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148 Cards in this Set
- Front
- Back
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What is the correct abbreviation for teaspoon? |
tsp
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baking would be used in which cooking method? |
dry heat |
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what nutrients is the yolk of an egg high in ? |
fat and cholesterol |
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what is a large, flat solid slab of steel often found on a range? |
griddle |
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what does haccp stand for? |
hazard analysis critical control point |
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what temperature does the danger zone refer to? |
41F-135F |
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what happens when starch is cooked? |
Gelatanizes |
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what color cutting board should be used for raw red meats |
red |
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how many teaspoons are in a tablespoon? |
3 teaspoons |
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what is the definition of sifting |
put flour through a sieve to reduce to finer particles |
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Which vitamin deficiency can cause scurvy?
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Vitamin c
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How many liquid ounces are in one cup?
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8 ounces
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What is the knife cut called when a carrot is cut into 1/8 x 1/8 x 2 inch sticks?
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Julienne
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What are leaves, stems and roots from various plants used to give flavor to dishes?
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Herbs
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Dehydration can result from a lack of which mineral?
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Sodium
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What is the normal ratio of oil to vinegar to make a salad dressing?
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3:1
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What chef is normally under a chef?
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Sous chef
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What is the name for a chemical leavener?
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Baking powder
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Approximately what percentage of your body weight is water?
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80%
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What vitamin does the body make when exposed to sunlight?
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Vitamin d
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WhAt food borne illness associated with chicken is
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Salmonella
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What are the building blocks of proteins?
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Amino acids
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When cleaning pots in a pot sink, what is the correct order of washing?
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Wash, rinse, sanitize
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What does the acronym FDA stand for
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Food and drug administration
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What are three examples of simple carbohydrates?
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Sugars candy and syrup
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What is a white mother sauce called?
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Bechamel
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What creamy rice dish typically made with arborio rice, a short grain rice?
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Risotto
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What is the name when you wrap spices and herbs in cheese clothe?
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Satchet
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Why is cake flour softer than all purpose flour?
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Because it had less of the protein gluten
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What mineral helps build and replace red blood cells?
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Iron
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What carbohydrate is whole wheat bread a very good source for?
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Fiber
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In order for dry yeast to activate and begin fermentation, it needs water and
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Sugar or honey
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Milk contains high levels of what nutrient?
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Calcium
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What does the acronym FATTOM stand for?
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Food acidity time temperature oxygen and moisture
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What must parasites have in order to survive
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Host
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What occurs when proteins are cooked?
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Coagulate
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What safety device are all gas ranges required to have
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Pilot light
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What is the typical temperature of oil for deep frying?
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350F
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What is a common food borne illness found in ground beef?
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E-coli
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Which type of carbohydrate is pasta an example of?
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Complex
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What can too much fat in the diet result in?
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High cholesterol
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What is the most versatile knife in the kitchen?
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Chefs knife or French knife
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Heimlich maneuver should be used when
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Choking
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What parasite is associated with pork
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Trichinosis
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What nutrient is commonly found in milk, yogurt, and cheese?
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Calcium
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This is a rich biscuit that sometimes contains raisins and is served with butter, jam, or thick cream
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Scone
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When drying your hands after washing, what is the best method
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Single use disposable paper towels
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When you cook vegetables just to the point that they still have a slight crunch is called
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Al dente
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To take basil leaves and role them tightly and cut across into thin strips is called
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Chiffonade
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Chicken should be cooked to what internal temperature
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165F
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When you mix ice and cold water together, to drop hot food into it, is called
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Shocking
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The measurement of levels of acid within food is called the
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Ph value
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When you mix fat (usually butter) and flour together and use it to thicken a liquid, it is called a
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Roux
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How many cups are in a pint
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2 cups
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A pastry chef is called a
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Patissier
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What sugar should be packed when measuring
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Brown sugar
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What is the size for a medium dice cut?
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1/2x1/2x1/2 inch
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Creaming method means to
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Mix together sugar and shortening until cream smooth and sugars are dissolved into the fat
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Which vegetables contain the pigment carotene
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Carrots
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The white of an egg is high in what
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Protein
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All green vegetables and herbs contain this pigment
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Chlorophyll
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What is the knife cut called, when you skin, de-seed, and dice a tomato
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Concassee
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Light golden brown color from cooked proteins is called
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Caramelization
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If you use the same knife to cut raw chicken then Without washing it cut a piece of lettuce, this would be called
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Cross contamination
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What color cutting board should be used for cutting fruits and vegetables
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Green
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The fire suppression system in commercial kitchen hoods is called
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Ansul
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BMI refers to your
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Body mass index
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Zero degrees Celsius is equal to how many degrees Fahrenheit
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32F
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Enzymatic browning of cut apples can be stopped by using
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Absorbic acid
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A Recipe that is specifically designed for a restaurant, so any employee could make it is called a
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Standardized recipe
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Ovens that use heat and a fan to cook foods quickly are called
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Convection ovens
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This type of flour is high in proteins and is often used when making pasta
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Semolina flour
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A piece of broken glass in a soup would be called what hazard
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Physical hazard
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What is a major sauce made from 1/2 brown stock, and 1/2 espangol sauce and reduced by 1/2
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Demi glaze
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A special box used in baking that helps doughs to rise
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Proofer
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Liquids are measures using what kitchen equipment
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Liquid measuring cup or measuring spoons
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FIFO stands for
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First in first out
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What knife cut measures 1/4x1/4x2 inch?
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Battonet
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When food is defrosted in the microwave
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It should be cooked right away
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The grading of the best quality of beef is called
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Prime
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Chemicals should be stored
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Away from all food items
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Sanitary, refers to
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Reduction of disease causing micro organisms
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If you mixed 50% onion, 25% carrot, and 25% celery you would have
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Mirepoix
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When using butchers twine/string to tie together a chicken is called
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Trussing
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What is the size of the brunoise cut
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1/8x1/8x1/8 inch
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Sifting means to
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Putting flour through a sieve to reduce to fine particles
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What nutrient is found in citrus fruits
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Vitamin c
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Salt made by evaporating sea water
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Sea salt
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What food preparation term refers to cooking in a small amount of fat or hot oil or making the food "jump"?
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Sauté
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Glasses should be placed where for a formal table setting?
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Above the knife
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This substance is naturally found in certain fruits and is often used to thicken liquids
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Pectin
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If you sneezed into your hand, then mixed salad without washing this would cause what kind of hazard?
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Biological hazard
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What is the procedure of taking a whole side of a fish off in one piece?
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Fileting
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What type of shoes must be worn in the culinary kitchen?
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Closed toe, non skid shoe
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To process food until it ha a soft, smooth consistency by using a strainer or food processor to chop it very fine
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Purée
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Colored outer layer of citrus fruit peel
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Zest
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Protein that contains all nine essential amino acids is called a
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Complete protein
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This grain originally is grown in South America and has a complete protein content
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Quinoa
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Hear transferred by ray's that come from a glowing or red hot heat source such as burning coals or flames
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Radiant heat
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What protein in flour develops structure and framework for breads?
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Gluten
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A baking dish that is round and straight edged; comes in various sizes
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Ramekin
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What is the term given when you bind or suspend two normally unmixable liquids together
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Emulsification
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What is the name given to placing hot food into a cooling sink full of ice and water
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Ice bath
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What is the appropriate bevel angle you should have on the blade of your knife
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20 degrees
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What is the name when you take two halves of celery and tie basil |
bouquet garni |
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Poaching is in which cooking method? |
Moist heat |
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a fiber that does not dissolve in water |
insoluble fiber |
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a tool with a bowl and long handle for reaching to the bottom of a deep pot |
ladle |
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legumes shaped like round disks |
lentils |
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the temperature of your freezer should be at |
0c/32f or below |
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what is the correct knife to use if peeling or cutting a hand held food item? |
paring knife |
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italian dumpling |
gnocchi |
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what color cutting board should be used for raw chicken |
yellow |
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taste,aroma,texture,sound, and appearance of food |
flavor |
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a gallon measure has how many cups? |
8 cups` |
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liquid, such as milk or cream, thickened with egg and then baked |
custard` |
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this is a type of grain cereal made from steamed, dried and cracked wheat |
bulgar |
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what is the main course of a meal? |
entree |
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what is the best and safest method of defrosting/thawing food |
in the refrigerator` |
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if you take a chicken or fish stock and thicken with a roux, you would have a |
veloute |
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what is the maximum temperature can fresh whole eggs be delivered to your kitchen |
45F |
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what technique gives pie crusts a decorative edege |
fluting |
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what are hors d'oeuvres? |
finger foods that are served on a napkin and eaten with fingers |
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what are the functions of proteins in the body? |
rebuild muscle and body tissue |
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what fat is polyunsaturated and is often found in fish reducing risk of stroke and heart attacks? |
omega-3 fatty acids |
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what is the most commonly used all purpose fire extinguisher used in a kitchen? |
ABC extinguisher |
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what style of table service often serves food from platters? |
french style |
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a kernal of corn that is proccessed in lime to remove the hull and make the grain easier to cook and digest |
hominy |
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what type of reaction occurs when hydrated yeast is mixed with food and causes dough to rise? |
fermentation |
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yeast will be killed when mixed in water about what temperature |
120F |
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what is deveining |
the process of removing the vein in shrimp |
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what is butter that has been melted to use as a sauce for shellfish? |
drawn butter |
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who developed and brought about the brigade system in the modern kitchen` |
auguste escoffier |
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what is the safest way to chill rapidly a large amount/batch of food? |
divide into smaller portions |
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what is the chefs hat called> |
toque |
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what temperature of water should be used for poaching? |
160-170F` |
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when measuring a liquid, the measuring vessel should be |
placed on a level surface |
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what rice is par-cooked before it is milled to shorten the cooking time? |
converted rice |
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large dice that is 3/4 inch or greater |
cube |
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most bacteria grows rapidly between what temperatures? |
41-135 F |
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what function does shortening perform in biscuits? |
add flavor and moisture |
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what is it called when you calibrate a thermometer using ice and cold water?` |
ice method |
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what are the seven class cooking methods? |
roast,grill,pan roast,pan fry or saute, braise, deep fry, and poach |
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what is the tradition for wearing a white chef jacket? |
the white jacket is an assurance to the client that the kitchen is clean. |
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what is the difference in the height of a toque? |
the height of the toque indicates your rank in the kitchen |
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what maintains the cutting edge of a knife |
steel or sharpening steel |
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this is used to scrape bowls and clean pans |
rubber spatula or dough scraper |
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in a commercial kitchen, these hygiene practices should be followed. name 2. |
1.be dressed in complete and clean uniform 2.remove all jewelry or secure it underneath your uniform |
