such as eggs and pancakes are cooked on a griddle.

125
Q

Pan-broiling is like..?

A

griddling except it is done in a sauté pan or skillet instead of on a griddle surface. Fat must be poured off
as it accumulates, or the process becomes pan-frying. No liquid is added, and the pan is not covered, or else the item would steam.

126
Q

Sauté..?

A

To sauté means to cook quickly in a small amount of fat. High heat is required, and the procedure is most often done in a broad, flat pan called a sauté pan.

127
Q

To pan-fry means to..?

A

Cook in a moderate amount of fat in a pan over moderate heat. Pan-frying is similar to sautéing except
more fat is used, the heat is lower, and the cooking time is longer. The method is used for larger pieces of food, such as chops and chicken pieces, and the items are not tossed by flipping the pan, as they often are in sautéing

128
Q

To deep-fry means to..?

A

cook a food submerged in hot fat. The equipment most often used for this cooking method is the deepfryer (p. 43), which is equipped with a thermostat to control the temperature of the fat, and with baskets to lower food into the fat and to remove and drain them when fried.

129
Q

To boil means to..?

A

cook in a liquid that is bubbling rapidly and greatly agitated. Water boils at 212°F (100°C) at sea level. No
matter how high the burner is turned, the temperature of the liquid will go no higher.

130
Q

To simmer means to..?

A

cook in a liquid that is bubbling gently at a temperature of about 185°F to 200°F (85°C to 94°C).

131
Q

To poach means to..?

A

cook in a liquid, usually a small amount, that is hot but not actually bubbling. Temperature is 160°–185°F
(71°–85°C).

132
Q

To steam means to..?

A

cook foods by exposing them directly to steam. In quantity cooking, this is usually done in special steam
cookers. Steaming can also be done on a rack above boiling water.

133
Q

To braise means to..?

A

cook covered in a small amount of liquid, usually after preliminary browning. In almost all cases, the liquid
is served with the product as a sauce.

134
Q

Nontraditional thickeners..?

A

In addition to the traditional starches, chefs have new ways to thicken sauces and to change
the texture of liquids. Some of these thickening agents work without heating and are simply blended with the cold liquid. This allows the chef to create sauces and other liquids with a fresh, uncooked taste.

135
Q

Foams, froths, and bubbles..?

A

For many years, chefs have made foamy sauces by whipping or blending a sauce just
before plating. These foams collapse quickly, however. Avant-garde chefs stabilize foams with gelatin, lecithin, and other ingredients. A well-made foam adds an additional flavor dimension to the plate without adding bulk.

136
Q

Gels..?

A

Turning a liquid, such as a vegetable juice, into a solid not only gives it a different texture but also enables the food
to be cut into many shapes, allowing the chef to create different visual presentations. Chefs use regular gelatin as well as other jelling agents, such as agar-agar, which is derived from seaweed.

137
Q

Drying and powdering..?

A

Drying a food intensifies its flavor and, of course, changes its texture. Eating a cauliflower floret
that was deep-fried and then dehydrated until crisp is a much different experience than eating steamed, buttered cauliflower. If the dehydrated food is powdered, it becomes yet another flavor and texture experience..

138
Q

Spherification..?

A

This technique creates spheres of liquid contained inside a thin gel wall. In the standard method, the
liquid is mixed with a hydrocolloid (see p. 120) called sodium alginate. In a separate container is a water bath containing calcium. When the liquid is dropped into the calcium bath, the alginate and the calcium react to form a thin wall of gel surrounding a liquid center. The chef can make tiny spheres by using an eye dropper or larger ones by freezing the liquid in a mold before dropping it into the calcium bath

139
Q

Bake..?

A

To cook foods by surrounding them with hot, dry air. Similar to roast, but the term bake usually applies to breads, pastries, vegetables, and fish.

140
Q

barbecue..?

A

1) To cook with dry heat created by the burning of hardwood or by the hot coals of this wood.
(2) Loosely, to cook over hot coals, such as on a grill or spit, often with a seasoned marinade or basting sauce.

141
Q

blanch..?

A

To cook an item partially and very briefly in boiling water or in hot fat. Usually a pre-preparation technique, as to
loosen peels of vegetables, fruits, and nuts, to partially cook French fries or other foods before service, to prepare for freezing, or to remove undesirable flavors.

142
Q

boil..?

A

To cook in water or other liquid that is bubbling rapidly, about 212°F (100°C) at sea level and at normal pressure

143
Q

braise..?

A

(1) To cook covered in a small amount of liquid, usually after preliminary browning.
(2) To cook certain vegetables slowly in a small amount of liquid without preliminary browning.

144
Q

broil..?

A

To cook with radiant heat from above.

145
Q

deep-fry..?

A

To cook with radiant heat from above.

146
Q

deglaze..?

A

To swirl a liquid in a sauté pan, roast pan, or other pan to dissolve cooked particles of food remaining on the
bottom.

147
Q

dry-heat cooking methods..?

A

Methods in which heat is conducted to foods without the use of moisture.

148
Q

fry..?

A

To cook in hot fat.

149
Q

glaze..?

A

To give shine to the surface of a food by applying a sauce, aspic, sugar, or icing, and/or by browning or melting under a broiler or salamander or in an oven.

150
Q

griddle..?

A

To cook on a flat, solid cooking surface called a griddle.

151
Q

grill..?

A

To cook on an open grid over a heat source.
moist-heat cooking methods. Methods in which heat is conducted to foods by water or other liquid (except fat) or by steam.

152
Q

pan-broil..?

A

To cook uncovered in a skillet or sauté pan without fat.

153
Q

pan-fry..?

A

To cook in a moderate amount of fat in an uncovered pan.

154
Q

(en) papillote..?

A

Wrapped in paper (or sometimes foil) for cooking so the enclosed food is steamed in its own moisture.

155
Q

parboil..?

A

To cook partially in a boiling or simmering liquid.

156
Q

parcook..?

A

To cook partially by any method.

157
Q

poach..?

A

To cook gently in water or other liquid that is hot but not actually bubbling, 160°–180°F (71°–82°C).
reduce. To cook by simmering or boiling until the quantity of liquid is decreased, often to concentrate flavors.

158
Q

roast..?

A

To cook foods by surrounding them with hot, dry air in an oven or on a spit in front of an open fire.

159
Q

sauté..?

A

To cook quickly in a small amount of fat, usually while mixing or tossing the foods by occasionally flipping the pan.

160
Q

sear..?

A

To brown the surface of a food quickly at a high temperature.

161
Q

simmer..?

A

To cook in water or other liquid that is bubbling gently, 185°–205°F (85°–96°C).

162
Q

smoke-roast..?

A

To cook with dry heat in the presence of smoke, as on a rack over wood chips in a covered pan.

163
Q

sous vide..?

A

Vacuum-packed. Refers to techniques for cooking foods that are packaged under vacuum in plastic bags.

164
Q

steam..?

A

To cook by direct contact with steam.

165
Q

stew..?

A

To simmer or braise a food or foods in a small amount of liquid, which is usually served with the food as a sauce.

166
Q

stir-fry..?

A

To cook quickly in a small amount of fat by tossing cut-up foods in a wok or pan with spatulas or similar implements Similar to sauté, except the pan is stationary.

167
Q

sweat..?

A

To cook slowly in fat without browning, sometimes under a cover.

168
Q

CLASSIC FLAVORING COMBINATIONS- Hungary

A

Sour cream, paprika, caraway

169
Q

CLASSIC FLAVORING COMBINATIONS- Scandinavia

A

Sour cream or mustard, dill

170
Q

CLASSIC FLAVORING COMBINATIONS- Germany

A

Caraway, onion, vinegar

171
Q

CLASSIC FLAVORING COMBINATIONS- France—Normandy

A

Apples, apple cider or apple brandy, cream

172
Q

CLASSIC FLAVORING COMBINATIONS- France—Burgundy

A

Shallot, garlic, parsley

173
Q

CLASSIC FLAVORING COMBINATIONS- Italy

A

Tomato, basil, olive oil
Or
Olive oil, garlic, anchovy

174
Q

CLASSIC FLAVORING COMBINATIONS- Greece

A

Lemon, oregano

175
Q

CLASSIC FLAVORING COMBINATIONS- Eastern and Southern Mediterranean, Middle East

A

Cinnamon, nuts, honey

176
Q

CLASSIC FLAVORING COMBINATIONS- India

A

Ginger, onion, garlic

177
Q

CLASSIC FLAVORING COMBINATIONS- Nam Pla

A

Fish sauce

178
Q

CLASSIC FLAVORING COMBINATIONS- Japan

A

Ginger, soy sauce
Or
Soy sauce, sake or mirin, dried bonito

179
Q

CLASSIC FLAVORING COMBINATIONS- China

A

Ginger, garlic, scallion

180
Q

CLASSIC FLAVORING COMBINATIONS- Thailand

A

lemongrass, chiles

181
Q

Salt is the..?

A

most important seasoning ingredient. Don’t use too much. You can always add more, but you can’t take it out.

182
Q

Pepper comes in three forms..?

A

white, black, and green

183
Q

A stone is..?

A

the traditional tool for sharpening a chef’s knife

184
Q

WHen using a stone hold the blade at a constant ?? degree angle to the stone

A

20

185
Q

Chop..?

A

to cut into irregularly shaped pieces.

186
Q

Concasser (con-cass-say)..?

A

to chop coarsely

187
Q

Mince..?

A

to chop into very fine pieces.

188
Q

Emincer (em-man-say)..?

A

to cut into very thin slices (does not mean “to mince”).

189
Q

Shred..?

A

to cut into thin strips, either with the coarse blade of a grater (manual or power) or with a chef’s knife.

190
Q

To marinate means to soak a food product in a seasoned liquid in order to..?

A
  1. Flavor the product.

2. Tenderize the product.

191
Q

To marinate means..?

A

to soak a food product in a seasoned liquid in order to…?

192
Q

Oil helps..?

A

preserve the meat’s moisture

193
Q

Acid helps..?

A

tenderize protein foods.

194
Q

Most foods to be deep-fried, with the major exception of potatoes, are first given a protective coating of breading or batter. This coating serves four purposes..? (HINT 4)

A
  1. It helps retain moisture and flavor in the product.
  2. It protects the fat against the moisture and salt in the food, which would speed the deterioration of the frying fat.
  3. It protects the food from absorbing too much fat.
  4. It gives crispness, flavor, and good appearance to the product
195
Q

Breading means..?

A

coating a product with bread crumbs or other crumbs or meal before deep-frying, pan-frying, or sautéing.

196
Q

Paysanne..?

A

are thin square, or roughly square, cuts

197
Q

A lozenge..?

A

is a diamond-shape cut

198
Q

Fermière is..?

A

an irregular slice. Shapes may vary, depending on the item, but the pieces should be of uniform size.

199
Q

Also called the roll cut, the oblique cut is..?

A

for long, cylindrical vegetables such as carrots.

200
Q

Mirepoix is a..?

A

mixture of coarsely chopped vegetables, primarily onions, carrots, and celery, used to flavor stocks, gravies,
sauces, and other items.

201
Q

mise en place..?

A

Planning helps us determine the tasks we must do
before beginning the final cooking during the meal service period. Chefs refer to performing these preliminary tasks as “doing the
mise en place.”

202
Q

holding temperature..?

A

The FDA Food Code requires that all hot foods be maintained at 135 °F or above.

203
Q

mince..?

A

to chop into very fine pieces

204
Q

emincer..?

A

to cut into very thin slices (does not mean “to mince”).

205
Q

shred..?

A

to cut into thin strips, either with the coarse blade of a grater (manual or power) or with a chef’s knife

206
Q

rondelle..?

A

type of cut that creates round or oval, flat pieces by cutting a cylindrical vegetable crosswise

207
Q

oblique cut..?

A

is a type of a knife cut where food such as carrots are cut to have two angled sides. It’s made by holding the carrot with your anchor hand and the knife at a 45-degree angle where you cut and then roll the carrot with a quarter turn towards you.

208
Q

parisienne..?

A

Refers to potatoes molded into balls with a melon scoop and fried or roasted. Pâte. A basic mixture or paste. Often refers to uncooked dough or pastry.

209
Q

noisette..?

A

A small, round, tender cut of meat taken from the rib or loin section, generally from veal, beef or lamb. It is also commonly referred to as a mignonette or medallion.

210
Q

tourné..?

A

French for the word “turned.” The term refers to a method of cutting and peeling root vegetables into oblong, seven-sided football-like shapes.

211
Q

cocotte..?

A

Cocotte potatoes are about 1½ inches (4 cm) long

212
Q

château..?

A

Potato. Large 7-sided barrel shape with square ends

213
Q

chiffonade

A

This term refers to cutting leaves into fine shreds.

214
Q

blanching..?

A

scalding vegetables in boiling water or steam for a short time.

215
Q

marinate..?

A

soak (meat, fish, or other food) in a marinade.

216
Q

brine..?

A

water saturated or strongly impregnated with common salt. b : a strong saline solution.

217
Q

Standard Breading Procedure..? (HINT 3)

A
  1. Flour 2. Egg wash 3. Crumbs
218
Q

panko..?

A

Japanese for “bread crumbs”

219
Q

batter..?

A

Batters are semiliquid mixtures containing flour or other starch

220
Q

brunoise..?

A

1/8 inch dice

221
Q

bâtonnet..?

A

to cut into stick shapes

222
Q

allumette..?

A

the french term for julienne, used when referring to potatoes

223
Q

julienne..?

A

to cut into long thin strips, also referred to as “matchstick”

224
Q

paysanne..?

A

French term that is used to describe the way vegetables are cut. They are usually cut very thin and cut in the form of the vegetable being cut. For example carrots may be cut very thin and circles as the carrot is.

225
Q

lozenge..?

A

often used when slicing fruits or vegetables for decorative purpose. It is similar to the diagonal slice, except you’ll need to start by performing a baton or batonnet chop first.

226
Q

fermière..?

A

Cut lenghwise, then slice to desired thickness. 1/8 - 1/2 inches. Used in dishes intended to have a rustic or “home-style” appeal.

227
Q

Why is it important to learn to cut foods accurately and uniformly?

A

so the foods cook evenly and also to give a more pleasing visual appeal to the food

228
Q

Give six examples of foods that might be blanched or parcooked during pre-preparation..?

A
  1. Potato
  2. Carrots
  3. Broccoli
  4. Cabbage
  5. Green Beans
  6. Sweet Potato
  7. Turnip

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