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food prep Flashcards

(75 cards)

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1
Q

3 departments of commercial kitchen

A

rotisserie, under the control of the meat chef
oven, under the control of the pastry chef
stove, run by the cook

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2
Q

greatest chef of the period following the french revolution

A

Marie-Antoine Carême (1784-1833)

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3
Q

The complex cuisine of the aristocracy

A

called Grande Cuisine

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4
Q

the greatest chef of his time, is still revered by chefs and gourmets as the father of twentieth-century cookery

A

Georges-Auguste Escoffier (1847-1935)

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5
Q

george escoffier 2 main contributions

A

(1) the simplification of classical cuisine and the classical menu
(2) the reorganization of the kitchen

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6
Q

the most influential chef in the middle of the twentieth century

A

Fernand Point (1897-1955)

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7
Q

Hazard Analysis Critical Control Point (HACCP) system

A

One effective system food-service establishments can use to ensure food safety

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8
Q

4 types of food hazard

A

biological hazard
chemical hazard
physical hazard
allergens

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9
Q

most important kind of biological hazards

A

microorganisms

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10
Q

A microorganism that can cause disease

A

pathogen

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11
Q

4 kinds of microorganism can contaminate food and can cause illness

A

bacteria
viruses
fungi
parasites

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12
Q

4 types of bacteria

A

harmless bacteria
beneficial bacteria
undesirable bacteria
disease-causing bacteria, pathogens

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13
Q

conditions for bacteria to grow

A

food
moisture
temperature
acidity
oxygen
time

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14
Q

viruses

A

smaller than bacteria

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15
Q

parasites

A

organism that can survive only by living on or inside another organism

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16
Q

fungi

A

These organisms are associated primarily with food spoilage rather than food-borne disease

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17
Q

the basic kitchen organization

A

menu
type of establishments
size of the operations
physical facilities

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18
Q

classical brigade

A
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19
Q

FATTOM

A

Food
acidity (7.5 to 4.6 slightly acidic ph)
temperature (41F/5C and 135F/57C, limit is 60)
time
oxygen
moisture

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20
Q

CCP

A

critical control points

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21
Q

CLAYGO

A

clean as you go

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22
Q

3 knife materials

A

carbon steel
traditional stainless steel
high carbon stainless steel

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23
Q

13 parts of the knife

A

point
tip
edge
heel
spine
bolster
finger guard
return
tang
scales
rivets
handle guard
butt

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24
Q

point

A

very end of the knife, which is used for piercing

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25
tip
tip first third of the blade, used for small or delicate work
26
edge
cutting surface of the knife, extends from the point to the heel
27
heel
heel rear part of the blade, used for cutting activities that require more force
28
spine
the top, thicker portion of the blade, adds weight and strength
29
bolster
thick metal portion joining the handle and blade, adds balance
30
finger guard
portion of bolster that keep the cook's hands away from slipping onto blade
31
return
the point where the heel meets the bolster
32
tang
portion of metal blade that extends to the handle
33
scales
the 2 portions of handle material (wood, plastic, composite) that are attached either side of the tang
34
rivets
the metal pins that hold the scales
35
handle guard
the lip below butt of the handle
36
butt
terminal end of the handle
37
knives and their uses
french knife or chef knife santoku knife or Japanese cook knife utility knife or salad knife paring knife boning knife slicer serrated slicer butcher knife scimitar or steak knife cleaver oyster knife clam knife vegetable peeler cutting board
38
french or chef knife
Most frequently used knife in the kitchen, for general-purpose chopping, slicing, dicing, and so on
39
santoku or japanese cook's knife
A wide-bladed knife that is becoming increasingly popular as a substitute for the traditional chef's knife
40
utility knife or salad knife
Used mostly for pantry work, cutting and preparing lettuce, Fruits, and so on. Also useful for carving roast chicken and duck.
41
paring knife
used for trimming and paring vegetables and fruits
42
boning knife
Used for boning raw meats and poultry. Stiff blades are used for heavier work. Flexible blades are used for lighter work and for filleting fish.
43
slicer
used for carving and slicing cooked meats
44
serrated slicer
Like a slicer, but with a serrated edge. used for cutting breads, cakes, and similar items
45
butcher knife
A heavy, broad, slightly curved blade. Used for cutting, sectioning, and trimming raw meats in the butcher shop
46
Scimitar or steak knife
A curved, pointed blade. Used for accurate cutting of steaks
47
Cleaver
A heavy, broad blade. Used for cutting through bones
48
Oyster knife
A short, rigid, blunt knife with a dull edge. Used for opening oysters
49
Clam knife
A short, rigid, broad-bladed knife with a slight edge. Used for opening clams
50
Vegetable peeler
A short tool with a slotted, swiveling blade. Used for peeling vegetables and fruits
51
Cutting board
important partner to the knife green for vegetables red for meat
52
2 important kinds of measurement in the kitchen
ingredient measurement portion measurement or portion control
53
ingredient measurement
weight volume count
54
weight
measures how heavy the item is
55
ap weight
weight of the item as purchased, before any trimming is done. Also known as APQ (as purchased quantity).
56
ep weight
weight after all inedible or non-servable parts are trimmed off. Also known as EPQ (edible portion quantity).
57
volume
how much space an item fills. Volume measures are used for liquids.
58
count
measuring ingredients by count is done in these circumstances
59
portion control
is the measurement of portions to ensure the correct amount of an item is served
60
6 accessories
cutting board carving fork shears honing steel knife block rubber mat
61
cutting board
used in conjunction with knife
62
carving fork
used to hold meat steadily while it is being carved
63
honing steel
straightens with the blade while a sharpener sharpens the blade
64
shears
essentially kitchen knife
65
knife block
angled block of wood or metal with slots for the insertion of the knife
66
rubber mat
used to prevent the chopping board from slipping
67
4 types of knives
chef knife bread knife paring utility
68
chef knife or french knife
all purpose knife that is curved to allow the cook to rock the knife
69
bread knife
type of serrated knife, , ideal for cutting bread and other food with a hard surface and soft interior
70
paring knife
small knife with plain edge blade that is ideal for peeling and other small work
71
utility
between a chef and paring knife
72
japanese knives
santoku usuba deba
73
santoku
also called asian chef knife, straighter edge than a chef knife
74
usuba
used primarily for chopping vegetables, spine and edge are straight
75
deba
used primarily for cutting fish, long with a curve spine

kitchen (1 decks)

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