FINALS‼️ Flashcards
(93 cards)
1
Q
How many oz. in a cup?
A
8oz.
2
Q
How many cups in a pint?
A
2Cups
3
Q
How many pints in a qt?
A
2 Pints
4
Q
How many oz. in a qt?
A
32oz
5
Q
How many qts. In a gallon?
A
4qts
6
Q
How many oz in a gallon?
A
128 oz
7
Q
How many tsp in a tbs
A
3 tsp
8
Q
How many Tbs in a 1/4cup?
A
4 tbs
9
Q
How many ounces in a half of cup?
A
4 oz
10
Q
How many cups in a gallon?
A
16 Cups
11
Q
How many ounce in a Lb?
A
16 oz
12
Q
How many oz. in a 5 Lb?
A
80 oz
13
Q
How many grams in a oz?
A
28 grams
14
Q
A quarter pounder=how many oz?
A
4 oz
15
Q
2oz=what % of a pound?
A
12 1/2 %
16
Q
50% of a gallon ?
A
64 oz
17
Q
8 oz= how many cups
A
1 Cup
18
Q
6 Tsp= how many tbs?
A
2 Tbs
19
Q
What are the temperature of a 3-compartment sink?
A
1st: 110 F
2nd: 110 F
3rd: 171 F
20
Q
When walking with sharp objects in your hand, like your knife how do you hold it?
A
By your side with the point of your knife facing down and in your weaker hand
21
Q
What should always go underneath a cutting board?
A
A damp towel
22
Q
What is MSDS and why is it important?
A
Material Safety Data Sheet. Safety precautions for various procedure and functions
23
Q
What is the next step after cleaning your cutting board or work station?
A
Clean and sanitize your station
24
Q
Why do we wear an apron in the kitchen? Can we wear it when we go to the bathroom?
A
Wear it for safety, cleanliness, and hygiene
25
What is the best way to care for a knife?
Clean, Store, and Sharpen the blade
26
How long should we wash our hands before working on a task in the kitchen?
5-20sec
27
What is cross contamination?
Bacteria Transferring from food & the surface
28
Name 3 classical cuts:
Julienne
Fine Julienne
Batonnet
29
What is the ratio of bones to mirepoix when making a stock?
10:1
10 lbs of bones 1mirepoix
50%-onions
25%- carrots
25%-celery
30
What is a roux? When making a roux what is the ration of fat to flour?
Thicken agent equal part fat and flour
31
How do you make a veloute?
Clarified butter, flour, chicken stock
32
How do you make Béchamel?
Clarified butter, flour, milk
33
How many oz in a gallon
128 oz
34
How many qts in a gallon?
4 qts
35
What are the dimensions of the following knife cuts?
a. ) Julienne- 1/8 X 1/8 X 2
b. ) Batonnet- 1/4 X 1/4 X 2
c. ) Medium Dice- 1/2
36
What is a chinoise?
Sieve a very fine strainer, can be used to catch very small particles (prefer Stock)
37
How many cups in a gallon?
16 Cups
38
What is an emulsion?
The combining of fat & water by force & breaking surface tension
39
Explain the process of clarifying butter, and what occurs when the butter is clarified. Why do we do it?
Milk fat rises to the top. Take out the milk solid and fat to clarify the butter
40
What are the following types of emulsions?
Vinaigrette: Fat/Fat
Hollandaise: Fat/Fat
Mayonnaise: Fat/Air
41
Name the Mother Sauces
1. ) Hollandaise
2. ) Bechamel
3. ) Veloute
4. ) Espangnole (Brown)
5. ) Tomato
42
What is the ratio of egg yolks to butter in a hollandaise sauce?
2:1
43
What herbs and spices are used in making a stock
Aromatics
44
True or False
When making a roux for a Bechamel we use a blond roux?
TRUE
45
True or False
We use gloves when preparing ready to eat foods?
TRUE
46
True or False
The term Mise en Place means to put in place and make ready
TRUE
47
True or False
A French Fry cut is 1/2 X 1/2 X 2
False
48
True or False
The three-compartment sink should have hot soapy water at 150 F in the first sink?
False
49
True or False
The term blanching means the same as boiling
False
50
True or False
The skill we learned to check the proper temp n a grill is to put your hand over the center of the grill and hold it for 5 seconds to assure the grill is hot enough
False
51
How many oz. in a pint?
16 oz
52
How many tsp in 3 Tbs
9Tsp
53
How many qts in 2 gal?
8 qts
54
How many cups in a gallon and a half?
24 cups
55
How many grams in 2 oz?
56 grams
56
How many pints in 1 gallon
8 pints
57
How many pints in a pound?
1 pint
58
How many qts in 5 gallons
20 qts
59
How many Tbs in 4oz?
8 tbs
60
What is the ratio of eggs to butter in a Hollandaise sauce?
2:1
1 egg yolk: 4-5oz of butter
61
What is the ratio of oil to vinegar in a basic vinaigrette
1:4
62
What temperature should a Hollandaise be kept at to keep it out of the danger zone?
Above 135 F
63
When cooking a green vegetable in boiling water what do we need to put it in the water to help with the color and nutritional value
Kosher Salt
64
What is Rice Pilaf?
A wheat dish, involves cooking in stock adding spices and vegetables
65
What is the ratio of pilaf?
1:2 rice to stock. Every cup of rice measure out two cups of stock
66
Type of rice use for rice pilaf?
White Rice is used for rice pilaf
67
What does Lyonnaise potatoes mean & what is it?
A French dish of sliced pan-fried potatoes and thinly sliced onions, sauteéd in butter w/ parsley. Lyonnaise means “from Lyon” or “Lyon-style”, after the French city of Lyon
68
What is Yield?
The amount of a food item remaining after cleaning and processing
69
What is Conversion Factor?
The number used to increase or decrease ingredients and recipe yields
70
What is Yield Percentage?
The ratio of the useable ingredient after cleaning and trimming
71
What is Sanitation?
The creation and maintenance of conditions that will prevent food contamination or food-borne illness
72
What is Direct Contamination?
Contamination of raw foods in their natural setting or habitat
73
What is Yield Test?
Used to understand the difference between as purchased quantity vs. edible portion. Helps forecast the amount needed to order based on yield and waste
74
What is Edible Portion?
The a amount of a food item available for consumption or use after trimming or fabrication; a smaller, more convenient portion of a larger or bulk unit
75
What is Reezy Peezy?
A gravy of Sea Island Red peas; which rich, earthy, and spicy components, severed on top of rice
76
What is Carolina Gold Rice?
An authentic South Carolinan experience. It’s dazzling color in fields. The flavor and texture
77
What is the ratio of rice to stock when making rice pilaf?
1:2 Every cup of rice has 2 cups of stock
78
What type of rice is used for rice pilaf?
White Rice
79
Why is the classical name sautéed potatoes and onions called potatoes Lyonnaise?
A French dish from Lyon or Lyon style after the french city
80
What is a Concassé Tomato?
It’s a French dish peel, seed it, core, and diced
81
What is the formula for changing the yield on a recipe ?
E.P. / A.P. = Yield
82
What does A.P. Stand for in culinary terminology?
As Purchased
83
What does E.P. Stand for in culinary terminology?
Edible Portion
84
When cooking 1LB of dry pasta how much water should we use?
1 Liter
85
How salty should we make the water?
10Gms
86
When making a classical tomato sauce do we use stock?
Yes
87
What is Carolina Gold Rice?
Long grain rice, very rich & tasteful. Dazzle grain in the field
88
When making any type of ground meat patty, burger, meatball, meatloaf what do we do to shape the meat?
Let the meat chill for a few, then use a tsp of water in your hands to mold the meat to true form
89
Before cooking our meatballs or meatloaf it is a good idea to follow the process of ___________ before finishing the process
Chill the meat
90
Al Dente refers to the saying ___________
To have chew or bite to it. Be firm
91
In order to find the dibble portion of beets we use the following formula
AP-Trim (peel, core, chop)=E.P.
92
If the As purchase weight of broccoli is 10lbs and the waste is 3lbs. What is the edible portion weight?
AP (10)- Trim (3)= 7 Lbs edible portion
93
What is Reezy Peezy?
A gravy of Sea Island Red Peas
