Cooking I Exam
Terms
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- One pound =
- 16 ounces
- One Gallon =
- 4 Quarts
- One Quart =
- 2 Pints or 32 Fluid Ounces
- One Pint =
- 2 cups or 16 fluid ounces
- One cup =
- 8 fluid ounces
- One Ounce =
- 2 tablespoons
- One tablespoon =
- 3 teaspoons
- One foot =
- 12 inches
- What are Herbs?
- any of a large group of aromatic plants whose leaves, stems or flowers are used as a flavoring; used either dried or fresh.
- Blanching
- briefly and partially cooking a food in boiling water or hot fat; used to remove undesireable flavors or to prepare food for freezing
- Par Boiling
- partially cooking a food in a boiling or simmering liquid
- Shocking
- submeriging a food in cold water to quickly cool it and prevent further cooking. usually used for vegetables
- What are the three types of heat transfer?
- conduction, convection, & radiation
- Conduction
- transferring heat by physcial contact
- Convection
- the act of transferring heat through air, water, or gas
- radiation
- transferring heat through waves (broiler, microwave)
- What are the three cooking methods?
- Dry-Heat, Moisture Heat, Combination
- Dry-Heat Cooking Method
- broiling, grilling, roasting, baking, that use air or fat to transfer heat through conduction and convection
- Moisture Heat Cooking Method
- simmering,poaching, boiling, use water or steam to transfer heat through convection; used to emphasize the natural flavors of foods
- Combination Cooking Methods
- cooking methods, generally braising and stewing, empoloys both dry-heat and moist-heat procedures
- rules of sauteeing
-
1). get your pan hot
2). add cold oil
3). Add the product you're cooking
4). Do not overcrowd your pan - What is the most important handtool in the kitchen?
- Chef's Knife
- What are the classic cuts?
- Julienne, Fine Julienne, Batonnet, Brunoise, Fine Brunoise, Small Dice, Medium Dice, Large Dice, Paysanne
- Julienne (dimensions)
- 1/8 x 1/8 x 2 inches
- Fine Julienne (dimensions)
- 1/16 x 1/16 x 2 inches
- Batonnet (dimensions)
- 1/4 x 1/4 x 2 inches
- Brunoise (dimensions)
- 1/8 x 1/8 x 1/8 inch
- Fine Brunoise (dimensions)
- 1/16 inch
- Small Dice (dimensions)
- 1/4 x 1/4 x 1/4 inch
- Medium Dice (dimensions)
- 1/2 x 1/2 x 1/2 inch
- Large Dice (dimensions)
- 3/4 x 3/4 x 3/4 inch
- Paysanne (dimensions)
- 1/2 x 1/2 x 1/8 inch
- What is Stock?
- a clear, unthickened liquid flavored by soluble substances extracted from meat, poultry, or fish and their bones as well as from a mirepoix, other vegetables and seasonings. The basis for for soups and other foods. Should be clear and not cloudy.
- What is Brown Stock?
- richly colored stock made of chicken, veal, beef, or game bones and vegetables, all of which are caramelized before they are simmered in water with seasonings
- White Stock
- light colored stock made from chicken, veal, beef, or fish bones simmered in water with vegetables and seasonings
- What are the five leading sauces?
- Veloute, Bechamel, Espagnole, Tomato, Hollandaise
- What is mirepoix
- mixture of onions, carrots, and celery. 50% onion, 25% carrot, 25% celery
- What is veloute sauce?
- made by thickening a white stock with blonde roux
- What is Bechamel sauce?
- made by thickening milk with a white roux and adding seasonings
- What is espagnole sauce?
- also known as brown sauce, leading sauce made of brown stock, mirepoix and tomatoes thickened with brown roux
- What is Tomato Sauce?
- leading sauce made from tomatoes, vegetables, seasonings, and white stock. may or may not be thickened with roux
- What is Hollandaise Sauce?
- an emoltion, mixture of tow unmixable liquids, main ingredients are egg yolks and clarified butter
- What are the 3 classes of soups?
- Clear, Thick, Other
- What are the "Other" kind of soups
- Bisque, Chowder, Cold Soups
- What are the three components of a sandwich
- Bread, Spread, Filling
- What's an Emoltion?
- Two unmixable liquids
- Who wrote "La Grande Culinar?"
- Escoffier
- Who was known as the cooks of kings
- Marie Careme
- When was Careme discovered?
- Late 1700s