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kaylen scott
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Decks in this class (60)
Culinary analysis
Potatoes root vegetables and cabb...,
In this region pork is an importa...,
Salmon herring cod and eels are e...
25
cards
test 4/26
Halal 1,
Kosher 2,
Terrior 3
23
cards
Nutritoin
Nutrition definition 1,
Simple carbs 2,
Complex carbs 3
30
cards
Table Service
First impressions 1,
American service 2,
French service 3
25
cards
Final Exam A!
Home meal replacement 1,
Foodservice 2,
Hospitality 3
137
cards
Dairy and egg identificatoin
Churning 1,
Coagulant 2,
Concentration 3
16
cards
Cold sandwiches
Sandwich 1,
Closed sandwiches 2,
Open faced sandwich 3
27
cards
Salads and dressings
Composed salad 1,
Bound salad 2,
Simple salad 3
32
cards
Hot sandiwches and pizza
There is little difference betwwe...,
Most hot sandwiches contain ____ ...,
2 catorgories of hot sandwiches 3
51
cards
Vegatable pratiical
Fruit vegetables 1,
Cabbages 2,
Greens 3
86
cards
Fruits
Garish 1,
Pith 2,
Blanching 3
88
cards
Flour and Sweetners
Most flours are aged after the mi...,
Soft flour 2,
Hard flour 3
26
cards
Fats/ choclate
Fat is a general term for 1,
Fats help provide__ ___ add _____...,
Does fat extend shelf life t f 3
32
cards
Principles of baking process
Beating 1,
Blending 2,
Creaming 3
38
cards
Fats flavorings and choclate based on leanring check
Oil 1,
Margarine 2,
Shortening 3
26
cards
Flours and Suagrs learning check
What are glutenin and giladin tha...,
What does a flour milled from str...,
What is the functions of flour in...
12
cards
Ultimate Principles of the Bakeshop Review
Step 1 gases form 1,
Step 2 gases are trapped 2,
Step 3 starches gelantanize 3
77
cards
Quickbreads
A quick bread is different then y...,
Chemical leavening agents help a ...,
Single acting baking soda 3
36
cards
New vegetable/ fruits
Iqf 1,
Usda 2,
Hybrid 3
23
cards
Breakfast items
Simmered eggs 1,
Cooked in sheel 2,
Poached 3
19
cards
Yeast breads 1
Traditional sourdough and rye bre...,
Lean dough s 1,
Rich dough s 2
70
cards
Pies
Pie 1,
Tart 2,
Flaky dough 3
39
cards
Pastries
Puff pastry pate feuilletee 1,
Croissant and danish pastry s to ...,
Butter in puff pastry 3
19
cards
Puff pastries leaning check redo
What is the french name for dough...,
How do whipped egg whites reach t...,
What does a crisp meringue usuall...
15
cards
Meringue + Cookies
Meringue 1,
Soft meringue 2,
Hard meringue 3
19
cards
Cakes part 1 (Cake types)
Most cakes are created from 1,
What would happen if their is too...,
What would happen if the cake had...
23
cards
Cakes part 2 (Panning, Baking and Cooling)
How do you prevent cakes form sti...,
What happens if you prep pan afte...,
Why is solid shortening better fo...
21
cards
Cakes part 3 (Trouble shooting chart for cakes)
Butter curdles during mixing 1,
Cake lacks volume 2,
Crust burst or cracked 3
8
cards
Frosting 1
Frosting icing 1,
Buttercream 2,
Simple buttercream 3
11
cards
Frosting 2 (easy version of one)
Ganache 1,
Fudge 2,
Royal icing 3
8
cards
Frosting 3 (Troubleshooting)
Frosting breaks or curdles 1,
Frosting is lumpy 2,
Frosting is too stiff 3
4
cards
Custards (part one)
Custard 1,
The more eggs in custard 2,
The richer the liquid in a custard 3
23
cards
Custards vocab (part 2)
Pudding 1,
Creme brulee 2,
Mousseline 3
6
cards
Soufflés (part 2)
Souffle 1,
Egg whites should be at 2,
Base should be same temp of 3
4
cards
Cream (part 4)
Creams 1,
4 types of cream s 2,
Creme chantilly 3
15
cards
Frozen desserts (part 5)
Frozen desserts 1,
Over sweeten and over flower ingr...,
Ice cream and gelato 3
11
cards
Frozen desserts vocab (part 6)
Baked alaska 1,
Bombe 2,
Coupe 3
6
cards
dessert sauces ( part 7)
Fruit purees 1,
Caramel sauce 2,
Chocolate syrup 3
3
cards
Assmebling desert (final part)
The base 1,
The filling 2,
The garnish 3
3
cards
Culinary 3 final
Gluten 1,
Glutein 2,
Gliaden 3
123
cards
Stocks
Stock 1,
Why are stocks called fond 2,
Sauce 3
41
cards
Sauces
The 2 classic hot sauces 1,
The 5 mother sauces 2,
Coulis 3
44
cards
Stocks learning check redo
What are typical proportions for ...,
What is a court boulillon general...,
What is the most important compon...
12
cards
Stocks and sauce test
White stock 1,
Brown stock 2,
What makes it cloudy 3
53
cards
Soups
Clear soups 1,
Thick soups 1,
Garnishing 2
26
cards
Grains (Seed and corn)
Bran 1,
Endosperm 2,
Germ 3
14
cards
Grains (RIce)
Rice 1,
Long grain rice 2,
Medium grain rice 3
9
cards
Grains( Wheat)
Crackled wheat 1,
Bulgur 2,
Couscous 3
4
cards
Grains (others)
Barley 1,
Buckwheat kasha 2,
Groot 3
4
cards
Oats
Oat groot 1,
Steel cut 2,
Rolled oats 3
7
cards
Cooking methods
Risotto 1,
Simmering 2,
Pilaf 3
6
cards
Potatoes, Grains, & Pasta Study Guide
Mealy potatoes 1,
Waxy potatoes 2,
Sweet potatoes 3
33
cards
Servsafe chapter one
Foodborne illness 1,
The 3 types of contaminants 2,
Biological contaminants 3
20
cards
Servsafe chapter 2
Fecal oral routes 1,
Ways contaminant is passed 2,
Blank 3
3
cards
Servsafe chapter 2
0
cards
Princples of meat cookery Learing schek redo
Which of the following is not con...,
Which cooking method is the most ...,
For which type of meat is broilin...
20
cards
Princples of meat cookery
Primal cuts 1,
Subprimal cuts 2,
Fabricated cuts 3
41
cards
Veal and steak leaning checks
What is not true of veal 1,
What does the primal veal leg con...,
Where are veal chops cut from 3
29
cards
Steak learning check
Which of the following is not a p...,
Which of the following cuts of me...,
Which is the term for organ meats 3
20
cards
Steak and veal test
Leg muscles veal 1,
Leg muscle beef 2,
Hotel rack 3
12
cards
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Culinary
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