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25 Cards in this Set
- Front
- Back
A protein that catalyzes a chemical reaction without itself being altered in the process
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Enzyme
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The clotting or precipitation of protein in a lipid into a semisolid compound
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Coagulation
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The irreversable process in which the structure of a protein is disrupted, resulting in partial or complete loss of function.
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Denaturation
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The reaction between a sugar & a protein resulting in the formation of brown complexes.
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Maillard reaction
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A reaction in which an enzyme acts on a phenolic compound in the presence of oxygen to produce brown-colored products.
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Enzymatic browning
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A collection of lightly sauteed, chopped veggies flavored with spices & herbs
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Mirepoix
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Adding liquid to pan drippings & simmering/stirring to dissolve & loosen cooked on particles sticking to the bottom of the pan
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Deglazing
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Increasing curdle temp eggs by adding small amounts of hot liquid while working
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Tempering
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Meaning "to the tooth" in Italian, refers to pasta that is tender, yet firm enough to offer some resistance to the tooth.
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Al dente
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Made from semolina that has been cooked, dried, and pulverized. Popular in Africa and the Middle East.
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Couscous
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Causing or capable of causing disease.
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Pathogen
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The transfer of bacteria or other microorganisms from one food to another
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Cross-contamination
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Serves as an all-purpose knife for cutting meats and for mincing, dicing, and chopping a variety of foods.
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Chef's knife
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Geared toward lighter utilities such as cutting tomatoes or carving meat.
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Utility knife
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Used for more delicate jobs that require close control; trimming veggies, fruits, and small pieces of meat.
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Paring knife
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A fat that tenderizes, or shortens, the texture of baked products by impeding gluten development, making them softer and easier to chew.
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Shortening
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A thickener that is a soft paste made from equal parts of soft butter and flour blended together.
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Beurre Manie
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A thickener made by cooking equal parts of flour & fat
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Roux
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Using flour as a thickener with cold liquid
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White wash
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A thickener made by combining starch & a cool liquid
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Slurry
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A starch used as a thickening agent that is even clearer than cornstarch
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Arrowroot
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used in puddings as a thickener
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Tapioca
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The five mother sauces
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Bechamel
Espagnole Hollandaise Tomato Sauce Veloute |
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Define the 4 dry-heat preparation methods
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Roasting, Broiling & Grilling, Pan broiling, and Frying
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Define the 4 moist-heat preparation methods
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Braising, Simmering or Stewing, Steaming, and Microwaving
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