Study sets matching "culinary arts chapter 10"

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Study sets matching "culinary arts chapter 10"

38 terms
Culinary arts chapter 10
American services
Appearance
Apprentice
Bouillon spoon
Food is arranged on plates in the kitchen by cooks and brough…
Includes dress, hygiene, and behavior. Employees make a good…
A server in training
Use for clear soups or broths. The bouillon spoon has a round…
American services
Food is arranged on plates in the kitchen by cooks and brough…
Appearance
Includes dress, hygiene, and behavior. Employees make a good…
30 terms
Chapter 10 Vocabulary (Culinary Arts)
Bouillon Spoon
Chargers
Coffee Spoon
Comment Cards
Use for clear soups or broths. The bouillon spoon has a round…
Service plates that don't directly touch the food
Smaller than a soup or sauce spoon; used not only with coffee…
Quick surveys that customers complete noting their satisfacti…
Bouillon Spoon
Use for clear soups or broths. The bouillon spoon has a round…
Chargers
Service plates that don't directly touch the food
Culinary Arts Chapter 10
Napkin the _____ of the setting
Dinner Knife to the _____ of plate wit…
Spoon to the ____ of knife
Dinner fork to ___ of plate
middle
right, sharp edges
right
left
Napkin the _____ of the setting
middle
Dinner Knife to the _____ of plate wit…
right, sharp edges
Culinary Arts Chapter 10: Sandwiches
Sandwich base
Pullman Loaf
Sandwich spread
Emulsion
the edible packaging that holds the contents of a sandwich
a long, rectangular loaf of sandwich bread with four square s…
a slightly moist, flavorful substance that seals the pores of…
a combination of two unlike liquids that have been forced to…
Sandwich base
the edible packaging that holds the contents of a sandwich
Pullman Loaf
a long, rectangular loaf of sandwich bread with four square s…
35 terms
Culinary Arts Chapter 10 Terms
American Service
appearance
apprentice
bouillon spoon
food is arranged on plates in the kitchen by cooks and brough…
includes dresses, hygiene, and behavior
a server in training
used for cleats soups or broths
American Service
food is arranged on plates in the kitchen by cooks and brough…
appearance
includes dresses, hygiene, and behavior
40 terms
Culinary Arts II: Chapter 10: Global 1
Who cultivated a diet called "Three Si…
A classic menu item that includes corn…
Blueberries, cranberries, and Concord…
Which type of cuisine usually showcase…
Iroquois
New England boiled dinner.
Northwest
Midwestern
Who cultivated a diet called "Three Si…
Iroquois
A classic menu item that includes corn…
New England boiled dinner.
24 terms
Culinary Arts Chapter 10 Vocab
vegetable peeler
Apple/Fruit Corers
tomato corer
kitchen shears
a vegetable peeler is commonly used to shave the skin of frui…
push the corer through the center of the fruit so that ths co…
used to core and remove tomato stems. it can also remove vege…
used to tackle a variety of cutting chores, such as snipping…
vegetable peeler
a vegetable peeler is commonly used to shave the skin of frui…
Apple/Fruit Corers
push the corer through the center of the fruit so that ths co…
41 terms
Culinary Arts 1- Chapter 10- Serving Your Guests
When handling a customer complaint ove…
The feeling that guests take with them…
Who provides the first impression in a…
In which type of service is food arran…
take notes
hospitality.
Greeter
American*
When handling a customer complaint ove…
take notes
The feeling that guests take with them…
hospitality.
B) Culinary Arts 2 Chapter 10 (The Americas)
What is a mole?
What cooking method in Brazil includes…
What American region is known for incl…
What style of southern cooking is said…
Slow-cooked sauce with complex flavor.
Churrasco
Pacific Rim
Cajun
What is a mole?
Slow-cooked sauce with complex flavor.
What cooking method in Brazil includes…
Churrasco
20 terms
Culinary Arts - Prin. and Appl. Chapter 10 - Sandwiches
Sandwich components
Sandwich base
Sandwich spread
Sandwich filling
Base, spread, one or more fillings, one or more garnishes
The edible packaging that holds the contents of a sandwich
A slightly moist, flavorful substance that seals the pores of…
The main ingredient in a sandwich that is stacked, layered or…
Sandwich components
Base, spread, one or more fillings, one or more garnishes
Sandwich base
The edible packaging that holds the contents of a sandwich
Culinary Arts II: Chapter 10: Global 1
Who cultivated a diet called "Three Si…
A classic menu item that includes corn…
Blueberries, cranberries, and Concord…
Which type of cuisine usually showcase…
Iroquois
New England boiled dinner.
Northwest
Midwestern
Who cultivated a diet called "Three Si…
Iroquois
A classic menu item that includes corn…
New England boiled dinner.
35 terms
Chapter 10 Test for Culinary Arts
What are measuring spoons?
What is a rubber spatula?
What are tongs?
What is a spatula shreader?
A measuring tool and are used to measure small amounts.
A baking tool and it uses bowls and sauce pans.
A preparation tool and it uses corn on the cob, hard-cooked e…
A cutting tool and it uses cheese and butter.
What are measuring spoons?
A measuring tool and are used to measure small amounts.
What is a rubber spatula?
A baking tool and it uses bowls and sauce pans.
18 terms
Culinary Essentials Chapter 10
Tang
Rivets
Bolster
Serrated
PArt of blade that continues into the the knife's handle
Metal pieces that fasten the handle to the tang
Spot where blade and handle come together
Toothed like a saw
Tang
PArt of blade that continues into the the knife's handle
Rivets
Metal pieces that fasten the handle to the tang
10 terms
A) Culinary Arts 1 Chapter 10 (Serving your Guests)
When serving alcohol, what would be an…
If a family with two hungry, young, an…
Why should a manager be notified of al…
For what responsibilites are greeters…
A passport
The could ask if they would like the children's meals to be s…
So that the manager can follow up with the guests and take co…
They are responsible for arranging for guests to be escorted…
When serving alcohol, what would be an…
A passport
If a family with two hungry, young, an…
The could ask if they would like the children's meals to be s…
12 terms
A) Culinary Arts 1 Chapter 10 (Serving your Guests)
When serving alcohol, what would be an…
If a family with two hungry, young, an…
Why should a manager be notified of al…
For what responsibilities are greeters…
A passport
The could ask if they would like the children's meals to be s…
So that the manager can follow up with the guests and take co…
They are responsible for arranging for guests to be escorted…
When serving alcohol, what would be an…
A passport
If a family with two hungry, young, an…
The could ask if they would like the children's meals to be s…
40 terms
Culinary Arts 1- Chapter 10- Serving Your Guests
When handling a customer complaint ove…
The feeling that guests take with them…
Who provides the first impression in a…
In which type of service is food arran…
take notes
hospitality.
Greeter
American*
When handling a customer complaint ove…
take notes
The feeling that guests take with them…
hospitality.
23 terms
Chapter 10 Kitchen Utensils Test for Culinary Arts
Cast Iron
Aluminum
Copper
Stainless Steel
Distributes heat evenly and holds the heat well.
Lightweight and can be purchased in different weights.
A good heat conductor.
Resists stains and is very durable.
Cast Iron
Distributes heat evenly and holds the heat well.
Aluminum
Lightweight and can be purchased in different weights.
43 terms
Culinary Arts 2 Ch 10
Who cultivated a diet called Three sis…
A classic menu items that includes cor…
Blueberries, cranberries, and concord…
What type of cuisine usually showcases…
Iroquois
New England boiled dinner
Northeast
Midwestern
Who cultivated a diet called Three sis…
Iroquois
A classic menu items that includes cor…
New England boiled dinner
Culinary Arts 1 Chapter 4 Culinary Professionalism
Person responsible for handling all da…
Dining room manager; Maitre d'
What is the difference between edible…
Balance beam/Baker's scale- desired we…
Chef de cuisine
Who leads the dining-room brigade?
EP- part of ingredient commonly eaten... AP- whole ingredient pu…
Balance beam or Baker's scale
Person responsible for handling all da…
Chef de cuisine
Dining room manager; Maitre d'
Who leads the dining-room brigade?
40 terms
Culinary Arts 1- Chapter 10- Serving Your Guests
When handling a customer complaint ove…
The feeling that guests take with them…
Who provides the first impression in a…
In which type of service is food arran…
take notes
hospitality.
Greeter
American*
When handling a customer complaint ove…
take notes
The feeling that guests take with them…
hospitality.
30 terms
chapter 10 culinary
bouillon spoon
chargers
coffee spoon
comment cards
use for clear soups or broths
service plates that don't directly touch the food
smaller than a soup or sauce spoon, use not only with coffee,…
quick surveys that customers complete noting their satis- fac…
bouillon spoon
use for clear soups or broths
chargers
service plates that don't directly touch the food
15 terms
Culinary Professional Chapter 10: Smallwares
smallwares
pot
pan
conduction
Pots, pans, and other hand tools used to prepare food.
A cooking container that is tall, or taller, than it is wide.…
A cooking container that is wider than it is tall. It may hav…
The direct transfer of heat from one substance to another sub…
smallwares
Pots, pans, and other hand tools used to prepare food.
pot
A cooking container that is tall, or taller, than it is wide.…
RHS Culinary Arts Chapter 1
back of the house
chain
catering
front of the house
Employees who work outside the public space, such as line coo…
A group of restaurants owned by the same business organization.
A foodservice industry where food is cooked at a separate loc…
Employees who serve guests directly including servers, dining…
back of the house
Employees who work outside the public space, such as line coo…
chain
A group of restaurants owned by the same business organization.
23 terms
Culinary Arts II - Chapter 10 Global Cuisines: The Americas
andouille
barbecued
bisque
Cajun
Pork sausage with a strong, smoky, garlicky taste, popular in…
Meat cooked with the heat of a fire, sometimes after a marina…
Soup make from lobster shells, extracting all the color and f…
Style of cooking from the swamps and bayous of southwestern L…
andouille
Pork sausage with a strong, smoky, garlicky taste, popular in…
barbecued
Meat cooked with the heat of a fire, sometimes after a marina…
13 terms
Culinary Chapter 10
Tournée knife
Paring knife
Boning knife
Filet knife
2-4in with curved blade
2-4in
5-7in
8-9in
Tournée knife
2-4in with curved blade
Paring knife
2-4in
65 terms
chapter 10 culinary
American service
appearance
apprentice
bouillon spoon
Food is arranged on plates in the kitchen by cooks and brough…
Includes dress, hygiene, and behavior. Employees make a good…
A server in training.
Use for clear soups or broths. The bouillon spoon has a round…
American service
Food is arranged on plates in the kitchen by cooks and brough…
appearance
Includes dress, hygiene, and behavior. Employees make a good…
50 terms
Chapter 10 Test Culinary Arts 1
Online reservations allow guests to ma…
In a traditional table setting, the se…
A service station prevents servers fro…
Soups and beverages should be served f…
True
True
False
False
Online reservations allow guests to ma…
True
In a traditional table setting, the se…
True
42 terms
Culinary Arts 1 Chapter 2
Foodborne illness
Foodborne-illness outbreak
High-risk populations
Immune system
A disease transmitted to a person by food
When two or more people get the same illness after eating the…
Groups of people who are especially vulnerable to foodborne i…
The human body's defense system to prevent and fight disease
Foodborne illness
A disease transmitted to a person by food
Foodborne-illness outbreak
When two or more people get the same illness after eating the…
Culinary Arts Grade 10: Sandwich-Making Basics
Closed Sandwiches
Open-face Sandwiches
Triple-Decker Sandwiches
Finger Sandwiches
Two slices of bread with the filling placed in between them.
Spread and fillings of an open-face sandwich are added to the…
These sandwiches include three slices of bread that are stack…
These small, fancy closed sandwiches often have their crusts…
Closed Sandwiches
Two slices of bread with the filling placed in between them.
Open-face Sandwiches
Spread and fillings of an open-face sandwich are added to the…
Culinary Arts 1- Chapter 10- Serving Your Guests
When handling a customer complaint ove…
The feeling that guests take with them…
Who provides the first impression in a…
In which type of service is food arran…
take notes
hospitality.
Greeter
American*
When handling a customer complaint ove…
take notes
The feeling that guests take with them…
hospitality.
Culinary Arts 1- Chapter 10- Serving Your Guests
When handling a customer complaint ove…
The feeling that guests take with them…
Who provides the first impression in a…
In which type of service is food arran…
take notes
hospitality.
Greeter
American*
When handling a customer complaint ove…
take notes
The feeling that guests take with them…
hospitality.
12 terms
Culinary Arts I Chapter 5
Receiving table/area
Scale
Utility cart
Shelving
The site where goods are inspected upon delivery
The tool used to weigh goods
The piece of equipment used to move goods from one part of th…
Equipment designed to increase storage space and keep food of…
Receiving table/area
The site where goods are inspected upon delivery
Scale
The tool used to weigh goods
23 terms
chapter 10.1 culinary-knives
stainless steel
tang
rivet
handle
a hard durable metal made of chromium and carbon steel
the part of the blade that continues into the handle
a metal fastener
made of plastic, vinyl, hard wood
stainless steel
a hard durable metal made of chromium and carbon steel
tang
the part of the blade that continues into the handle
Culinary Arts 1 Chapter 2
Foodborne illness
Foodborne-illness outbreak
High-risk populations
Immune system
A disease transmitted to a person by food
When two or more people get the same illness after eating the…
Groups of people who are especially vulnerable to foodborne i…
The human body's defense system to prevent and fight disease
Foodborne illness
A disease transmitted to a person by food
Foodborne-illness outbreak
When two or more people get the same illness after eating the…
28 terms
Culinary Arts I Chapter 3
Premises
Liability
Reasonable care
Occupational Safety and Health Adminis…
The establisment and all the property that surrounds it
The legal responsibility that one person has to another
A legal term meaning than an ordinary person would think that…
The federal agency that creates and enforces safety-related s…
Premises
The establisment and all the property that surrounds it
Liability
The legal responsibility that one person has to another
Culinary Arts I Chapter 3
Premises
Liability
Reasonable care
Occupational Safety and Health Adminis…
The establisment and all the property that surrounds it
The legal responsibility that one person has to another
A legal term meaning than an ordinary person would think that…
The federal agency that creates and enforces safety-related s…
Premises
The establisment and all the property that surrounds it
Liability
The legal responsibility that one person has to another
Culinary Chapter 10 words
uniform
julienne
handtools
pare
food that is even in size and shape
1/8 matchstick cuts
small tools used to prepare food
to trim off
uniform
food that is even in size and shape
julienne
1/8 matchstick cuts
59 terms
Chapter 10 terms Culinary
American service
Appearance.
Apprentice
Bouillon spoon
Food is arranged on plates in the kitchen by cooks and brough…
Included dress. Hygiene. And behavior.
A server in training.
Use for clear soups or broths. Has a rounded spoon head.
American service
Food is arranged on plates in the kitchen by cooks and brough…
Appearance.
Included dress. Hygiene. And behavior.
92 terms
Culinary Chapter 10
Vegetable Peeler
Apple/Fruit Corer
Tomato Corer
Kitchen shears
Used to shave the skin of fruits and vegetables
Used to take the core out of the center of fruit
Used to core and remove tomato stems
Used for many cutting tasks like snipping string and butchers…
Vegetable Peeler
Used to shave the skin of fruits and vegetables
Apple/Fruit Corer
Used to take the core out of the center of fruit
113 terms
chapter 10 culinary words
1. American service A method of servin…
2. Appearance the way that someone or…
3. Apprentice a person who is learning…
4. Bouillon spoon the bowl is smaller…
...
...
...
...
1. American service A method of servin…
...
2. Appearance the way that someone or…
...
52 terms
Culinary chapter 10
Vegetable peeler
Apple/ fruit corers
Tomato corer
Kitchen shears
Used to shave the skin off of fruits and vegetables
Pushes the core of fruits through the center so it comes out…
Used to core and remove large steams
Used to cut things such as, cautions string or butchers twine…
Vegetable peeler
Used to shave the skin off of fruits and vegetables
Apple/ fruit corers
Pushes the core of fruits through the center so it comes out…
30 terms
culinary chapter 10
bouillon spoon
chargers
coffee spoon
comment cards
used for clear soups or broths usually has rounded spoon head
service plates that don't directly touch the food
smaller than a soup spoon or sauce spoon; used not only with…
quick surveys that customers complete noting their satisfacti…
bouillon spoon
used for clear soups or broths usually has rounded spoon head
chargers
service plates that don't directly touch the food
Culinary Chapter 10
Stock
Sauce
Pan Gravy
Fumet
made of a combination of bones,vegetables, and seasonings
Thickened liquid used to flavor and enhance other foods
smooth deep rich meaty flavor, made from pan drippings
...
Stock
made of a combination of bones,vegetables, and seasonings
Sauce
Thickened liquid used to flavor and enhance other foods
culinary chapter 10
blade
chef's knife// french knife
utility knife
slicer
made of a single piece of metal, usually stainless steel
all- purpose knife with an 8- 10 inch triangular blade used f…
similar to a chef's knife, but smaller in size, with a 5-7 in…
has a long, thin blade used for cutting large things such as…
blade
made of a single piece of metal, usually stainless steel
chef's knife// french knife
all- purpose knife with an 8- 10 inch triangular blade used f…
Culinary Arts Chapter 1
albumen
basted egg
black tea
bread
white part of an egg, which consists of protein and water
egg that has been fried and then steamed in a covered pan
tea in which the leaves have been fermented
basic component of the sandwich, bread serves as an edible co…
albumen
white part of an egg, which consists of protein and water
basted egg
egg that has been fried and then steamed in a covered pan
Chapter 3: Culinary Arts
fire that starts in a shorted out elec…
When carrying hot food or other hot it…
fire in a food storage room that consi…
Water-based fire extinguishers should…
Class C
warn other employees and customers who may not see you that y…
Class A
Class A
fire that starts in a shorted out elec…
Class C
When carrying hot food or other hot it…
warn other employees and customers who may not see you that y…
43 terms
Culinary arts chapter 5
Standardized recipe
Yield
Portion size
Ingredients
A list of ingredients, ingredient amount and procedural steps…
Total quantity of a food or beverage item that is made from a…
The amount of a food or beverage item that is served to an in…
The amount of each ingredient used in the recipe is listed ne…
Standardized recipe
A list of ingredients, ingredient amount and procedural steps…
Yield
Total quantity of a food or beverage item that is made from a…
41 terms
Culinary Arts Level 1 - Chapter 2
Contamination
Calibration
Bimetallic stemmed thermometer
Cross contamination
Occurs when harmful things are present in food, making it uns…
Regular adjustment to tools to keep them acurate
Measures temperature through a metal probe with a sensor towa…
The spreading of bacteria or other pathogens from one food to…
Contamination
Occurs when harmful things are present in food, making it uns…
Calibration
Regular adjustment to tools to keep them acurate
41 terms
Chapter 4- Culinary Arts
AS Purchase
Baker's Scale
Borrowing
Conversion Chart
The amount of product before it has been trimmed and cut and…
Also called Balance Beam. the weight of the item is placed on…
A technique often used when subtracting large numbers.
A list of food items showing the expected , or average, shrin…
AS Purchase
The amount of product before it has been trimmed and cut and…
Baker's Scale
Also called Balance Beam. the weight of the item is placed on…
20 terms
Culinary Arts Chapter 3
premises
liability
reasonable care
OSHA form 300
all the property around a restaurant or foodservice establish…
the legal responsibility that one person has to another.
a legal term that means that an ordinary person would think t…
a summary of occupational injuries and illnesses that each op…
premises
all the property around a restaurant or foodservice establish…
liability
the legal responsibility that one person has to another.
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