Foods 1- Unit 2 test

What is the name for compound that give vegetables color?

Pigment

Firm to the bite, not soft or mushy, a term to describe vegetables and some other foods that are cooked to this stage

Crisp tender/al dente

The compound that colors vegetables green

Chlorophyll

The weight of solids, minus the juice, in a can of vegetables or fruits

Drained weight

The compounds that color carrot and sweet potatoes orange

Carotene

The compounds that color corn yellow

Flavonoids

The compounds that color beets and red cabbage red

Anthocyanins

the compounds that color cauliflower and potatoes white

Anthoxanthins

Dried discolored spots on frozen foods due to improper storage or packaging

Freezer burn

A kitchen procedure that involve dividing a large quantity of a food item into several smaller containers and cooking each one separately as needed

Batch cooking

A kitchen procedure that involves partially cooking foods ahead of time, refrigerating them, then finishing portions of the foods as needed at service time

Blanch and chill

A style of vegetable preparation in which the vegetables are topped with sliced almonds

Almondine

A style of vegetable preparation in which the vegetable is covered with a topping, such as a sauce, cheese, and/or breadcrumbs and browned under a broiler or salamander

Au gratin

To give a vegetable a shiny coating by cooking with a sugar and butter or with syrup

Glaze

Thick vegetable purees or mixtures of small pieced of vegetables and a heavy bechamel or another binder, formed into shapes, breaded and fried

Croquette

A vegetable stew made of eggplant, tomatoes, onions, peppers and zucchini

Caponata

A method of cooking a vegetables in a small amount of water so that they are partly steams and partly boiled

Pan steaming

If green beans are cooked with lemon juice, their color with turn ________

Gray/beige

When peas are harvested, their ____ content begins to change to starch

Sugar

Frozen vegetables should be stored at temperatures of _____

0 degrees or lower

Baking soda added to cooking water makes the texture of vegetables ____

softens

The top of a van of vegetables should be ____ before opening it

washed

A bulging can of green beans should be

thrown away

What are the 6 ways vitamins in vegetables can be lost or destroyed

• High temperatures

• Leaching

• Plant enzymes

• long cooking

• Alkalis (baking soda/hard water)

• Oxygen

Vegetables should be cut in neat, uniform shapes for appearance and for
____

even cooking

Frozen vegetables need less cooking time than fresh vegetables because _______

they have been partly processed already

Two or more batches f cooked vegetables should not be mixed together because ______

they will be cooked to different degrees of doneness, colors and textures

What is trim loss?

the weight of the by-product that is trimmed or cut off from the purchased amount

True or false: One advantage of cooking vegetables in a pressure steamer is that the door can be opened at any time to check on the vegetables

False

True or false: simmering better than boiling for vegetables

True

True of false: If green peas are not to be served soon after they are boiled, they should be cooled in cold water and refrigerated until needed

True

True or false: Sauteing vegetables is similar to pan-frying, except that sauteing always requires more oil

False

True or false: To saute vegetables, set the saute pan over moderate heat, and add the butter and veggies, then wait until the pan gets hot before flipping the veggies

true

True or false: Perforated pans should never be used for steaming veggies, because too many juices will be lost

True

What is the name of the person in charge of the kitchen?

Chef

What is the names of the person responsible for preparing cold foods, such as salads, salad dressings and cold hors d'oeuvres?

Garde manger

What is the French term for a new style of cooking developed mainly in the 1970’s, especially popular in France?

Nouvelle Cuisine

Who was the chef who is sometimes known as the father of 20th century cooking? Considered the greatest chef of his age (he died in 1935)

Escoffier

Who is the person responsible for preparing vegetables, starches, soups and eggs?

Entremetier

Who is the person responsible for preparing sauces, sautéed foods and stews?

Saucier

Who is the person who replaces other station chefs when they are absent?

Tournant

Who was the French chef who is considered the greatest chef of the early 19th century? refined and organized cooking, and he was famous for creating elaborate display pieces.

Carême

Who is the person responsible for preparing roasted and braised meats?

Rotisseur

Who is the person responsible for desserts and pastries

Patissier

Who is the person who is responsible for all aspects of food production, including menu planning, purchasing, costing, and planning work schedules; in other words, the manager of the large kitchen in large establishments?

Executive chef

Who is the person who reports directly to the person described in number 11, and who directly manages the kitchen production staff?

Chef de cuisine

Who is the person who is in charge of the kitchen and who also works at one or more of the production stations, usually in smaller establishments?

Working chef

Who is the person who is in charge of one particular area of production in the kitchen.?

Chef de Partie

What are is it called when there is a set of attitudes and code behavior followed by successful food service workers?

Professionalism