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Study sets matching "junior high culinary arts"

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Study sets matching "junior high culinary arts"

25 terms
Reavis High School Culinary Arts Midterm Review
T/F - When bacteria in food multiply t…
T/F - When working in the kitchen, one…
What are the three symptoms of foodbor…
These three statements refer to what:…
False
True
headache... fever... digestive problems
temperature danger zone
T/F - When bacteria in food multiply t…
False
T/F - When working in the kitchen, one…
True
15 terms
Writing Words For Friendswood Junior High School, Ms. Bailey 7th Grade, Pre-Ap Language Arts
Analogy
Analysis
Anecdote
Citation
A comparison of two different things that are similar in some…
A detailed examination of the elements or structure of someth…
A short account of an interesting or humorous incident.
A reference or quotation from a book, paper, or author in a s…
Analogy
A comparison of two different things that are similar in some…
Analysis
A detailed examination of the elements or structure of someth…
McCullough Junior High Pre AP Language Arts Spring Final Review
circum
port
hydro
ped
around
to carry
water
foot
circum
around
port
to carry
85 terms
McCullough Junior High Pre AP Language Arts Spring Final Review
circum
port
hydro
ped
around
to carry
water
foot
circum
around
port
to carry
37 terms
Culinary Arts Cooking Terms
Mixing Term: Mix/Blend
Mixing Term: Beat
Mixing Term: Cream
Mixing Term: Fold/Fold In
To combine two or more ingredients together.
To mix thoroughly and add air to foods. Use a spoon and a vig…
To beat ingredients, such as butter and sugar, combining unti…
To gently mix a light, fluffy mixture into a heavier one. ... Ho…
Mixing Term: Mix/Blend
To combine two or more ingredients together.
Mixing Term: Beat
To mix thoroughly and add air to foods. Use a spoon and a vig…
10 terms
Culinary Arts Acronyms
USDA
FDA
FCCLA
NRA
United States Department of Agriculture
Food and Drug Administration
Family, Career and Community Leaders of America
National Restaurant Association
USDA
United States Department of Agriculture
FDA
Food and Drug Administration
22 terms
Language arts eighth grade class the lego movie vocabulary in second period on march 28 2016 on a monday at 9:14 in the morning at Center Middle or Junior high school in strongsville which is city that is part of cleveland that is in ohio that is the usa.
Abyss
Adventure
Ally
archetype
big hole
something fun to do
friend
original thing
Abyss
big hole
Adventure
something fun to do
37 terms
Culinary Arts Equipment Identification
Saute pan
Colander
Strainer
funnel
Saute pan
Colander
60 terms
Literary Terms Junior High
Allegory
Alliteration
Allusion
Plot
A story which has a hidden or deeper meaning; e.g "The Lion,…
A repeated consonant sound at the beginning of words
A reference in a text to another piece of literature or to a…
The structure of a story; the sequence in which the author ar…
Allegory
A story which has a hidden or deeper meaning; e.g "The Lion,…
Alliteration
A repeated consonant sound at the beginning of words
51 terms
Foundations of Restaurant Management & Culinary Arts level 2, 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.
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
24 terms
Culinary Terms
Simmer
Steam
Boiling point
Steep
gently cooking food in a liquid that is just under or at boil…
cooking food in a covered basket over a small amount of boili…
temperature at which bubbles appear at bottom of sauce pan an…
brewing or soaking in a hot liquid
Simmer
gently cooking food in a liquid that is just under or at boil…
Steam
cooking food in a covered basket over a small amount of boili…
29 terms
Culinary Arts Spring 2015 Vocabulary
Acidulate
Al Dente'
Blanch
Bloom
To add acidity to water or liquid in order to prevent certain…
Literally, "to the tooth"; refers to an item, such as pasta o…
To cook an item briefly in boiling water or hot fat before fi…
To hydrate gelatin in a liquid before dissolving.
Acidulate
To add acidity to water or liquid in order to prevent certain…
Al Dente'
Literally, "to the tooth"; refers to an item, such as pasta o…
10 terms
BTS Junior High 2016-17
B T S ???
What class is this?
What period do you have this class?
What are these supply for and what do…
Back to School
The best elective EVER.... A R T class!
5th grade - 3rd period... 6th grade - 5th period... 7th grade - 6th…
Sketchbooks, pencils, watercolor, sharpies...... might have t…
B T S ???
Back to School
What class is this?
The best elective EVER.... A R T class!
40 terms
Culinary Arts II- Chapter 1: breakfast
Milk that has been heated to destroy h…
2. Which type of butter has had its mi…
What percentage of margarine's fat mus…
The process in which dairies make chee…
pasteurized.
Clarified
80%
curdling.
Milk that has been heated to destroy h…
pasteurized.
2. Which type of butter has had its mi…
Clarified
50 terms
Culinary Arts 1: Eggs
part of the egg that contains all the…
True or False: Eggs that we eat are fe…
part of the egg that is made up of hig…
part of the egg anchors the yolk/embyr…
yolk
False
white
Chalaza
part of the egg that contains all the…
yolk
True or False: Eggs that we eat are fe…
False
48 terms
Culinary Arts 1 Cooking Terms
Baste
Carry Over Cooking
Standard Breading Procedure
Brown
To spoon liquid or fat over food as it cooks
The continued cooking of a food after it has been removed fro…
To dip in flour, egg wash, and breadcrumbs (or other fine coa…
To make food brown by roasting, pan frying or broiling
Baste
To spoon liquid or fat over food as it cooks
Carry Over Cooking
The continued cooking of a food after it has been removed fro…
Study Guide Intro. Culinary Arts/Hospitality
Which responsibility is included in th…
What causes presechool age children to…
Why are people who take certain medica…
Which organizations includes inspectin…
Regulating food transported across state lines.
Their immune systems are not strong
Their immune systems are COMPROMISED
US Public Health Service
Which responsibility is included in th…
Regulating food transported across state lines.
What causes presechool age children to…
Their immune systems are not strong
35 terms
Stocks and Sauces Review for Culinary Arts 2
Brown Stock
Roux
Coulis
Béchamel
Brown liquid made by first browning bones of poultry, beef, v…
Equal parts of cooked flour and fat used to thicken liquids.
Contemporary sauce made of a puree of a single fruit or veget…
also known as white sauce, is a basic sauce that is used as t…
Brown Stock
Brown liquid made by first browning bones of poultry, beef, v…
Roux
Equal parts of cooked flour and fat used to thicken liquids.
33 terms
Culinary Knife Skills
Parts Of A Knife Complete List (name a…
Parts of a Knife #1 the most fragile p…
Parts of a Knife #2 The back edge or t…
Parts of a Knife #3 This is the front…
Tip, Point, Spine, Cutting Edge, Heel, Bolster, Handle, Rivet…
Point
Spine
Tip
Parts Of A Knife Complete List (name a…
Tip, Point, Spine, Cutting Edge, Heel, Bolster, Handle, Rivet…
Parts of a Knife #1 the most fragile p…
Point
16 terms
intro to culinary terms
mise en place
station
dice
chop
organizing everything
location where you will work
a small square cut
an uneven cut
mise en place
organizing everything
station
location where you will work
23 terms
Culinary Professional Chapter 25: Starch Identification
tuber
mealy potatoes
waxy potatoes
new potato
Enlarged part of underground root.
high starch content, best for baking and frying
high sugar, low starch, high moisture content
A small moist tender thin-skinned potato harvested early in t…
tuber
Enlarged part of underground root.
mealy potatoes
high starch content, best for baking and frying
12 terms
Culinary Arts/ Food Science Trivia
When cooking what type of changes occur?
What gas causes fruit to ripen?
From what plant source is gluten from?
When boiling a pot of water what happe…
Both physical and chemical changes
Ethylene
wheat
It has a lower pressure
When cooking what type of changes occur?
Both physical and chemical changes
What gas causes fruit to ripen?
Ethylene
25 terms
RHS Culinary Arts Chapter 5
bake
shallow poach
braise
broil
Cook food in a closed oven without liquid.
Cook food partially submerged in a liquid below the boiling p…
Sear food in hot oil, then cook tightly covered in a small am…
Cook food by placing it below a very hot heat source.
bake
Cook food in a closed oven without liquid.
shallow poach
Cook food partially submerged in a liquid below the boiling p…
43 terms
Culinary Arts 1- Chapter 11-Potatoes, Grains, Legumes, Pasta & Dumplings
Which variety of potato is high in moi…
Yukon gold is a variety of ___________…
Which type of potato is referred to as…
Russet and all-purpose potatoes should…
New Potatoes
yellow-fleshed
Russet
30
Which variety of potato is high in moi…
New Potatoes
Yukon gold is a variety of ___________…
yellow-fleshed
50 terms
Culinary Arts Final Review
Sanitation
Bacteria
Contaminated
cross-contamination
maintaining a clean condition in order to promote hygiene and…
tiny single-celled microorganisms that can make people very s…
food that contains harmful microorganisms or substances that…
contamination caused by the movement of chemicals or microorg…
Sanitation
maintaining a clean condition in order to promote hygiene and…
Bacteria
tiny single-celled microorganisms that can make people very s…
58 terms
STCE Culinary Arts
Dry Measuring Cup
Liquid Measuring Cup
Pastry Blender
Sifter
A kitchen utensil used primarily to measure the volume of a b…
A kitchen utensil used primarily to measure the volume of a l…
A kitchen tool consisting of 5 or 6 parallel U-shaped, sturdy…
A mesh bottomed kitchen utensil used to sift ingredients, ble…
Dry Measuring Cup
A kitchen utensil used primarily to measure the volume of a b…
Liquid Measuring Cup
A kitchen utensil used primarily to measure the volume of a l…
7 terms
junior high
Shaw
Thorpe
Teicheira
Carsterson
7th grade history / PE
7th grade science
Language Arts
Music
Shaw
7th grade history / PE
Thorpe
7th grade science
Pots and Pans Intro to Culinary Arts
Cast Iron Skillet Pan
Large Enameled Dutch Oven Pot
Straight sided saute pan
Wok pan
It takes a while to pre-heat properly, but once it's hot, it'…
Anything that requires some heavy searing followed by gentle,…
Tall sides set at a right angle to the base, which makes for…
Best vessel for deep-frying; its wide shape and large volume…
Cast Iron Skillet Pan
It takes a while to pre-heat properly, but once it's hot, it'…
Large Enameled Dutch Oven Pot
Anything that requires some heavy searing followed by gentle,…
17 terms
CT2.4 Culinary Arts
ambiance / ambience
balance
components
contrast
atmosphere, mood / The soft lighting and quiet music created…
compare the value of one thing with another / It can be hard…
parts, elements, aspects / A strong essay includes many ___.
difference, disparity / There is a lot of ___ between the whi…
ambiance / ambience
atmosphere, mood / The soft lighting and quiet music created…
balance
compare the value of one thing with another / It can be hard…
36 terms
Culinary Ch. 5 Knife Skills
Parts Of A Knife Complete List (name a…
Parts of a Knife #1 the most fragile p…
Parts of a Knife #2 The back edge or t…
Parts of a Knife #3 This is the front…
Tip, Point, Spine, Cutting Edge, Heel, Bolster, Handle, Rivet…
Point
Spine
Tip
Parts Of A Knife Complete List (name a…
Tip, Point, Spine, Cutting Edge, Heel, Bolster, Handle, Rivet…
Parts of a Knife #1 the most fragile p…
Point
20 terms
Culinary Arts II- CHAP 2 nutrition review
carbohydrate
diabetes
anemia
osteoporosis
body's main energy source; this type of nutrient provides the…
a condition in which the body can't regulate blood sugar prop…
a condition caused by lack of iron
a condition in which the body's bones become weak and break e…
carbohydrate
body's main energy source; this type of nutrient provides the…
diabetes
a condition in which the body can't regulate blood sugar prop…
15 terms
Culinary arts vocab words
Barometer
Convection
Dew point
Cirrus
Atmospheric pressure
Transport of heat and moisture
Saturated
High and delicate
Barometer
Atmospheric pressure
Convection
Transport of heat and moisture
48 terms
Culinary Arts 1 Cooking Terms
Baste
Carry Over Cooking
Standard Breading Procedure
Brown
To spoon liquid or fat over food as it cooks
The continued cooking of a food after it has been removed fro…
To dip in flour, egg wash, and breadcrumbs (or other fine coa…
To make food brown by roasting, pan frying or broiling
Baste
To spoon liquid or fat over food as it cooks
Carry Over Cooking
The continued cooking of a food after it has been removed fro…
Food Service/Culinary Arts Comprehensive Review
Auguste Escoffier
Current Trends
Fast Food
Catering
Father of Modern Cuisine
Supermarket prepared foods, fresh, and organic
Food ordered at a counter with great speed, usually high in f…
Food specially ordered and prepared
Auguste Escoffier
Father of Modern Cuisine
Current Trends
Supermarket prepared foods, fresh, and organic
35 terms
Culinary Chapter 6 - Stocks, Soups and Sauces Vocabulary
Brown stock
Bisque
Hollandaise
Espagnole
A stock made from simmering poultry, beef, veal or game bones…
A dish made with shellfish
This sauce is the base for bernaise
Brown stock and brown roux are used to make this sauce
Brown stock
A stock made from simmering poultry, beef, veal or game bones…
Bisque
A dish made with shellfish
46 terms
Introduction To Culinary Arts
Braise
concasse
chef
pasteurization
To slowly cook a food in a covered and sometimes sealed pot w…
To blanch, peel, remove seeds, and dice fruits and vegetables…
The person in charge of the kitchen. A title of respect and d…
Process of making milk safer to drink by heating it to a cert…
Braise
To slowly cook a food in a covered and sometimes sealed pot w…
concasse
To blanch, peel, remove seeds, and dice fruits and vegetables…
33 terms
Culinary Knife Skills
Parts Of A Knife Complete List (name a…
Parts of a Knife #1 the most fragile p…
Parts of a Knife #2 The back edge or t…
Parts of a Knife #3 This is the front…
Tip, Point, Spine, Cutting Edge, Heel, Bolster, Handle, Rivet…
Point
Spine
Tip
Parts Of A Knife Complete List (name a…
Tip, Point, Spine, Cutting Edge, Heel, Bolster, Handle, Rivet…
Parts of a Knife #1 the most fragile p…
Point
20 terms
Intro. to Culinary Arts Vocabulary
Broth
Chiffonade
Dice
Julienne
(n.) water that has been boiled with meat, fish, vegetables,…
(adj.) a mixture of finely cut vegetables, herbs, or the like…
(v.) to cut into small cubes
(adj.) food, especially vegetables, cut into thin strips or s…
Broth
(n.) water that has been boiled with meat, fish, vegetables,…
Chiffonade
(adj.) a mixture of finely cut vegetables, herbs, or the like…
49 terms
Culinary Arts 1 Cooking Terms
Baste
Carry Over Cooking
Standard Breading Procedure
Brown
To spoon liquid or fat over food as it cooks
The continued cooking of a food after it has been removed fro…
To coat with flour or other fine substance
To make food brown by roasting, pan frying or broiling
Baste
To spoon liquid or fat over food as it cooks
Carry Over Cooking
The continued cooking of a food after it has been removed fro…
9 terms
Culinary Arts vocab quiz nov. 4
Sear
Pan-Broil
Pan-fry
Brown
To cook meat quickly at a high temperature until it becomes b…
To cook uncovered in an un-greased or lightly greased skillet…
To cook uncovered skillet with a small amount of fat.
To make the surface of a food brown in color by frying, broil…
Sear
To cook meat quickly at a high temperature until it becomes b…
Pan-Broil
To cook uncovered in an un-greased or lightly greased skillet…
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
30 terms
Culinary 1 Explicitly Taught Vocabulary
Bacteria
Baking soda
Baking powder
Chop
tiny, single-celled microorganisms.
a chemical leavening agent that must be used with acid to giv…
a leavening agent made up of baking soda, an such as cream of…
To cut in similar size pieces, not necessarily same shape.
Bacteria
tiny, single-celled microorganisms.
Baking soda
a chemical leavening agent that must be used with acid to giv…
43 terms
Foundations of Restaurant Management & Culinary Arts Level 1 Ch 9
Drupes
True
True
Fructose
Fruits with a large pit containing a single seed
T/F When storing roots & tubers, remove their leafy tops.
T/F Bananas should be stored above 41˚F
The natural form of sugar found in fruits
Drupes
Fruits with a large pit containing a single seed
True
T/F When storing roots & tubers, remove their leafy tops.
91 terms
Culinary Arts
Hors Doeuvres
Canapes
Crudites
Brochettes
Bite size food served before the meal to stimulate appetite
Tiny, open faced sandwhiches
Platters of raw sliced vegetables and dip
Combinations of meat, poultry, fish and vegetables.
Hors Doeuvres
Bite size food served before the meal to stimulate appetite
Canapes
Tiny, open faced sandwhiches
215 terms
Culinary Arts Chapter 7: Cooking Techniques
Cooking
Conduction
Convection
Radiation
the process of heating foods in order to make them taste bett…
a type of heat transfer in which heat passes from one object…
a type of heat transfer that occurs due to the circular movem…
a type of heat transfer that uses electromagnetic waves to tr…
Cooking
the process of heating foods in order to make them taste bett…
Conduction
a type of heat transfer in which heat passes from one object…
102 terms
Culinary Arts Final Exam Year 2
On a typical menu, which category of d…
Foie gras is ________ and a popular cu…
Food fabricated using techniques such…
2 types of green salad?
appetizers
Goose liver; France (French)
Fin Fish
tossed and composed
On a typical menu, which category of d…
appetizers
Foie gras is ________ and a popular cu…
Goose liver; France (French)
46 terms
Culinary Arts - CH 5
Bake
Shallow Poach
Braise
Broil
Cook food in a closed oven without liquid
Cook food partially submerged in a liquid below the boiling p…
Sear food in hot oil, then cook tightly covered in a small am…
Cook food by placing it below a very hot heat source
Bake
Cook food in a closed oven without liquid
Shallow Poach
Cook food partially submerged in a liquid below the boiling p…
20 terms
Culinary Arts Terms
A La Carte
Au Gratin
Baking Stone
Baste
A menu term referring to items priced individually
When a dish is topped with cheese or bread crumbs mixed with…
An unglazed ceramic, clay, or stone disc that allows for high…
To spoon, brush or pour fat, drippings or liquid continually…
A La Carte
A menu term referring to items priced individually
Au Gratin
When a dish is topped with cheese or bread crumbs mixed with…
60 terms
Culinary Essentials
Sous chef
chefs de partie
saucier
poissonier
second in command in the kitchen
line or station chefs
sauce cook
fish cook
Sous chef
second in command in the kitchen
chefs de partie
line or station chefs
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