Culinary Arts Flashcards

Vocabulary flashcards for Culinary Arts review.

Waldorf Salad

A salad that has apples, walnuts, celery and mayonnaise based dressing.

Types of Salad

Non-leafy, Fruits, Protein, Combination Salad

Vinaigrette

A basic all-combination dressing generally used to dress green and other cold vegetables, meat or fish dishes.

Clubhouse Sandwich

A sandwich that has at least three slices of bread.

Canape

Bite-sized decorative open face sandwich.

Prolonging Bread Shelf-life

Wrap with cling plastic or put in an airtight container and store in the freezer.

Canapes/Hors D Oeuvres

Small portion or bite-sized/finger foods often prepared for cocktail parties.

Cream Cheese

Type of cheese used for baking cheesecake.

Butter Icing/Buttercream

Icing made by creaming fat and confectioner’s sugar together.

Camembert

Soft ripped cheese (from cow's milk).

Cake Tight Materials

Wax paper, parchment paper, baking paper, cheesecloth

Crepes

A light paper thin batter used for savory or dessert dishes.

Measuring Flour

Fill the measuring cup with flour and lever it with a spoon or spatula.

Separating Eggs

Use an egg separator or separate the egg whites from the egg yolk one at a time using a spatula.

Preheating the Oven

To reach the exact heat temperature of the product or to set the hotness of the oven.

Pre-Heating Time

15 minutes or until it reaches the exact temperature.

Gluten strands are shortened by

FAT

Butter

A fat of animal or of a fatty protein of milk.

Margarine

A fat of vegetables.

Putting Out Grease Fire

Salt and Baking Soda/Flour

Moist Cooking Method

Cooking food with any type of liquid like water or stocks ex poaching, simmering, boiling, steaming

Facilitate Coagulation of Egg White

Vinegar or any Acidic Ingredients

Shirred Eggs

Baking Method (often served during breakfast)

Roux Fat:Flour Ratio

Equal Ratio or One is to One (1:1 Ratio)

Bechamel Sauce

Milk, Flour, Butter

Veloute Sauce

Roux, Stocks

Espagnole Sauce

Roux, Brown Stocks

Hollandaise Sauce

Clarified Butter, Egg, Yolk, Lemon

Tomato Sauce

Tomato Puree, Roux

Hollandaise Sauce Ingredients

Lemon Juice, Emulsified Butter or Clarified Butter and Egg Yolk

White Meat

Chicken Breast and Wings

A La Carte

A list of terms on the menu which are priced and served separately

Mise-en place

French term referring to preparing all the ingredients needed for a particular dish; pre-preparation, or putting in place

Freshness of Meat

Texture, Odor, Color and Temperature

Checking Meat Doneness

By pricking with sharp tool such as fork or by using the meat temperature

Sanitizing Area

Yes, the detergent must be thoroughly rinsed from the area because it contaminate the food

Types of Food Contamination

Biological, Chemical, Physical

Conditions Contributing to Bacteria Growth

FATTOM-FOOD, ACIDITY, TIME, TEMPERATURE, OXYGEN, MOISTURE

Potentially Hazardous Food

Food that is naturally contribute to the growth of bacteria are called

Thawing Food Temp

Room Temperature

Vinaigrette Dressing Ratio (Acid:Fat)

1:3 (1 acid: 3 fat)

Types of Dressing

Temporary emulsion and Permanent emulsions

Type of food that encourages bacteria

Protein Rich Food

Plastic Gloves vs Hand Washing

Gloves should not be used as a substitute for hand washing. They must be changed every time it gets in contact with different types of food.

FIFO Rule - First Step

Label date of receipt and fabrication.

Measuring System

Metric system

Methods of Baking

Creaming method and Foaming Method

Moist Cooking Methods

poaching, steaming, boiling, braising, simmering, stewing

Caesar Salad Cheese

Parmesan Cheese