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Practice for Culinary Arts
Terms in this set (32)
A bimetallic stemmed thermometer measures temperature in thick or thin foods instantly and stays in food as it cooks
Marinating is soaking an item in a combination of wet and dry ingredients to provide flavor and moisture.
A paring knife is a curved knife used for cutting beef steaks from the loin
A light fine, mesh gauze for straining liquids, bundling herbs, or thickening yogurt is called
A china cap and a chinois are each type of
what piece of equipment removes foam from stock or soup and removes solid ingredients from liquids?
Which piece of small equipment is used to purèe very soft foods and to remove solids from purèes?
Which hand tool cuts a thick layer from vegetables and fruits more efficiently than a paring knife?
which type of pan is a shallow skillet with very short, slightly sloping sides?
A manually operated slicer made of stainless steel with adjustable blades that slice and julienne is a
A flat beater paddle is used to
Mix, Mash, and Cream soft foods
__________is often used to line pans to prevent food from sticking to them
_________happens to food after it has been removed from the oven when the pan holds a certain amount of heat that continues to cook the food
______ is a cooking method in which food is cooked for a long time, sometimes well over 24 hours, in an airtight plastic bag placed in hot water
________ is the amount of an item that is served to the guest
A ___________ is a flexible, round-tipped tool used for icing cakes, spreading fillings and glazes, leveling dry ingredients when measuring, and turning pancakes and other foods
food that can be poached
pears and fish
Food that can be steamed
Rice and veggies
Food that can be roasted
Chicken and potatoes
food that can stewed
beef and vegetables
food that can be blanched
food that can be cooked on a griddle
Sandwiches and pancakes
A utility cart is an example of which type of foodservice equipment
Dry goods must be stored at least______inches off the floor on stainless steel shelving
At what angle should you hold a knife to sharpen it
to cook cream, milk, or chocolate gently over hot water us a ?
To clean the inside of an_______ pan without damaging it, use a plastic mesh scrubber
A rotisserie is a type of
THIS SET IS OFTEN IN FOLDERS WITH...
Culinary Arts 1- Semester 2 Exam Review
Chapter 21 - Salad Dressings & Salads
Culinary Arts 1st 9 Weeks Flashcards
Culinary Arts 1 Cooking Terms
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