Shared Flashcard Set

Details

Culinary 105
final
53
Other
Undergraduate 1
12/06/2007

Additional Other Flashcards

 


 

Cards

Term

chef

Definition
the person in charge of the kitchen
Term
garde manger
Definition
the person responsible for preparing cold foods, such as salads, salad dressings, and cold hor d'oeuvres.
Term
nouvelle cusine
Definition

French term for a new style of cooking, developed maily in the 1970s, especially popular in France.

Term
Escoffier
Definition
The chef who is sometimes known as the father of twentieth-century cooking, and considered the greatest chef of his age ( he died in 1935).
Term
entremetier
Definition
the person responsible for preparing vegetable, starches, soups, and eggs.
Term

saucier

Definition
ther person responsible for preparing sauces, sauteed foods, and stews
Term
tournant
Definition
ther person who replaces other staion chefs when they are abesnt
Term
careme
Definition
the french chef who is considered the greatest chef of the early nineteenth centruy; he refined and organized cooking, and he was also famous for creating elaborate display pieces.
Term
rotisseur
Definition
the person responsible for preparing roasted and braised meats
Term
patissier
Definition
the person responsible for preparing desserts and pastries
Term
executive chef
Definition
in a large set. the person who is responisble for all aspects of food producion , including menu planning, purchasing, costing , and planning work schedules; in other words, the manager of a large kitchen.
Term
sous chef
Definition
the person who reports to the executive chef and who directly manages the kitchen production staff.
Term
working chef
Definition
the perons who is in charge of the kitchen and who also works at one or more of the production stations, usually in smaller est.
Term
chef de partie
Definition
a person who is in charge of one particular area of production in a kitchen
Term
professionalisim
Definition
a set of attitudes and code of behavior followed by successful food service workers.
Term

poach

Definition
to cook very gently in a small quantity of water or other liquid that is hot but not acutally bubbling.
Term
parbroil
Definition
to partially cook by boiling
Term
braising
Definition
to cook covered in a small amount of liquid, after first browning the item
Term
convection
Definition
transfer of heat by movement of steam, air, or liquid
Term
coagulation
Definition
the firming and shrinking of protiens due to heat
Term

saute

Definition
to cook quickly, uncovered, in a small amount of fat
Term
deep fry
Definition
to cook submerged in hot fat
Term
en papillote
Definition
wrapped in a paper for cooking
Term
carmelization
Definition
the browning of sugars due to heat
Term
broil
Definition

to cook with radiant heat from above

Term
herbs
Definition
the leaves to certain plants used for seasoning
Term
zest
Definition
the colored outer portion of citrus peel
Term

pan broil

Definition
to cook uncovered in a skillet of saute pan without added fat
Term
roast
Definition
to cook large cute of meat or poultry by surrounding them with hot, dry air.
Term
infrared
Definition

a type of radiation or radiant energy

Term

microwave

Definition
a type of radiation or radiant energy used for cooking
Term
simmer
Definition
to cook in water or other liquid that is bubbling gently
Term
gelatinization
Definition
the process by which starch granules absorbs water and swells in size
Term
conduction
Definition
the transfer of heat directly form one item to another item touching it, or from one part of an item to another
Term
moist-heat method
Definition
cooking methods in which heat is transferred to food by water or steam
Term
smoke point
Definition
the temp at which fat begins to smoke and to break down rapidly
Term
steam
Definition
to cook by direct contact with steam
Term
deglaze
Definition
to swirl a liquid in a cooking pan to dissolve particles of food remaining on the bottom
Term
seasoning
Definition
to enhance the natural flavor of food by adding small quantities of ingredients such as salt
Term
pan fry
Definition
to cook in a moderate amount of fat in an uncovered pan
Term
smoke-roasting
Definition
to cook with dry heat in the presence of smoke, such as on a rack over wood chips in a covered pan
Term
maillard reaction
Definition
the reaction, cause by heat, that results in browning of the surface of the meat
Term
denatured
Definition
the term that descirbes a protein that has uncoiled due to heat
Term
flavor profile
Definition
the harmony of ingredient flavors and aromas that the cook creates by selecting and combining ingredients for a dish
Term
prix fixe
Definition
a menu on which one price for the entire meal is given, and customers may choose dishes for each course offered.
Term
milli
Definition
1/1000
Term
kilo
Definition
1000
Term

gram

Definition

apx. 1/30 of an ounce

Term
meter
Definition

a little more than a yard

Term
portion cost
Definition
the total cost of all ingredients i a recipe, divided by the number of portions served
Supporting users have an ad free experience!