Culinary 1 Review Flashcards

Flashcards for reviewing culinary terms, tools, and food safety.

Smallwares

Hand tools, utensils, and small equipment used in food preparation, including items for measuring, mixing, cutting, cooking, and serving.

Chef’s Knife

All-purpose knife, 8 to 14 inches long with a blade that tapers at the tip; used for chopping, slicing, and mincing.

Paring Knife

Small knife with a sharp blade used to trim and pare fruits and vegetables.

Serrated Knife

Long, thin knife with a serrated blade used to slice bread and cakes.

Boning Knife

Knife with a thin, flexible or thick, less flexible blade used to separate raw meat from the bone.

Dry Measuring Cups

Cups that come in sizes like ¼-cup, ⅓-cup, ½-cup, and 1-cup used to measure dry goods and occasionally liquids.

Liquid Measuring Cups

Cups that come in bigger sizes like 1 pint, 1 quart, ½ gallon, and 1 gallon to measure liquids.

Measuring Spoons

Spoons that come in sizes like ¼ teaspoon, ½ teaspoon, 1 teaspoon, and 1 tablespoon used to measure small quantities of spices or liquids.

Mixing Bowls

Typically rounded bowls with sloped sides that come in different sizes, some with non-slip bases, handles, or pour spouts, used for combining ingredients, marinating, blending, whisking, beating, tossing, coating, and melting.

Whisk

Usually wired utensil used to mix, beat, and stir food.

Rubber Spatula

Spatula with a rubber end and plastic handle used as a scraper, to fold ingredients together, and to scrape sides of bowls.

Wooden Spoon

Rounded, spoon-shaped utensil with a long handle made from wood used for stirring, mixing, scraping, folding, serving, portioning, and baking dough prep.

Tongs

Scissor-like utensil, usually made from metal, sometimes plastic, used to pick up and handle solid food.

Peeler

Usually metal tool with sharp grooves used to cut a thick layer from vegetables and fruits.

Grater/Zester

Tools each having varying textures. Grater: Grate food into smaller pieces. Zester: Shreds pieces of outer peel, usually citrus fruits

Julienne

⅛ inch x ⅛ inch x 2 inches. Long, thin strips are used for even cooking, salads, garnishes, and soups.

Brunoise

⅛ inch x ⅛ inch x ⅛ inch. First, use a julienne cut, then cut into smaller cubes. Used for garnishes and cutting veggies that commonly go into soups.

Batonnet

¼ inch x ¼ inch x 2 inches. Long, thick strips, often uses for French fries, & veggie cuts

Small Dice

¼ inch x ¼ inch x ¼ inch. Batonnet strips then cut into small cubes.

Medium Dice

½ inch x ½ inch x ½ inch. Bannonet strips, then cut into cubes. Used for veggies to sauté

Large Dice

¾ inch x ¾ inch x ¾ inch. Bannonet strips, then cut into bigger cubes Used for suating, etc.

Standardized recipe

A recipe that provides consistent results every time it is prepared; includes exact measurements, detailed instructions, and specific ingredient lists.

Temperature Danger Zone (TDZ)

The temperature range between 40°F and 140°F where bacteria grow rapidly on food.

TCS Foods

Time/Temperature Control for Safety Foods) are foods that require careful temperature management to prevent bacterial growth.

Cold Holding Temperatures

Keep food at 40°F or below to prevent bacterial growth.

Hot Holding Temperatures

Keep food at 135°F or above.

Reheating Food Temperatures

Food must be reheated to 165°F before serving to kill bacteria.

Cooling Food Temperatures

Hot food should be cooled from 135°F to 70°F within two hours, and then from 70°F to 40°F within four hours to prevent bacterial growth.