Foods 2 FINAL STUDY

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What is a stock?

A flavorful liquid made by gently simmering bones and or vegetables.

Mirepoix

2 parts onion, 1 part carrot, 1 part celery roughly chopped.

Aromatics

herbs and spices, thyme, parsley stems, bay leaf, cracked

pepper corn – in a cheesecloth bag or not.

Bouquet Garni

A bundle of herbs mainly used to prepare soups, stocks

and stews. Cooked with other ingredients and then removed before

consumption.

Major flavoring ingredient

– bones or vegetables

56. What kitchen ingredients can be used to extinguish a grease fire

Salt and Flour

50. What is the knife cut used for cutting things like onion and garlic?

mince

45. What is the flat back edge on a knife blade called?

the spine

34. What do you call ingredients that enhance food without changing the natural flavor?

seasonings

31. Which Latin American pastry dish is filled with savory ingredients and then baked or fried?

empanadas

30. Which type of salsa dish has the main ingredient of avocado?

guacamole

29. Which part of the plant do herbs come from?

leaves

26. What type of chocolate is known as baking chocolate?

unsweetened chocolate

22. What develops most of the gluten in bread?

kneading

21. How many Mother sauces are there?

five

19. The Mother sauces originated from which country?

france

18. What are the two main leavening agents in a shortened cake?

baking soda or baking powder

17. Where should cookies or cakes be cooled?

cooling rack

16. Give an example of a leavening agent.

yeast, baking powder, baking soda

15. Where should flour be stored?

in a cool, dry place

14. What forms strong elastic strands in cells that trap gas in baking?

gluten

12. Can you decrease a recipe for all baked goods?

no

11. Which type of cookie are sugar cookies?

rolled cookies

9. This term describes using a spoon or a whisk in a circular motion.

whisking / stirring

8. This term describes mixing a light, fluffy mixture into a heavier one.

folding

47. What is the name of the grip or technique that should be used for cutting?

claw

49. What type of knife cut produces small matchstick like pieces?

julienne

1 tablespoon is how many teaspoons?

three

Bechamel

milk and white roux

Veloute

veal, chicken or fish stock and a blonde/white roux

Espagnole

brown stock and brown roux (Named after the

Spanish who are bordering South of France)

Tomato

tock and tomatoes

Hollandaise

eggs, clarified butter/oil and lemon/vinegar emulsified

Roux

Equal parts of flour and fat

Beurre manie (white roux)

equal parts of solid butter and flour,

slurry

flour/cornstarch mixed with cold liquid

roux ratio

1:1; 4 tbsp of butter to 4 tbsp flour

44. What is alfredo sauce?

Béchamel plus parmesan cheese

39. What type of water should be added to pie dough?

cold

    * Cajun Mirepoix -

½ onions + ¼ bell peppers + ¼ celery

Consommé

The most perfect soup. A rich flavorful broth or stock that has been

clarified.

cream

made by adding thickeners – smooth texture

puree

thickened by starch in ingredients such as potatoes

Bisque

cream soup made from shellfish

Chowders

– cream soup with chunks

how many kinds of cookies are there?

6

How far apart should refrigerator cookies be placed apart on the baking sheet?

one inch

How should you store crisp cookies?

You should store them in a container separate from soft cookies with a loose-fitting lid

How should you store soft cookies?

You should store them in a container separate from crisp cookies with a tight-fitting lid

29. What is the name of the grip or technique that should be used for cutting?

clawed grip

28. True or False: Is the point of a knife known as a tip?

FALSE.

39. True or False: 1 Pint = 1 Pound

TRUE

42. True or False: The best way to chill dough is in the refrigerator

TRUE.

50. Steel burrs are part of what kitchen equipment?

chef knife

20. When is sharpening of a Chef knife done?

Beginning and and end of the work day

24. Where should you store fresh cut herbs?

In the refrigerator wrapped in a damp towel

8. What kind of knife should be used to cut the backbone of a turkey?

chefs knife

7. What does spatchcocking a turkey involve?

B. Cutting out the backbone and flattening it

6. What cooking method is traditionally used for duck legs?

searing

5. What is the purpose of scoring duck breast skin?

to help render fat and create crisp skin

3. Where should you start when portioning a whole chicken?

wings

4. Which part of the chicken is often called the “chef’s treat” because it’s lesser known?

oysters

2. What does drying out a chicken’s skin in the fridge before roasting do?

removes excess fat

1. What type of knife is recommended for portioning a chicken?

flexible boning knife

What ingredient causes the dough to spread in cookies?

The butter

What sets the structure of the cookie?

The egg proteins and starches.

What happens when more butter is used for baking cookies?

The cookie spreads wider as it's being baked, and its tenderness increases.

What does the egg yolk do for the cookie during the baking process?

The egg yolk harbors enough fat for the cookie and gives it a tender, soft texture.

What makes cookies light and airy?

steam evaporating and carbon dioxide gas created by the leavening agent

What is the leavening agent sodium bicarbonate another name for?

1. baking soda

At what temperature does caramelization begin?

1. 356℉

Where do most of the proteins in cookie dough come from?

eggs

What’s the first change that occurs in your cookie dough after you put the pan in the oven?

1. butter melts

How much vanilla ends up on the black market?

10% of the vanilla.

What type of spice blend is associated with France?

Quatre épices

What is the popular vegetable stew?

Ratatouille

Harissa is often the base for what?

Harissa(in Tunisia) is often the base for meats

How are each blossom for the orchid flower pollinated?

By hand before noon, before it blooms.

What type of spice blend is associated with Mexico?

Recado Rojo

What type of spice blend is associated with Japan?

Shichimi Togarashi

What type of spice blend is associated with China?

Wu Xiang Fen

Who introduced chocolate to the Europeans?

Spanish friars

What type of spice blend is associated with France?

Quatre épices

A La Mode

A French pie that's served with various flavors of ice cream, most commonly vanilla.

Luau

A traditional Hawaiian celebration featuring entertainment or traditional foods.

Barria

A traditional Mexican stew made with various meats, such as pork, goat, or beef.

Smorgasbord

A meal containing numerous kinds of food, akin to a buffet meal, that is placed on a large table for self-serve.

Quiche

An egg-based dish cooked in a pastry. The shape of the dish resembles a pie.

Tom Yum

A Thai soup that incorporates sour and hot flavors.

Masala

A blend of different spices and produce that is used for cooking different Indian meals.

Mole

A term that's specifically used to describe a sauce in a Mexican dish.

Som Tam

Another popular Thai dish is the green papaya salad.

Dosa

Dosa originates from South India and is a dish composed of rice and fermented batter of ground black gram.

Jamon Iberico

A cured ham or pork made in Portugal or Spain.

Escargot

Small edible land snails.

Dim Sum

A Chinese dish that includes various small meals, such as fried dumplings, cooked chicken, and rice balls.

Chili Con Carne

A flavorful and spicy stew that's made out of chili powders, hot peppers, and ground beef.

Paella

A traditional Spanish dish composed of rice that is cooked in a shallow pan.

1. Approximately how many gallons of sap does it take to produce one gallon of real maple syrup?

44 galloons

2. Which of the following oils is typically used to create imitation truffle oil?

1. Olive or sunflower oil with synthetic truffle flavor