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NOCTI Culinary Arts
Study Guide
| Question | Answer |
|---|---|
| 4 parts of salad | base. body. garnish. dressing |
| barding | Barding is a technique for cooking meats where the meat is wrapped in a layer of fat before cooking it. |
| basting | a technique for moistening the surface of roasting meat, roasted chicken or other roasted items, with pan drippings, stock, butter or some other liquid |
| Caramelization | browning of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color. As the process occurs, volatile chemicals are released, producing the characteristic caramel flavor |
| carry-over cooking? | food retains heat and continues to cook even after being removed from the source of heat. |
| concasse' | "to crush or grind", is a cooking term meaning to rough chop any ingredient, usually vegetables |
| coulis | form of thick sauce made from puréed and strained vegetables or fruits. A vegetable coulis is commonly used on meat and vegetable dishes, and it can also be used as a base for soups or other sauces. |
| cream | fatty part of milk: a high-fat liquid product separated from milk |
| Define Blanching | • cooking in an item briefly in boiling water or hot fat before finishing or storing it; Define shocking • boil an item and quickly take off heat and put into ice bath |
| Define combination cooking methods | : • Braising: cook method in which food is browned, then covered and simmered with a small amount of liquid until food is tender • stewing: sear bite-sized pieces of food, then cover them in liquid and simmer in a covered pot |
| Define knife cut julienne | • 1/8 by 1/8 and 2inches |
| degalze | to deglaze a pan means to add liquid, such as stock or wine, to the pan to loosen and dissolve |
| degrease | To skim, and / or to remove the fatty film that forms over soups, consommés |
| depouillage | cleaning of a sauce is the most important process in building a sauce. Depouillage as it is applied to sauces, is the removal of all fat and impurities from the flour and stock in the sauce. |
| dollop | small gob |
| drupe | drupe is an indehiscent fruit in which an outer fleshy part surrounds a shell of hardened endocarp with a seed inside |
| egg wash | beaten eggs sometimes mixed with another liquid, usually water or milk, which is brushed onto the surface of a pastry before baking. |
| emulsion | mixture of two or more liquids that are normally immiscible (nonmixable or unblendable) |
| en papillote | (French for "in parchment"), or al cartoccio in Italian, is a method of cooking in which the food is put into a folded pouch or parcel and then baked |
| enzymatic browning | chemical process involving polyphenol oxidase or other enzymes that create melanins, resulting in a brown color |
| ethylene gas | naturally occurring hormone in gaseous form that triggers ripening in fruit. |
| fermentation | metabolic process that converts sugar to acids, gases and/or alcohol |
| five types of salad | • Fruit salad • Veggie salad • Meat salad • Pasta salad |
| freestone | fruit containing a pit, also referred to as a stone, that does not become attached or cling to the pulpy |
| fumet | cooking stock: a strongly-flavored stock obtained from cooking fish, meat, or vegetables |
| gelatin | Gelatin or gelatine is a translucent, colorless, brittle, flavorless solid substance, derived from collagen obtained from various animal by-products. |
| glace | Demi-glace is a rich brown sauce in French cuisine used by itself or as a base for other sauces. The term comes from the French word glace, which, used in reference to a sauce, means icing or glaze |
| How many grams in one ounce? | 28 grams in one ounce |
| jus lie | referring to meat juice that has been lightly thickened with a either arrowroot or cornstarch. |
| knife cut brunois | • This is accomplished by stacking leaves, rolling them tightly, and then slicing the leaves perpendicular to the roll. |
| knife cut chiffonade | • This is accomplished by stacking leaves, rolling them tightly, and then slicing the leaves perpendicular to the roll. |
| knife cut tourne | An oblong-shaped cut for vegetables such as carrots, potatoes or squash that provides a distinctive and consistent appearance to the food item being served. When preparing a Tournée Cut, the vegetable is trimmed to a length of approximately 2 inches |
| lard | pig fat in both its rendered and unrendered forms. Lard was commonly used in many cuisines as a cooking fat or shortening, or as a spread similar to butter. |
| legumes | plant in the family Fabaceae, or the fruit or seed of such a plant. Legumes are grown agriculturally, primarily for their food grain seed, for livestock forage and silage, and as soil-enhancing green manure. |
| List the five volume measures from smallest to largest and include number of ounces for each | cups- 8 pints-16 quart-32 half gallon-64gallon-128 |
| mandolin | cooking utensil used for slicing and for cutting juliennes ; with suitable attachments, it can make crinkle-cuts |
| many ounces in one pound | 16 |
| many tablespoons in one ounce | 2 |
| marbling | white flecks and streaks of fat within the lean sections of meat |
| marinade | liquid solution that you soak foods, particularly meats in before cooking |
| mayonnaise ingredients | stable emulsion of oil, egg yolk and either vinegar or lemon juice |
| mousse | prepared food that incorporates air bubbles to give it a light and airy texture |
| mousseline | a light sauce, made by adding whipped cream or egg whites to hollandaise sauce |
| nappe | means to lightly coat food with a sauce so it completely covers the food with a thin even layer. |
| parchment paper | paper that is used as a disposable non-stick surface for baking |
| pesto sauce | originating in Genoa in the Liguria region of northern Italy, and traditionally consists of crushed garlic, basil, and European pine nuts blended with olive oil, Parmigiano Reggiano, and Fiore Sardo. |
| phyllo dough | dough of paper-thin sheets of unleavened flour dough separated by a thin film of butter |
| pilaf | dish in which rice is cooked in a seasoned broth. |
| proofing | this is the term meaning to rise or make rise. There are three types: physical, chemical and natural. |
| quenelle | mixture of creamed fish, or meat, sometimes combined with breadcrumbs, with a light egg binding. It is usually poached |
| ramekin | a small glazed ceramic or glass serving bowl used for the preparation and serving of various food dishes |
| remouillage | weak stock made by resimmering bones that have been used to make stock once already. |
| RENDER | uses a low heat to melt fat away from any connective tissues |
| sear | cooked at high temperature so a caramelized crust forms |
| silverskin | A white and silvery colored connective tissue attached to various pieces of meat. |
| slurry | mixture of cornstarch and liquid (usually water or stock) used to thicken a sauce or soup. |
| Stock - definition | • Flavored water preparation and forms the basis of many dishes, particularly soups and sauces. |
| temper | stabilize certain products |
| terrine | describe both a piece of kitchenware referred to as a "mold" and a type of food dish that is made in the mold, which is typically made of earthenware or china |
| trussing | To tie meat or poultry with a string |
| vinaigrette dressing | Red wine and mustard based vinaigrette dressing |
| What are the five tastes? | Bitterness, Sourness, Sweetness, Saltiness, and Umami |
| What is a bouquet garni and what are the five ingredients? | • Parsley, thyme, bay leaf, rosemary and tarragon. |
| What is an Onion Piquet? | • A traditional French culinary technique • Bay leaves, onions and a whole clove |
| What is a roux? What are the ingredients? What are the three types of a roux | • Substance created by cooking wheat flour and fat (traditionally butter). |
| • Base for sauce: a mixture of flour and fat that is cooked briefly and used as the thickening base of a sauce or soup • White, blond and brown | • A traditional French culinary technique |
| What is clarified butter? What two parts do we eliminate? | • butter made clear by heating and removing the sediment of milk solids |
| What is Mirepoix and the ratio of the ingredients | • Ratio of 8 ounces of chopped onions to 4 ounces each of chopped carrots and celery for a basic mirepoix, so they are using a 2: 1: 1 ratio by weight. • a mixture of chopped celery, onions, and carrots |
| What is the most common liquid used for a stock? | • Water |
| zest | food ingredient that is prepared by scraping or cutting from the outer, colorful skin of unwaxed citrus fruits |
| zester | cooking utensil for removing zest from citrus fruit |
Created by:
MArrowood
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