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chapter5 prostart
| Question | Answer |
|---|---|
| when there is insufficient date for an rda | adequate intakes |
| hot water bath to keep food warm | bain marie |
| cook food by surronding item with hot, dry, air | baking |
| wrapping item with strips of fat to keep food moist | barding |
| bread food then place in basket and place basket in fryer | basket method |
| combination of wet and dry ingredients | batter |
| rigid sheet of stainless steel used to scrap off work station and cut dough | bench scraper |
| thermometer that stays in food as it cooks | bimetallic coil thermometers |
| cutting surface of knife | blade |
| moist heat method that provides enough steam to cook fod | blanching |
| white stew consisting of veal chicken or lamb and garnished with mushrooms and pearl onions served with white sauce | blanquette |
| where blade meets handle | bolster |
| 6 in knife used to seperate raw meat from bone | boning knife |
| Mediterranean fish stew | bouillabaisse |
| flexible piece of rubber for combining ingredients | bowl scraper |
| sears food item then allows slow cooking time | braising |
| high sided flat bottomed cooking pan | braising pan |
| shallow medium pot and two handles | brazier |
| same as batter except not blended together | breading |
| rapid cooking method using heat from above food | broiling |
| fabricate raw meat | butcher knife |
| end of knife handle | butt |
| small knife with blunt blade | butter knife |
| baking pan with straight sides | cake pans |
| used to open cans | can opener |
| attached to tanks holding premixed blends and combining CO2 | carbonated beverage machine |
| cooking that happens after food is taken out of oven | carry over cooking |
| heavy thick pan made of iron | cast iron skillet |
| slender ceramic rods embedded in wooden handle | ceramic steels |
| keeps food items hot on buffet table | chafing dishes |
| small knife used to cut grooves lengthwise | channel knife |
| gas or electricity taking place of charcoal | charbroiler |
| fine mesh gauze for straining liquids | cheese cloth |
| thinly shaped untensil used to cut cheeses | cheese knife |
| all purpose knife | chef's knife |
| pierced metal cone shaped strainer used to remove solids out of liquids | china cap |
| very fine china cap that strains very small solids | chinois |
| shot blunt point knife used for shucking | clam knife |
| heavy rectangular knife | cleaver |
| machine that makes coffee automatically | coffee maker |
| used to drain liquid from cooked pasta and veggies | colander |
| using both moist and dry heat | combination cooking |
| using a convection oven with a steamer | combioven |
| transfer of heat through direct contact | conduction |
| transfer of heat by movement of molecules | convection |
| uses fan to circulate heat around food as it cooks | convection oven |
| steam is generated then piped into cooking chamber | convection steamer |
| heat source is at bottom of oven | conventional oven |
| conveyor belt pushes food through oven for even cooking | conveyor oven |
| fork used for testing doneness | cook's fork |
| pots and pans | cookware |
| tool used to remove apple core | corer |
| used to puree liquefy and blend food | countertop blender |
| broiler on top of table | countertop broiler |
| shallow skillet with very short slightly sloping sides | crepe pan |
| liquid from shallow poaching that provides food's flavor | cuisson |
| bottom of knife | cutting edge |
| braised dish made with red meat, veggies, red wine, and seasoning | daube |
| conventional oven with 2-4 shelves stacked on top of each other | deck oven |
| cook food in oil heated to 300-400 degrees | deep fat fryer |
| breaded or battered food immersed in hot fat till crisp | deep frying |
| use of liquid to dissolve remaining food | deglazing |
| knife with serrated blade | deli knife |
| rods with diamond dust | diamond steels |
| report that offers science based advice for healthy people over age 2 to promote health and reduce risk | dietary guidelines for americans |
| recommended daily amounts of nutrients and energy | dietary reference intakes |
| precise scale used to measure weight | digital scale |
| leftover calories after taking out calories from food groups | discretionary calorie allowance |
| a pot with both a top and bottom pot | double boiler |
| frying food with a basket on top of the food | double basket method |
| hook like attachment for mixer | dough arm |
| produces traditional italian coffee | espresso machine |
| french for braising and beef stew made with red wine | estouffade |
| short thin flexible blade | fillet knife |
| metal pan with perforated rack | fish poacher |
| tool used to remove skin of fish | fish scaler |
| mix mash cream in mixer | flat beater paddle |
| blade has narrow v shape | flat ground/tapered |
| french top, provides even and consistent heat | flat top burner |
| way food tastes | flavor |
| enhancing base ingredient | flavoring |
| indicating doneness in fryer | float |
| heat source directly below pot | fondue pot |
| vertical rotating blade and a bowl that rotates food under blade | food chopper |
| puree to different consistencies | food mill |
| grind puree blend crush and knead food | food processors |
| bain marie that works with out water and holds multiple pans per slot | food warmer |
| cutting surface dropped into mold and struck into correct shape | forged blade |
| white stew made from veal poultry or small game | fricasee |
| pour liquid from large to smaller container | funnel |
| enhances food being served | garnish |
| stew originated in Hungary | goulash |
| blade with ovals ground into it that helps food release easily | granton |
| tool used to grate food | grater |
| cooked directly on heat source located beneath thick plate of metal | griddle |
| act of cooking on heated thick plate of metal | griddling |
| very simple dry heat method for small amounts of food | grilling |
| hand that prevents slippage of knife and controls size of cut | guiding hand |
| part of knife that is gripped | handle |
| widest and thickest part of knife blade | heel |
| leaf steam or flower of aromatic plant | herbs |
| makes blade extremely sharp when blade near edge are ground away to form hollow | hollow ground |
| regular maintenance in keeping knife in shape | honing |
| removes broken pieces and realigns remaining ground edges | honing steel |
| mixer that cuts mixes and blends food quickly with high speed horizontal rotating blade | horizontal cutter mixer |
| insulated piece of equipment designed to hold sheet and hotel pans | hot box |
| broil large amounts of food quickly | hotel broiler |
| used to hold prepared food | hotel pan |
| heavily insulated cabinet designed to hold either hotel pans or sheet pans...conrols food temperature | hot holding cabinet |
| makes varieties of ice | ice machine |
| long stick like machine that mixes within food | immersion blender |
| generates heat by means of magnetic attraction | induction burner |
| heat from one material is radiated to another material | infrared heat |
| strong scissors | kitchen shears |
| person that consumes vegan items as well as dairy and eggs | lacto-ovo vegetarian |
| person that consumes vegan items and dairy products | lacto-vegetarian |
| used to portion out liquids | ladle |
| insert strips of fat into lean meat to baste from inside while cooking | larding |
| plastic serrated knife designed to keep lettuce edges from browning | lettuce knife |
| manually operated slicer with adjustable blades to lsice and julienne | mandoline |
| soak an item with combo of wet and dry to provide flavor and moisture | marinating |
| fish stew prepared with eel | matelote |
| measures varying quantities of both dry and liquid | measuring cup |
| measure small quantities of spices and liquids | measuring spoon |
| food is dropped through feedtube pulled along metal worm and cut as food is forced through grinder plate | meat grinder |
| slanted circular blade, food either passes through automatically or cook pushes product through blade | meat slicer |
| heat food with min waves of energy causing food's molecules to move rapidly and create heat inside food | microwave oven |
| French for "to put in place" | mise en place |
| mixes and processes large amounts of food | mixer |
| small round cups or molds for making small baked goods | muffin tins |
| food guide that serves as a tool to help people put dietary guidelines into practice | MyPyramid |
| French for "turnip" | navarin |
| tool to find products right for nutritional needs | Nutriton Facts Panel |
| weight that is greater then what is healthy | obese |
| small tool used to turn food on griddle or broiler | offset spatula |
| grate gas burner supplying direct heat by way of open flame | open burner |
| increased cost lower profit | overportioning |
| person who eats all vegan food plus eggs | ovo vegetarian |
| short stubby knife used for shucking | oyster knife |
| cooking food in oil at less heat than sauteing or stir frying | pan frying |
| general stove top cooking | pans |
| same as blanching | par cooking |
| small knife used for trimming and parring vegetables and fruits | paring knife |
| melon baller | parisienne |
| bag used to to pipe out frostings creams and pureed food | pastry bag |
| small brush used for glazing items | pastry brush |
| used in mixer to mix shortening into dough | pastry knife |
| thin slices of meat rolled around a meat filling | paupiettes |
| small tool that cuts thick layer around veggies or fruits | peeler |
| specially shaped spatula made for serving pie slices | pie server |
| piping bags, decorative tips, and presses | piping tools |
| small tool that cuts pizza and rolled out dough | pizza cutter |
| decision on how a food product will be served | plating |
| cooking in liquid between 160-180 | poaching |
| amount of item served to a guest | portion |
| measure recipe ingredients | portion scale |
| braising | pot roasting |
| making stocks and soups, boiling on stove top | pots |
| cooks food with high pressured steam | pressure steamer |
| heat moves by way of microwave and infrared waves | radiation |
| restores the appetite | ragout |
| freezer with up to 3 internam compartments | reach in freezer |
| weigh inspect and check delivered items | receiving table/area |
| average daily intakes meeting all nutritent requirements | Recommended Dietary Allowances |
| amount of time it takes oil to reheat to correct temperature | recovery time |
| food is pressed through to create ricelike appearance | ricer |
| direct controllable heat | ring top burner |
| hold handle to the tang | rivets |
| cooks by surronding with hot dry air | roasting |
| shallow rectangular pan with medium high sides and two handles | roasting pan |
| cylinder that flattens and shapes pastries | rolling pin |
| also known as brazier | rondeau |
| 3-5 circular shelves on a center rod that rotates | rotary oven |
| place food on stick or spit roast directly over heat | rotisserie |
| scraper with long handle | rubber spatula |
| brown finish or melt food to order | salamander |
| spread sandwich fillings and condiments | sandwich spreader |
| designed for comfortable well-balanced grip with full blade use | santoku |
| general liquid base cooking | saucepan |
| more shallow tuhan stock pots, straight sides with 2 loops for lifting | sauce pot |
| french frying pan | saute pan |
| cooks food rapidly with small amount of fat and high heat | sauteing |
| wide bottom straight sides | sautoir |
| confirms what was ordered is what is delivered | scales |
| part of knife that creates handle | scales |
| long curved blade used for cutting large cuts of raw meat | scimitar |
| hands out soft foods and uses variety of sizes | scoop |
| enhances flavor without changing primary flavor of dish | seasoning |
| blade with row of teeth | serrated |
| slice breads and cakes | serrated slicer |
| combo of steam and liquid bath | shallow poaching |
| grind and hone steel instruments | sharpening stone |
| bake cookies and roast veggies | sheet pan |
| food storage | shelving |
| blanch food in ice bath | shocking |
| sift dry ingredients and remove large impurities | sieve |
| completely submerge food in liquid | simmering |
| cutting edge on half of knife | single side |
| remove foam from soup or stock | skimmer |
| 14 in blade | slicer |
| roast meat at low temp | slow roasting oven |
| small hand tools and equipment | smallware |
| treats food with smoke at cool or hot temps | smoker |
| temp at which fats and oils begin to smoke | smoking point |
| under vacuum | sous vide |
| slots to slide sheet pans | speed racks |
| bark root seed bud or berry of aromatic plant | spices |
| top of knife blade | spine |
| solid perforated or slotted | spoon |
| pan with spring for easy removal of cake from pan | spring foam pan |
| cutting surface of knife made by cutting blade shaped pieves from sheets of milled steel | stamped blade |
| curved knife used to cut beef steaks from loin | steak knife |
| low or high steam pressure | steamer |
| direct contact with steam cooks food | steaming |
| double layered bottom and sides | steam jacketed kettle |
| long metal rod lightly grooved and magnetized | steel |
| similar to braising | stewing |
| very high heat with little fat and cooked in wok | stir frying |
| pot with spigot to loose liquid but maintain solid ingredients | stockpot |
| used for icing cakes, spreadinf filling and glazes, flipping pancakes, and leveling | straight spatula |
| tool made of mesh like material or metal with tiny holes | strainer |
| gently drop breaded or battered food in hot oil and let it fall to surface then swim back up | swimming method |
| screen stretched across and shaped like drum | tamis/drum sieve |
| clay oben with fire inside at base and open top | tandoori oven |
| metal continues from blade through handle | tang |
| works like coffee maker for tea | tea maker |
| accurate thermometer that measures temperature instantly | thermocouple |
| lids that allow pan to function as steamer | tilting fry pan |
| forward part of knife including knife point | tip |
| scissor like untensil used to pick and handle all solid foods | tongs |
| curved paring knife | tourne |
| used to carry food cases to storage areas | utility carts |
| all purpose knife 6-8 in long | utility knife |
| consume only grains legumes veggies fruits nuts and seeds | vegan |
| sharp edges for peeling | vegetable peeler |
| no meat fish or poultry products | vegetarian |
| similar to liquid measuring | volume measures |
| built right into food service facility | walk in freezer/refridgerator |
| heavier version of wire whip | wing whip |
| small tools of various size used to mix beat and stir food | wire whip/wisk |
| provides wok hey(savory charred flavor) | wok burner |
| metal pan with rounded bottom and curved sides | wok |
| shred small pieces of outer peel of citrus fruits | zester |
Created by:
ssteinmetz1
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