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127 Cards in this Set
- Front
- Back
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What 20th century food movement emphasized naturally flavored and simply prepared foods?
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regional cuisine
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What conversion factor is used to change a recipe that makes 12 pounds of pasta into a recipe that makes 30 pounds of pasta?
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30/12
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What is the time-temperature principal?
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keep hot foods hot and cold foods cold
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What was fannie farmer's obsession?
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accurate measurement
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Store cooked foods above raw foods in the fridge: true or false?
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true
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What is the sale price of a bowl of chicken pot pie with a 35% food cost and a $2.37 plate cost?
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$6.77
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The french revolution freed chefs from private kitchens and played a major role in the development of the restaurant industry: true or false?
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true
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How many ounces are in 454 grams?
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16 oz
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How many pints are in a gallon?
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8
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how many tablespoons equal an ounce?
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2 Tbsp
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Define poissonier
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fish station chef
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define garde manager
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cold foods cook
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define commis
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apprentice
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roasts, ham, and ground beef should all be cooked to an internal temperature of_____
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160
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Define fusion cuisine
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mix of different ethnic cuisines in the same dish
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julienne and batonnet are both match-stick shape cuts true or false?
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true
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What type of menu do most fast-food restaurants use?
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static menu
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Food preservation and storage techniques expanded to include freeze-drying and canning after the industrial revolution: true or false?
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true
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What type of cutting board is the best to use?
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wooden cutting board
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Define global cuisine
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cuisine from other parts of the world that is used in one's own location
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what is the temperature danger zone?
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41-135
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Is this cheese fresh, soft, semi-soft, firm, or hard? :queso oaxaca
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fresh
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Is this cheese fresh, soft, semi-soft, firm, or hard?: Cottage cheese
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fresh
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Is this cheese fresh, soft, semi-soft, firm, or hard?: asiago
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hard
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Is this cheese fresh, soft, semi-soft, firm, or hard?: pecorino romano
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hard
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Is this cheese fresh, soft, semi-soft, firm, or hard?: English cheddar
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firm
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Is this cheese fresh, soft, semi-soft, firm, or hard?: Gorgonzola
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semi-soft
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Eggs are pasteurized when they remain at ___ degrees for ___ minutes
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140; 3.5
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Which part of the egg contains ALL of the fat?
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yolk
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Which type of fire extinguisher should you use to douse a grease fire?
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class K
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What is the most common metal used for knife blades?
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high carbon
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WHat are the 6 components that distinguish a particular cuisine?
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1. cooking liquid
2. fats 3. flavoring 4. religion 5. primary ingredient 6. cooking method |
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Humans can recognize ____ basic tastes
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4
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Spiciness is not a taste: true or false
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true
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What are the characterisitics on which coffee is judged?
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flavor and strength
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seeds from the plant that also produces cilantro
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coriander
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A tropical grass used in asian cuisine
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lemongrass
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Dried, bright orange stigmas of a crocus
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saffron
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why is the vinegar added to the water before poaching an egg?
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to prevent the white from spreading
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How is greek yogurt made?
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by adding more of the milk proteins to make a denser yogurt
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At what temperature do egg whites coagulate?
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144-149
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What is the difference between a cream soup and chowder?
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chowder is thickened with pureed main ingredient; cream soups are thickened with cream
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At what temperature should hot cream soups be served?
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190-200 degrees
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True or false: a vegetable stock never has gelatin because it contains no animal products
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true
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true or false: eggs are used to leaven, tenderize, and toughen cakes
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true
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what is a combination of herbs and spices ground together and mixed with oil?
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wet rub
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What are the three steps, in order, of the standard breading procedure?
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flour, egg wash, crumbs
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what does mise en place literally mean>
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everything in its place
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Does protein in flour and eggs toughen or tenderize cake batter?
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toughen
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Which side of a piece of meat should be placed on a grill first?
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exposed side
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Why is the thin layer of fat left on center cut pork chops?
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to protect the lean meat
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What causes a cake to shrink after baking?
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the cake was baked in a cool oven
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What is the cause of cakes peeking in the center and cracking?
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the oven temperature was too hot
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True or false: Roux may be prepared ahead of time to be used later
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true
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What is the term for cooking veggies until they are tender but now browned?
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sweating
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What is the best oil to use when making a flavored oil?
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peanut oil
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What is the Maillard reaction?
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when sugar breaks down in the presence of protein
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how full should cake pans be filled?
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1/2 full
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What is the most important component of any stock?
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bones
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True or false: Prime rib is graded USDA Prime
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true
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What is mutton?
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sheep slaughtered after the age of one year
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What is spring lamb?
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lamb that hasn't been fed grass or grain
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What is the foresaddle?
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anterior portion of the carcass that contains the breast
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doe veal have marbeling?
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no
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Where does bacon come from?
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the pork belly
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which type of cooking is used for boston butt?
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dry cooking
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which type of cooking is used for tenderloin?
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dry cooking
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Which type of cooking is used for spare ribs?
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combination cooking
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which type of cooking is used for loin chops?
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any
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How can you safely defrost frozen meats>
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microwave
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How much higher is the USDA's recommendation on the safe internal temp. for a medium steak compared to the internal temp. preferred by most chefs?
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10-15 degrees
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WHat is the protein in connective tissue that breaks down into gelatin when cooked with moist heat?
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collagen
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What is the meaty, tender pork cut containing a portion of the blade bone?
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boston butt
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Define Chuck
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the shoulder
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Define shank
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leg
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define round
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breast
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define brisket
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behind short
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define sirloin
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hindquarter behind shortloin
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Define short plate
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below primal rib
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define flank
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beneath thigh
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how old are most calves slaughtered for veal?
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2-4 months
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quality grades indicate how tender and flavorful a cut of meat will be: true or false?
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true
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How should live lobsters and crabs be stored?
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in salt water tanks
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When can meat be termed "lean"?
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when it contains 10 grams or less of fat, less than 4 grams of sat. fat, and less than 95 mg cholesterol
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What are cross-sections cut from large round fish called?
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steaks
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Is the traditional thanksgiving turkey from the Young or Old class?
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Young
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Define Tom
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male fryer/roaster turkey
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Define game hen
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small, young class of chicken
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Define giblets
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livers, gizzards, hearts, and necks
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Define ostrich
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red meat poultry
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Define emu
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a ratite
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Define guinea
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domesticated descendant of a game bird
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Define supreme
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half a boneless chicken breast with the first wing bone attached
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Define poussin
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french for immature chicken
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Is looseness of joints a good indicator of doneness for poultry?
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yes
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What is the most popular game bird served in restaurants?
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pheasant
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True or false: Duck and goose skin contains a great deal of fat that should be rendered off
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true
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How is poultry graded by the USDA?
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USDA Grade A, B, or C
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What is "trash fish"?
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An edible fish that has no consumer demand
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What is the difference between squab and pigeon?
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squab is under 4 weeks and pigeon is over four weeks
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True or False: Fish and shellfish are tender because they have very little connective tissue
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true
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True or False: Farm-raised venison is very lean with almost no marbeling
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true
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What is the best method to preserve the vitamins in vegetables during food prep?
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cut them in advance and serve them raw
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What are the 2 categories of fish depending on shape and structure?
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Flat fish and round fish
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What is the best-selling fish in the US?
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Atlantic cod
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How are fish and shellfish graded?
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USDA Grade A,B,C
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are proteins found in animal, plant or both foods?
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both
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Is poultry highly perishable or not?
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it IS
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Name the classes of poultry from youngest to oldest
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game hen
broiler/fryer roaster capon hen |
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True or False: ALL pastas are cooked by boiling
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true
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how should potatoes be stored?
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between 50-60 degrees in a dark place
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What substance causes ripening or spoiling in some fruits?
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ethylene gas
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True or False: Berries, figs, and pineapples will not ripen after picking
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true
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What will happen when a red cabbage is cooked in a base?
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it will become blue and mushy
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What is the largest fruit crop in the world?
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grapes
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True or False: Vegetables contain more starch and less sugar than fruits
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True
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True or False: Mayonnaise and mayo-based dressings are appropriate for hearty greens only
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true
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True or False: All salads are low fat
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false
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Groat is from which grain?
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buckwheat
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Why should spoiled and bruised apples be thrown away immediately?
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they emit ethylene gas that can increase the spoilage of surrounding apples
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What is the best method for determining doneness of most grains?
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cook time
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What is the largest part of the grain?
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endosperm
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True or False: The USDA provides for voluntary grading of fresh vegetables on the wholesale market
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true
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what is basic french dressing made with?
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oil, vinegar, and seasonings
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In general, what component of a composed salad are the greens?
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base
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which type of rice will be firm, fluffy, and separate when cooking?
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long-grain rice
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what are the 3 methods of preserving fruits and vegetables?
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canning, freezing, and drying
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