Culinary Technology and Hygiene Fundamentals

Practice vocabulary flashcards focused on culinary techniques, hygiene rules, and traditional food categories based on lecture notes.

Blanching

A technique involving briefly scalding vegetables such as broccoli, beans, or tomatoes in boiling water.

Stewing

A heat treatment method where food is prepared in a small amount of liquid.

Boiling

A thermal treatment process where food is cooked in water, used for items like potatoes, beef broth, or pasta.

Baking and Roasting

A thermal treatment method using hot air to cook food, such as chicken, pork, or cakes.

Frying

A cooking method that involves preparing food in fat, commonly used for schnitzels, fries, or cheese.

Gratinating (Zapékání)

A process of finishing a dish in the oven, examples including French potatoes or lasagne.

Broths (Vývary)

Base liquids for soups, which can be made from beef, chicken, or vegetables.

White Soups

A category of soups that includes varieties such as Kulajda, potato soup, and cauliflower soup.

Cold Soups

Soups served chilled, specifically mentioned examples include Gazpacho and cold cucumber soup.

Soup Inserts (Zavářky)

Components added to soups, such as liver dumplings or noodles.

Béchamel

A fine warm sauce created from a light roux of butter and flour with added milk and salt.

Tartar Sauce

A cold sauce made by mixing mayonnaise, sterilized pickles, onions, mustard, salt, and pepper.

Svíčková Sauce

A traditional sauce for beef made with root vegetables, onion, fat, cream, and flour.

Dumplings (Knedlíky)

Flour-based side dishes that include bread, Carlsbad, or potato varieties.

Legumes (Luštěniny)

A category of side dishes consisting of lentils, peas, and beans.

Potato Pancakes (Bramboráky)

A meatless dish made from a mixture of potatoes, flour, egg, garlic, and marjoram fried in fat.

Kuba

A traditional dish made from groats (kroupy) and mushrooms.

Roux (Jíška)

A mixture of fat and flour used to thicken dishes like lentils or soups.

Preliminary Food Preparation

The initial stages of handling food, including cleaning, washing, peeling, cutting, or deboning.

Occupational Safety (BOZP)

Rules for safe work, such as cutting away from the body, using pot holders with ovens, and turning off machines before cleaning.