Introduction to Culinary Arts Review flashcards | Quizlet
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  • Toque

    A hat worn by Chefs that shows their level of experience and rank in the kitchen.

    Brigade System

    System based on the military that is the organization of the different positions in the kitchen

    Back of the House

    Kitchen

    Front of the House

    Dining Room

    Calibrate

    To calibrate a thermometer (set) ice bath method is 0 degrees Celsius or 32 degrees Fahrenheit

    Refrigerate Beef and Poultry in what temperature

    36-40 degrees (Remember you don't won't it to freeze or be in the TDZ

    TDZ

    Temperature Danger Zone

    TDZ Temperatures

    41-135 degrees Fahrenheit

    PHF

    Potentially Hazardous Food

    RTE

    Ready to Eat Food

    Cook Poultry to a minimum internal temperature of

    165 degrees Fahrenheit

    3 ways to thaw frozen food correctly

    1. In the refrigerator
    2. In cold water that does not exceed 40 degrees
    3. Go ahead and Cook (whether in microwave or oven)

    FCCLA stands for

    Family, Career and Community Leaders of America. Trains young people to be leaders in family, career and communities as well as giving them opportunity to compete in different areas.

    Type of oven that circulate air and cooks food more evenly and at a even rate.

    Convection Oven

    Order from top to bottom in a walk-in cooler (refrigerator)

    RTE Food, Vegetables and Produce, Fresh fish and seafood, whole cuts of meat (pork or beef), Ground meat (Hamburger), Chicken

    What is the first thing you do when cleaning any electrical equipment or appliance.

    Turn off and unplug it.

    What can I put on a stove top grease fire to put it out?

    Baking Soda

    PASS stands for

    Point, Aim, Squeeze, Sweep

    MSDS

    Material Safety Data Sheet - A sheet for each chemical stating information about that chemical and what to do if it is injested or gets into eyes or on skin.

    Standardized Recipes will NOT tell you .....

    What pieces of equipment to use.

    Mis en place means

    Everthing in its place so that I will have everything already measured and equipment and ingredients organized for the recipe to save time and accuracy.

    Steel

    You straighten a knife edge with this - does not sharpen it, and should be used after every use of a knife.

    USDA

    United State Department of Agriculture

    FBI

    Food Borne Illness

    Outbreak

    2 or more people with same symptoms and have eaten food with same ingredients.

    4 classes or most susceptible people to FBI

    Elderly, Infants, Pregnant, Sick - compromised immune systems.

    Most jobs including chopping vegetables can be accomplished with this one tool.

    Chef Knife

    To properly hold "grasp" a Chef knife you start with .....

    The thumb and index finger on the blade of the knife and then wrap your other 3 fingers.

    The amount of energy in food is measured by .....

    Calories

    The 6 groups of nutrients are

    Protein, Lipids, Carbohydrates, water, vitamins and minerals

    Monounsaturated Fats

    Good Fat

    Trans Fat

    Bad Fat - in potato chips:)

    A vegetarian chooses not to eat

    Meat

    A vegan chooses not to eat

    Any animal product

    Storage shelves should be how high off of the ground

    6 inches

    3 Different types of contamination of food

    Chemical, Physical and Biological

    Person in Charge in the Back of the house

    Executive Chef

    Person in Charge in the Front of the house

    Captain

    Searing

    Browning a meat on the outside in a small amount of fat, traps in moisture and flavor.

    I do not allow food to rest or sit because

    I am tired and I need to clean up

    What size is a Batonnet

    1/4 x 1/4 by 2 inches long

    What size is a Julienne

    1/8 x 1/8 x 2 inches long

    What size is a small dice

    1/4 x 1/4 x 1/4 inch cube

    What size is a medium dice

    1/2 x 1/2 x 1/2 inch cube

    What size is a large dice

    3/4 x 3/4 x 3/4 inch cube

    FDA

    Food and Drug Administration

    Bolster

    Some knives have these and some do not - separates the blade from the handle

    Edge

    Sharp edge of the knife

    Heel

    Corner of the blade of the knife that is SHARP

    Tang

    Shape of the blade - full tang partial tang, rat tail tang

    Tip

    end of the knife that has the sharp point on it

    Spine

    The back of the knife that is not sharp

    tri-stone

    A set of three stones used to sharpen a knife.

    5 steps of handwashing

    Turn on water
    Wet hands with water at least 110 degrees
    Soap hands for at least 20 seconds
    Rinse hands
    Dry on a single use paper towel

    Escoffier

    Came up with the Brigade system as a dress code for Chefs

    Carame - Chef

    Deveoped the "high cuisine" style of cooking. Very formal in France

    De Medici

    Wrote some of the first cookbooks and books on ettiquette

    Boulanger

    Opened first restaurants and had a menu

    A micro organism that can cause a FBI

    Pathogen

    Toxin

    Another name of pathogen

    FIFO

    First in First out - When using food, you use the oldest or first purchased first and then then latest purchased last.

    Refrigerated food should be kept below

    41 degrees to stay out of the TDZ

    Purpose of a Chef Coat

    To protect the Chef and to present a clean appearance

    Name two times that gloves should be worn

    When handling RTE Food and when covering up a sore or a wound.

    Hands should be soaped for a minimum of

    20 seconds

    Clean means

    Free from visible dirt

    Sanitized means

    Free from pathogens by use of chemical or heat sanitation

    To sanitize something using heat it must be what temperature

    180 degrees

    To wash dishes in a 3 compartment sink the water must be what temperature

    Above 110 degrees

    What are the 3 compartments in a 3 compartment sink used for

    1. Washing
    2. Rinsing
    3. Sanitizing

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