Culinary Practice Flashcards
(27 cards)
Long, thin strips like matchsticks=1/8 1-2 inches
Julienne
First julienned than quarter turned like cubes=1/8(3mm)
Brunoise
1/4 diced technique for veges staking veges=1/8
Chiffonade
Cutting into small squares=1/4
Dice
Cutting and peeling veges into football like shapes
Tourne
Basic knife skills
Keeping fingertips curled under hand.
Point blade away from body
Basic Knife skills
Chill foods properly
Mixing Method Biscuits/Pancakes/etc
Dry than wet—>flour,salt,suar than need butter by hand
Muffins/Cookies
-dry ingredients than wet ingredients then cook instantly
Creaming Method
Beat fats and sugars together until mixture is light and increased volume
Chemical Leavers
Baking soda and baking powder
Hygiene and Jewelry rules
Never cough or sneeze by food being prepared or stored. NO JEWELRY
Keeping food safe/temps/storage
Refrigerate food at 40F or below
Sandwhiches,history,compotion,how choose bread
John Montagu the 4th earl to sandwiches.
Was created when he wanted to eat without getting away from card game. Types of sandwiches is closed faced,open faced,finger sandwiches, wrap-flat bread
Setting up kitchen/ compartment sink/dishwasher
- Keep foods in reach
2.Make sure you wipe so often
3.Never use sinks for other things but cleaning
4.Replace dirt water
5.Place items neatly in dishwasher
3 tsp
1 tbsp
4bsp
1/4 cup
5bsp + 1tsp
1/3 cup
8bsp
1/2 cups
1 cup
1/2 pint
2 cup
1 pint
4 cups(2 pint)
1 quart
How many ounces are in a cup
8oz
How many ounces are in a pound
16
