Advanced food Exam Review

Work Stations

a specific work area where a particular kind of food is prepared or a specific job is done.

Pre-preparation

Getting the food ready for final preparation or cooking

Time management

involves judging the time needed to prepare and cook each food and learning how to use the time most efficiently

Sanitation

the science of maintaining a clean and germ-free environment for food production.  Responsible for the health and well-being of the customers who eat the food they prepare. 

dry storage

55-65 degrees

Refrigerated storage

38-40 degrees

Freezing storage

0-10 degrees

Concentric

 or bulls eye

Radiating

divides into pie-shaped slices that form a circle

Banquet

 Desserts that have been plated in advance.

When party is ready for dessert, all are  

served at once. Staff required early 

A La Minute

  a. Made by the minute

   b. Plating happens to order.

  c. Organization and timing are essential.

  d. Staff required during serving.

gluten

a rough, rubbery, elastic substance formed when flour is mixed with water. It is a protein that forms the structure of a baked product.

Extracts

Make  flavor stronger.

bench knife

a kitchen tool with a wide, flat, rectangular blade attached to a handle

Chemical

must be mixed with an acid

Yeast - plant

microscopic plant which needs warmth, food (starch and sugar), and moisture to grow. As it grows it gives off CO2 causing the dough to rise. This is called fermentation. Baking kills the yeast and stops fermentation.

Air

expands when heated and is incorporated through mixing.

Hard flour

High percentage of Gluten.  Also called Bread Flour

Soft Flour

Low percentage of Gluten. Also called Cake Flour

All purpose flour

a mixture of hard and soft flour. Can be used for anything, however, decreases the quality of the final product.

Hydrogenated

most common. No refrigeration required, less expensive, lighter product.

Fats

adds flavor, tenderizes, creates flaky or crumbly texture

Milks

 Provides flavor and texture. Used in almost all baked goods in some form

Milk forms

fresh (regular), evaporated, dried.

water temp for yeast to dissolve

105-115

Kneading

A mixing process by which the dough is folded, pressed,  and squeezed to strengthen the gluten strands.

Biscuit or pastry method

Dry ingredients sifted together, fat is cut in, liquids added last.  Dough is lumpy from fat.

Dump or muffin method

Shortening is melted and combined with liquids, mixture is then poured into sifted dry ingredients and stirred until just moistened.

Creaming or cake method

 Beating shortening and sugar together until mixture is fluffy.  Add eggs added to creamed mixture.Then dry and liquid ingredients are added alternately.

cake

chocolate frosted, baking powder/soda.

Raised

 Glazed, made with yeast.

Drop batter

Thicker mixture, too heavy to pour  

and too stickyto handle

Pour batter

pancakes, waffles, popovers.

Panning

Placing dough in pans for baking.  

Oven Spring

The rapid rising of dough at beginning of baking period

Punching down

When dough is risen to  

desired amount, it is  folded and pressed to expel  

CO2.  This allows gluten to relax and makes dough  

easier to shape.

Scaling

 allows for portion control - done with bench knife.

Proofing

 Final rising of the dough after shaping, but before baking.

Fermentation

gives off CO2 causing the dough to rise.

Cake recipe

gives off CO2 causing the dough to rise.

Foam Cake

Leavened by beaten eggs or egg whites.

Shortened cake

also called butter - shortening is the main ingredient.

Creaming method

(old method) Usually used with butter  

or margarine instead of shortening.  

Blending method

(new method) Faster and makes a higher  

volume cake.

Six types of cookies

Bar, Drop, Rolled/cut-out, Molded, Pressed, Refrigerator/Sliced

3 stages of egg whites

Foamy whites, soft peaks and stiff peaks

Conditioner

a chemical in cake mixes that adds  moisture and lightness. 

Icing

thin, pourable sugary mixture

Frosting

A thick, fluffy, spreadable mixture

Filling

A sweet, moist mixture to hold layers of a cake together. 

Chiffon cakes

use both eggs and whites, but are added separately. Baked in tube pans and inverted to cool.

Hot Juice method

Filling is thickened prior to baking - usually by cooking on the stove.

Fresh fruit method

Filling is prepared, thickeners, sweeteners, and flavorings are added, filling thickens during baking.

Ingredients used in a pie crust

Standard Recipes include shortening, flour, salt & water.

Meringue

Pie is usually mostly cooked, then meringue is added and pie is cooked for just a short time more.

Docking

poking holes in the shell with a fork to allow steam to escape.

Fluting

form an attractive, wavy edge around the rim

Stock soup

A clear, thin liquid made by simmering water, flavored

with the bones of meat and poultry or fish, plus vegetables and      seasonings.

Clarifying

Adding a slightly beaten egg white and pieces of shell. The proteins from these will coagulate. Broth is then strained to remove egg.

Reconstituted

  When prepared, an equal amount of water must be added to

Roux

 A blending of equal parts of flour and  

fat.  Used  as the base for most cream soups.

Bouillon

 a clear, seasoned broth made from beef or chicken.

base

also called underliner - (1st part) Usually a type of green added so salads don’t look bare on the plate

Body

the major part which gives the salad it’s name.

Emulsion

a mixture of liquids that does not  

separate.

how to prepare greens

Wash greens, throw out bruised/discolored parts.

b.  Loose-leaf greens (Romaine, Endive) - separate, rinse in cold water, drain in a 

colander.

  Never SOAK greens in water.

d.  Greens in heads should be loosened at core by hitting against counter top. Remove  

core, rinse with cold water and drain.

e.  Greens should be stored in large container, covered with damp cloth or in a plastic bag and refrigerate.

Compatibility

appearance, tastes, and textures should compliment each other as well as the dressing and the rest of  the meal.

Sanitation

 Clean surfaces, hot foods hot, cold foods cold, good hygiene - often gloves are used - hand washing, hair tied back.

Hors d’oevre

French word for a small bit  

of tasty food - often served hot.

Canape

Small, eye-appealing sandwich served  before the first  

course.

Shaved meats

sliced very thin, easier to eat, and more economical.

 used as thickeners for foods like  

puddings, sauces and soups.

cornstarch and flour

Rice

The starchy seed of a semi-aquatic grass. Due to its bland flavor, it can be used in almost any cuisine because it blends easily. Can be used as an extender for meat, poultry & fish.

Extender

inexpensive ingredients that are  

combined with more expensive foods to make them go  

farther.  

Al dente

When a small piece is chewed, it should be tender, with a  

slight resistance to the teeth.

Durum Wheat

very high in gluten

Dry heat

 cooking uncovered without any added moisture.  Example: Roasting, Grilling, Broiling, Frying.

Moist heat

 cooking in a covered container, usually adding liquid. Example - Braising, Stewing  

Connective tissue

- White, stringy substance that binds muscle fibers together and connects muscle to bone. 

Marbling

 Small flecks of fat.  

Cured

 treated with salt, sugar, nitrites or nitrates for a distinctive flavor, and they retard spoilage.  Examples: Ham, bacon.

Fabricated cuts

wholesale is divided into smaller sections. Examples: Roasts, Steaks

Coagulation

Heated protein gradually becomes firm.

tenderizing

scoring, grinding, pounding or cutting. 

Internal temp of meet?

must be at least 160 degrees.

Mirepoix

 A mixture of coarsely chopped vegetables often added to stewing chicken for flavor.

Braising

Browned in hot fat then cooked slowly over low heat with a small amount of liquid. 

White meat

comes from breast, cooks faster, has   less fat and is more tender.

Dark meat

 juicier, more flavorful.

Giblets

Edible internal organs often used for soup  stock, gravy or stuffing.

Truss

tying wings and legs close to body so it’s  compact, which prevents legs & wings from drying out.

Fricassee

serving meat in its own gravy. 

Disjoint

To separate joints of poultry or break into pieces

Marinate

Breaks down the connective tissue with an acid mixture.

How should you shape/roll pie crust in a pan.

 Begin rolling into a round flat circle by rolling from the  

center, outward.  Turn dough 1/4 turn after each roll.  

Brown rice

a complete grain including bran - takes  

          longer to cook, but more nutritious.

white rice

Bran has been removed - used 

          frequently in food service because of popularity.

Converted rice

 Treated to keep nutrients, especially  

B Vitamins. More nutritious than polished rice but   

          expensive.

Paraboiled rice

Quick cooking, partially cooked  

before milling, so more nutrients enter the endosperm.  

Also enriched. 

White or polished

triples in size