Hospitality Exam Review

Fermentation

the process of converting carbs into alcohol or organic acids using fungi or bacteria

Bacterial growth

Food

Acidity

Time

Temperature

Oxygen

Moisture

Temperature at which bacteria sleeps

-18 degrees C

Temperature at which bacteria grows slowly

Between 0-4 degrees C

Temperature at which bacteria grows best

between 4-60 degrees C

Temperature at which bacteria begins to die

When it reaches 61 degrees C

Temperature at which bacteria dies

At 74 degrees C

Roux

A roux is a thickening agent that is comprised of equal parts of melted Fat and Flour

Sweating out

Gently heating vegetables in a small amount of fat, over low heat, to soften them and release their natural juices without browning them.

Al dente

Firm to the bite

Mirepoix

• Onions

• Carrots

• Celery

Thermodynamics

The study of heat transfer

Smoke point of fats

• Break down when heated

• Smoke when they become hot enough

• Higher smoke point fats are good for deep frying

Leavening

Incorporation of gases in a baked product to increase volume and to produce shape and texture.(Baking Soda, Baking Powder, Yeast)

Quick breads

Quick breads are baked goods that rise through the use of chemical leaveners (baking soda and baking powder), and do not require time to rise and proof.

(eg. muffins, biscuits, brownies)

Abbreviation

• The shortened form of a word.

• Abbreviations in measuring units:

  • Save space on the cookbook page.

  • Saves time while working

  • Make recipes easier to read

Equivalent

Amounts that are equal to each other

Gluten

Gluten is a substance made up of proteins that is present in wheat flour.

5 Steps of the 3 sink dishwashing method

Scrape

Rinse

Wash

Sanitize

Dry

Batter

• Batter is the state that a quick bread & baked good is in when it is liquid in consistency(Ex: Pancakes, Banana Bread).

Dough

• Dough is the state that a quick bread and baked good is in when it is solid in consistency.

Knead

Kneading is mixing dough with your hands, letting the gluten develop and incorporating air.

Mise en place

Setting up the kitchen for cooking

Types of Roux

• White

• Blonde

• Brown

Types of stocks and their cook times

1. White Stock - Cooked for 4-6 hours

2. Brown Stock - Cooked for 6-8 hours

3. Fish Stock - Cooked for around 45 minutes

4. Vegetable Stock - Cooked for 30-45 minutes

Amount of time food is able to be kept at room temperature before it becomes unsafe to eat

2 hours

Types of knife cuts we used in the kitchen

Brunoise really fine cut

Escoffier’s contribution to cooking

Simplified the menu

Made the kitchen Brigade

Do’s of knife safety

• Yell sharp when walking

• Use a cutting board

• Wash your knife after use

Dont’s of knife safety

• Point it at someone

• Catch it if it’s falling

• Run with a knife

Types of soup

1. Clear Soups - Vegetable Soup, Consomme

2. Thick Soups - Puree, Cream Soups

3. International Soups - Gumbo, Pho

5 mother sauces

1. Espagnole - Brown Sauce

2. Tomato - Red Sauce

3. Bechamel - White/Cream Sauce

4. Veloute - Blonde Sauce

5. Hollandaise - Egg Sauce

3 different methods of heat transfer

Conduction: This is the transfer of heat through a solid material

Convection: This involves the transfer of heat through the movement of fluids like liquids or gases

Radiation: This is the transfer of heat through electromagnetic waves.

3 Quick breads

Creaming Method - Incorporating your fats with your sugars before adding your liquids and dry

Muffin Method - Combining the dry and liquids in separate bowls and combining them together

Biscuit Method - Cutting cold fat into the dry’s until very small, then adding your liquids with the help of a well.

Too much gluten

will make their final product tough and hard to work with/chew (resembles a hockey puck)

Too little gluten

The structure of the final product will be too weak and it will collapse on itself.

Food/Drink

• Waiter

• Chef

Transportation

• Uber driver

• Pilot

Accommodation

• Maid

• Maintenance

Recreation/Entertainment

• Entertainer

• Ride operators

Travel Services

• Travel agent

• Marketing

Restaurant rating system in Europe

Michelin Star System

• One star

  High quality cooking

• Two star

  Excellent cooking

• Three star

  Superb and exceptional cooking