Culinary 2 Exam Vocabulary

Culinary 2 vocabulary flashcards for exam preparation.

345

Exam number for Culinary 2.

Mirepoix

A mix of coarsely chopped vegetables (onion, carrots, celery).

Appetizer Salad

A small portion served prior to main dish.

Accompaniment Salad

Served with and compliments the main dish

Separate-course/intermezzo

A light salad served after the main course to refresh the palate.

Garde mange

Cold dishes including salad, appetizers, hors d’oeuvres and canapes.

Brochettes

Food presented on a skewer

Crudités

Raw vegetable tray

Bruschetta

Toasted bread topped with herbs, olive oil, and tomatoes.

Base (Sandwich Component)

Bread product or container for the sandwich.

Spread (Sandwich Component)

Prevents bread from soaking up the filling, adds moisture and/or adds flavor to a sandwich.

Filling (Sandwich Component)

The main component of the sandwich

Closed Sandwich

Filling is enclosed in the bread product, such as traditional sandwich, calzone, multi-decker, and wrap

Open Sandwich

Filling is placed on top of the bread product

Host/hostess

grills and serves customers and takes reservations

Server

meets customer needs

Bus person

clears and resets table covers and assists the server

Cashier

responsible for processing payment

Dining room manager or maître d’hôtel

oversees all service of food and resolves problems

Orientation

Learning about policies and procedures

Cross training

learning others jobs so you can cover for them

On the job training

learning while you work

Customer service

Increases customer satisfaction, loyalty and employee moral

Quick Service Environment

Fast food. Limited menu, low prices and fast service

Fast Casual Environment

An upscale quick service.

Casual Dining Environment

Includes family style, neighborhood establishments, buffets and themed restaurants.

Fine dining Environment

Expensive, great locations, fine food

American Service

Plated in the kitchen

French Service

Tableside preparation, food is prepared in the kitchen and finished tableside. Requires skilled servers.

Russian Service

Food is prepared in kitchen and placed on platters. Servers serve food off the tray to the guest’s plate.

English Service

is referred to as family style. Food is prepared in the kitchen and served in bowls or platters. Guest serve themselves from the bowls or platters.

Cafeteria/Counter Service

food selected and served at counter.

Buffet Service

food is displayed at a table where guests serve themselves.

Flour

provides structure in baked goods

Sugar

provides flavor, color, food for yeast, tenderizer, and a stabilizer for egg whites

Fats

provides tenderness, flavor, moisture, browning, and flakiness in baked goods.

Leavening Agents

are what make baked goods rise and have a light tender texture and good volume.

Salt

Adds flavor to food and brings out the flavor of the other ingredients.

Liquids functions in baking

form the gluten structure

Flavorings

Effects taste and color of the final baked product

Crisp Cookies

very little moisture and a high ration of sugar and spread more than other cookies.

Soft Cookies

low amount of fat and sugar, high ratio of liquid such as eggs, corn syrup, molasses or honey is often used in these cookies.

Chewy Cookies

high ration of eggs, sugar and liquid, but a low amount of fat. Use pastry flour for an ideal chewy cookie, and develop the gluten during mixing.

Pour batter Quick Bread

(1 part flour to 1 part liquid)—crepes and pancakes

Drop batter Quick Bread

(2 parts flour to 1 part liquid)—muffins

Soft dough Quick Bread

(3 parts flour to 1 part liquid)—biscuits and scones.