:Culinary Arts 2 Chapter 2 notes
list three advantages of microwave ovens - quick cooking, less clean up, easy to use
list three disadvantages of microwave ovens - takes up a lot of space, doesn't brown or
crisp food, doesn't cook evenly
the top of the br
Culinary Arts 1 chapter 1 notes:
Aromatic - a food added to enhance the natural aromas of another food; aromatics
include most flavorings; such as herbs and spices, as well as some vegetables.
Batonnet - foods cut into matchsticks shapes of inch x inch x
Culinary Arts 2 chapter 1 notes:
Because of the fat it contains, _ does not contain as much protein as chicken. bacon
3 nutrients that are calorie free are _, _, and _. - water, vitamins,
List three types of materials which are safe to use in the
Culinary Arts 1 Chapter 9 notes:
Iron (a mineral) _ _ contain calories, iron prevents _ (a nutritional
does not, anemia
Milk is fortified with vitamins _ and _. - A, C
Nutrients found in eggs are: _, _, _ _ - iron, fat, vitamin A
Culinary Arts 1 Chapter 8 notes:
list 3 methods of frying and describe each pan frying-small amount of shortening
shallow frying-not enough shortening to cover food
deep frying-a lot of shortening, cover food
Foods are fried in a _. - fryer, pan
Culinary Arts 1 Chapter 3 notes:
Rondeau - a shallow, wide, straight-sided pot with two loop handles.
Roux - a cooked mixture of equal parts flour and fat, by weight, used as a thickener for
sauces and other dishes; cooking the flour in fat coats the star
Culinary Arts 1 Chapter 2 notes:
Garde-manger - also known as the pantry chef, the cook in charge of cold food
production, including salads and salad dressings, charcuterie items, cold
appetizers and buffet items; (2) the work area where these foods are p
Culinary Arts 1 Chapter 10 notes:
List six foods found in the protein group meat
the _ group has the largest number of servings. Dairy
Name the three functions of fiber. aids digestion, aids bodily functions, provides a feeling o
Culinary Arts 2 Chapter 10 notes:
What is al dente? - Firm to the bite.
Why is there a resting stage when you make fresh pasta? - You must allow it to relax, so
it stays firm.
What is a career ladder? - An advancement through a job.
What is an entry-level
Culinary Arts 1 Chapter 6 notes:
function of egg separator - separate egg yolk from whites
function of pastry blender - cut shortening into dry ingredients
function of ladle - serving soups and/or stews
function of tongs - grab things, toss salads
Culinary Arts 2 Chapter 3 notes:
What are the standard attachments for a mixer? - Dough arm, hook, wire whip, frat arm.
How does a convection oven differ from a regular oven? - One has a fan, the regular one
What is a wire whisk used for? - To mi
Culinary Arts 2 Chapter 9 notes:
Describe the quick soaking method for legumes. - Boiling water.
What gives risotto a soft, creamy texture? - The releasing of starch in grains.
What do you call a grain that has not been milled? - whole
What is the first t
Culinary Arts 1 Chapter 5 notes:
1 gallon = _ quarts 4
function of wire cooling rack - cooling breads or cookies
function of slotted spoon - lift food out of liquid
function of double boiler - pot in a pot to melt something over boiling water
Culinary Arts 1 Chapter 7 notes:
Pancake syrup is measured in a _ measuring cup liquid
Leveling is done with a _ _ _ - straight edge spatula
Always _ brown sugar to measure it properly pack
_ _ should not be packed - sifted flour
Flour should be _ when th
Culinary Arts 2 Chapter 4 notes:
What can you make from moist foods? - Produces delicately flavored foods.
Describe what stock is - A new flavor in water and bones.
What is mirepoix? - Mixed chopped celery, onions, and carrots.
What liquid is used to make
Culinary Arts 2 Chapter 5 notes:
How do you make bechamel? - Butter and flour, roux and milk.
How do you select the correct sauce for a meal? - You see if it is compatible.
How do you make hollandaise sauce? - You add egg yolk, and butter.
What is slurry?
Culinary Arts 2 Chapter 6 notes:
What is an entrepreneur? - An owner that runs the place.
What is a back-of-the-house employee? - To make Someone who works in the back,
having no contact with customers.
What is the main goal of any business? - To make pro
Culinary Arts 2 Chapter 8 notes:
How should collard greens be prepared? - They are supposed to be cooked.
How should potatoes be stored? - In the dark at 55-60 degrees.
What else in an all purpose potato called? - a chef's potato.
How can you prevent pota
Culinary Arts 2 Chapter 7 notes:
Names some tropical fruits - Pineapples, oranges, kiwi, bananas, coconuts
What is the name for the natural sugar found in fruit? - Sucrose, fructose
What colors do bell peppers come in? - Yellow, red, green, orange.