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Culinary Arts 1- Final Exam Review
Terms in this set (94)
The six conditions pathogens need to grow
Food, Acidity, Temperature, Time, Oxygen, Moisture
What should be used to dry your hands after washing them?
Single-use paper towel
Using bottom to top shelving order and storing foods in proper food containers is a way to prevent
At what internal temperature should raw meat, poultry, and seafood be stored?
41°F and below
What is the temperature range of the temperature danger zone?
Where should chemicals be stored?
In a secure area, away from all food
What is a foodborne illness?
If you were chopping vegetables and cut your finger what is the first step to take?
Apply gentle pressure
To work with food, a food handler with a hand wound must
Bandage wound and wear a glove
TCS foods must be reheated to what temperature for 15 seconds within two hours?
What are three ways to prevent knife cuts?
Cut away from body, never catch falling knife, never submerge a knife in soapy water
What are three ways to prevent cross-contamination?
Change gloves between tasks, wash and sanitize work station and utensils, and use separate sinks for different tasks
Coordinates kitchen activity and directs the kitchen staff's training
Participates in supervising and coordinating the preparation of menu items
Developing recipes for and preparing desserts, pastries, and bread
Responsible for cold food preparation, including salads and cold appetizers
Preparing menu items according to recipe specification
Short order cook
For quickly preparing foods to order in small operations
Very brief cooking in boiling water or hot fat
Large bubbles breaking the surface
Gentle vapor bath, never direct contact with food
Tiny bubbles at surface
Heat from hot pan cooks food in a small amount of fat
Uses more fat than sautéeing and stir frying, less than deep frying
Food is completely submerged in fat
Used in relation to cooking bread, cakes, and pastries
Cooked through contact with dry, heated air
Direct heat from below
Direct heat from above
What is the difference between a convection oven and a regular oven?
Convection oven circulates heated air
An open-faced omelette of Spanish-Italian heritage
Egg that is cooked and is either folded around or filled with prepared ingredients
A custard and filling baked in a crust
Baked eggs that are served in individual ramekins or baking dishes
An egg dish that is lightened with egg whites; baked; and served in ramekins. Can be savory or sweet
Eggs that are whisked, seasoned, and then sautéed
What is the "Cardinal Rule" for preparing scrambled eggs?
If it is cooked in the pan, it is overcooked on the plate
What do with egg whites due for dishes?
The the air beaten into the egg foam gives products lightness and assist with leavening
What are the four main breakfast meats?
Canadian bacon, sausage, bacon, and ham steak
What is the difference between griddlecakes and crêpes?
Crêpes are thinner
Describe a proper poached egg
The yolk is still running and egg whites should be firm
What common breakfast dish uses poached eggs?
Procedure used to produce a stock
Cold water, simmer, skim frequently, strain stock, cool stock, store stock, and degrease
Components of a stock
Bones, Mirepoix, and seasoning
Made from meat, poultry, game, fish, or vegetables cooked in a liquid; simmered in a liquid for a long time
Soup in which the vegetables are directly in the broth, adding flavor, body, and texture to the finished product
Should be rich in the flavor of the main ingredient
A soup made from vegetables cooked in a liquid that is thickened with a starch and puréed
A soup usually made from starchy vegetables or legumes
Prepared using a combination of cream and purée procedures
A hearty soup made from fish, shellfish, and or vegetables, usually containing milk and potatoes. Often thickened with roux
Chilled version of a cream soup
A sauce made from meat or poultry juices combined with a liquid and thickening agent
A sauce made from puréed vegetables and or fruit; served hot or cold
Emulsified butter sauces made without egg yolk. Slightly thicker than heavy cream
A sweet and sour condiment made of fruit and or vegetables cooked in vinegar with sugar and spices
To melt fat, typically from a meat product
A mixture of starch and cool liquid used for thickening
Incorporating various seasonings into softened butter
Caramelized sugar deglazed with vinegar, used to flavor tomato or savory fruit sauces
Gradually raising the temperature of a cool liquid such as eggs by slowly stirring in hot liquid
Process where unmixable liquids, such as oil and water, are forced into a uniform mixture
What are the five thickeners?
Emulsification, roux, cornstarch, arrowroot, beurre manié
What is a beurre manié?
A combination of equal amounts of flour and softened whole better
What is a liaison made up of?
A mixture of egg yolks and heavy cream
Three types of roux
White roux, blonde roux, brown roux
How is a roux made?
Combo of flour and fat, cooked together to form a paste
What are the five mother sauces?
Hollandaise, velouté, béchamel, tomato, and espagnole
Components of hollandaise
Egg yolk, clarified butter, lemon juice, salt, and white pepper
Components of a velouté
White stock and seasoning
Components of a béchamel
Milk or cream, nutmeg, salt, and white pepper
Components of tomato sauce
Tomato, vegetables, seasoning, and sometimes bone or stock
Components of a espagnole
Brown stock, vegetables, and seasoning
What thickens Hollandaise
What thickens a velouté?
What thickens a béchamel?
What thickens a tomato sauce?
What thickens a espagnole?
What are the parts of sandwich?
Bread, spread, and filling
What are the three main purposes of a spread?
To add flavor, moisture, and richness
What are the four types of sandwiches?
Cold closed sandwich, hot closed sandwich, cold open-faced sandwich, and hot open-faced sandwich
What is a composed salad?
A salad that is arranged in a certain way
What is a tossed salad?
A salad that is tossed together with no specific arrangement
What is an emulsion?
Formed when two liquids that would not usually combined together are forced together
What is a bound salad?
Salad ingredients are bound together in a thick dressing and usually mayonnaise-based
Corned beef, Swiss, sauerkraut, and mustard or thousand island
Cuban bread, mustard, dill pickle, roast pork, ham, and Swiss
Three slices of bread, bacon, lettuce, tomato, and chicken or turkey
Ham and cheese sandwich, fried in an egg batter
Muffuletta loaf, mortadella, salami, mozzarella, ham, and provolone
French loaf, fried oysters or shrimp, and remoulade sauce
Food is first browned in fat, then covered and slowly cooked in a small amount of liquid
Similar to braising but generally involves smaller portions; first blanched or browned, and cooked in a small amount of liquid and served in a sauce
Hot grilled sandwich, with beef patty, melted cheese, and onion
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