Cul 2 study guide
14.The 6 pasta sauce categories
-Ragus. -Seafood. -Vegetable. -Cream. -Garlic-oil. -Uncooked.
3.How can par cooking assist in food preparation
-Remove undesirable flavors -soften firm foods -set colors
2.What tasks can a tilting skillet be used for
-Sautéing and pan-frying -Steam table -Making soup and stock.
3.145 º or 63 ºC (For 15 sec) All
-Seafood - including fish, shell fish and crustaceans. -Steaks/chops of pork, beef, veal, and lamb. -Commercially raised game. -Shell eggs that will be served immediately
5.Germ
-The Smallest part, and the only part that contains fat -Rich in Thiamin
7.What is the temperature range for poaching?
160F - 185 F
9.At when temperature should hot cream soups be served?
190º F - 200 º F
6.Cooling times for stocks
2 hrs to get to 70F 4 hrs to go from 70F to 41F or lower
6.Delicate Vegetables are best stored at?
34 - 40°F
What are the typical proportions for making 1 pound of mirepoix
8 ounces onion, 4 ounces carrots, 4 ounces celery
2.All kernels are composed of three parts
: -Bran -Endosperm -Germ
7.Common Types of ribbons include
: Capellini, Spaghetti, Fettuccine, Linguine, Papardelle, Tagliatelle and Lasagne
9.Common Types of Tube Pasta are
: Manicotti, Penne, Ziti, Rigatoni, Ditali, Garganelli, Elbow Macaroni, Mostaccoli
7.White truffles have a (what) taste
A peppery taste
15.Pickling uses
Acid to preserve
The term vegetable refers to
Any herbaceous plant that can be partially or wholly eaten.
7.Which of the following does not have the same weight as volume? A. Water B. Butter C. Oil D. Eggs
C. Oil
13.Most popular fermented item
Cabbage. Sauerkraut or kimchee
Explain how the season affects the price, quality and availability of vegetables
In season products are at their lowest price, there is the largest amount and variety to choose from, and products have their best color, flavor and texture.
13.Grade C or...
Standard: •Lacks Uniformity or Flavor
10.What is the classic thickening agent for bisque?
Rice
14.What is another name for a broiler used to top-brown foods or finish off dishes
Salamander
14.Fermenting uses
Salt to preserve
8.Pilaf =
Sauté grain -> All liquid added at once -> Cover and simmer
7.Risotto =
Sauté grain -> Hot liquid added gradually -> Stir constantly
4.The finest pastas are made using (Blank) Flour?
Semolina flour
5.The 3 basic cooking methods to prepare grains
Simmering, Risotto and Pilaf
10.What types of menu do most fast food restaurants use?
Static menu
6.What type of menu consists of small portions in four, five or more courses for a fixed price?
Tasting menu
5.What hearty veg is called "Rocket"
Arugula
What is the fat content of whipping cream?
At least 30%
4.Which is not preserved by drying? A) Peppers B) Brussels sprouts C) Tomatoes D) Beans
B) Brussels sprouts
2.Which is not a member of the brassica family A) Broccoli B) Cucumber C) Cauliflower D) Kale
B) Cucumber
7.What is the difference between blanching and parboiling? A) The cooking liquid B) The cooking time C) The type of vegetable being prepared D) The water temperature
B) The cooking time
11.Which of the following menu statements would be controlled by truth in advertising laws? A. "Fresh bread" B. "Roquefort dressing" C. "Big, juicy burgers" D. "Delicious vegetables"
B. Roquefort Dressing
4.Discuss proper ways to wash vegetables before using them and why these methods are important
Before use vegetables should have tags, stickers, rubber bands and other physical hazards removed. They should then be washed or cleaned properly. The cleaning process varies depending on the vegetable type, some need to be cut in half or have layers peeled before washing. Others need to be thoroughly scrubbed or handled with extreme finesse.
4.What is one method to sanitize food service dishes and equipment? A. Immersing in 171F water for 30 seconds B. Washing the items with an approved detergent C. Hand-washing in a three-compartment sink D. Scraping and spraying with hot water to remove soil
Both B and C. Chef said those washing methods are proper procedure, not going off of actual sanitizer solutions
2.What is the difference between white stock and brown stock
Brown stock is made from simmering bones with vegetables all of which have been caramelized
What is the indigestible carbohydrate found in the cell wall of plants? A) Collagen B) Crude fiber C) Cellulose D) Elastin
C) Cellulose
4.The hottest pepper
Carolina Reaper
The 3 distinct parts of a kernel
The bran, endosperm and germ
3.Endosperm
The largest part of the kernel and is a source of protein and carbohydrates (starch)
If potatoes are placed in the fridge
The starches will caramelize.
2.Bran
The tough outer layer covering the endosperm
8.Tubes work well with
Thicker meat and vegetable sauces and are often used baked in casseroles
10.T/F Irradiation uses radiation to destroy insects and bacteria and to slow ripening.
True
12.T/F Sweet onions can be served and eaten raw because they contain less sulfuric compounds than other bulb onions
True
13.Water chestnuts are crunchy tubers that can be eaten raw.
True
15.T/F Drying chiles makes their flavor stronger and their spiciness more pungent.
True
16.T/F Mushrooms are not vegetables, strictly speaking
True
17.T/F Vegetables contain more starch and less sugar than fruit
True
18.T/F Beurre blanc is made with whole butter
True
19.T/F Gravy is a type of sauce made with a roux and flavored with pan drippings
True
9.T/F The USDA provides for voluntary grading of fresh vegetables on the wholesale market
True
2.Scoville Heat Units
Used to measure the perception of capsaicin.
What special concerns exist regarding the storage of fresh vegetables? Explain why some veg should not be refrigerated
Vegetables that need to be stored at a cool temperature (50-60F) must also not be too cold, or else the starches in the produce will change into sugars. Others should be kept at cold temps (34-40F) with high humidity. Some produce should be kept away from others to prevent overripening. All produce should be cleaned immediately before use, but root vegetables also need extra fabrication steps when receiving. They should have moisture leeching greens removed before placing in the fridge.
5.Hearty vegetables are best stored at?
cool temperatures 40°F to 60°F
How should you adjust baking temperatures when using a convection oven?
decrease it by 25F
2.The liquid in pasta dough is usually
egg and/or water and sometimes olive oil
5.What is salmonella?
infection
10.Shaped pastas work well with
meat sauces and oil-based sauces such as pesto. -Larger shapes can be cooked, stuffed with meat and / or cheese and baked and served in casserole
4.Germ
the smallest portion of the grain and is the only part that contains fat
6.Ribbon Shapes work well with
tomato, fish and shellfish sauces and with cream or cheese sauces
4.What type of menu lists each food and beverage item with their prices?
à la carte menu
14. Pasta Yields
• 1 pound of dried pasta will yield approximately 3 pounds of cooked pasta. • Fresh pasta - 1 pound yields approximately 2 to 2½ pounds cooked pasta.
6.Cracking
• A milling process in which the grains are broken open
7.Grinding
• A milling process in which the grains are reduced to a powder
13.Boiling Pasta
• All Pastas are cooked using the same method • Allow one gallon of water per pound of pasta • Salt should be added to the water for seasoning purposes
12.-U.S. Grade C or Standard
•Lacks Uniformity or Flavor
11.U.S. Grade B or Extra-Select
•May Contain Minor Blemishes
10.-U.S. Grade A or Fancy
•Must be Top Quality, and Blemish-Free
1.What does the NSF designation on cookware guarantee
-Contact surfaces are nontoxic -Rounded and smooth corners and edges, -Easily cleaned.
1.The dining room brigade
-Dining room manager. -Wine steward. -Headwaiter. -Captians. -Front waiters. -Back waiters.
2.The modern kitchen brigade
-Executive chef -Sous-chef -Area chefs -Line cook -Pastry chef -Apprentice -Short-order cook
4.135 º or 57 ºC (no minimum time) All
-Fruit, -vegetables, -grains (e.g., rice, pasta) -legumes (e.g., beans, refried beans.) that will be hot-held for service.
2.155 º or 68 ºC (For 15 sec) All
-Ground meat - including beef, pork and other meat. -Injected meat - including brined ham and flavor-injected roasts. -Mechanically tenderized meat. -Ratites - including ostrich and emu. -Ground seafood - including chopped or minced seafood. -Shell eggs that will be hot-held for service.
8.Modern preservationn Methods include
-Irradiation -Canning -Freezing -Drying / Dehydrating -Pickling
9.The main difference between wild and cultivated mushrooms
-One is only available for part of the year -It also costs more $$$
165º or 74 ºC (For 15 sec) All
-Poultry - including whole or ground chicken, turkey, or duck. -Stuffing made with fish, meat or poultry. -Stuffed meat, seafood, poultry or pasta. -Dishes that include previously cooked TCS ingredients.
4.Endosperm
-The largest part of the kernel -Used primarily in milled products like flour -Good source of protein and carbohydrates
3.Bran
-Tough outer layer covering the endosperm -Good source of fiber and B-complex vitamins
How much water for how much pasta
1 gallon of water per pound of pasta
List and describe three processing techniques commonly used to extend the shelf life of vegetables
1. Canning takes produce, seals it in a can, jar, or package and subjects it to bacterial killing heat. This destroys most things that would cause decomposition and keeps an item edible for longer. 2. Drying, either from the sun or by modern technology, removes moisture, and thus a potential breeding ground for bacteria. However, this method has a huge effect on produce texture, flavor and overall appearance. 3. Irradiating takes produce and sterilizes it with gamma rays. This slows further plant ripening and stops sprouting, as well as kills the bacteria.
8.Describe the necessary mise en place and procedure for refreshing vegetables
1. Water should be placed to boil. 2. Vegetables should be cleaned properly. 3. Vegetables are then sliced or diced. 4. Get ice water and a holding bowl prepared for after boiling. 5.Vegetables should be placed in the boiling water. 6. When done place in ice water just until cool.
3.Water boils at
212F or 100 C
4.water freezes
32 F or 0 C
5.bouquet garni
A selection of herbs (usually fresh) and vegetables tied into a bundle with twine; a standard bouquet garni consists of parsley stems, celery, thyme, leeks and carrots
8.Which of the following sauces cannot be made from demi-glace? A) Allenmade B) Chasseur C) Poivrade D) Bordelaise
A) Allenmade
7.Discuss the role of acid in a cooking liquid used for preparing vegetables. Which veg, if any, benefit from acidic cooking
Acid change color and texture of vegetables for better or for worse. If an acid favorer such as lemon juice, wine, or vinegar is added to cooking liquid it will make the food resist softening. This makes it take longer for the vegetable to cook. If an acid cooking medium, such as baking soda, is added it will cause it to over soften. Spinach and red cabbage benefit from acidic cooking.
3.What temperatures should most fresh vegetables be stored at? A) Room temperature B) 40-60*F C) 40-45*F D) 34-40*F
D) 34-40*F
8.Which is actually a fruit? A) Tomato B) Eggplant C) Chayote D) A & B E) All of the above
D) A & B
5.How should you prepare dried beans? A) Bake them without rehydrating B) Rehydrate them in salted water C) rehydrate, then blanch them D) Rehydrate, then simmer them
D) Rehydrate, then simmer them
3.How can you detect if food is contaminated? A. Visible mold B. "Off" odors C. Bitter taste D. None of the above
D. None of the above. You can't see contamination, only spoilage.
6.How can you preserve the nutritional qualities of vegetables? A) By cooking them at quickly as possible B) By cooking them in a small amount of liquid C) By serving them with their cooking liquid D) A&B E) All of the above
E) All of the above
12.Grade B or...
Extra-Select: •May Contain Minor Blemishes
11.T/F Unlike meat and fish, vegetables are not affected by carry over cooking
False
14.T/F All vegetables should be blanched before being deep fried
False
20.T/F Bones from any fish species can be used to make fumet
False
11.Grade A or...
Fancy: •Must be Top Quality, and Blemish-Free
11.Common Types of Shapes
Farfalle, Rotelle, Orzo, Rotini, Orecchiette, Torcchio
8.Black truffles have a (what) taste
Floral
3.The 4 basic ingredients in the average Italian pasta dough
Flour, Egg, Olive Oil and Salt
12.Chinese Style Noodles are made from
Flour, Water and sometimes Egg (if they contain egg, they are usually labeled "Egg Noodles"
5.Why is it important to cut vegetable into a uniform size before cooking.
For even cooking and visual appeal.
5.Two forms of Pasta sold today are
Fresh & Dried
6.Simmering =
Grain -> Boiling liquid-> Cover and simmer
5.What factor does the total recipe cost include?
Ingredient costs
9.What factor does the total recipe cost include?
Ingredient costs
What characterized the 19th-century dining style created by Catéme called grande cuisine.
Intricately prepared and garnished courses
6.Which of the following is the most important element of menu design
Language
3.What is HAACP a system for?
Maintaining sanitary conditions
6.Discuss several techniques used for determining the doneness of vegetables. Is carry over cooking a concern when preparing vegetables? Explain
Most vegetables can be confirmed as fully cooked when they can easily be pierced with a fork or pairing knife.
2.What's in a standard sachet?
Parsley stems, cracked peppercorns, fresh thyme, bay leafs, cloves, and optional garlic. All wrapped in cheese cloth and tied with twine.
9.List and describe two ways to prepare and preserve vegetables for extended storage.
Pickling uses an acidic liquid to stop bacterial growth and destroy microorganisms. Fermenting uses salt or brine to remove moisture and sugar. This also reduces oxidation.
15.What is the most important quality of deep-fat fryer
Recovery time
2.What 20th-century food movement emphasized naturally flavored and simply prepared foods?
Regional cuisine
What 20th-century food movement emphasized naturally flavored and simply prepared foods?
Regional cuisine
3.Capsaicin
chemical that stimulates receptors that respond to painful heat
6.The most common can size on the hospitality industry
#10
13.If a case containing 12 cans of whole peeled tomatoes costs $28.80, what is the unit cost?
$2.40
2.What is the range of the temperature danger zone?
(In test 40F-140F) 41F-135F
13.1/8 cup all measures
-1 oz -2 tbsp -6 tsp -30 ml
14.1/16 cup all measures
-1/2 oz -1 tbsp -3 tsp -15 ml
12.1/4 cup all measures
-2 oz -4 tbsp -12 tsp -59 ml
11.1/3 cup all measures
-3 oz -5 tbsp -15 tsp -79 ml
10.1/2 cup all measures
-4 oz -8 tbsp -24 tsp -118 ml
9.2/3 cup all measures
-5 oz -11 tbsp -33 tsp -158 ml
8.3/4 cup all measures
-6 oz -12 tbsp -36 tsp -177 ml
7.1 cup all measures
-8 oz -16 tbsp -48 tsp -237 ml
What are the 5 mother sauces?
-Bechamel. -Veloute. -Espagnole -Tomato -Hollandaise
3.9 categories of vegetables
-Cabbages -Fruit Vegetables -Gourds and Squashes -Greens -Mushrooms and Truffles -Onions -Pods and Seeds -Roots and Tubers -Stalk Vegetables
7.Vegetables are classified into 11 different Categories
-Cabbages -Fruit Vegetables -Gourds & Squashes -Greens -Mushrooms & Truffles -Olives -Onions -Pods and Seeds -Roots and Tubers -Stalks -Baby Vegetables
12.What should you do immediately when an infestation of cockroaches occurs?
Contact a licensed pest control operator
4.Gourds and squashes include
Cucumbers (slicing and pickling varieties) Squashes (winter and summer varieties)
2.A herbaceous plant is one
With little or no woody tissue
Most Grain kernels are protected by
a hull or a husk
8.What was Fannie Farmer's obsession?
accurate measurement
Pasta is made from
an unleavened dough of wheat flour that is mixed with a liquid
9.Ancient Preservation Methods include
• Drying / Dehydrating Foods • Pickling Foods • Fermenting • Preserving in Alcohol • These Methods Dramatically Alter the Flavor of the Foods
9.Pearling
• When all or part of the hull, bran and germ are removed from the grain
8.Hulling
• When the Hull or Husk is removed from the grains
