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64 Cards in this Set
- Front
- Back
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Carême
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19th century, french cook. Often considered the founder of the classical cuisine.
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Escoffier
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Great chef of the 20th century and the father of modern cookery. Developed the classical brigade system, said that meals should be served in courses.
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Nouvelle Cuisine
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A modern style of cooking that emphasizes a lightness of sauces and seasonings.
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Chef
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The person in charge of the kitchen.
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Sous chef
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Directly in charge of production and works as the assistant to the executive chef.
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Entremetier
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Prepares vegetables, soups, starches and eggs.
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Tournant
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relief cook; replaces other station heads
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Expeditor
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accepts orders from the waiters and passes them on to cooks in the line.
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3 Skill levels -
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1)Supervisory - head of food service kitchen (chef)
2) Skilled & Technical - carry out food production (cooks) 3)Entry Level - requires no skill or experience (salad prep) |
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4 types of hazards -
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Biological, chemical, physical, and allergens.
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Pathogen
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A microorganism that causes disease.
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Microorganism that can contaminate: Bacteria
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Microscopic organisms, cause food-bourne diseases.
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Microorganism that can contaminate: Viruses
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Can't reproduce unless inside a host, can survive days/months outside of host.
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Microorganism that can contaminate: Fungi
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Molds and yeast, causes food spoilage.
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Microorganism that can contaminate: Parasites
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Organisms that survive only by living on or inside another organism.
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Harmless Bacteria
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Neither helpful nor harmful.
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Beneficial Bacteria
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Helpful, live in the intestinal tract where they fight harmful bacteria and aid digestion.
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Undesirable Bacteria
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Responsible for food spoilage, causes souring, putrefying and decomposition. May or may not cause disease.
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Disease-causing Bacteria
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(Pathogens) cause most food borne illnesses.
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Pathogen caused diseases: Intoxications
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Cause by posions the bacteria produce while growing on food (toxins)
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Pathogen caused diseases: Infections
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Cause by bacteria tha gets in to the intestinal system and attacks the body.
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Pathogen caused diseases: Toxin - mediated infections
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Also caused by bacteria that get into the body and grow, mostly food-borne.
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Aerobic Bacteria
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Require oxygen to grow.
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4-hour rule
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Do not let food remain in the food danger zone (between 41°F and 140°F) for more than 4 hours.
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Procedure for manual washing
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scrape and rinse, wash, rinse, sanitize, drain and air dry.
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Critical Control Points (CCPs)
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An action that can be taken to eliminate or minimize a food safety hazard.
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Caramelization
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The browning of sugars.
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Gelatinization
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Occurs when starches absorb water and swell.
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Coagulation
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When protein's coils unwind, they become attracted to each other and form bonds.
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Mallard Reaction
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a complex chemical reaction that occurs when heat proteins react with carb molecules; resulting in browning and flavor change (GB&D).
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Smoke point
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The temperature at which fats are heated and begin to breakdown.
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Blanch
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To cook and item partially and briefly, usually in water.
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Sous Vide
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"under vacuum", vacuum packed in plastic bags with seasonings/marinade.
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Molecular Gastronomy
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The manipulation of food ingredients in new ways by the use of technology.
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Seasoning
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Enhancing the natural flavor of a food w/o significantly changing the flavor.
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Flavoring
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Adding a new flavor to a food.
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Herbs
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The leaves of certain plants that usually grow in temperate climates.
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Spices
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The buds, fruits, flowers, bark, seeds, and roots of plants/trees, usually grow in tropical climates.
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Static menu
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One that offers the same menu everyday.
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Cycle menu
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One that changes everyday for a certain period.
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A la carte menu
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One in which each individual item is listed seperately with its own price.
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Table d'hôte menu
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Originally meant a fixed menu with no choices or a selection of complete meals at a set price.
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Prix Fixe
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"Fixed price" only one price is given, closely related to table d'hôte menu.
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AP weight
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"As purchased" weight
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EP weight
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"Edible portion" weight
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1 pound = (ozs)
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16 ozs = (lbs)
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1 gallon =
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4 quarts
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1 quart =
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2 pints
4 cups 32 fl. ozs = |
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1 pint = (c) (ozs)
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2 cups
16 fl. ozs = |
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1 cup = (ozs)
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8 fl. ozs = (c)
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1 fl. oz =
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2 tablespoons =
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1 tablespoon = (tsp)
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3 teaspoons = (Tbs)
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1 foot =
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12 inches =
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1 oz = (g)
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28.35 grams = (oz)
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1 pound = (g)
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454 grams = (lbs)
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Calculation for conversion factors
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New yield / Old yield = Conversion factor
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Converting Total Yield
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Old quantity x conversion factor = new quantity
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Food Cost Percentage
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Food cost / menu price = percentage
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Menu price
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Food cost / percentage = menu price
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Portion cost
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cost of ingredients / # of portions = portion cost
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Calorie
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The amount of heat needed to raise the temp. of 1 kg of water by 1 degree celsius; is a measure of food energy.
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Fiber
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A group of carbs that can't be absorbed or used by the body.
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Fats
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Supply energy to the body in highly concentrated form. (saturated, monounsaturated, polyunsaturated.)
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Proteins
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Building blocks of the body, essential for growth, building body tissue and for basic body functions.
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