Culinary Final Review

Pound

LB

Dozen

DOZ

Quart

QT

Ounce

OZ

Teaspoon

t or tsp

Tablespoon

T or TBSP

Gallon

GAL

Cup

C

Pint

PT

How many teaspoons are in a tablespoon?

3

How many tablespoons are in ¼ cup?

4

How many tablespoons are in a cup?

16

How many ½ cups are in a cup?

2

How many ounces are in 1 pound?

16

How many ounces are in ½ pound?

8

How many tablespoons are in 1 stick of butter?

8

How many cups are in 1 stick of butter?

1/2

How many sticks of butter equals 1 cup?

2

Measure 1 cup flour

Spoon into measuring cup until overflowing and then level.

Measure ½ cup shortening

Scoop into dry measuring cup and level.

Measure ¾ cup brown sugar

Pack into dry measuring cups (½ + ¼ = ¾).

Measure ¼ cup chopped onion

Chop the onion with a chef’s knife and then spoon into ¼ C dry measuring cup.

Measure ⅓ cup milk

Measure into liquid measuring cup and check at eye level.

Yield

How much a recipe makes.

Ingredient listed twice in a recipe

It will be used 2 times.

Prepare fresh basil

Chiffonade (stack leaves, roll them, and slice ribbons).

Foodborne illness: Staph

Associated with bad hygiene practices, improper food handling, and unsafe temperature control. (Cross-contamination)

Foodborne illness: Botulism

Follow safe food handling practices, avoid bloated or dented cans.

Foodborne illness: Salmonella

Comes from poultry (meat and eggs). Cook them all the way through and clean surfaces, hands, and products.

Foodborne illness: E-coli

Comes from contaminated beef and produce. Cook food to the proper internal temperature.

Cross contamination

Bacteria transferred from one thing to another. Prevent by using clean and separate equipment while prepping.

Danger zone

40-140 degrees. Bacteria grow rapidly in this zone.

Safest place to thaw chicken

In the refrigerator.

Three ways to tell if chicken is done cooking

Color (no pink), Internal temperature of 165, Juices run clear.

How long can food be left out before it needs to be thrown away?

Food can be left out for 2 hours.

Pour Batter Ratio *

1:1, Mixing Method: Muffin Method, Recipe: Pancakes

Drop Batter Ratio *

2:1, Mixing Method: Muffin Method, Recipe: Muffins, cookies

Soft Dough Ratio *

3:1, Mixing Method: Biscuit Method, Recipe: Biscuits, scones

Tunneling in quick breads

Caused by over-mixing.

Peaks in quick breads

Caused by over-mixing.

Caving in quick breads

Caused by over-mixing.

Tough quick breads

Caused by over-mixing.

Not flaky quick breads

Caused by not enough fat.

Flat quick breads

Caused by leavening agent issues.

Leavening agent

Makes things rise. Examples include baking powder, baking soda, yeast, steam.

Equipment for cutting in quick bread

Pastry blender.

Correct knife holding technique

Hold the blade with your thumb and index finger. Wrap the other three fingers around the handle.

Chiffonade cut

Gather, roll and chop. Used for basil and any leafy green.

Mince cut

Used for garlic and onion.

Dice sizes

Large dice, medium dice, small dice, brunoise; examples are onion, celery, carrot.

Julienne cut

Match-like cuts used for carrots and bell peppers.

Batonnet cut

Stick/French Fry cuts. Used for potatoes.

Knife for cutting vegetables

Chef's knife.

Knife for small or delicate cuts

Paring knife.

Knife for cutting bread

Serrated knife.

Whole grain vs refined grain *

Whole grain has all 3 parts of the grain; refined grain only has the endosperm.

Healthier grain type *

Whole grain is healthier due to higher fiber and nutrient content.

Simple vs complex carbohydrates

Simple carbs lack nutrition; complex carbs are beneficial from whole grains and vegetables.

Function of a roux

To thicken sauces.

If sauce is too thick

Add liquid.

Properly cooking pasta

Boil water, add salt, cook pasta uncovered until al dente.

Properly cooking rice

Add water and rice, cover, bring to boil, cook for 18-22 minutes without lifting lid.

Prevent scorching in cooking

Cook at even medium heat and stir often.

Identify parts of the grain

Bran: Fiber, protein; Endosperm: Carbs; Germ: Fiber, healthy fats.

Broiling cooking method

Intense heat, inside of the oven, short time, heat transferred by convection.

Roasting cooking method

High heat inside of the oven, uncovered, heat transferred by convection.

Baking cooking method

Medium heat (>400 degrees) inside of the oven, covered, heat transferred by convection.

Sauteing cooking method

Small amount of fat in a skillet on medium/high heat, heat transferred by conduction.

Grilling cooking method

Cooked on grates, heat from below, heat transferred by convection.

Internal temperature for done chicken

165 degrees.

Purpose of marinade

To add flavor and tenderize.

Best fats for pie crust *

Butter and shortening.

Tempering definition

Slowly adding hot liquid to eggs to prevent scrambling.

Causes pie crust to crumble

Too little water, overworking the dough.

Causes pie crust to be tough

Too much water, too much gluten.

Soft peak definition

When foam stands up and hangs over a little on the whisk attachment.