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Final Exam
Measurements, Beverages, Dairy, Starch, Veggie, Fruit, Dough, Dessert, Bread, Meat
68
Culinary Art
Undergraduate 1
05/02/2011

Additional Culinary Art Flashcards

 


 

Cards

Term
1 lb. butter
Definition
4 sticks
Term
2 sticks butter
Definition
1 cup
Term
1 stick butter
Definition
8 T.
Term
1 egg
Definition
1/4 cup; 4 T.
Term
1 egg white
Definition
2 T.
Term
1 egg yolk
Definition
2 T.
Term
1 T.
Definition
3 t.
Term
1/8 cup
Definition
2 T.
Term
1 cup
Definition
16 T.
Term
1 lb.
Definition
16 oz.
Term
1/2 pint
Definition
1 cup; 8 fl. oz.
Term
1 quart
Definition
2 pints; 4 cups
Term
1/2 gallon
Definition
2 quarts; 8 cups
Term
1 quart
Definition
1 liter
Term
How many ounces of water should you consume daily?
Definition
8 oz.
Term
What is conduction?
Definition
Contact with heat through equipment or substance (pans, water, or fat)
Term
What is convection?
Definition
movement of water (natural), fat (natural), or air (mechanical)
Term
What is coagulation?
Definition
Thickening (ex. protein)
Term
What is gelatinization?
Definition
Swelling and thickening (ex. starches)
Term
What is caramelization?
Definition
Browning (ex. sugars)
Term
What are examples of dry heat?
Definition
broil, grill, roast, bake, fry (saute, stirfry, pan fry, deep fry)
Term
What are examples of moist heat?
Definition
Simmer, Boil, Poaching, Steam, Braise, Stew
Term
What is tempering? (Coffee)
Definition
Making the pot warm by adding hot boiling water, then removing before entering coffee/tea
Term
What is the functions of liquid beverages?
Definition
Control body temperature, aid body in digesting food, getting medication where it belongs, carry nutrient throughout body, help eliminate waste
Term
What makes coffee stronger?
Definition
Darker roast or more tannins
Term
Where does cocoa come from?
Definition
Cacao tree
Term
What is radiation?
Definition
Cooking that doesn't require contact; energy transferred by waves of heat or light (infrared or microwave)
Term
What is the albumen?
Definition
White of the egg
Term
What's the most common size of egg?
Definition
Large; 24 oz. per dozen
Term
What determines the color of the egg?
Definition
The type of chicken
Term
What are emulsifying agents?
Definition
Ingredients that keep the substance mixed together (ex. oil and vinegar in mayo)
Term
What are the four steps to making egg foam?
Definition
1- separate egg whites from yolk (DO NOT MIX), 2- beat to foamy state, 3- add acid (cream of tartar), 4- gradually add sugar for meringue until stiff peak forms
Term
Name the egg grades from thickest/highest yolk to thinnest
Definition
Grade AA, Grade A, Grade B
Term
What disease is associated with underdeveloped eggs or poor sanitation measures?
Definition
Salmonella
Term
What functions to eggs serve as?
Definition
Thickening, Leavening, Structural, and Emulsifying Agents
Term
What three nutritional components are found in milk?
Definition
Carbohydrates (Lactose), Vitamin A, and Vitamin D
Term
What is homogenization?
Definition
Process which molecules in whole milk are reduced in size and dispursed throughout liquid; prevents fat from clumping
Term
How do you sharpen a knife?
Definition
Run knife at 20 degrees from heel to toe against wet stone and then again on steel; 5 strokes each; wash knife
Term
What are the three hand placements of cutting with knives
Definition
1- fingers and thumb curled back, 2- stradle food (thumb on one side), 3- hand on top of food (knife through middle horizontally)
Term
What is stock?
Definition
Flavoring from baking meat bones in water; may add vegetables or bouillon cubes
Term
What is retrogradation?
Definition
starch particles swell and take in liquid at a high temperature
Term
What are examples of thickening agents?
Definition
Flour, corn starch, eggs, arrowroot, rice, potatoes, bread, tapioca
Term
How do you make a roux?
Definition
Melt fat and starch together to eliminate lumps
Term
What are examples of mother sauces?
Definition
Bechamel (milk; white), Veloute (milk & flour; blonde), Espagnole (beef stock; brown), Tomato (red), Hollandaise (egg yolk & butter)
Term
What are the 4 parts of a salad?
Definition
1- Base (often leaf lettuce; gives definition), 2- body (main ingredient), 3- Color/dressing, 4- Garnish
Term
What are the 3 types of salads?
Definition
Tossed (all mixed together), Arranged (topped on each other), Gellatin (dessert or meal)
Term
What are the three pigments in vegetables?
Definition
1- Chlorophyll (green, water soluble); 2- Carotenoid (yellow/orange, fat soluble); 3- Flavonoid (white/red, water soluble)
Term
What are examples of succulent vegetables?
Definition
celery, leaves, onions, tomato, squash
Term
What are examples of sulfur compound vegetables?
Definition
cabbage, onions
Term
What are examples of starchy vegetables?
Definition
potatoes, carrots
Term
What is enzymatic maturation?
Definition
The ripening of food
Term
What is enzymatic oxidation?
Definition
The browning of fruits and vegetables exposed to air (add acid such as lemon juice to stop)
Term
What is given off by fruits when stored, making it hard to put by other foods for risk of deterrioration?
Definition
Ethylene gas
Term
Which part of the wheat kernel is full of nutrients?
Definition
Wheat germ
Term
What are the three parts to the wheat kernel?
Definition
1- Bran (outside), 2- Endosperm (center), 3- Germ (bottom)
Term
What are the advantages of gluten?
Definition
Elastic (stretches), Plastic (goes back to original shape), Cohesive (stays together)
Term
What are the 3 leavening agents produced when making bread?
Definition
Carbon dioxide, air, steam
Term
What are chemical leaving agents in bread?
Definition
Baking soda, baking powder
Term
What are biological leavening agents in bread?
Definition
Yeast, air, steam
Term
What are the 4 types of batter or doughs?
Definition
1- Pour batter (pancakes), 2- Drop batter (biscuits), 3- Soft Dough (pie crust), 4- Stiff Dough (bread)
Term
What are the 6 types of cookies?
Definition
1- Rolled/cut out, 2- Drop, 3- Bar, 4- Wafer, 5- Refrigerator, 6- Pressed
Term
What kind of cake is the most common?
Definition
Butter cake (ex. sheet cakes, pound cakes, bundt cakes, layer cakes)
Term
What is proofing?
Definition
Adding liquid to yeast and sugar and waiting for "growth" or bubbles; first proof test of making bread
Term
How many times should bread be proofed? What are the stages?
Definition
3; 1- yeast proofing; 2- bowl, poke hole, should rise; 3-roll out, place in proofer machine
Term
What are complete protein sources?
Definition
animal products; contain ALL essential amino acids; heme iron (meat/poultry/fish)
Term
What are incomplete protein sources?
Definition
plant sources; missing 1 or more amino acids; nonheme iron
Term
What is the carbohydrate in muscle that is depleted during exercise?
Definition
Glycogen
Term
What is the oxygen carrying pigment that dulls with age and heat?
Definition
Myoglobin
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