Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

ICE Culinary School > Test 1 > Flashcards

Test 1 Flashcards

1
Q

Teaspoons to Tablespoon

A

3 teaspoons = 1 tablespoon

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Tablespoon to fluid oz

A

2 tablespoons = 1 fl oz

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Fl oz to pint or cup

A

8 fl oz = 1/2 pint or 1 cup

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

fl oz to pint

A

16 fl oz = 1 pint

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

pints to quarts

A

2 pints = 1 quart

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

quarts to gallon

A

2 quarts = 1/2 gallon

4 quarts = 1 gallon

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

ounces to pounds

A

4 oz - 1/4 pound
8 oz - 1/2 pound
12 oz - 3/4 pound
16 oz - 1 pound

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

tablespoon to cup

A

2 tablespoons = 1/8 cup

16 tablespoons = 1 cup

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

cups to pint

A

2 cups = 1 pint

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

cups to quart

A

4 cups = 1 quart

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

cups to gallons

A

8 cups = 1/2 gallon

16 cups = 1 gallon

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

liter to ml

A

1 liter = 1000 milliliters

1/2 liter = 500 milliliters

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

kilogram to gram

A

1 kg = 1000 grams

1/2 kg = 500 grams

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

liter to fl oz

A

1 liter = 33.8 fl oz

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

milliliter to fluid oz

A

1 ml = .034 fl oz

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

kilogram to pound

A

1 kg = 2.2 pounds (2 pounds 3 oz)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

grams to ounces

A

1 gram = .035 oz

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

quart to ml

A

1 quart = 946 ml

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

fl oz to ml

A

1 fl oz = 29.57 ml

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

pound to grams

A

1 pound = 454 grams

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

ounce to gram

A

1 oz = 28.35 g

22
Q

Gross weight

A

Total weight of all ingredients

23
Q

Weight of 1 piece

A

gross weight / number of pieces (yield)

24
Q

Number of Pieces (yield)

A

Gross weight / weight of 1 piece

25
Q

Yield change

A

want (need) / have = factor that you are multiplying or dividing the recipe by

26
Q

Creaming method

A

cream butter and sugar

- for doughs and cakes

27
Q

cut in butter or flake

A

cut cold butter into small cubes

- want to see pieces of butter

28
Q

Chemical leavening

A

baking soda / powder

29
Q

Baking soda attributes

A

sodium bicarbonate + alkaline

  • needs to be activated with an acid
  • mix with liquid to release carbon dioxide for it to rise
30
Q

Baking powder

A 
sodium bicarbonate + acid + starch 
- just needs liquid 
- not clumpy because of starch 
double acting baking powder 
- also reacts to heat
31
Q

Reduction

A

large amount of fruit, boil in water, strain the fruit and then reduce fruit more to get concentration

32
Q

Hydro- colloiods

A

thickening agents (water + structure)

33
Q

Gelatin

A

Derived from animals, blocks of gel (soft, elastic, chewy)

34
Q

Pectin

A

apple pectin or yellow pectin
Puree (high solid content)
NH (used for liquids) low solid content

35
Q

Emulsion

A

water and fat forced together

- mayo, buttercream

36
Q

pasteurization

A

slows spoilage
-kills harmful microbes
144 F for 1/2 hour

37
Q

HTST

A

high temp, short time pasteurization

161 F for 16 seconds

38
Q

UHT

A

ultra-pasteurized,
280 F for2 seconds
- shelf stable

39
Q

homogenization

A

a process by which the fat droplets from milk are emulsified and the cream does not separate

40
Q

Sugar stages

A

When heating sugar, it goes through multiple stages as it heats. As it gets hotter, the consistency and color changes. The caramelization process begins at 320 degrees.

41
Q

Bloom

A

hydrating the gelatin before adding it to a hot mixture

42
Q

Amorphous

A

fluid rather than a solid substance

43
Q

Functions of sugar

A
  • sweetener, flavor enhancer
  • interacts with proteins and starch during cooking and baking
  • tenderizes, by absorbing water and inhibiting gluten development
  • incorporates air during creaming process
  • caramelizes
  • stabilizes egg foams
  • feeds yeast during fermentation
  • delays coagulation of egg proteins in custard
  • regulates gelling in preserves
  • binds water - lengthens shelf life
  • crystallization and recrystallization of confections
  • regulates texture of ice cream, sorbets, and frozen desserts by lowering the freezing point
44
Q

Rondeaux

A

large shallow pot with two handles

- poach pears in them

45
Q

nappage

A

apricot glaze

- brush on fruit tarts, as gelatin in it, glazes fruit

46
Q

Pate de fruit

A

fruit puree is reduced with sugar, pectin is added, it is then cooled and cut into little squares and coated with sugar

47
Q

FAT TOM

A

Food
acid - more acid, less likely to spoil
Time - not leaving things out etc
Temperature - not staying in the danger zone too long
Oxygen - not letting things dry out
Moisture - make sure things are sealed and covered properly
The concerns you have when trying to run a clean kitchen

48
Q

Pathogen

A

bacteria that can make you sick

49
Q

Danger Zone

A

40-140 degrees

Food should not be left in this range for an extended amount of time

50
Q

How to prevent a food borne illness

A

pay attention to FAT TOM, wear gloves and change them often, have good personal hygiene, wash your hands often, sanitizer buckets at every station, clean surfaces often

ICE Culinary School (7 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions