Culinary Concepts and Kitchen Costing Flashcards

Vocabulary flashcards covering basic culinary terms, stock ingredients, baking processes, and business costing concepts.

Shortening

An ingredient used to make pastries incredibly moist & flaky.

Recipe Costing

An important concept for chefs and business owners in understanding the financial side of cooking.

Quick Bread

Type of bread that does NOT slowly rise for several hours.

Sifting

A process where flour is sieved in a mesh to remove lumps & add air.

Pies

Pastry dough containing a filling of sweet fruits or savory meats.

Packaging Costs

Expenses involving containers, bags, and labels.

Overhead Costs

General operational expenses, for example, rent, electricity, and water.

Nourishing element

Stock component that is usually bones of beef, pork, chicken or fish.

Mirepoix

A combination of onions, celery, and carrots.

Soup

A liquid savory dish made with meat, vegetables, and stock.

White stock

A stock made by simmering RAW meats, resulting in a very pale & clear stock.

Whipping

A culinary technique that uses a wire whisk.

Two Spoon Method

A practice used when tasting food to prevent contamination.