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Cullinary cards > Culinary 1 > Flashcards

Culinary 1 Flashcards

(84 cards)

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1
Q

What does Fat Tom stand for

A

Food, acidity, time, temperature, oxygen, moisture

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2
Q

What is the abbreviation for the measurement of moisture in food.

A

Water activity (aw)

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3
Q

What is a time temperature abused food

A

Foods that have been in the TDZ for more than four hours

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4
Q

Whats the most important thing we do to keep the food safe

A

Wash your hands

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5
Q

Define potentially hazardous food

A

Food that offers a friendly environment for the growth of pathogens

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6
Q

What is cross contamination

A

When the food is safe when first received, but becomes contaminated when preparing or serving

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7
Q

What is direct contamination

A

When youve just received the food and it is already contaminated from the source

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8
Q

What is a biological hazard

A

Living organisms found in/on contaminated food

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9
Q

What is a physical hazard

A

Foreign objects found in/on contaminated foods

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10
Q

What is the TDZ (temperature danger zone)

A

41°- 135° farenheight

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11
Q

What temperature is produce stored at

A

32°-55° farenheight

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12
Q

What do you do if food has mold on it

A

Throw it out immediately

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13
Q

What does it mean to sanitize surfaces and equipment

A

Using heat or chemicals to reduce pathogens to a safe level

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14
Q

What is FIFO

A

First in, first out

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15
Q

List all steps in the flow of food

A

Purchasing, recieving, storing, preparation, cooking, holding, cooling, reheating, serving

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16
Q

What is the one stage cooling method

A

To cool the internal temperature from 135° to 41° in the span of four hours

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17
Q

What is the best method for thawing foods

A

In the fridge

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18
Q

What do you need to remember when reheating in a microwave

A

Make sure there is no aluminum or non-safe microwavables

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19
Q

What are things done in food industry for pest management

A

Inspections often, seal all gaps, clean the facility, seal all foods tightly, take out garbage as soon as its full

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20
Q

Where should cleaning products be stored

A

Clean, cool, dry spaces; usually under the sink

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21
Q

How often should the garbage be taken out

A

No longer than three days; as soon as its full

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22
Q

What does EPA stand for

A

Environmental Protections Agency

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23
Q

What do you do when you have a cut on your hands

A

Wash with soap and warm water, then cover with a bandaid

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24
Q

Who is responsible for checking all fire extinguishers

A

The employer/teacher

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25
What is the PASS system
Pull, aim, squeeze, sweep
26
How do you put out a grease fire
If no fire extinguisher, smother with a damp towel; last resort throw baking soda on it
27
How many evacuation routes must a building have
At least two
28
What is the proper way to carry a knife through a kitchen
Pointed down and close to your side
29
What is the best way to secure a cutting board to the table
With a damp towel underneath it
30
What is the most used all-purpose knife
A chefs knife
31
What knife is used to cut bread
A serrated knife
32
What us a paring knife used for
Cutting fruits and vegetables
33
What is the most common food allergies people have
Fruits, vegetables, nuts
34
What do carbohydrates do for our bodies
Aids in digestion, eliminates waste from body
35
What is the best way to cook food to retain nutrients
Steaming
36
What does a vegetarian diet consist of
Anything Exept animal meat
37
What is a complete protein
Animals
38
What are amino acids
An organic compound that is the basic building blocks of protein
39
What do water soluble vitamins do in our bodies
Dissolve in the water in our bodies, provide vitamins B and C
40
What do fat soluble vitamins do in our bodies
Absorbed into fat and tissue, provide vitamins A,D,E, and K
41
What are the five food groups
Fruits,vegetables,grains,protein,dairy
42
What are the cooking temps for chicken, beef roast, ground beef, and pork roast
Chicken-165° Beef roast-145° Ground beef-160° Pork roast-145°
43
What animal does poultry come from
Birds
44
List examples of dry heat cooking methods
Pan frying, searing, roasting, grilling, broiling, sauteeing
45
What type of leaveners are used for quick breads
Chemical leaveners
46
List two examples of chemical leaveners
Baking soda, baking powder
47
What is the well method
Mixing all the dry ingredients and the wet ingredients separately, then making an indent in the dry and pouring in the wet ingredients
48
What is the creaming method
Vigorously combining fat and sugar, then adding in eggs, then alternatively adding in wet and dry ingrediants
49
What tool is used to cut fat into flour
A pastry blender
50
Give me an example of a drop cookie
Chocolate chip
51
Give me an example of a twice baked cookie
Biscotti
52
What buttercream is the easiest to make
American
53
What items are made from a batter
Cake, pancakes, biscuits, muffins, cornbread, scones
54
Yeast is what type of leaveners
Biological
55
What is yeast hydration
Mixing yeast with warm water to activate it
56
What us the purpose of kneading dough
To develope gluten
57
List a type of flour that has high protein, medium protein, and low protein
High- whole wheat Medium- all purpose Low- cake flour
58
Why is sugar often added when making yeast bread
Provides food for the yeast to convert it to carbon dioxide, aswell as flavour
59
What ingredients are used for lean dough
Yeast, flour, water, salt
60
What is it called when ingredients are weighed
Scaling
61
What is it called when a pie crust is pre-baked
Blind-baked
62
What is the most common type of pastry dough
Short-crust
63
What is the decorative edge around a pie called
Flutting
64
How many ounces are in 1 cup
8 fluid ounces
65
How many tablespoons are in a cup
16 tablespoons
66
How many teaspoons are in 1 tablespoon
3 teaspoons
67
How many tablespoons are in 1 fluid ounce
2 tablespoons
68
What is the method used to measure flour
Stir, scoop, sweep
69
What is the correct way to measure sugar
Scoop and level
70
What is one way to measure butter
Cut the lines on the packaging, or a scale
71
What is the best way to measure 3/4 cup of flour
1/2 + 1/4 cups
72
What is the rule of thumb when selecting which size liquid measuring cup to use
Whatever cup has the amount/unit of measurment you need
73
How should liquids be properly measured
Set down on a flat surface, while you bend over to look at it on eye level
74
What does the term julienne mean
Long rectangular cuts
75
Im not making a new one for eat measurment, here are the sizes for each specific cut
1/8 x 1/8 x 1/8 x 1-2- julienne 1/4 x 1/4 x 1-2- batonnet 1/4 x 1/4 x 1/4- small dice 1/2 x 1/2 x 1/2- medium dice
76
What is orzo
A short cut type of risoroni pasta
77
What is semolina flour made from
Durum wheat
78
What does the term al dente mean
When the pasta is fully cooked, with a white dot in the middle of the center
79
What is a du jour menu
To describe a dish that is only available on specific days
80
What is extra virgin olive oil
An oil with high standards for good quality, good production, and the most flavourable
81
What does the term mise en place mean
To prepare all of your equipment and ingredients before cooking so youre prepared
82
Describe plate presentation
Making the food your serving visually appealing and aesthetic to enhance appeal
83
What is a bechamel sauce
A white sauce; a roux with milk
84
What is a roux
A thickening agent for sauces; flour and fat

Cullinary cards (1 decks)

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