Basic Culinary #1
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| Dredge | Coating with flour or bread crumbs, usually the first step in the breading procedure.
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| Edible Portion | Part of the food that is usually eaten.
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| Brigade System | Organization of kitchen for more efficiency.
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| A La Carte | Each menu item has its own price.
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| Au Jus | French term for roasted meats, poultry or game served with their natural, unthickened juices.
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| Cycle Menu | Set of menus that change everyday for a certain period and then repeat in the same order.
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| Basting | Wetting the surface.
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| Deglaze | remove cooked particles from bottom of pan using an acid.
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| Rondeau | A wide, round pot. Somewhat shallow with two hoop handles usually.
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| Boulanger | Makes breads, rolls, etc.
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| Patisseir | responsible for baked items, pastries, desserts.
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| Sauteuse | skillet with slanted sides
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| Braising | browning in fat, then simmering in a small quantity of liquid in a covered container.
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| Coagulate | liquid changes to solid
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| Food Cost Percentage | FC/MSP = FC%
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| Executive Chef role | Head of kitchen, acknowledged by peers.
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| Rotisseur | meat preparation/grill cook
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| Mireprox | 50% onions, 25% carrots, and 25% celery
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| Sous Chef | Second in charge, restaurant chef or area chef.
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| Conduction | heat transfer from one object to another.
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| Fond | Foundation or Basis (stock).
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| Jus Lie | Sauce made by thickening brown stock with cornstarch or similar starch and often used like a demi-glaze, expecially to produce small sauces.
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| Sautior | Skillet with vertical sides
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| Karim |
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| Olfactory Bulb | Sense of smell originates
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| Garde-Manager | Responsible for cold kitchen items, butchery.
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| Point | Simple but elegant looking dishes
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| Ounces in a Gallon | 128
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| Pints in a Quart | 2
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| Cups in a Quart | 4
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| Ounces in a Cup | 8
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| Tablespoons in an Ounce | 2
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| Teaspoons in a Tablespoon | 3
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| Cups in a Pint | 2
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| Ounces in a Pint | 16
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| What piece of equipment will produce most yield in a roast? |
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| Three Moist heat cooking methods are... | Poaching, Steaming, Boiling
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| Best type of pan for steaming vegetables? |
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| What kettle prevents cream base scorching? | steam kettle
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| What straightens a knife's blade? | Steel
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| What sharpens a knife's blade? | Stone
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| Very fine strainer | Chinios
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| Used to remove particles from fryer. | spider
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| Oven with blower fan is called what? | Convection oven
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| 1/2" perfect cube knife cut. | Medium dice
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| Boiling point? | 212*F
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| 1/4" x 1/4" x 2" knife cut | Batonet
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| Three dry heat cooking methods are? | Roasting, baking, and grilling
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| 1/8" perfect cube knife cut | Brunoise
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| 1/8" x 1/8" x 2" | Julienne
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| Ribbon like cuts of leaves of cabbage. | Chiffonade
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| Peeled, seeded and diced tomatoes is what cut? | concassee
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| Simmering range? | 185-205
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| Poaching range? | 160-185
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| What early restaurantor is known for wait staff and wine choices? | Fernand Point
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| #1 responsibility as chef | To serve wholesome food.
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| Menu selling price - Food cost = ? | Contribution margin
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| Proper use for side towel? | handling hot pans
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| What two things does a standardized recipe ensure? | Consistency and controls quality
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| Formula for conversion factor | New Yield/ Old Yield = Conversion Factor
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| 1st step before preparing menu items | read entire recipe
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| 3 examples of Escoffiers brigade system | Patisseir, rotisseur, and Garde Manager.
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| 5 effects of heat on food | 1. Gelatixation (starch thickens upon heating)
2. Evaporation (water/liquid)
3. Melts (fats)
4. Coagulate (protein)
5. Caramelize (sugars)
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| 3 things necessary to saute | High heat, sauteuse, and clarified fat
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| 2 things you can scale and volume measure the same. | flour and eggs
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| As Purchased | Weight before any prep.
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Created by:
kford9790
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