Studied by 19 peopleWhat is molasses?
The byproduct of making sugar
What is mise en place?
It is a place for everything and everything in its place
How many quarts of water are in our sanitation bucket?
5
How many bleach caps do we put in our sanitation bucket?
1
Where do we store our in use towels in the kitchen?
In the sanitation bucket
What is caramelization?
When the natural sugars in food brown as a result of cooking
Name 3 hot chili peppers.
Hobanero, carolina reaper, ghost pepper, cayenne, shishito, fresno, serrano
What is the difference between a stone and a steel?
Stone sharpens and steel straightens
What is roux
Equal parts of fat and flour by weight
When we turn in work..
Must have name and period on it
Mirepoix =
celery, carrots and onions
What is chipotle?
chipotle is smoked jalapeno
What is queso Fresco?
fresh mexican crumbled cheese
main things needed for enchiladas.
tortilla and mix
what is the temp range for the danger zone.
40-140
what temp do we cook poultry at?
165
what temp is beef at on medium?
140
What does enchilada mean?
To decorate with chili
What is braising?
brown the meat, partially covered with liquid, cover tightly and then cook slowly
What is blanching?
Placing vegetables in boiling water, then shock-cooling in ice water (hot then cold)
What are two reasons why grass fed beef is better?
Better fat,(healthy), less chemicals
What are two reasons why it is better to buy local?
Better for the environment, fresh, supports local
What is the name of one local farm where we can buy produce?
CSE
How many pints are in a gallon?
8 pints
How many ounces are in a pound?
16
How many tablespoons are in a stick of butter?
8 tablespoons
What is brining?
Soaking in a saltwater solution
What makes caramelized onions sweet?
The natural sugars in the onion
Where do we store chemicals in the kitchen?
Down low and away from food
How long do we need to simmer soup that has been thickened with roux?
10 minutes
What is a Slurry?
Cornstarch and cold water
What two things do we need to make soup?
Guts and broth
What does BTAB mean?
Bring To A Boil
What does RTAS mean?
Reduce To A Simmer
Name three quick-breads
Cornbread, apple cranberry and banana bread
What causes quick-bread to rise?
Baking powder or baking soda
Name three ways to keep food safe
Control time and temperature, avoid cross contamination, personal hygiene
Name two food allergens
Peanuts and Shellfish
What is the main difference between bacteria and virus?
Bacteria is killed with heat and virus is not
What are the three main cost categories associated with the restaurant?
Food, labor, operating cost
What three main things does the health department look for when inspecting our restaurant?
Sanitation bucket, temp of cooler, hot things should be hot
What is the proportion of salt to water when brining turkey?
1 cup of salt, 1 gallon of water
What is wassail?
A hot spiced apple cider drink
What is tamari?
A gluten free soy sauce
What is charcuterie?
A french term referring to the art of cooked and cured meats
What is chutney?
It is a condiment from India that is sweet and/or spicy made from fruits or vegetables
Name three spices in Thai curry.
Cumin, coriander, thai chili, turmeric
Why is the tenderloin on the animal so tender?
It is not a weight bearing muscle, it is never used
Which food group do eggs belong to?
Protein
What is mirin?
Japanese rice wine
What is the restaurant industry food cost percentage?
27
What is the food cost percentage of?
Sales
What are three ingredients in pesto?
Basil, garlic, parmesan, lemon
What are three ingredients in marinara?
Tomatoes, garlic, onion
What are 4/8 of the big allergens?
Fish, shellfish, peanuts, soybeans
What does the acronym FATTOM mean?
Food, Acid, Time, Temp, Oxygen, Moisture
What is cal rose rice?
Sushi rice
What is sambal?
A spicy paste. Thai garlic chili paste
Where do we insert the thermometer into the meat?
The thickest part
What is coulis?
Fruit or vegetable puree used as a garnish or a glaze
What is chocolate ganache?
Heated cream used as a sauce or frosting
What is emulsification?
Making two liquids into one by force
What is bain marie?
A double boiler type of heated water bath used to cook foods more gently
What is the secret to good pumpkin pie?
Black pepper
What is the difference between crisp and crumble?
Crisp have oats
What is pith?
The white bitter layer that is underneath the layer of citrus
What is lemon curd?
A preserve made with egg yolks, sugar, lemon juice and butter
What do we do with sushi rice before we cook it?
Rinse it until the water runs clear
What is nori?
Dried seaweed sheets
What is the ratio of water to rice when cooking calrose?
1:1
What is maki?
Sushi roll
How much oil do we use when cooking one cup of popcorn in a stockpot?
4 tablespoons
What is the portion of oil to vinegar when making vinaigrette?
2 1/2 parts oil to 1 part vinegar
Which is better, pink or yellow ginger?
Yellow
What is wasabi?
Japanese horseradish
What is the M word in nutrition?
Moderation
What is caramel
Candy created when sugar is heated at 340 degrees Fahrenheit
What is curry?
A spice blend
Extra Credit: What do we add to egg poaching water?
Vinegar
Extra Credit: What can we put vinaigrette on?
Steaks, salads, pasta, pizza, sandwiches, etc
Extra Credit: How long does it take to poach an egg?
3 minutes
Extra Credit: What is the “holy trinity”?
Peppers, celery, onions
Extra Credit: What is water the same weight as?
Eggs, butter
Note
Flashcard