tle Flashcards
1
Q
most versatile knife, 6-14 in
A
French Knife
2
Q
Longer than paring knife but shorter than chef’s knife
A
Utility knife
3
Q
all rounder, straight and serrated blade
A
Utility knife
4
Q
Utility knife is also called a
A
sandwich knife
5
Q
long thin blades with either a round or pointed tip
A
Slicing knife
6
Q
small, short bladed knife used for intricate cutting
A
Paring knife
7
Q
butcher knife to remove flesh from meat and fish bones
A
Boning knife
8
Q
knife used for cutting through large portion of meat
A
Scimitar or Cimeter knife
9
Q
knife used for accurate cutting of steaks
A
Steak knives
10
Q
knife used for cutting through bones
A
Cleaver
11
Q
70% of meat’s muscle tissue
A
Water
12
Q
20% of muscle tissue
A
Protein
13
Q
5% of muscle tissue
A
Fat
14
Q
Fat contributes to: (3)
A
Juiciness, Tenderness, and Flavor
15
Q
fat that is deposited within the muscle tissue
A
Marbling
16
Q
fats that protect the meat from drying out
A
Surface fats
17
Q
process of adding surface fats
A
Barding
18
Q
seperates muscle fibers
A
Marbling
19
Q
fat is the main source of ____ in meat
A
flavor
20
Q
what do you call it when meats are browned by cooking
A
Maillard reaction
21
Q
this determines the texture or grain of the meat
A
Muscle Fiber
22
Q
it is composed of long thin muscle fibers
A
Lean meat
23
Q
small fibers are called
A
Fine grained
24
Q
large fibers are called
A
Course texterured
25
network of proteins that bind the muscle fibers together
Connective tissue
26
white connective tissue that breaks down by long, slow cooking with liquid
Collagen
27
Elastin is also called
Silver skin
28
yellow connective tissue that is not broken down by cooking
Elastin
29
body of a dead animal that is soon to be cut up
Whole carcass
30
half a body of an animal that is soon to be cut up
Half Carcass
31
first piece of meat to be seperated from the carcass of an animal
Primal Cuts
32
portions of large cuts of meat to menu specifications
Fabricated cutsu
33
pork cut: upper part of the shoulder, widest part
Kasim or Shoulder
34
pork cut: high percentage of fat and little lean meat
Belly or Liempo
35
pork cut: from the ribcage of a pig
Pork ribs
36
pork cut: cuts of the pigs back
Loin or Lomo
37
most tender cut of pork
Tenderloin
38
pork cut: part of hind leg, very large
Ham or Pigue
39
pork cut: Pork knuckle, joint that attaches a pig foot to its leg
Hock or Pata
40
not considered as primal cut but few usable parts can be obtained from it
Head
41
savory that is usually acidic sauce in which meat, fish or a vegetable is soaked
Marinade`
42
3 basic components of a marinade
Acid, Oil, Herb/Spice`
43
this marinade component breaks down meat and tenderizes it
Acid
44
this marinade component protects and preserves the food
Oil
45
this marinade component adds unique flavor and zest
Herb or Spice
46
type of marinade that is sweet and fruity; Hawaiian Teriyaki Flavor
Pineapple marinade
47
asian style marinade for pork chops
Pork chop marinade
48
marinade that has a jerk flavor deep into the meat
Jamaican Jerk marinade
49
marinade that uses pork rub for seasoning with vinegar and water
Pork rib marinade
50
marinade that contains ingredients like peanut oil and soy sauce
Pork chop and Tenderloin Marinade
51
marinade that contains brown sugar, oil, mustard, worcestershire sauce and bourbon
Bourbon marinade
52
mustard marinade that tenderizes and adds flavor
Mustard-vinegar marinade
53
method of cooking meat where heat is transferred without moisture
Dry Heat
54
cooking method that uses hot air to surround the food
Roasting
55
cooking method that may be covered or open
Baking`
56
cooking method using an oven with overhead heat
Broiling
57
cooking method of placing on the grill
grilling
58
cooking method uses a very hot pan and small amount of fat
Sauteing
59
cooking method when used on ground, or thin slices of meat
Pan frying
60
cooking method where submerging into fat
Deep frying
61
cooking technique when heat is used with moisture
Moist heat method
62
gentler way to soften meat without boiling
Simmering
63
hottest moist-cooking method 212f
Boiling
64
employs hot steam
Steaming
65
cooking technique where u use dry and moist heat method
Combination method
66
moist-heat cooking partially covered with liquid and simmered slowly , uses large pieces of meat which are strained and finished in an oven
Braising
67
moist-heat method where small uniform meat are cooked and served in resulting gravy
Stewing
68
5 basic principles of platter presentation
1. Presentation must have 3 elements
2. The food should be easy to handle and serve
3. Simple arrangement are easier to serve
4. Attractive platter are made of metals, mirrors, china, plastic or woods
5. It must look appropriate and attractive not only by itself
69
uncut portion of the main food item
Centerpiece
70
serving portion of main food item
Slices
71
arranged artistically in proportion to cut sizes
Garnish
72
Five elements of Plating
1. Create a Framework
2. Keep it Simple
3. Balance the Dish
4.Get the right portion size
5. Highlight the key ingredient
73
Guidelines in Safe food handling
1. Avoid using your clothing in wiping your hand, use paper towel
2. Prepare foods not longer than necessary serving time
3. Wash and sanitize all utensils and tableware before using
4. Clean hands are essential for working in the kitchen
5. Wear proper PPE for safety and sanitation
74
most common method of preserving meat, reduction of water
Drying
75
method of preserving meat that creates distinctive color and flavor
Smoking
76
method of preserving meat that contains salt, sugar, potassium, ascorbic acid, phosphate blend, and spices
Curing
77
method of preserving meat that is stored at 2 to 10 degrees Celsius to retart mold and bacterial growth in a limited time period
Refrigerating
78
storing at 10C and below, deactivates enzymes and bacteria
Freezing
79
packed in a sealed cans or jars at 100C and above 5-7kg pressure
Canning
80
removal of moisture by transforming moisture content to ice and gas
Freeze drying
81
Food storage chart of Canned products
21, 12 months
82
Food storage chart of Frozen Products
18-29, 6-12m orig package
83
Food storage chart of Fresh pork
18-29, 3-6m, orig package
84
Food storage chart of Sausage
18-29, 1-3m, orig package
85
Food storage chart of cold cuts
3-4, 3-5 days
86
Food storage chart of cured bacon
3-4, 1-4w tightly wrapped
87
Food storage chart of Ham
3-4, 1-6w tightly wrapped
88
Food storage chart of Ham canned
3-4, 6wk unopened
89
Food storage chart of Dried beef
3-4, 6wk tightly wrapped
