2Semi-Finals Flashcards
(80 cards)
1
Q
Cook foods by surrounding them with hot dry air, usually in an oven.
A
Roast and bake
2
Q
Cooking on a split in front of an open fire
A
Roasting
3
Q
This term usually applies to meats and poultry
A
roasting
4
Q
This term usually applies to bread, pastries, vegetables and fish.
A
Baking
5
Q
Means to cook with radiant heat from above
A
Broil
6
Q
Is a rapid, high-heat cooking method used mainly for tender meats, poultry, fish, and a few vegetable item
A
Broil
7
Q
A low intensity broiler used for browning or melting the top of some items before service
A
Salamander
8
Q
All dry-heat cooking methods that use heat from below
A
Grill
Griddle
Pan-Broil
9
Q
Done on an open grid over heat source, which may be charcoal, an electric cement or a gas-heated cement.
A
Grilling
10
Q
Cooking temperature is regulated by moving the items to hotter or cooler places. Its meat should have marks just as in broiling
A
Grill
11
Q
Done on a solid cooking surface, with or without small amounts of fat to prevent sticking
A
Griddling
12
Q
The temperature is adjustable and much lower than on a grill
A
(350 F)
13
Q
In addition to meats, items such as eggs and pancakes are cooked here
A
Griddling
14
Q
Like griddling except it is done in a saute pan or skillet instead of on a griddle surface.
A
Pan-broil
15
Q
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.
A
Pan-broil
16
Q
Dry-heat methods using fat
A
Saute Stir-frying Sweat Pan-fry Deep-fry
17
Q
Means to cook quickly in small amount of fat
A
Saute
18
Q
French word of saute
A
sauter “to jump”
19
Q
Referring to the action of small pieces of food tossed in a saute pan
A
to jump
20
Q
Chinese technique of sauteing but the pan is left in stationary and foods are tossed with spatulas or other tools
A
Stir-frying
21
Q
Stir-frying is done in a round-bottomed pan
A
Wok
22
Q
to cook slowly in fat without browning, sometimes under a cover
A
Sweat
23
Q
To cook in a moderate amount of fat in a pan over moderate heat
A
Pan-fry
24
Q
Similar to sauteing except more fat is used and the cooking time is longer
A
Pan-frying
25
The method is used for larger pieces of food, such as chops and chicken pieces, and items are not tossed by flipping the pan, often are sauteing
Pan-fry
26
Usually done over lower heat than sauteing because of the larger size of the pieces being cooked
Pan-frying
27
The amount of fat depends on the food being cooked. Only a small amount for eggs
Pan-fry
28
Most foods must be turned at least once for even cooking.
Pan-fry
29
This method of finishing in the oven is also used to simplify production when large quantities of food
Pan-fry
30
Cook a food submerged in hot fat.
Deep-fry
31
High quality in a deep-fried product is characterized by the following properties:
```
No off-flavors imparted by the frying fat
Minimal fat absorption
Attractive golden color
Crisp surface coating
Minimal moisture loss
```
32
Guidelines for deep-frying
```
Fry at proper temp
Use good quality fat
Replace 15-20% of the fat
Don't overload
Discard spent fat
Avoid frying strong and mild flavored foods in the same fat
Fry as close to service as possible
Protect fat from its enemies
```
33
Fat's enemies
```
Heat
Oxygen
Water
Salt
Detergent
```
34
They offer complex experiences for the senses.

Food
35
When composing a new dish, a cook must first of all
understand that more than just taste should be
considered.
The senses of sight, smell, hear, taste, and
| touch
36
Perceive characteristics of a dish
Appearance
Mouth Feel
Aroma Taste
37
Although European and North American tradition recognizes four basic tastes— ___-—food authorities have recently identified a fifth, called
salty, sweet, bitter, and sour
| umami
38
It has long been recognized by Asian cultures. Sense receptors on the tongue react to certain amino acids. Because amino acids are components of proteins, this taste is strong in foods high in protein.
Umami
39
umami is often translated as
“meatiness.”
40
The food additive used as a seasoning or flavor enhancer in some Asian cuisines, produces strong umami
Monosodium Glutamate (MSG)
41
General Concepts in Flavor building
When two ingredients contrast, be sure they balance.
Every ingredient should have a purpose.
Consider not only the components of the single recipe but also the other items that will be served with it on the plate.Ingredients can work together by harmonizing or by contrasting.
42
It means enchancing the natural flavor of a food without significantly changing it’s flavor.
Seasoning
43
Most important seasoning ingredient
Salt
44
It means adding a new flavor to a food, thus changing or modifying the original flavor.
Flavoring
45
The most important time for seasoning liquid foods is a the end of the cooking process.
“ADJUST THE SEASONING”
46
Only a few flavorings can be added successfully at the end of cooking.
Fresh herbs, sherry or flamed brandy, prepared mustard and worcestershire sauce.
47
Most of it need heat to release their flavors and time for the flavors to blend. __ take longest. __ release flavors more quickly and thus don’t require as long a cooking time.
Flavoring
Whole spices
Ground spices
48
It has a fine granulation. It may contain iodine as a dietary additive. It may contain other additives to prevent caking.
Table salt
49
It is prized in the kitchen because of its purity.
Kosher salt
50
Unlike table salt, it contains no additives. Because of its coarse or flaky granulation, it does not dissolve as quickly as table salt, but it is easier to use when added to foods by hand, so many chefs prefer it to table salt at their cooking stations.
Kosher salt
51
Many origins and types are available. Many of them have colors ranging from gray to green to red, from various minerals and other impurities. These impurities also add subtle flavors to the salt. In addition, their coarse granulation gives them a pleasant mouthfeel.
Sea salt
52
More expensive than other salts, they are used primarily as garnishes for plated foods.
Sea salt
53
Pepper comes in three forms: All three are actually the same berry, but processed differently.
Black
White
Green
54
is picked unripe
Black pepper
55
is ripened and the hull is removed
White pepper
56
are picked unripe and preserved before their color darkens
Green peppercorns
57
They are used primarily in seasoning and flavoring stocks and sauces and, sometimes, red meats.
Whole and crushed black pepper
58
It is more important as a seasoning in the food-service kitchen.
Ground white pepper
59
its flavor is slightly different from that of black pepper, and it blends well (in small quantities) with many foods.
Ground white pepper
60
They are fairly expensive and are used in special recipes, primarily in luxury restaurants.
Green peppercorns
61
The types packed in ___ (those in water and in brine have better flavor) are soft.
Water, brine or vinegar
62
It is completely unrelated to black and white pepper. It belongs to the same family as paprika and fresh sweet bell peppers.
Red or cayenne pepper
63
Used in tiny amounts, it gives a spicy hotness to sauces and soups without actually altering the flavor. In larger amounts, it gives both heat and flavor to many spicy foods, such as those of Mexico and India.
Red or Cayenne pepper
64
It is an important seasoning, particularly for enlivening the flavor of sauces and soups.
Lemon Juice
65
They are almost always superior to dried herbs. They should be used whenever cost and availability permit. Not long ago, the only fresh herbs generally available in many areas of ___ were parsley, chives, and sometimes mint and dill. Now, however, most herbs are available fresh.
Fresh herbs
| North America
66
They are used as flavorings in virtually all stations of the kitchen and even in the bakeshop. Try to avoid the use of dried onion and garlic products, except as a compo- nent of spice blends. They have less flavor, and the fresh product is always available.
Onion, Garlic, Shallots, Carrot, Celery
67
7. They are used to flavor sauces, soups, and many entrées.
Wine, brandy, and other alcoholic beverages
68
They should be boiled or flamed to eliminate the high percentage of alcohol, which would be unpleasant in the finished dish.
Brandy
69
It usually need some cooking or reduction (either separately or with other ingredients) to produce the desired flavors. Fortified wines like ___ ___, on the other hand, may be added as flavorings at the end of cooking.
Table wines
| Sherry and Madeira
70
It is a blend of ground mustard seed, vinegar, and other spices. It is used to flavor meats, sauces, and salad dressings and as a table condiment.
Prepared mustard
71
European styles such as __ (French) or ___(German) work best, while the bright yellow American ballpark style is more appropriate as a table condiment than as a cooking ingredient. A coarse, grainy style is sometimes called for in specialty recipes.
Dijon
| Dusseldorf
72
It is used in sauces, meats, and poultry (as in duckling à l’orange) as well as in the bakeshop. Only the colored outer portion, called the __, which contains the flavorful oils, is used. The ___is bitter.
Grated lemon and orange rind
zest
white pith
73
It is a flavor enhancer widely used in Asian cooking.
10. MSG, or monosodium glutamate,
74
It doesn’t actually change the flavor of foods, but it acts on the taste buds. It has a reputation for causing chest pains and headaches in some individuals.
MSG
75
They are the leaves of certain plants that usually grow in temperate climates.
Herbs
76
They are the buds, fruits, flowers, bark, seeds, and roots of plants and trees, many of
which grow in tropical climates.
Spices
77
A new technology that has had a rapid growth in popularity among the world’s top chefs.
Sous vide
78
French for sous vide the term is applied to cooking foods that have been vacuum-sealed in plastic bags.
“under vacuum,”
79
In simplest terms, this food preparation technique is a two-step process:
1. Vacuum-pack the food item, plus any seasonings or marinades, in an appropriate plastic bag.
2. Cook the food item, while in the bag, at a constant low temperature, usually in a special water bath.
80
Although the name of the techniques refers to the vacuum packing, the heart of sous vide cooking — and the reason many chefs are so excited about it —
Precise temperature control (precision cooking)
