Study sets matching "culinary arts"

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Study sets matching "culinary arts"

9 terms
Culinary arts
Bacteria
Cross contamination
Toxin
How long does it take to wash hands
Tiny single celled microonisams
The movement of harmful microorganism from one place to another
Microorganism stay grow in food
30s
Bacteria
Tiny single celled microonisams
Cross contamination
The movement of harmful microorganism from one place to another
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…
Culinary arts
List the basic types of cakes
Name and explain 2 methods one may use…
List 3 methods which may be used to te…
Name 3 methods used to prepare the pan…
Butter, Chiffon, Sponge
1. One bowl method... 2.convenrional method
Toothpick, finger method, light brown cake pulls from sides o…
Grease, wax paper, grease flour
List the basic types of cakes
Butter, Chiffon, Sponge
Name and explain 2 methods one may use…
1. One bowl method... 2.convenrional method
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…
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
Culinary Arts
Barbeque
Tamales
Pinto Beans
Flautas
State dish of Texas
Hispanic dish served on Christmas
most common bean used in Tex-Mex cooking
corn tortilla filled with beef, chicken, or pork
Barbeque
State dish of Texas
Tamales
Hispanic dish served on Christmas
57 terms
culinary arts
Al Dente
All purpose flour
amino acids
antioxidants
Tender to the tooth
Blend of soft (low proteins) and hard (high protein), wheat
basic building blocks of protein some of protein some of whic…
substances such as certain vitamins that prevent tissue damag…
Al Dente
Tender to the tooth
All purpose flour
Blend of soft (low proteins) and hard (high protein), wheat
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
25 terms
Culinary arts
Aromatics
bechamel
bisque
bouillon
Herbs, spices, and flavorings that create a savory aroma such…
A grand sauce made from milk and white roux.
A cream soup made from pur'eed shelfish shells, such as lobst…
the liquid that results from simmering meat or vegteables als…
Aromatics
Herbs, spices, and flavorings that create a savory aroma such…
bechamel
A grand sauce made from milk and white roux.
CULINARY ARTS
Sell By
Best if Used by
Use by
Escherichia Coli
tells store how long to display product for sale; buy product…
recommended for best flavor or quality
last date recommended for the use of the product
Raw or rare ground beef unwashed produce
Sell By
tells store how long to display product for sale; buy product…
Best if Used by
recommended for best flavor or quality
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…
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…
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…
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…
10 terms
Culinary arts
Hand washing
4 groups most likley to get food born…
What are the common symptoms of FBI
The 5 categories of kitchen injuries
Wash hands for 30 seconds
Pregnant, children, elderly, sick people
Nausea, vomiting, abdominal cramps, diarrhea
Cuts, burns and fire, falls, electrocution, poison
Hand washing
Wash hands for 30 seconds
4 groups most likley to get food born…
Pregnant, children, elderly, sick people
36 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.
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
29 terms
culinary arts
PASS
mise en place
fold
knead
pull pin, aim, squeeze, sweep
having all ingredients ready to use
mix ingredients by placing one layer over another.
work dough with hands
PASS
pull pin, aim, squeeze, sweep
mise en place
having all ingredients ready to use
Culinary arts
Teaspoon
Table spoon
Cup
Pint
Abbreviation t, tsp
T. Tbsp
C
Pt
Teaspoon
Abbreviation t, tsp
Table spoon
T. Tbsp
culinary arts test
commercial
non-commercial
examples of commercial
examples of non- commercial
80%
20%
- restaurants... - catering... - retail ... - stadiums ... - airlines
- schools ... - military... - health care... - business ... - clubs
commercial
80%
non-commercial
20%
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
20 terms
Culinary Arts
Time temp abuse
Virus
Potentially Hazardous Food
Pathogen
Anytime food has been allowed to remain too long at temperatu…
The smallest of the microbe organism that rely on the living…
Foods that more likely to be carriers of diseases such as sal…
A disease causing micro organism such as a virus, parasites,…
Time temp abuse
Anytime food has been allowed to remain too long at temperatu…
Virus
The smallest of the microbe organism that rely on the living…
Culinary Arts
1 pound
1 gallon
1 pint
2 pints
16 oz
4 quarts
2 cups
1 quart
1 pound
16 oz
1 gallon
4 quarts
20 terms
Culinary arts
Bake
Cut in
Cream
Fry
To cook in the oven with dry heat
To combine solid fat with flour using pastry blender, two for…
To soften solid fats often by adding a second ingredient such…
to submerse in a hot fat
Bake
To cook in the oven with dry heat
Cut in
To combine solid fat with flour using pastry blender, two for…
28 terms
Culinary Arts
Yield
Recipe
Sanitation
Chop
How much the recipe makes; servings.
A set of instructions for making something.
Disposal of waste products.
to cut into small pieces
Yield
How much the recipe makes; servings.
Recipe
A set of instructions for making something.
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
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
Culinary Arts
Tuber
Root
Bulbs
Stem
Potato
Beets, turnips, carrots, radish
Chive, onion, garlic
Celery, mushrooms, asparagus
Tuber
Potato
Root
Beets, turnips, carrots, radish
5 terms
Culinary arts
Colander
Confectioners sugar
Pastry blender
Sauté pan
Strain fruits and vegtables
Sugar that is powdered sugar
Cutting solid fat into dry ingredients
Frying,making a sauce
Colander
Strain fruits and vegtables
Confectioners sugar
Sugar that is powdered sugar
18 terms
Culinary arts
C
Qt
Lb
Pt
Cup
Quart
Pound
Pint
C
Cup
Qt
Quart
Culinary arts
Semi vegetarian
Lacto ovo
Ovo
Lacto
Eats small amounts of animal products and meat
Doesn't eat meat fish poultry but does eat dairy and eggs
Eats eggs but not dairy products meat poultry or fish
Eats dairy products but no eggs meat poultry or fish
Semi vegetarian
Eats small amounts of animal products and meat
Lacto ovo
Doesn't eat meat fish poultry but does eat dairy and eggs
13 terms
Culinary Arts
ounce
cups
tablespoon
teaspoon
oz
c
T or TBL
tea or t
ounce
oz
cups
c
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…
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…
Culinary Arts
3
4
8
16
How many teaspoons equal one tablespoon
tablespoons equal to 1/4 cup
tablespoons equal to 1/2 cup
tablespoons equal to one cup
3
How many teaspoons equal one tablespoon
4
tablespoons equal to 1/4 cup
17 terms
culinary arts
most dining room brigades are led by t…
the edible portion is the amount of fo…
umani
a toque is a chefs
true
false
savory
hat
most dining room brigades are led by t…
true
the edible portion is the amount of fo…
false
14 terms
culinary arts
sanitation
food borne illness
gluten
simmer
prevention of illness through cleanliness
sickness caused by eating food that contains a contamination
elastic substance created when some of the proteins in wheat…
cooking food in a liquid at temperatures just below boiling,…
sanitation
prevention of illness through cleanliness
food borne illness
sickness caused by eating food that contains a contamination
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…
culinary arts
bake
boil
broiler
saute
to cook by dry heat, usually in an oven
to cook in water that bubbles are continually rising and brea…
to cook over, under, or in front of a direct heat source
to cook in a small amount of fat
bake
to cook by dry heat, usually in an oven
boil
to cook in water that bubbles are continually rising and brea…
14 terms
Culinary arts
2 pounds water
1 pound water
8 fluid ounces
16 ounces
1 fluid quart
1 fluid pint
1 cup
1 pound
2 pounds water
1 fluid quart
1 pound water
1 fluid pint
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
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
Culinary Arts
Staph
How do you prevent staph
Botulism
how do u prevent botulism
Bacteria found in skin
clean skin and wash hands
improperly canned foods
Check cans before purchase
Staph
Bacteria found in skin
How do you prevent staph
clean skin and wash hands
Culinary arts
How many oz of block cheese= grated ch…
Advantages of frozen vegetables
Important steps to stir frying
...
...
...
How many oz of block cheese= grated ch…
...
Advantages of frozen vegetables
...
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…
24 terms
Culinary arts
Table spoon
Teaspoon
Cup
Pint
T. Tbs Tb Tbsp
t. or tsp
C.
pt.
Table spoon
T. Tbs Tb Tbsp
Teaspoon
t. or tsp
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