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Culinary Arts > MidTerm > Flashcards

MidTerm Flashcards

1
Q

What is Nappe?

A

to coat a food with a sauce.

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2
Q

What is Tournant?

A

A.K.A. Swing Cook, works where needed.

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3
Q

What is Liaison?

A

Yolk + Cream, addes richness and smoothness.

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4
Q

What are the 6 Steps in Dishwashing?

A

Scrape, Pre-rinse, wash, rinse, sanitize, air-dry

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5
Q

What is HACCP?

A

any step in the food-handling process at which a prescribed action will reduce the likelihood of a food-borne illness or hazard

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6
Q

How Foodborne Pathogens grows FATTOM?

A

Food, Acidity, TIme, Temperature, Oxygen, Moisture

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7
Q

What is Temperature Danger Zone?

A

4 - 60 C (40 - 140 F)

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8
Q

What is a good system for rotating food?

A

First in First Out

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9
Q

Difference between Cleaning and Sanitizing?

A

Cleaning - to remove visible dirt and soil

Sanitizing - to reduce pathogenic organisms to safe level

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10
Q

How to Convert Total Yield?

A
  1. NY/OY = Conversion Factor

2. OQ x CF = NQ

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11
Q

How to Convert Portion Size?

A
  1. OP x OPS = OY
  2. DP x DPS = NY
  3. NY/OY= CF
  4. OQ x CF= NQ
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12
Q

What Ingredients and How to do it - Fish Stock?

A

Fish Bone, Mirepoix (Onion, Leek, Celery, Boquet Garni) , Cook for 45 mins

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13
Q

What ingredient and how to do it - Brown stock?

A

legs and shank, Brown Mirepoix (Carrot, Onion, leek, Celery, Bpquet Garni) + Tomato Paste, Cook for 8 hours or Overnight

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14
Q

Portion in making stock?

A

100% Water, 50% Bone, 10% Mirepoix

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15
Q

What is classification for Soups?

A

Clear, Cream, Puree, Bisque and Chowder, Cold Soups

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16
Q

What is the main ingredient - Gazpacho?

A

Tomatoes

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17
Q

What is the main ingredient - Consomme?

A

Eggwhites, Mirepoix, Ground beef

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18
Q

What are the 5 Mother Sauces?

A

Bechamel, Veloute, Espagnole, Tomato Sauce, Hollandaise

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19
Q

What is Aioli?

A

Garlic + Yolk + Oil

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20
Q

What is Chasseur (Hunter sauce)?

A

Shallots, Mushrooms, White Wine, brandy, Demi-Glace, tomato concasse

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21
Q

What is Beurre Blanc?

A

White WIne, White Wine vinegar, salt and pepper, Shallot, Butter

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22
Q

What is Bearnaise?

A

Hollandaise + tarragon + chervil + Peppercorn

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23
Q

What is Pesto?

A

Basil + Garlic + Pine Nuts + Olive Oil + Parmesan cheese

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24
Q

What is Vinaigrette?

A

Unstable emulsion of vinegar and olive oil

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25
Q

Mayonnaise

A

Stable emulsion of yolk + olive oil + Mustard + White wine vinegar
200ml Oil, 1-2 Yolk, 10ml White Vinegar, 5ml Mustard, Salt, Pepper, Lemon Juice

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26
Q

What is roux?

A

Cooked 1 part flour and 1 part butter

27
Q

Gelatin shou;d be dissolved?

A

in Hot water

28
Q

What is Buerre manie?

A

Uncooked Flour + Butter

29
Q

What are the thickening agent?

A

Roux. Cornstarch, Gelatin, Agar agar, Beurre Manie, Liaison

30
Q

What is marbling in meat?

A

white flecks and streaks of fat within the lean sections of meat

31
Q

What is offal?

A

Heart, Kidney, Gizzard, Liver

32
Q

What do you call the part to discharge in making clarified butter?

A

Milk Soilds

33
Q

What is Lactose?

A

Milk Sugar

34
Q

What is Creaming Method?

A

Cream Sugar + butter - Fluffy - Eggs + Flour

35
Q

What is Blending Method?

A

Wet ingredient + Dry Ingredient - Folding

36
Q

What is cut-in method?

A

Dry ingredient + Fat - rubbing it

37
Q

What is Folding Method?

A

Wet ingredient + Dry Ingredient - Folding

38
Q

what is sieving?

A

Passing Dry ingredient in a fine Sieve

39
Q

What is Grilling?

A

Heat below the food and have a crosshatch marking.

40
Q

What is Sauteing?

A

Dry heat cooking method that uses conduction to transfer heat from a hot saute pan to food with the aid of small amount of fat.

41
Q

What is Millard reaction?

A

The process of browning of non-sugar food

42
Q

What is Gelatinization?

A

The process by which starch granules are cooked.

43
Q

What is steaming?

A

A moist-heat cooking method that uses the process of convection to transfer heat from the steam to the food being cooked.

44
Q

What is Caramelization?

A

the process of cooking sugars; the browning of sugar enhances the flavour and appearance of foods - Gastrique

45
Q

Creme Anglaise

A

A Stirred Custard (can’t be boil) -

250ml Milk, 3 Yolk, 50g Sugar, Vanilla

46
Q

Tomato Sauce

A

Mirepoix, Garlic,Basil, Oregano, Bayleaf, Olive oil, Red wine, Tomato Paste, Tomato in Can - Method

47
Q

What is chorizo?

A

Spicy smoked pork sausage

48
Q

What is Chiptotle?

A

Uses Smoked Jalapeno

49
Q

What is Quince?

A

Kind of fruit; lumpy yellow pears

50
Q

What is Grenobloise?

A

Butter, Lemon, Capers, Parsley, Croutons

51
Q

Gnnochi Piedmontes

A

Ingredients: Baked Potatoes, Yolk, All Purpose Flour, Salt, Pepper, Nutmeg

52
Q

What is Roquefort?

A

Blue-veined sheep’s milk cheese

53
Q

What is Roe?

A

Fish eggs from Sturgeon

54
Q

What is Panko?

A

A Japanese Bread Crumbs

55
Q

Where is Arborio Rice used for?

A

Risotto

56
Q

What is Singer?

A

Sprinkle with flour

57
Q

Garam Masala

A

Peppercorn, Cardamom, Cinnamon, Cloves, Coriander, Nutmeg, Turmeric, Bayleaf, Fennel Seeds

58
Q

Tapanede

A

A Olive Puree - Olive, Caper, anchovy

59
Q

Vegetable Cuts

A

Baton - 12mm x 12mm x6mm
Medium Dice - 6mm x 6mm x 6mm
Paysanne - 12mm x 12mm x 3mm

60
Q

What is Braising?

A

A combination cooking method in which foods are first browned in hot fat, then covered and slowly cooked in a small amount of liquid over low heat

61
Q

What is stewing?

A

A combination cooking method similar to braising but generally involving smaller pieces of meat that are first blanched or browned, then cooked in a small amount of liquid that is served as a suace

62
Q

What is Fumet?

A

a stock made from fish bones and vegetables simmered in a liquid with wine and flavouring.

63
Q

What is Remouillage?

A

Re-using the bones and using to make a stock.

64
Q

What is Gastride?

A

the reduction for the hollandaise sauce

Culinary Arts (9 decks)

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