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Study sets matching "culinary arts"

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Study sets matching "culinary arts"

23 terms
culinary arts
sanitation
contaminated
cross contamination
conventional oven
conditions relating to public health, especially the provisio…
make (something) impure by exposure to or addition of a poiso…
the process by which bacteria or other microorganisms are uni…
purpose of the appliance is to heat up and cook various forms…
sanitation
conditions relating to public health, especially the provisio…
contaminated
make (something) impure by exposure to or addition of a poiso…
37 terms
Culinary arts
Bench Scraper
Ramekins
Baking
Convection Oven
An item used to cut dough
Individual soufflé molds
An exact science that requires precise measuring and accuracy
Has a fan that circulates heated air
Bench Scraper
An item used to cut dough
Ramekins
Individual soufflé molds
10 terms
Culinary arts
Danger zone temperature
Proper refrigerator temperature
Proper freezer temperatures
Food borne illness
40-140 degrees
40 degrees and lower
0 degrees and lower
Sickness because of food
Danger zone temperature
40-140 degrees
Proper refrigerator temperature
40 degrees and lower
70 terms
Culinary Arts
Acid
Albumen
Alkalai
Allumette
A substance having a sour or sharp flavor. ...LH
The major protein in egg whites. ...LH
A substance that tests at higher than 7 on the pH scale. ...LH
Potatoes, cut into pieces the size and shape of matchsticks:…
Acid
A substance having a sour or sharp flavor. ...LH
Albumen
The major protein in egg whites. ...LH
16 terms
Culinary Arts
Bus person
Host/Hostess
Server
Manager
Set table, clear table, maybe water service.
Greets guests, take reservations, seat customers, thank custo…
Take orders, serve orders, provide service.
Responsible for front and back of house, training, maintenanc…
Bus person
Set table, clear table, maybe water service.
Host/Hostess
Greets guests, take reservations, seat customers, thank custo…
10 terms
Culinary Arts
Puncture:
Hood System
Obstructed Airway Maneuver
Scald
To make puncture in something.
Fire protection systems installed in the Ventilation hood ove…
Emergency procedure performed to remove the obstruction from…
A type of burn injury caused by hot liquids or gases.
Puncture:
To make puncture in something.
Hood System
Fire protection systems installed in the Ventilation hood ove…
33 terms
Culinary Arts
Tablespoon
Teaspoon
Cup
Pint
T, Tbs, Tb, or Tbsp
t or tsp
c
pt
Tablespoon
T, Tbs, Tb, or Tbsp
Teaspoon
t or tsp
20 terms
CULINARY ARTS
cooking
gelatinization
caramelization
conduction
the process of preparing food for eating by applying heat.
The thickening of starch in foods.
The browning of sugars caused by heat.
The transfer of heat between objects that are touching
cooking
the process of preparing food for eating by applying heat.
gelatinization
The thickening of starch in foods.
14 terms
Culinary Arts
Roast
Baste
Saute
Boil
To cook meat or poultry by dry heat, usually in a oven
To moisten food while it's cooking to add flavor
To cook in a small amount of hot fat in a skillet
To cook in liquid at boiling tempature
Roast
To cook meat or poultry by dry heat, usually in a oven
Baste
To moisten food while it's cooking to add flavor
73 terms
Culinary Arts
Temp range for danger zone
how often must the sanitizer liquid ge…
"No one gets sick on my watch" refers…
First in, first out is a method of...
41-135
every 2 hours
Good sanitation
stock rotation
Temp range for danger zone
41-135
how often must the sanitizer liquid ge…
every 2 hours
24 terms
Culinary Arts
Recipe
Quantity
Standardized Recipe
Quality Control
An exact set of directions on how to use ingredients, equipme…
The total amount a recipe makes.
A set of written instructions that is used to consistently pr…
A system that ensures that everything will meet the food serv…
Recipe
An exact set of directions on how to use ingredients, equipme…
Quantity
The total amount a recipe makes.
10 terms
Culinary Arts
table spoon
teaspoon
cup
Pint
T or TB
t or tsp
C
pt
table spoon
T or TB
teaspoon
t or tsp
58 terms
Culinary arts
Baste
Beat
Boil
Bread
Spoon juice,fat or liquid on heat surface of food
To mix food together quickly
To cook in a liquid at boiling temp
To coat food with dry bread crumbs
Baste
Spoon juice,fat or liquid on heat surface of food
Beat
To mix food together quickly
Culinary Arts
julienne
toss
combine
whisk/whip
matchstick size way of cutting
gently mix together ingredients
mix two or more ingredients together
a strong sudden fast mixing
julienne
matchstick size way of cutting
toss
gently mix together ingredients
17 terms
culinary arts
fire steps
what do you use for draining a small p…
what do you use for draining a big pot?
3 things to keep you safe when using a…
1. turn off burner ... 2. put lid on pot... 3. smother it in baking…
a strainer
a colander (for when you need two hands to hold the pot)
1. never put metal in... 2. cover all items with something to av…
fire steps
1. turn off burner ... 2. put lid on pot... 3. smother it in baking…
what do you use for draining a small p…
a strainer
Culinary Arts
What is the ideal temperature for the…
Guiding hand
Sanitary/Clean
How long can perishable foods that con…
33-39F
Proper position of the non-dominant hand, present to pick up…
Using either heat or chemicals to reduce the number of pathog…
2 hours
What is the ideal temperature for the…
33-39F
Guiding hand
Proper position of the non-dominant hand, present to pick up…
39 terms
Culinary Arts
Batonnet
Bolster
Boning Knife
Box grater
(bah-tow-NAY) Long, rectangular cut that is 1/4 inch wide by…
Point at the heel of a knife blade where the blade and handle…
Knife about 6 inches long with a narrow blade, used to separa…
Hand tool that has four sides with various side holes; used f…
Batonnet
(bah-tow-NAY) Long, rectangular cut that is 1/4 inch wide by…
Bolster
Point at the heel of a knife blade where the blade and handle…
18 terms
Culinary arts
C
Qt
Lb
Pt
Cup
Quart
Pound
Pint
C
Cup
Qt
Quart
10 terms
Culinary Arts
wire whip
parts of knife
types of knifes
zester
whisks
tip... cutting edge... heel... spine ... tang... scales ... rivets... handle ... butt…
boning knife... butter knife... chef's knife... cheese knife... clam knif…
peels oranges
wire whip
whisks
parts of knife
tip... cutting edge... heel... spine ... tang... scales ... rivets... handle ... butt…
13 terms
Culinary Arts
ounce
cups
tablespoon
teaspoon
oz
c
T or TBL
tea or t
ounce
oz
cups
c
culinary arts
sanitation
contaminated
cross contamination
conventional oven
conditions related to public health.
to make something impure by to or addition to poisonous subst…
process of bacteria or microorganisms transferred from one ob…
a convection oven that has fans to circulate air around food.
sanitation
conditions related to public health.
contaminated
to make something impure by to or addition to poisonous subst…
9 terms
culinary Arts
beat
boil
chop
cookware
to stir vigorously
the temperature at which a substance changes from a liquid to…
to cut into small peices
enquipment for cooking food on top of range;
beat
to stir vigorously
boil
the temperature at which a substance changes from a liquid to…
60 terms
Culinary Arts
Soy Milk
Cream
Ovo-Vegetarian
vegetarian
The liquid obtained by suspending soybean flour in water
mixing butter and sugar into a fluff
People who eat foods from plant sources and eggs
People who eat plant based diet but not meat, poultry, or fish
Soy Milk
The liquid obtained by suspending soybean flour in water
Cream
mixing butter and sugar into a fluff
22 terms
Culinary Arts
Sanitation
contaminated
cross contamination
convectional oven
cleanliness measure protecting health
unsuitable for eating unclean
which bacteria is transferred by accident
circles hot air around a chamber
Sanitation
cleanliness measure protecting health
contaminated
unsuitable for eating unclean
8 terms
Culinary Arts
Cut
Chop
Dice
Fry
to divide into parts with a sharp utensil
to cut into small pieces
to cut into very small cubes of even size
to cook in a small amount of hot fat
Cut
to divide into parts with a sharp utensil
Chop
to cut into small pieces
culinary arts
flour
liquid
fat
salt/sugar/spice
foundation/structure
tenderness
flakiness
brings out flavor
flour
foundation/structure
liquid
tenderness
22 terms
Culinary Arts
Pathogens
HACCP
Standardized Recipe
Recipe Yield
A bacterium, virus, or other microorganism
Hazard Analysis and Critical Control Points. This is a preven…
Specifically describes the exact, measurable amount of ingred…
The number of servings that are generated by a particular rec…
Pathogens
A bacterium, virus, or other microorganism
HACCP
Hazard Analysis and Critical Control Points. This is a preven…
23 terms
Culinary Arts
3tsp
16tbsp
8oz
5 1/3Tbsp
1Tbsp
1cup
1cup
1/3cup
3tsp
1Tbsp
16tbsp
1cup
9 terms
Culinary arts
Cheddaring
Whey
Ripening
Veined cheese
Slabs of chesese are stacked and turned
Is the lique portion of coagulated
Healthful bacteria and moled
Because it has veins of mold running through
Cheddaring
Slabs of chesese are stacked and turned
Whey
Is the lique portion of coagulated
19 terms
culinary arts
41 and 135
165
water
lemon juice
pathogens grow well between
poultry cooks to
liquis used in most stocks
keeps apples from turning brown
41 and 135
pathogens grow well between
165
poultry cooks to
11 terms
Culinary arts
four essential parts of a stock
mirepoix
White mirepoix
aromatics
1. major flavoring ingredient... 2. a liquid (most often water)…
A mixture of cut onions, carrots, and celery that provides fl…
Mirepoix sauteed in butter
the herbs, spices, and flavorings, that creates a savory smell
four essential parts of a stock
1. major flavoring ingredient... 2. a liquid (most often water)…
mirepoix
A mixture of cut onions, carrots, and celery that provides fl…
12 terms
Culinary arts
On a plate in fridge
People
Bacteria spreading
165F- 15 seconds
How to properly thaw meat
Main cause of cross contamination
Cross contamination
Reheating food
On a plate in fridge
How to properly thaw meat
People
Main cause of cross contamination
44 terms
Culinary arts
What is the deadliest of the foodborne…
What are the 5 favorable conditions fo…
What temperature range represents the…
What is the correct temperature for th…
Botulism
Food,moisture,time,temperature, and Ph
41°f - 135°f
Wash is 150°f ... Rinse is 180°f
What is the deadliest of the foodborne…
Botulism
What are the 5 favorable conditions fo…
Food,moisture,time,temperature, and Ph
10 terms
Culinary arts
Soy milk
Cream
Ovo- Vegetatarian
Purée
The liquid pressed out of soy beans
Fatty part of whole milk
Eats eggs, but no dairy
To crush food until it's a thick liquid
Soy milk
The liquid pressed out of soy beans
Cream
Fatty part of whole milk
14 terms
Culinary Arts
organic farming
food processing
shelf life
irradiation
growing foods using little or no sunthetic fertilizers or pes…
methrods of preparing and handling food for safetly, nutritio…
the length of time foods stay safe and appealing to eat
passing food through radiant energy such as x-rays
organic farming
growing foods using little or no sunthetic fertilizers or pes…
food processing
methrods of preparing and handling food for safetly, nutritio…
13 terms
Culinary Arts
Cooking
Gelatinization
Caramelization
conduction
is the process of preparing food for eating by applying heat.
when starches combine with hot liquid, they absorb the liquid…
is the browning that occurs when sugars are heated, resulting…
is the transfer of heat energy from one object to another thr…
Cooking
is the process of preparing food for eating by applying heat.
Gelatinization
when starches combine with hot liquid, they absorb the liquid…
33 terms
Culinary Arts
Tablespoon
Teaspoon
Cup
Pint
Tbsp
Tsp
C
Pt
Tablespoon
Tbsp
Teaspoon
Tsp
37 terms
Culinary arts
Season
Tablespoon
Slice
Melt
Add flavor with spices and herbs
Tbsp or T
Cut into small pieces with a knife
To heat a solid food until it becomes liquid butter or chocol…
Season
Add flavor with spices and herbs
Tablespoon
Tbsp or T
8 terms
Culinary Arts
sanitation
Contaminated
Cross contamination
Convectional over
the development and application of sanitary measures for the…
to make impure or unsuitable by contact or mixture with somet…
the passing of bacteria, microorganisms, or other harmful sub…
1.an oven that uses radiant heat (such as from burners or hea…
sanitation
the development and application of sanitary measures for the…
Contaminated
to make impure or unsuitable by contact or mixture with somet…
12 terms
Culinary Arts
HACCP
8 BIG Food Allergies
Cook @ 165°F for 15 sec
Cook @ 155°F for 15 sec
Hazard, Analysis, Critical, Control Points
Milk... Soy... Eggs... Fish... Nuts(Almond, Walnut, Pecans)... Wheat... Shellfi…
Poultry
Ground Meat/Injected Meat
HACCP
Hazard, Analysis, Critical, Control Points
8 BIG Food Allergies
Milk... Soy... Eggs... Fish... Nuts(Almond, Walnut, Pecans)... Wheat... Shellfi…
13 terms
culinary arts
Nutriet
Nutrition
Dificiency Disease
Dietary Supplements
A chemical substance that helps maintain the body
The study of how your body uses the nutrients in the food you…
Failure to meet your nutrient needs
Doctors suggest that some people take
Nutriet
A chemical substance that helps maintain the body
Nutrition
The study of how your body uses the nutrients in the food you…
36 terms
Culinary arts
Liquids
Flour
Leavening agent
Salt
Provides moisture
Provides structure
Helps product rise by producing CO2
Adds flavor regulates yeast , keeps bread dough from being st…
Liquids
Provides moisture
Flour
Provides structure
20 terms
Culinary arts
Bake
Cutin
Cream
Fry
To cook in the oven with dry heat
To combine solid fat with flour using a pastry blender, two f…
To soften solid fats, often by adding a second ingredient, su…
To cook submerse into hot fat
Bake
To cook in the oven with dry heat
Cutin
To combine solid fat with flour using a pastry blender, two f…
Culinary Arts
USDA
FDA
OSHA
Kitchen Brigade
Grading meat and poultry
Packaged product labeling
Setting workplace safety standards and inspecting
Team in the kitchen, everyone has a job
USDA
Grading meat and poultry
FDA
Packaged product labeling
54 terms
Culinary Arts
Bake
Beat
Mix
Stir
To cook in an oven
To whisk repeatedly
To combine
To mix circular
Bake
To cook in an oven
Beat
To whisk repeatedly
15 terms
Culinary Arts
Communication
Credibility
empathy
feedback
The process of sending and receiving information by talk, ges…
The ability of a person to be believed.
The act of identifying with the feelings, thoughts, or attitu…
Communication that helps a person understand how well he or s…
Communication
The process of sending and receiving information by talk, ges…
Credibility
The ability of a person to be believed.
11 terms
Culinary arts
Sous chef
Apprentice
Hospitality industry
Full-service restaurant
Supervises and sometimes assists other chefs in the kitchen
One who works under the guidance of a skilled worker to learn…
Provides good and lodging to customers
A restaurant where servers take customers ordered and then br…
Sous chef
Supervises and sometimes assists other chefs in the kitchen
Apprentice
One who works under the guidance of a skilled worker to learn…
24 terms
Culinary arts
Dry cooking techniques
Moist cooking techniques
Combination cooking
Carmelization
use a metal and the radiation of hot air , oil , or fat to tr…
use liquid instead of oil to create the heat energy needed to…
uses both moist and dry cooking techniques .
process of cooking sugar to high temperatures , is what creat…
Dry cooking techniques
use a metal and the radiation of hot air , oil , or fat to tr…
Moist cooking techniques
use liquid instead of oil to create the heat energy needed to…
10 terms
Culinary Arts
Sweeteners
Sugar
Molasses
Brown Sugar
It's often in sauces and used to balance or to enhance the ta…
Also known by it's scientific name Sucrose and it can be refi…
The liquid that is left over after the refined sugar is extra…
Today, it's made by adding molasses back into refined sugar.
Sweeteners
It's often in sauces and used to balance or to enhance the ta…
Sugar
Also known by it's scientific name Sucrose and it can be refi…
14 terms
Culinary arts
bacteria
Bimetallic Stemmed thermometer
Calibration
Contamination
causes many foodborne illnesess
can check temp from 0F to 220F
regular adjustments to tools to keep them accurate
occurs when harmful things are present in food, making it uns…
bacteria
causes many foodborne illnesess
Bimetallic Stemmed thermometer
can check temp from 0F to 220F
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