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97 Cards in this Set
- Front
- Back
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What are the food preparation stations?
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Pantry, stocks & sauces, soups & hot appitizers, fish & shellfish, meat, poultry, pasta & grains, fruit & vegtables & legumes, bakery and beverage station.
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What are section chefs?
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In charge of one area
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What is Mise en place?
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French term that means "to put in place"
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What is a yeild?
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The number of servings or portions
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What is a standardized recipe?
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A set of written instructions used to consistently prepare a quantity and quality
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What is a portion?
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The size of the serving
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What is a spring scale?
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A balance that measures weight
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What is an executive chef?
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Coordinates kitchen activities and directs staff
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What is an institutional chef?
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Works with large quantities of prepackaged foods
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What is a pastry chef?
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Develops recipies and prepares desserts, pasties, frozen desserts
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What are short order cooks?
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Prepare and cook to order a variety of foods that require only a short preparation time
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What is a Sous Chef?
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direct assistant of the executive chef
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What is the main improper food halding practice that causes food borne illness?
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Improper cooling
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What is the cycle of transmission?
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Food handler, food and environment
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What is the danger zone?
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4-60 C
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What is the best way to kill pathogens?
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High heat
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What are the types of menus?
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Fixed, cylce, a la carte, semi-a-law carte, table d'hote, prix fixe and continental.
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What are the parts of the meal?
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Appetizer, soup, salad, entree and dessert
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On a menu, what order do the dishes go in?
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In the order they are consumed. Soup, salad, main course, dessert and beverage
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What is a baker's percentage?
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way of indicating the proportion of ingredients when making bread
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FIFO
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First-in, first-out
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What are the types of the knifes?
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Chefs, utility, boning, paring, fillet, serrated, butcher
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What is a serrated knife?
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A blade that is toothed like a saw
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What is a boning knife?
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Used to remove bones from meat, fish and poultry
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What is a paring knife?
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Used to trim the outer layer or peal from fruits and vegtables.
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What is a utility knife?
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Can be used for a variety of things.
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What is a fillet knife?
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A 8-9 inch blade with a pointed tip.
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What is a butcher knife
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A knife used to cut meat.
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What are the parts of a knife?
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Point, tip, blade, back, cutting edge, shank, heel, rivets, handle and tang.p
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What are the different knife cuts?
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French fry, stick, baton, julienne, matchcut, dice, round and diagnot
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What is a vegetable peeler for?
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Shave fruits, veggies, carrot curls, chocolate curls.
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What is a apple / fruit corer for?
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Apples, pears, pineapplesor grape fruit
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What is an egg slicer used for?
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Round or wedge shapes, slice egg or cut wedges
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What is a melon baller used for?
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Cheese, butter, melons, scalloped edges
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What is a wisk used for?
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Think or dense sauces, batters or beat eggs
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What is a Chef's fork used for?
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Lift, turn or cut meat.
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What is a meat tenderizer for?
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Break up fibers, bruise fibers.
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What are measuring spoons used for?
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Measuring dry ingriedients
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What is a ladle used for?
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Portion liquids
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What is a portion scale used for?
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Weight ingriedients.
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What are hotel pans used for?
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Hold food
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What is a stockpot used for?
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Cook soups and stocks
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What is a sauce pot used for?
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Rangetop cooking
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What is a sauce pan used for?
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Cooking or heating liquids
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What is a wok used for?
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Rangetop cooking, tossing.
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What is a roasting pan used for?
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Drains fat and juices from meat and poulty
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What is a sheet pan used for?
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Cookies, Rolls or meats
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What is a srpingform pan used for?
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Soft or sticky mixes, cheesecakes
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What is a loaf pan used for?
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Meatloaf, breads or cake.
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What is a china cap used for?
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Strainer for soft food.
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What are spatulas used for?
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Lift or turn foods
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What are pastry tools used for?
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Icing, sauces, butter
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What are food molds for?
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Gelatins, puddings, custards.
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What is work simplification?
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Process for reducing the number of steps taken to complete a particular job
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What is work flow?
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Sequence of operations
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What is pre-preparation?
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Preping the food before serving it
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What is a work section?
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Part of a kitchen were certain type of food is being prepared.
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What is a work station?
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A perticular spot were one person is working
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What is a cooking line?
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Each person doing a particular section
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What is mise en place?
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"too put in place"
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What are stocks?
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The liquid that forms the foundation of sauces and soups
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What is bouqet garni?
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"garnished bouqet" bundle of herbs usually tied together with string
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What is a mirepoix?
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French name for a combination of onions, carrots, and celery
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What is a sauce?
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Liquid or sometimes semi-solid food served on or used in preparing other foods.
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What is puree?
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Vegetables or legumes, that have been ground, pressed, and/or strained
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What is a roux?
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Cooked mixture of wheat flour and fat
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What are the types of soups?
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Chowder, puree, consumme, cream, vegetable and broth.
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What are closed faced sandwhiches?
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The filling is covered
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What are hot sandwhiches?
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Basic, grilled or fried
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What is a phyllo?
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Dough is paper-thin sheets of raw, unleavened flour dough used for making pastries
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What is a focaccia?
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An Italian bread flavoured with olive oil and herbs
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What are crepes?
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Very thin small pancakes made with an egg batter.
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What are torillas?
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Flat Mexican bread.
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How do you prepare ingridients?
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Lettuce, rinse than spin or pat dry.
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What are vinaigrettes (ingredients)?
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Vinegar flavored with spice to enhance flavour.
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When dressing a salad what is important?
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Don't put to much on.
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What are the types of salads?
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Vegetable, pasta, mixed with meats, fruit salads.
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What is an appetizer?
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A light thing at the beginning of a meal
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What is an accompaniment?
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Side dish to a main dish
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What is a main dish?
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Featured or primary dish in a meal
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What is a dessert?
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Comes at the end of a meal, usually consisting of sweet food
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What are the attachments for the mixer?
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Dough hook, wire whip and paddle
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What are the ingridients in baked products?
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Fat, sugar, flour, leavening
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What is the difference between volume and wieght?
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Volume is measured by cups, tsp, etc. Weight measured weight.
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What are the types of flour?
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Hard and soft
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What is gluten?
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Composite of the proteins gliadin and glutenin
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What are the types of leaveners?
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Chemical, yeast, air and steam
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What the types of flour mixtures?
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Dough, batters (pour batters, dump batters)
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What is the blending method?
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Combining dry and wet ingridients
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What is the creaming method?
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Combining ingridients into a smooth mixture.
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What is the biscuit method?
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Combining the ingridients until they are barely damp
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How do you make cookies chewy?
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By using less flour and bake for minimul time
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What does sugar do in a baked product?
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Sweetens
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What are the types of quick breads?
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Muffins, loafs, pancakes, crepes, waffles (NOT COOKIES)
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What does icing do?
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Enhances the finished product
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What is meringue?
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Stiffly beaten egg whites
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What are the types of cakes?
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Angel food, shortened, cheese, sponge, coffee, fruit.
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