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60 Cards in this Set
- Front
- Back
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What does HACCP stand for? |
Hazard Analysis of Critical Control Points |
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What is HACCP also known as? |
CCP (Critical Control Points) |
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What is CCP do? |
Controls the conditions of the food to prevent people from getting sick |
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What does standardized mean? |
A recipe that is made by weighing ingredients so it turns out the same each time |
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What does an un-shortened cake not have? |
Fat |
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What is the 3-2-1 method? |
3 parts dry, 2 parts fat, 1 part liquid |
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What is a french term that means main dish? |
Entree |
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What should you always choose first in order to plan your meal based around it? |
The entree |
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What does are the meal planning aesthetics? |
Color, shape, size, flavor, texture and temperature |
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What are the five basic sauces called that all other sauces come from? |
Mother sauces |
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What are the 5 mother sauces? |
Tomato, Bechemal, Volute, Espagnol, and Hollandaise |
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What is tomato sauce? |
A red sauce made with tomato, pure veggies and seasonings |
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What is bechemal sauce? |
A white sauce made with butter, flour and cream |
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What is Velute sauce? |
A white sauce made with meat, poultry or fish stolk |
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What is Espagnol sauce? |
A brown sauce made with tomatoes a caramelized onion or carrot mixture |
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What is Hollandaise sauce? |
A sauce made with eggs, butter and lemon juice |
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What is a Roux made of? |
Fat and flour |
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What does it mean to flute? |
To seal the edges of the dough with a fork or fingers |
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What is Al Dente? |
An Italian term referring to perfect texture of cooked pasta |
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What is Mise En Place? |
To get everything out before you begin a recipe |
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What is a stock? |
A clear liquid made of essential parts (no roux) |
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What are the essential parts of a stock? |
Flavor, liquid, herbs, and mire poix |
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What is a conversion factor? |
When you divide the number of people to be served by the amount the recipe makes |
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What is a garnish? |
A quick decoration on a plate or tray |
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What is grilling? |
A low fat method of cooking |
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What is broiling? |
Cooking with heat from above |
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What is searing? |
To brown the edges of meat over high heat to seal in juices |
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What is dredging? |
Coating a meat or food with flour or other fine substances |
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What is yield? |
The amount a recipe makes |
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What is mire poix? |
A mixture of chopped veggies |
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What is side work? |
Work that can be done when the establishment is not busy |
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What is a fixed menu? |
A menu where the items are the same everyday |
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What is a torte? |
A layered cake (3 or more layers) |
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What is enzymatic browning? |
What happens to cut fruits like apples that are not soaked in an acid like lemon juice and water |
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What is a cover? |
A place setting |
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What is fermentation? |
Letting yeast activate in warm liquid with sugar to form carbon dioxide bubbles |
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What is proofing? |
Letting yeast dough rise and double in size |
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Who can eat at a commercial food establishment? |
Everybody |
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Who can eat at a private food establishment? |
A limited amount of people |
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What is the term for the middle of baked goods? |
Crumb |
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What is on the outside of a baked good? |
Crust |
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What does F.I.F.O. stand for? |
First in first out |
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What does fifo mean? |
Rotating your stock so nothing goes bad |
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What is sauteing? |
To cook in a small amount of fat |
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What is frying? |
To cook enough fat to cover half way and turn over during cooking |
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What is deep fat frying? |
To fry completely submerged in fat |
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What is steaming? |
The best way to cook veggies and prevent nutrient loss |
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What is a theme restaurant? |
A restaurant that creates an atmosphere or ambiance |
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What is kitchen brigade? |
A system of hierarchy found in restaurants and hotels employing extensive staff |
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What is a chef du cuisine? |
Executive chef (top) |
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What is a suos chef? |
Second in command |
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What is a saucier? |
In charge of all the sauces |
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What is a poissonier? |
In charge of fish/seafood |
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What is a friturier? |
Responsible for fried items |
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What is a rotisseur? |
Roaster for meats |
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What is a potager? |
In charge of soups and stocks |
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What is a legumier? |
The root of veggies, starches and most other veggies |
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What is a garde-manager? |
The pantry chef, artist of the kitchen |
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What is a tournant? |
A swing cook |
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What is a patissier? |
The pastry chef |
