Culinary Theory Word Scramble
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Question | Answer |
What is an airline breast? | a semi boneless breast with the skin and drumette attached |
Albumin? | the protein in egg whites inside of a raft that clarifies stock |
Al Dente | meaning "to the tooth" a bit chewy |
Ala Carte menu | menu where everything is priced individually |
allemande | compound sauce from veloute thickened with egg yolks and heavy cream, flavored with lemon juice |
Antonin Careme | master of the french Grande Cuisine |
AP stands for?? | As Purchased |
Au sec: | reduced to nearly dry |
balloon whip | used to whipping air into a mixture |
barding | wrapping in fat |
battonet | 1/4 by 1/4 by 2" cut |
bay scallops | smaller than sea scallops, 70 to 90 count |
beurre blanc | butter sauce made with white wine, butter, and shallots |
Bechamel | a mother sauce, made from scalded milk, an onion piquet, and white roux |
Beurre manie | small balls of butter and flour swirled into a dish at the last minute |
bisque | a soup made with fish or shellfish |
the body of a sauce is?? | the liquid it is made of |
the body of a stock is??? | it's weight on the palate |
bordelaise | compound sauce made from a demi-glace |
Boulanger | the first modern type restaurant owner, opened it in 1765 |
Bouquet garni | a bouquet of fresh veggies and herbs tied with twine and used to flavor stocks, sauces, soups, etc |
Braise | combination cooking method using dry and then moist heat together |
breading procedure | flour, eggwash, then breadcrumbs |
broth | flavorful liquid from simmering meats and veggies for long time |
buffalo chopper | used to chop things in bulk |
butterfly | to cut in half, but leave attached, allows for more plate coverage |
collagen | connective tissue that DOES dissolve in moist heat |
capon | a castrated male chicken |
catfish | a freshwater fish, most commonly deep fried, aquafarmed in the US |
Chasseur | brown sauce flavored with shallots and white wine and mushrooms |
China cap | metal strainer with small holes |
Chinois | metal strainer with fine mesh to strain |
Chlorophyll | gives plants their green pigment, aids in photosynthesis |
Chowder | soup made from fish, shellfish, and or veggies |
classic cuisine | simplified grande cuisine, relies on culinary principles and techniques |
clearmeat | mix of eggwhites, ground meat and an acidic product, used to clarify broth |
concasse | peeled, seeded and rough chopped |
consomme | egg whites, ground beef, tomatoes and mirepoix |
coquille | the shell of a scallop, also used as a serving dish |
cornish hen | cross of a game hen and white rock |
court bouillon | poaching liquid |
couscous | small rolled bits of dough - pasta |
convection | the transfer of heat by either natural or mechanical means |
croissant | rich buttery crescent shaped roll made with flakey yeast dough |
crustacean | shellfish |
cycle menu | a menu that cycles through then repeats itself |
deglazing | using a liquid to release fond from bottom of pan |
demi glace | half brown stock, half brown stock, half reduced |
dover sole | the only true sole |
duchesse | potatoes with eggs, usually piped as a garnish |
durum wheat | hard wheat with high gluten |
elastin | connective tissue that DOES NOT dissolve in moist heat |
EP | Edible portion |
Escoffier | 5 mother sauces, classic cuisine, KISS, brigade system |
executive chef | head chef, overseas everything in the kitchen Chef de cuisine |
Fannie Farmer | stressed accurate measurements and made cooking a science |
flavored oil | oil infused with spices and flavors |
foie gras | an enlarged liver of a duck or goose |
fond | caramelized drippings in bottom of pan |
fond blanc | white stock |
fond braun | brown stock |
french dip sandwich | roast beef sandwich served with au jus to dip in |
gazpacho | cold soup with uncooked veggies |
glacage | browning or glazing |
glace de viande | brown syrupy sauce made by reducing brown stock |
glace de volaille | light syrupy glaze made by reducing a chicken stock |
grand cuisine | Careme's style, lavish displays, elaborate centerpieces, many courses |
green shrimp | headless, shell on |
griddle | flat cooking surface |
grits | ground dried hominy |
gyro | ground lamb wrapped in pita bread |
HACCP | Hazard Analysis Critical Control Point |
herb | an aromatic plant used for flavoring |
hotel pan | 2 inch deep full size pan |
IQF shrimp | Individually quick frozen |
italian dry pasta | made from durum wheat |
liaison | mixture of heavy cream and egg yolks, must be tempered into mixtures |
larding | injecting with fat |
lotte | aka monkfish or angler |
mandolin | a manually operated slicer with adjustable blades |
marbling | streaks of fat throughout muscle |
marinating | soaking raw meat in seasoned liquid to absorb flavor and tenderize |
market menu | menu that changes with the seasons based on product availability |
Masa Harina | finely ground flour from hominy used for tortillas, breads, etc. |
minestrone | an italian vegetable soup |
mirepoix | 50 percent onion, 25 percent celery, 25 percent carrots |
Three categories of mullosks | Univalve, bivalve, cephalopod |
monte cristo | bread, ham, chicken, and cheese, dipped in egg and fried |
MSP | menu selling price |
Nage | aromatic court bouillon served with fish or shellfish |
nouvelle cuisine | new cuisine, lighter with more natural flavors, shorter cooking times |
offal | internal organs |
onion piquet | 1/6th of an onion, and a bay leaf attached by two whole cloves |
P and D shrimp | Peeled and deveined |
panfry | dry heat method using more fat and a lower temp. |
Pita | oval or round shaped bread leavened with yeast |
Po Boy Sandwich | new orleans style sandwich with fried oysters or shrimp |
Point | continued the nouvelle cuisine, believed should be a single dominant ingredient in each dish |
Poivrade | any sauce where peppercorns provide the dominant flavor |
Polenta | italian dish made by cooking corn meal with liquid into a large soft mass |
portion control | consistency, plate coverage, food costs, weigh all ingredients |
prix fix menu | complete meal for a set price |
Quahog | atlantic hardshell clam |
recipe | list of instructions for preparing an item |
reduction | allowing the sauce or liquid to reduce to desired thickness or consistency using heat |
regional cuisine | set of recipes based on local ingredients, traditions and practices |
rondeau | large, round pan with straight sides and loop handles |
rotisserie | cooking equipment that slowly rotates meat in front of a heating element |
roux | equal part fat and flour used to thicken |
sachet | sack of spices that season a soup or stock Parsley stems, peppercorns, thyme, bay leaf |
salamander | overhead broiler used primarily to finish or top brown foods |
salmon | anadromous fish, round and fatty |
salsa | usually cold, chunky mixture of fresh herbs, spices,fruits and veggies used as a sauce or dip |
standardized recipes | written instructions for producing quality and quantity of a specific food operation |
static menu | menu does not change, used by fast food joints, offer same items for each time of day |
saute | high heat, with clarified fat and correct pan. Dry heat cooking |
sauteuse | pan with sloped sides used to sauteeing |
sautoir | round pan with stright sides |
sea scallops | larger scallops in 20 to 30 count |
skimmer | AKA spider; used to remove food particles |
slurry | cold water and corn starch or arrow root, used to thicken |
smoke point | temperature at which fat starts to break down |
spider | hand tool with a mesh disk used to strain particles of food |
standard breading procedure | dredge in flour, then eggwash, then breadcrumbs |
subcutaneous | surface fat and fat between muscle |
sweetbreads | thymus gland of a calf or lamb |
swimming method | method of deep frying by dropping battered foods directly into hot fat |
table d'hote menu | offers complete meal for set price, same as Prix fix menu |
tilt skillet | large flat-bottomed pan used as a stockpot with a hand crank |
venting | cooling to 70 degrees before cooling in the refrigerator, set on bricks in sink, add ice to sink |
vinegar | thin sour liquid used as a preservative, cleaner, or cooking ingredient |
white pepper | peppercorns allowed to ripen until they turn red and then berries are allowed to ferment |
whole wheat | flour milled from the entire hulled kernel |
working chef | chef at a smaller establishment |
yield | serving, weight or volume |
How do you sharpen a chef's knife? | Hold at 20 degree angle using whet stone. Start at coarsest and move from heel to tip. |
Does a steel sharpen a knife? | No, it returns the edges to their form, but doesn't sharpen |
What are two types of meal service | a la carte and semi a la carte |
3 basic types of rice | long grain, medium grain, short grain |
basmati rice | grown in India |
3 methods for cooking rice | steamed, pilaf, and risotto |
describe the 1-2-3 method for rice | 1 part rice, 2 parts liquid, equals 3 parts cooked rice |
herbs most commonly used in stocks | parsley stems, peppercorns, bay leaves and thyme |
when cooking cauliflower, adding an acid will do what? | control the color |
Are waxy potatoes good for french fries? | No, they are too high in sugar and too low in starch |
What is the best method for determining doneness of grains? | tenderness |
How do you know when pasta is cooked? | they are al dente, or firm |
What are the parts of the grain? | Bran, endosperm, and germ |
Name the five senses: | sight (most important) sound, taste, touch and smell |
3 types of roux | white, blonde, and brown |
What is the flour to fat ratio | equal parts of each. Ex 1 part flour, 1 part fat |
Name four fats that can be used | Butter, oil, lard and animal fat |
What are some moist cooking methods? | braising, simmering, boiling, steaming, poaching, and stewing |
what are some dry heat cooking methods? | broiling, grilling, roasting,baking, deep frying, pan frying, and sauteeing |
What are the effects of heat on food? | GEMCC (Starches gelatinize) water evaporates, fats melt, sugars caramelize, and proteins coagulate |
Methods of heat transfer? | conduction, convection, radiation |
Water boils at what temp? | 212 degrees |
What is the temperature difference from a conventional oven to a convection oven? | 25 degrees less |
temperature range for simmering? | 180 to 205 degrees |
temperature range for poaching? | 160-180 degrees |
simmering times for stocks | fish- 1.5-2 hourspoultry- 3-5 hrsveal- 6-8 hrs |
Should you ever boil a stock? | No, it will disrupt the clarification |
What is the max temp for blooming a yeast? | 110 degrees |
What is the temp for deep frying fat? | 300 degrees to 375 |
At what temp do eggs begin to coagulate? | 140 degrees |
Roast turkey should be cooked to ? | 165 degrees |
Where should you insert the thermometer when checking the temp? | The thickest part of the meat |
What is the temp danger zone? | 41-135 degrees |
What is the most popular breakfast preparation? | Eggs! |
What is a frittata? | an open faced omelet |
How do you prepare basted eggs? | sunny side up braise with hot grease |
What do you add to a quart of water to poach eggs? | 2 tsp Vinegar and 1 tsp. salt |
Spreads do what to a sandwich? | provide flavor and moisture |
To get the max volume from whipping egg whites use | a clean bowl, egg whites at room temp., fresh eggs |
What are four measuring devices found in most kitchens? | measuring spoons,measuring cups,portion scales,ladles |
3 classes of poultry and cooking method for each? | 1) fryer - frying2) stewing hen - stewing3) roaster - roasting |
poultry is graded looking for what? | tears and imperfections |
The tenderness of poultry is determined by what? | Age of chicken |
a popular breed of poultry in Europe but not USA | guinea |
drawn means? | gutted |
dressed means? | head, gills, scales, and fins removed |
fillet | a boneless side of fish |
steak | a cross cut of a round fish |
how many fillets are in a flat fish? | 4 fillets |
How many fillets in a round fish? | 2 fillets |
Beef, poultry, and seafood inspections are voluntary or mandatory? | seafood is voluntary, the others are mandatory |
4 components of muscle tissue in a meat | 1)protein, 2)fat 3)minerals 4) water |
osso bucco is cooked using what cooking method? | braising |
Grades of beef are: | prime, choice, select, standard, commercial, utility, cutter, and canner |
The most popular grade of meat for restaurant? | choice |
New york steaks are cut from the what? | strip loin |
Rib eye are cut from the ? | rib |
Green meat? | meat that hasn't been aged |
How many ounces are in a gallon? | 128 oz. |
How many ounces in a quart? | 32 oz |
Ounces in a pint | 16 oz |
ounces in a cup? | 8 oz. |
A gallon has ___ quarts, ____ pints, _____cups and _____ tablespoons | 4 quarts, 8 pints, 16 cups, and 256 tablespoons |
How do you get menu selling price? | Food cost divided by food cost percentage |
Great 20th century chef who modernized food | Escoffier |
Broken glass is what type of hazard? | a physical contaminent |
Truth in advertising? | Has to be what it says it is |
total recipe cost is what? | cost of the ingredients used to complete recipe |
The most important part of the menu? | Language |
3 items that weight and volume are interchangeable? | milk, water, and eggs |
what is the most important quality of a deep fryer? | the recover time |
What type of cut do you use when size does not matter? | Chop |
Add fresh herbs when? | at the end of cooking |
when subbing dried herbs for fresh, use how much? | 1/3 dry. |
What has the highest smoke point? | soy bean oil |
Never use this for a dipping sauce! | Marinade |
Which is shorter, parboiling, or blanching? | blanching, but both lock in color, kill bacteria and raw smell |
what can't be made from a demi glace? | allemande |
what is the difference in white stock and brown stock? | Caramelized bones |
what is the difference between stock and broth? | Broth uses meat, stock uses just bones |
What isn't a traditional bisque? | dark roux |
what temp should hot cream be served at? | 190 to 200 degrees |
What is a classic thickener for bisque? | rice |
can you reduce a cream soup by boiling? | No |
Two types of fat? | marbling and subcutaneous |
What is the best method for cooking veal shank? | braising |
What color should lamb be when cooked? | bright red and slightly springy |
How are fish and shellfish graded? | ABC |
How do you prepare a lean fish? | anything but grilling |
Deep frying is best for what type of fish? | Catfish |
What is the best cooking method for trout? | sauteeing |
What is the best sauce for fish or shellfish? | a light sauce, like a beurre blanc |
grading eggs, you look for: | clear thick whites, yolk firm and round, and well shaped shell. Grade AA |
Rubbery scrambled eggs are a sign of what? | overcooking |
What does vinegar help do when poaching eggs? | helps the eggs hold their shape |
What type of egg is cooked over low heat with no turning or flipping? | sunny side up |
to make eggs benedict use: | poached eggs |
Store fresh veggies at what temp? | 35 to 40 degrees F. |
what isn't able to be preserved by drying? | brussell sprouts |
How do you prepare dry beans? | soak and simmer |
What is best for a wrap? | tortilla |
The biggest hazard in sandwich making? | Cross contamination |
Largest part of a grain kernel? | endosperm |
best potatoes for frying? | russet potatoes |
What type of rice is firm, separate and fluffy when cooked? | Long grain |
What is julienne | 1/8th by 1/8th by 2" cut |
Small dice? | 1/4 by 1/4 by 1/4 " cut |
fine julienne? | 1/16 by 1/16 by 2" cut |
medium dice? | 1/2 by 1/2 by 1/2 cut |
Large dice? | 3/4 by 3/4 by 3/4 cut |
Created by:
DeckerH
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