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