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Culinary Fundamentals > Vocab 1 > Flashcards

Vocab 1 Flashcards

1
Q

Conduction

A

Occurs due to direct physical contact that takes place between two items and the inward movement of heat throughout a food

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2
Q

Convection

A

Heat spreads through air or water

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3
Q

Radiation

A

Transfers energy to food through waves

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4
Q

Dry cooking method

A

Transfers heat by hot metal, air, fat, radiation

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5
Q

Moist cooking

A

Uses liquid other than oil to transfer heat

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6
Q

Combination cooking

A

Used dry and moist

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7
Q

Mise en place

A

Things in place

Prepared

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8
Q

Deep fry

A

Cooks food by complete submersion in hot fat

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9
Q

Shallow or pan fry

A

Dry cooking method that transfers heat to food

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10
Q

Standard breading procedure

A

Set up station
Dredge
Egg wash
Bread crumbs

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11
Q

Dredge

A

Cover completely in flour substance

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12
Q

Batter

A

Semiliquid mixtures that combines liquid with starch

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13
Q

Leavening agent

A

Substance causing expansion of doughs and batters by the release of gassed within mixes

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14
Q

Oil

A

A lipid that is a liquid at room temp and is made from veg. Or plant source

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15
Q

Smoke point

A

Max temp to which fat/oil can be taken before it burns.

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16
Q

Recovery time

A

Length of time it takes to cook medium and return to desired temp

17
Q

Clarified butter

A

Butter with all the water and milk solids removed

18
Q

Blanch

A

Scalded briefly then shocked

19
Q

Cross utilization

A

Using an ingredient that is used for another dish and use it for a different one

20
Q

Fritter

A

Pastry

21
Q

Croquette

A

A small breadcrumbed fried food roll with meat…etc

22
Q

Emulsification

A

Another way to thicken a sauce

23
Q

Aioli

A

Olive oil and mashed garlic emulsion

24
Q

Remoulade

A

Made from mayo sauce

Culinary Fundamentals (8 decks)

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