Culinary Arts Flashcards

Culinary Arts
Terms Definitions
historia
history
malbec
novecento
CALOR
heat
ewon
Imprisonment.
disreputable
adj
placid
n
commis
apprentices
la tienda
store
yellow tail
hamachi
riesling
r fusion
TUI/TIUT/TUT
guard, teach
browning process
caramelization
red tuna
akami maguro
Merlot?
Plums, blueberries, cherries
laborious italian rice
risotto
1 Tablespoon
3 teaspoon
T. or Tbsp.
Tablespoon
thick pureed liquid
coulis
way food tastes
flavor
restores the appetite
ragout
serve food
serving utensils
Pinot Grigio?
Orange rind, Pine
grasses with edible seeds
grains
cutting surface of knife
blade
enhances food being served
garnish
edible herb like plant
vegetable
large decorative plate
underliner plate
ARCH
first, chief, ancient, ruler
White Zinfandel?
Sweet, soft, low alcohol
Adaptablility
Adjusting easily to new situation
cooking in liquid between 160-180
poaching
low or high steam pressure
steamer
interaction between guest and host
hospitality
demonstrating proper behavior expected for others
modeling
Locations that feature extensive facilities for vacationers looking for recreational activities and entertainment.
resorts
grillardin
responsible for all grilled items
drain liquid from pasta and vegetables
colander
Personality
Outward expression of one's true self
Aye
Elongated spiral saltwater shell. Used for questions about relationships and marriage
hook like attachment for mixer
dough arm
heavier version of wire whip
wing whip
grind and hone steel instruments
sharpening stone
Communard
Staff cook; Cooks for employees, usually a small buffet
vegetable in cabbage family that survives both winter and spring
brassica
simplest and least expensive
family style dining
Mainly found in nasal passages
Staphyloccous aureus
process that helps learn about procedures and policies and introduce to coworkers
orientation
Gathering information, establishing objectives, developing marketing strategies, and creating an action plan are all components of
a marketing plan
Clean low priced accomodations primarily designed for raveling sales people, senior citizens, and families with modest incomes.t
economy lodging
aluminum cookware
commonly used lightweight, conducts heat well (soft, cannot use for acidic foods, discolors light colored foods)
mandoline
a stainless steel, hand operated slicing device with adjustable blades
cabernet sauvignon (2)
louis m martini, la playa
Bar Menu Time?
4:30-6:00; 50% app's and drinks.
This degree of burn is painless because damage to the nerves means the burned area does not have feeling?
Third-degree
thickender made of equally flour and fat
roux
highly flavored stock made of fish bones
fumet
Owo osi owo otun ono wale
The hands
use of liquid to dissolve remaining food
deglazing
removes broken pieces and realigns remaining ground edges
honing steel
rapid cooking method using heat from above food
broiling
pour liquid from large to smaller container
funnel
brown finish or melt food to order
salamander
short stubby knife used for shucking
oyster knife
small brush used for glazing items
pastry brush
Sous Chef
Second Chef; Replaces executive chef in his/her absence; Fills in at station as needed; Expeditor of all food products
impression made withing seconds of meeting a person
first impression
Listeria
May lead to miscarriage in pregnant women
employee learns function of another job within operation
cross training
presentiment
(n) a vage sense of approaching misfortune
mutation
a change in a gene or chromosome
Keeps food from spoiling quickly and also helps to feed larger numbers of people.
refrigeration
blender
An electric appliance for grinding or mixing .
tilting skillets
large freestanding flat bottomed pans about 6" deep with an internal heating element, have a hand crank mechanism that turns or tilts the pan to pour out the contents
entremets
course served after the roast and usually comprised vegetables, fruits, fritters or sweet items
juicer
An appliance for extracting juice from fruit or vegetables.
grande cuisine
the rich, intricate and elaborate cuisine of the 18th-19th century french aristocracy. It is based on the rational identification, development and adoption of strict culinary principles emphasizing the how and why of cooking. Distinguished itself from r
institutional cook
works with large quantities of prepackaged or prepared foods for a captive market (school, hospital, prison)
Émincer (AY man say)
To cut into thin slices.
name seafood in subtle seafood salad?
Shrimp, Scallops, Clams
Which area on a general safety audit covers such items as fire extinguishers and alarms?
Equipment
Attitude
Way which one acts and feels about people, things and ideas
Ire elese ewe
Blessings and goodness from gambling. Be willing to take risks to come out ahead in life.
attached to tanks holding premixed blends and combining CO2
carbonated beverage machine
hot water bath to keep food warm
bain marie
thinly shaped untensil used to cut cheeses
cheese knife
tender greens planted in spring and harvested a few weeks later
field mixes
person in charge of operation during particular shift
floor manager
which knife is more likely to cause injury, sharp or dull
dull
defines work involved in assignment or postion
job description
Perfringens
A cafeteria germ found in gravy and meat combinations - preventative serve food shortly after cooking and chill foods quickly
3-2-1 pie dough is made of one part
liquid
tumor
a mass of abnormal cells that develops when cancerous cells divide and grow uncontrollably
Process of making milk safer to drink by heating it to a certain temperature to destroy harmful bacteria.
pasturization
slicer (knife)
long thin blade used primarily for slicing cooked meat, flexible or rigid
cooking
the transfer of energy from a heat source to a food; the preparation of food for consumption
nouvelle cuisine
new cooking - a mid-20th century movement away from many classic cuisine principles and toward a lighter cuisine based on natural flavors, shortened cooking times and innovative combinations.
cheesecloth
a light, fine mesh gauze used to strain liquieds and make sachets
stainless steel
will not rust, corrod or discolor, durable, difficult to sharpen but edge lasts longer than carbon steel
Rouelle (Roo elle)
The method of cutting layered or hollow vegetables (onions, peppers) into rings.
Déglacer (DAYglah say)
To dissolve the substance attached to the bottom of a pan with liquid.
germ bran and hull are removed or polished
milling process
Tact
Being able to say the right thing at the right time
Fitibo
Gungun and ota. Death and in this case death is close. More sudden than iku.
bread food then place in basket and place basket in fryer
basket method
used to carry food cases to storage areas
utility carts
consist of customers that meet as a group to talk about improvements
focus groups
antibiotic resistance
the ability of bactiera to resist the effects of antibiotics
The table fork was introduced
In England in the 1600's
replication
the process by which a cell makes a copy of the DNA in its molecules
Cater to guests looking for quaint, quiet accommodations with simple amentities.
bed and breakfast
convection oven
circulates hot air - cooks quickly and evenly
fusion cuisine
blending or use of ingredients and or preparation methods from various ethnic, regional or national cuisines in the same dish; aka transnational cuisine
american service
one waiter who takes the order and brings the food to the table
Friturier (free toor yay)
The chef de partie responsible for preparing fried foods.
Panfrying
food is cooked in a pan in a small amount for fat.
Ire elese eleda
Translates to "goodness at the feet of ones ori. Luck cnd evolution from the clients ori
amount of time it takes oil to reheat to correct temperature
recovery time
what is on our dinner salad?
mix field greens, strawberries, pecans.
Why would hotels overbook rooms?
Because management forecasts that a certain number of people who made reservations will not show up.
electric slicer
used to cut meat, bread, cheese or raw vegetables into uniform slices
what is in our huevos rancheros?
corn tortilla, 2 eggs, ranchero sauce
Beurre Noisette (BURR shah mel)
(Lit: hazelnut butter) Butter that is cooked to a light brown color & has a nutty flavor.
Ways to get along with the public
Be courteous, tactful, sincere, helpful,tolerant, cheerful, be interested on others, Watch what you say
shows person's interest in job with an outline of experience and education
cover letter and resume
what is available in an omelet?
1 cheese, 1 meat, veg of choice
Affûter (AH foot tay)
To refine the cutting edge of a knife blade using a fine grit stone.
list the ingredients of a TBA sandwich.
turkey, bacon, avocado, basil mayo, lettuce, tomato, wheat bread
what two sides come with eggs benedict?
fruit, choice of hash browns or grits
what are the ingredients of a cobb salad?
mix field greens, grill chicken, bacon, tomato, cucumber, boiled egg, bleu cheese crumbles, avocado
Conducting a general safety audit would be a good idea for a manger to determine what?
the level of safety in his or her operation.
The populations most "at risk" of contracting a food-borne illness
(1)Children under the age of 5 (2) the elderly (3)pregnant women (4)chronically ill
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