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Flashcards in CULINARY TECHNIQUES Deck (20):
0

Five steps in preparing quality foods.

1. Plan food production for just in time service.
2. Review the recipe.
3. Organize the equipment and ingredients.
4. Use the correct culinary technique.
5. Deliver a quality product.

1

For every ____________ increase in temperature beyond the recommended temperature, a produce item can lose half it's shelf life.

10°

2

How to prepare fruit to maintain its nutrients.

1. Use fruits at the peak of ripeness.
2. Wash fruit in cool water before they are peeled or stemmed.
3. Cut in bite size acceptable for age groups.
4. Follow recipe for fruit bowls.

3

Fruit bowls should be ___________.

Appealing and correct texture to the fruits.

4

Steamed vegetables should be _______.

Tender and have bright color.

5

Stir- fry vegetables should be _________.

Added to heat in order of what takes the longest to cook to least time to cook

6

Oven baked fries should always be __________.

Cooked from a frozen state to a golden brown.

7

Lettuce should always be ___________ and make sure it is _________________.

Cut into bite-size for the age groups you have.
Washed and drained good before putting in serving bowls.

8

Cooking meats changes.

1. Texture.
2. Flavor.
3. The way it looks.
4. Kills bacteria.

9

Two techniques used to cook all meats are?

1. Dry heating.
2. Moist heating.

10

The flavor of meat is _____________.

Affected by the animals diet.

11

Whole grains consist of the entire cereal grain seed or Kernal.
What are the three parts of the Kernal?

1. Bran.
2. Germ.
3. Endosperm.

12

What is the bran?

Rich in fiber, B vitamins, and majority of the grains minerals and other health promoting substances called phytochemicals.

13

What is the germ?

Contains B vitamins, vitamin E, trace minerals, healthy fats, antioxidants, and phytochemicals

14

What is endosperm?

Contains complex carbohydrates, protein, and smaller amounts of B vitamins.

15

Processed whole grains processed

Loses 25 to 95% of the nutrients in the grain.

16

Natural cheese is

A very concentrated food.
1 pound of natural cheese may contain the protein and fat of 1 gallon of milk.

17

Processed cheese is

A blend of fresh and aged natural cheeses that have been melted, Pasteurized, and then mixed together. It's flavors depend on the variety of cheeses used.

18

Egg products are classified as

1. Refrigerated liquid.
2. Frozen number.
3. Dried.
4. Specialty products.

19

Cheeses are classified into two categories.

1. Natural.
2. Processed.