Help
Options
Didn't know it?
click below
click below
Knew it?
click below
click below
Don't Know
Remaining cards (0)
Know
retry
shuffle
restart
0:00
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.
Normal Size Small Size show me how
Normal Size Small Size show me how
Culinary Theory
A review of all terms and methods used in basic culinary theory
| 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
Popular Culinary Arts sets