Intro To Food Service

Front 1

Transferring heat from the heat source to and through the food is called

Back 1

Heat transfer

Front 2

What are the 3 ways of heat transfer?

Back 2

Conduction, convection, and radiation

Front 3

What is the heat transfer method that occurs when heat is spread by the movement of air, steam, or liquid?

Back 3

Convection

Front 4

What is the heat transfer method that occurs when heat transfer through waves of electromacnetic energy?

Back 4

Radiation

Front 5

Specially designed cooktop made of a smooth ceramic which heat up a metal pan but the cooktop itself remains cool.

Back 5

Induction

Front 6

The cooking methods are divided into 3 categories:

Back 6

Dry-heat
moist-heat and
combination-heat

Front 7

Dry heat methods are those in which heat is conducted by

Back 7

hot air, hot metal, radiation, or hot fat

Front 8

Dry heat methods include

Back 8

Frying, gratination, grilling, broiling, smoking, saute, and roasting/baking

Front 9

Moist heat methods are those in which heat is conducted to the food product by

Back 9

water or water-based liquids such as stock

Front 10

Moist heat methods include

Back 10

boiling, blanch, simmer, steam, and poach

Front 11

Combination-heat method involves

Back 11

both dry and moist-heat cooking

Front 12

Combination heat method includes what kind of cooking procedures

Back 12

braising, stewing, browning, and pot-roasting

Front 13

Process of browning sugar in the presence of heat

Back 13

Caramelization

Front 14

At what temperature Caramelization occurs?

Back 14

300 F

Front 15

Is a complex browning reaction that results in the particular flavor and color of foods that do not cointain much sugar.

Back 15

Maillard reaction

Front 16

Marcus Gavius Apicius wrote "Cuisine in 10 books" which is considered to be the ____

Back 16

first cooking book

Front 17

The chef Careme is famous for:

Back 17

refining and organizing cooking techniques, recipes, and menus

Front 18

Who may handle meat-products as part of thier duties? (brigade system)

Back 18

rotisseur, garde-manger, and saucier

Front 19

The poissonier prepares

Back 19

fish

Front 20

Modern food service began____

Back 20

after the French Revolution
because many chefs lots their jobs
When chefs began opening restaurants

Front 21

If you read Careme books, you would find chapters on _____

Back 21

recipes, menu design, and cooking principles

Front 22

You would be likely to read the following sentences if you were reading a book written by Escoffier

Back 22

Carefully select only one or two dishes per course
Be sure those dishes following each other harmoniously
The most important words to remember are order, diversity, delicacy, and simplicity

Front 23

Changes in the food industry during the 20th century have been due to

Back 23

the development of new equipment
increased sanitary and nutritional awareness
the development and availabily of new food products

Front 24

Nouvelle cuisine

Back 24

place its emphasis on simpler, more natural flavors and preparations

Front 25

The way a kitchen is organized would be least dependent upon what factors?

Back 25

The type of customers served

Front 26

Although the chef de cuisine is in charge of the kitchen, the __________ is directly in charge of production

Back 26

sous chef

Front 27

What are the responsibilities of an executive chef?

Back 27

menu planning, costing and purchasing, and work schedule planning

Front 28

If you were hired as a working chef, you would ____

Back 28

be in charge of the kitchen and may handle one of the production stations

Front 29

A chef de cuisine is someone who ______

Back 29

is in charge of a kitchen or a part of a kitchen

Front 30

An executive chef must have __________ knowledge and skills

Back 30

supervisory, management and food production knowledge and skills

Front 31

Second chef is

Back 31

Sous chef

Front 32

Roast chef

Back 32

Rotisseur

Front 33

Garde manger

Back 33

Pantry

Front 34

Saucier

Back 34

sauces

Front 35

Grillardin

Back 35

Broiler chef

Front 36

Entremetier

Back 36

Entree preparer or Vegetable chef

Front 37

Poissonier

Back 37

Fish

Front 38

Tournand

Back 38

Relief chef

Front 39

Patissier

Back 39

pastry chef

Front 40

Station chef

Back 40

Chef de partie

Front 41

Author of the first cookbook summarizing cooking practices

Back 41

Varenne

Front 42

First internationally renowned chef of an American restaurant

Back 42

Ranhofer

Front 43

Accreditated with nouvelle cuisine

Back 43

Paul Bocuse

Front 44

Is considered the "father of 20th century cookery"

Back 44

Scoffier

Front 45

Reorganized the classical kitchen by dividing the kitchen into deparments of stations

Back 45

Scoffier

Front 46

Chef

Back 46

head of the kitchen

Front 47

Saucier

Back 47

Sauce chef

Front 48

Sous chef

Back 48

Assistant to the chef

Front 49

Braising

Back 49

sear large pieces of meat and add liquid half way up

Front 50

stewing

Back 50

sear small pieces of meat and submerge in liquid

Front 51

cook at high heat with a mall amount of fat

Back 51

saute

Front 52

A la

Back 52

in the style of

Front 53

Chiffonade

Back 53

Finely sliced or shredded herbs or greens

Front 54

Julienne

Back 54

1/16 X 1/16 X 1 to 2"

Front 55

Julienne/Allumette

Back 55

1/8 X 1/8 X 1 to 2"

Front 56

Batonnet

Back 56

1/4 X 1/4 X 2 to 2 1/2"

Front 57

Fine dice

Back 57

1/16 X 1/16 X 1/16

Front 58

Brunoise

Back 58

1/8 X 1/8 X 1/8

Front 59

Small Dice

Back 59

1/4 X 1/4 X 1/4

Front 60

Medium dice

Back 60

1/2 X 1/2 X 1/2

Front 61

Large Dice

Back 61

3/4 X 3/4 X 3/4

Front 62

1 gallon =

Back 62

4 quarts = 8 pints = 16 cups = 128 oz

Front 63

1 quart

Back 63

2 pints

Front 64

1 Pint

Back 64

2 cups

Front 65

1 cup

Back 65

8 oz

Front 66

1 lb

Back 66

16 oz

Front 67

2 TBSP

Back 67

1 oz

Front 68

1 TBSP

Back 68

3 tsp

Front 69

Standarize recipe is

Back 69

a recipe where the ingredients are in the order you need them

Front 70

Most accurate to measure flour is

Back 70

weight

Front 71

What is the highest temperature that water reaches?

Back 71

212 F

Front 72

The best pot for braising is

Back 72

roundeau / brasier

Front 73

Demi-glace

Back 73

Brown stock and brown sauce reduced by half

Front 74

Fond

Back 74

stock

Front 75

Liaison

Back 75

Egg yolks and heavy cream used as a thickener

Front 76

Lardons

Back 76

Fried Bacon strips

Front 77

Beurre

Back 77

Butter

Front 78

Roux

Back 78

Equal parts fat and flour

Front 79

Au jus

Back 79

With juices

Front 80

Chaud Froid

Back 80

White/brown sauce meaning hot/cold

Front 81

Forcemeat

Back 81

ground meat and seasonings

Front 82

Foie gras

Back 82

fattened liver of a duck or goose

Front 83

Truffle

Back 83

mushroom like tuber/fungus

Front 84

Glace

Back 84

Syrupy Glaze made from reduction of stock

Front 85

Pate

Back 85

baked seasoned forcemeat

Front 86

Vin

Back 86

wine

Front 87

Grilling

Back 87

heat source is from bellow

Front 88

standard breading procedure (SBP)

Back 88

flour, egg wash, and breadcrumbs

Front 89

Deglaze

Back 89

remove food particles with liquid

Front 90

auSec

Back 90

reduced until dry

Front 91

Nappe

Back 91

to coat food with sauce, consistency of a sauce and coats the back of a spoon

Front 92

Salamander

Back 92

small broiler

Front 93

Oeuf

Back 93

egg

Front 94

A P

Back 94

as purchased

Front 95

E P

Back 95

edible portion

Front 96

broiling

Back 96

heat source is from above

Front 97

canape

Back 97

served as hors d' oeuvres

Front 98

chinois

Back 98

cone shaped strainer and fine mesh strainer

Front 99

FIFO

Back 99

first in first out

Front 100

Robot coupe is

Back 100

food processor

Front 101

The proper angle for knife sharpening is

Back 101

20 degrees

Front 102

sweat

Back 102

cooking vegetables or something until it starts to release it juices

Front 103

render

Back 103

cooking something until it starts to release its fat

Front 104

pan fry

Back 104

heat moderate & more oil

Front 105

slurry

Back 105

quick tickener

Front 106

temper

Back 106

taking 2 different ingredients at different temperatures each

Front 107

1 cup

Back 107

16 TBSP

Front 108

Name the four most used cookware metals:

Back 108

copper
aluminum
anodized aluminum
stainless steel

Front 109

Which metal is the best conductor of heat?

Back 109

copper

Front 110

Coversion factor =

Back 110

new recipe / old recipe

Front 111

Food cost percentage =

Back 111

food cost / menu price

Front 112

Menu price =

Back 112

food cost $ / food cost %

Front 113

wine expert

Back 113

sommelier

Front 114

head waiter

Back 114

maitre d'

Front 115

the best way to clean an iron skillet

Back 115

dry cloth and salt

Front 116

Preferred equipment for sauteing vegetables

Back 116

skillet (kettle)

Front 117

preferred metal for sauteing

Back 117

raw steel

Front 118

Entremetier

Back 118

entree preparer, veg chef

Front 119

rotisseur

Back 119

roast cook

Front 120

grillardin

Back 120

grill cook

Front 121

friturier

Back 121

fry

Front 122

boucher

Back 122

meats, poultry

Front 123

patissier

Back 123

pastry chef

Front 124

confiseur

Back 124

candies

Front 125

glacier

Back 125

frozen deserts

Front 126

decorateur

Back 126

show pieces & specialty cakes

Front 127

Boulanger (like bolillo)

Back 127

baker

Front 128

Commis

Back 128

apprentice

Front 129

plonguer

Back 129

dish washer

Front 130

communard

Back 130

prepares meal for staff

Front 131

garde manger

Back 131

cold kitchen

Front 132

chef de partie

Back 132

controls a particular area of the kitchen

Front 133

a'boyer expo

Back 133

expediter, takes orders from dining room