Advanced Principles of Cooking Chapter 4 notes:
Braise - browing meat,then cooking in a tightly coered pan with little or no moisture
Roast - cooking large cuts of meat uncovered in an oven without moistrue
Broil - cooking meat aboue or below a direct hea
Advanced Principles of Cooking Chapter 2 notes:
Soups should be stored at what temp? 40-41
What happens to red cabbage when cooked? - it gets mushy
How to preserve nutrient qualities of vegetables? - all above
What makes spinach so green? - Chorophyll
Advanced Principles of Cooking Chapter 10 notes:
Purpose of milk - It give texture, flavor, color and nutritional value.
Pasteurization - It heating milk at 161F for 15sec.
Ultra-pasteurization - Heating milk at very high temperature 275F for 2-5 sec.
Advanced Principles of Cooking Chapter 3 notes:
legumes - Beans, peas, and lentils, valued as inexpensive sources of protein, vitamins,
minerals, and fiber that contribute little fat to the diet.
Celery - A green stem veg. that has multiple stalks, measur
Advanced Principles of Cooking chapter 1 notes:
Which sauce cannot be made from Demi glaze? - Allemande
How do you make Miripoix? - An evenly cut mixture of 50% onions, 25% celery, and
25% carrots. Used to flavor roasted meats, soups, and sauces.
Advanced Principles of Cooking Chapter 6 notes:
How is fish graded? - by size and species
What are atlantic hard shell crabs known as? - blue crabs
What are cross sections cut from a large fish? - steaks
What is the initial rise of bread in oven? - Oven s
Advanced Principles of Cooking Chapter 5 notes:
What is the temp for Rare 120-125
What is the temp for Medium Rare 130-135
What is the temp for Medium Well 140-145
What is the temp for Well Done 155+
What is Vychoisse? - cold leek and potatoe soup
Advanced Principles of Cooking Chapter 9 notes:
Preventing brown - When cut and prepping potatoes place the in a container of cold
water to prevent Browning.
Cracking - A process by which the grain has been broken open.
Grinding - Grain that has been redu
Advanced Principles of Cooking Chapter 8 notes:
Number 1 cause of food borne illness cross contamination
3 Food trends - Healthier eating, more ethnic restaurants opening, organic and whole
foods becoming more popular
4 Differences between Brown and White
Advanced Principles of Cooking Chapter 7 notes:
Misenplace - every thing in its place
What is a food production sheet and how is it used? - This sheet is used when planning a
menu or food service for restaurant or events. This sheet tells you what is bein
Nutrition and Meal Planning Chapter 9 notes:
Food Cost - cost of food purchased (obviously). Managers must be aware of raw and
prepared food costs of all items. Food cost verses food selling (profit made) is a
very important part of food-cost accounting s
:Nutrition and Meal Planning Chapter 5 notes
Techniques such as print, style, color, paper type quality, graphic illustrations and
designs all represent what? - Techniques of menu psychology
A Menu cover should project what? - An accurate image of the ope
Nutrition and Meal Planning Chapter 6 notes:
Static Menu - Same menu items are offered every day.
Cycle Menu - Series of menus offering different items daily on a weekly, biweekly, or
some other basis, after which the menus are repeated. Often used in hea
Nutrition and Meal Planning Chapter 8 notes:
Dietary Guidelines for Americans Recommendations for good health developed by the USDA and the U.S. Department of
Health and Human Services
Outside of the home meals are driven by what? convenience factors, and
Nutrition and Meal Planning Chapter 7 notes:
Food Habits - are the practices and associated attitudes that predetermine what, when,
why and how a person will eat
Food preferences - express the degree of liking for a food item
sensory evaluation - has been
Nutrition and Menu Planning Chapter 10 notes:
Planning: Onsite food operations: Step 5 - Plan desserts for both lunch and dinner.
Planning: Onsite food operations: Step 6 - After the lunch and dinner meals are planned,
add breakfast and any others
Nutrition and Menu Planning Chapter 2 notes;
Saturated Fat - Lipid that is solid room temp.
Cholesterol - Waxy, fat-like substance that is used to form cell membranes.
Vitamin - Nutrient composed of organic substances and is required in small amounts.
Nutrition and Meal Planning Chapter 4 notes:
Carbohydrates - Which nutrient is the body's main source of energy.
Fiber - A unique form of a complex carbohydrate that does not provide energy
Proteins - A nutrient that builds, maintains, and repairs body ti
Nutrition and Meal Planning Chapter 3 notes:
MyPyramid is a tool used to: - Which government produced food guide is used to
determine the right proportion of food from each food group
A spoken menu: - What type of menu Is stated by the server
Nutrition and Menu Planning chapter 1 notes:
Fixed Menu - Menu that stays the same or rarely changes.
Market Menu - Menu that changes frequently.
Cycle Menu - Menu written for specific period.
Menu Mix - Assortment of items that may be different from give
Principles of Cooking 1 Chapter 7 notes:
hydrogenation - process used to harden oils; Hydrogen atoms are added to unsaturated
fat molecules, making them saturated, and solid at room temperature
infrared cooking - heating method that uses an electric or ce
Principles of Cooking 2 Chapter 4 notes:
What is Natural Convection? - Tendency of Warm liquids + gases 2 rise while cooler
What is Mechanical Convection? - Relies on fans or stirring 2 circulate heat more
quickly and evenly.
What is Coagulatio
Principles of Cooking 1 Chapter 4 notes:
deep-frying - dry heat cooking method that uses convection to transfer heat to a food
submerged in hot fat.
Poaching - moist heat cooking method that uses convection to transfer heat from a hot
liquid to the food s
Principles of Cooking 1 Chapter 5 notes:
moist-heat cooking methods - cooking methods using water or steam.
Baste - to moisten food during cooking with melted fat.
carryover cooking - occurs after a food is removed from a heat source.
recovery time - leng
Principles of Cooking 1 chapter 10 notes:
Seasoning - To enhance the natural flavor of food by adding small quantities of
ingredients such as salt.
Pan-fry - To cook in a moderate amount of fat in an uncovered pan.
Smoke-roasting - To cook with dry heat i
Principles of Cooking 1 Chapter 6 notes:
carry overcooking - the cooking that occurs after a food is removed form a heat source;
it is accomplished by the residual heat in the food
Coagulation - the irreversible transformation of proteins from a liquid or
Principles of Cooking 2 Chapter 3 notes:
What is Braise ? - To cook covered in a small amount of liquid , usually after
What temperature do you poach food at ? - 160 180
Name 2 dry heat method ? - Griddling, pan-broiling, barbeque, p
Principles of Cooking 2 chapter 6 notes:
What is the medium for baking? - air
What is the medium for roasting? - air
What is the medium for steaming? - steam
What is the equipment used for steaming? - stove top convection
What is the medium for braising?
Principles of Cooking 2 chapter 9 notes:
What can pasta hold up? - One of the few starches that can hold up rapid convection
movement of boiling.
What should Wire frying baskets be filled with? - Foods to be fried while hanging over
the fat 2 prevent poss