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49 Cards in this Set
- Front
- Back
One pound =
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16 ounces
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One Gallon =
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4 Quarts
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One Quart =
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2 Pints or 32 Fluid Ounces
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One Pint =
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2 cups or 16 fluid ounces
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One cup =
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8 fluid ounces
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One Ounce =
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2 tablespoons
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One tablespoon =
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3 teaspoons
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One foot =
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12 inches
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What are Herbs?
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any of a large group of aromatic plants whose leaves, stems or flowers are used as a flavoring; used either dried or fresh.
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Blanching
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briefly and partially cooking a food in boiling water or hot fat; used to remove undesireable flavors or to prepare food for freezing
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Par Boiling
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partially cooking a food in a boiling or simmering liquid
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Shocking
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submeriging a food in cold water to quickly cool it and prevent further cooking. usually used for vegetables
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What are the three types of heat transfer?
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conduction, convection, & radiation
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Conduction
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transferring heat by physcial contact
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Convection
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the act of transferring heat through air, water, or gas
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radiation
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transferring heat through waves (broiler, microwave)
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What are the three cooking methods?
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Dry-Heat, Moisture Heat, Combination
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Dry-Heat Cooking Method
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broiling, grilling, roasting, baking, that use air or fat to transfer heat through conduction and convection
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Moisture Heat Cooking Method
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simmering,poaching, boiling, use water or steam to transfer heat through convection; used to emphasize the natural flavors of foods
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Combination Cooking Methods
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cooking methods, generally braising and stewing, empoloys both dry-heat and moist-heat procedures
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rules of sauteeing
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1). get your pan hot
2). add cold oil 3). Add the product you're cooking 4). Do not overcrowd your pan |
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What is the most important handtool in the kitchen?
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Chef's Knife
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What are the classic cuts?
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Julienne, Fine Julienne, Batonnet, Brunoise, Fine Brunoise, Small Dice, Medium Dice, Large Dice, Paysanne
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Julienne (dimensions)
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1/8 x 1/8 x 2 inches
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Fine Julienne (dimensions)
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1/16 x 1/16 x 2 inches
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Batonnet (dimensions)
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1/4 x 1/4 x 2 inches
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Brunoise (dimensions)
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1/8 x 1/8 x 1/8 inch
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Fine Brunoise (dimensions)
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1/16 inch
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Small Dice (dimensions)
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1/4 x 1/4 x 1/4 inch
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Medium Dice (dimensions)
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1/2 x 1/2 x 1/2 inch
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Large Dice (dimensions)
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3/4 x 3/4 x 3/4 inch
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Paysanne (dimensions)
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1/2 x 1/2 x 1/8 inch
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What is Stock?
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a clear, unthickened liquid flavored by soluble substances extracted from meat, poultry, or fish and their bones as well as from a mirepoix, other vegetables and seasonings. The basis for for soups and other foods. Should be clear and not cloudy.
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What is Brown Stock?
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richly colored stock made of chicken, veal, beef, or game bones and vegetables, all of which are caramelized before they are simmered in water with seasonings
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White Stock
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light colored stock made from chicken, veal, beef, or fish bones simmered in water with vegetables and seasonings
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What are the five leading sauces?
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Veloute, Bechamel, Espagnole, Tomato, Hollandaise
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What is mirepoix
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mixture of onions, carrots, and celery. 50% onion, 25% carrot, 25% celery
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What is veloute sauce?
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made by thickening a white stock with blonde roux
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What is Bechamel sauce?
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made by thickening milk with a white roux and adding seasonings
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What is espagnole sauce?
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also known as brown sauce, leading sauce made of brown stock, mirepoix and tomatoes thickened with brown roux
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What is Tomato Sauce?
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leading sauce made from tomatoes, vegetables, seasonings, and white stock. may or may not be thickened with roux
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What is Hollandaise Sauce?
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an emoltion, mixture of tow unmixable liquids, main ingredients are egg yolks and clarified butter
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What are the 3 classes of soups?
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Clear, Thick, Other
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What are the "Other" kind of soups
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Bisque, Chowder, Cold Soups
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What are the three components of a sandwich
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Bread, Spread, Filling
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What's an Emoltion?
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Two unmixable liquids
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Who wrote "La Grande Culinar?"
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Escoffier
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Who was known as the cooks of kings
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Marie Careme
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When was Careme discovered?
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Late 1700s
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