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a product from another part of the plant, including seeds and buds
 
Spice
 
Herbs
Any plants used for flavoring, food, medicine, or perfume. Culinary use typically distinguishes herbs as referring to the leafy green parts of a plant
 
herb
 
spice
What is the name of the dough of paper-thin sheets of unleavened flour dough separated by a thin film of butter
 
phyllo dough
 
puffy dough
 
flaky dough
 
shortcrust dough
What is the name of a mixture of cornstarch and liquid (usually water or stock)
 
Slurry
 
Roux
 
Thicken
 
Clarify
Category of fruit that has an outer fleshy part surrounds a shell of hardened endocarp with a seed inside
 
Drupe
 
Pome
 
Citrus
What category of fruit contains a pit, also referred to as a stone, that does not become attached or cling to the pulpy
 
freestone
 
clingstone
 
semi-freestone
Naturally occurring hormone in gaseous form that triggers ripening in fruit
 
Ethlyene Gas
 
Methane Gas
 
Propane Gas
When working with puff pastry what is the term used to allow the dough to relax
 
Rest
 
Rise
 
Rapid
What is the flour commomly used for in making cookies
 
pastry flour
 
cake flour
 
all purpose flour
 
Semolina Flour
what is a butterflake roll?
 
3 balls of dough baked together in a muffin tin
 
2 balls of dough baked together in a muffin tin
 
1 ball of dough baked together in a muffin tin
 
4 balls of dough baked together in a muffin tin
What happens to "over proofed" doughnuts during frying
 
they collapse
 
they raise
 
they over inflate
If doughnuts are greasy was the oil to hot or too cold?
 
to cold
 
to hot
What is the temperature of the oil used to fry yeast doughnuts?
 
365 degrees to 385 degrees
 
355 degrees to 365 degrees
 
375 degrees to 395 degrees
What is the temperature of oil to fry cake doughnuts?
 
375 degrees to 385 degrees
 
365 degrees to 375 degrees
 
355 degrees to 365 degrees
Hard outer covering of the grain of wheat (used in wheat-removed in white)
 
Bran
 
Endosperm
 
Germ
 
Shell
The starchy portion of the wheat kernel is called what?
 
Endospern
 
Germ
 
Bran
 
Shell
Part of the kernal that would product a shoot if planted (high fat content and nutritional)
 
Germ
 
Endosperm
 
Bran
 
Shell
Foods cooked so they are firm to the bite is called what?
Al Dente
What is it called when you prep and assembly of all the necessary ingredients and equipment needed to produce a dish
Mise en Place
What is it called when particles are stuck to the bottom of a saute pan after cooking food
 
Fond
 
Render
 
Reduce
What type of oven transfers heat by the movement of molecules through air, water, or steam
 
Convection
 
Conventional
The transfer of heat from one item to another through direct heat is called what?
 
Conduction
 
Conventional
To roughly chop, usually referring to tomatoes is called what?
 
Concasse
 
Mince
 
Chop
 
Dice
A ________ is a sauce that is added to salads to give them flavor and to help hold the ingredients together.
 
Dressing
 
Body
 
Garnish
 
Oil
Fatty dressings are usually made from what ingredient?
 
Mayonnaise
 
Butter
 
Oil
What is the typical ratio for vinaigrette salad dressings? (Oil:Vinegar)
 
3:1
 
2:1
 
1:1
 
4:1
This type of salad green has no nutritional value.
 
Iceberg
 
Romaine
 
Green Leaf
What moist cooking technique partially cooks food using the boiling method?
 
blanching
 
Poaching
 
Steaming
 
Boiling
What cooking method minimizes nutrient loss?
 
steaming
 
boiling
 
poaching
What process is used to remove fat while a stock is simmering
 
Skimming
 
Spooning
 
Glazing
What is another name for pan drippings or unthickened meat juices?
 
Au Jus
 
Baste
 
Fond
 
Deglaze
Which are the five mother sauces?
Bechamel,Veloute,Tomato,Espagnole, and hollandaise
What is the first step in making brown stock?
Browning the ingredients in the oven
To rid a clear soup, like a consomme, if particles that are too fine to be strained out is to.
 
Clarify
 
Deglaze
 
Extract
 
Clear
When a recipe asks you to cream sugar and butter it means to look for what consistency?
 
to beat ingredients until soft and creamy
 
to mix until combined
 
to fold-in
Leavening agents cause a baked product to become
 
large and rise
 
small and flat
 
produce gas
Leavening agents used in baked products are
air, baking powder, baking soda, steam, and yeast
What is the process of thickening and intensifying the flavor of a liquid mixture such as a soup, sauce, wine, or juice by simmering or boiling.
 
Reduction
 
Searing
 
Simmering
 
Browning
Pouring a liquid over food as it cooks using a baster or a spoon is called?
 
Basting
 
Spooning
 
Sauteing
Food proced through a sieve (can be done through a food processor) is to what?
 
Puree
 
Smooth
 
Combine
 
Smash
Remove fat by heating is called what?
 
Render
 
Sear
 
Reduce
 
Roux
To cook quickly in high heat to brown the outside of meat
 
Sear
 
Grill
 
Bake
 
Poach
Butter and flour cooked together and used as a thickener is called what?
 
Roux
 
Base
 
Bottom
Evaporate liquid to concentrate flour
 
Reduce
 
Simmer
 
Poach
 
Boil
Contains finely chopped vegetables (carrots, celery, and onions)
 
Mirepox
 
Sachet d'Ă©pices
 
Bouquet Garni
To cut or chop food into very tiny pieces
 
Mince
 
Dice
 
Chop
 
Slice
Seasoned liquid. Adds flavor and tenderizes
Marinade
To cut into long thin strips
 
Julienne
 
Batonnet
 
Small Dice
 
Mince
Drag meat through bread crumbs, cracker crumbs, flour or corn meal
 
Dredge
 
Bread
 
Crumb
To add liquid to a skillet to remove cooked on meat particles from the pan. Used to make sauce
 
Deglaze
 
Blanch
 
Saute
 
Deep Fry
Basic white sauce (flour, butter, milk)
 
Bechamel
 
Veloute
 
Espagnole
 
Tomato
To heat meat until it turns brown
Brown
Plate that goes under another plate
Charger
The merging of two or more ethnic cuisines into one cooking style
 
Fusion Cuisine
 
Nouvelle
 
Grande
 
Haute
The highest level of the culinary arts in which the most challenging dishes are prepared
 
Haute Cuisine
 
Grande
 
Nouvelle
 
Fusion
A style of cuisine highlighting individual ingredients simply prepared and served in small portions on artistic plates
 
Nouvelle Cuisine
 
Fusion
 
Haute
 
Grande
An elaborate and time-consuming style of cooking popular in the early 1800's
 
Grande
 
Haute
 
Fusion
 
Nouvelle
Foods native or traditional to a particular geographic region or ethnic population
 
Indigenous foods
 
Regional
 
Ethnic
 
Fusion
A recipe yields 20 cookies, but I want to increase the yield to 40 cookies. The original amount of sugar needed is 1/2 c. What is the new amount needed for the yield of 40 cookies?
1 c.
What does "yield" mean in relation to recipes?
number of portions
How many cups in a gallon?
16
How many cups in a pint?
 
2
 
4
 
6
 
8
3 teaspoons equals _____ tablespoons
 
1
 
2
 
3
 
4
What is the process used to measure dry ingredients?
 
First, scoop into correct dry measuring cup, level it off wi
 
liquid measuring cup, scoop
 
level then scoop
One cup contains ________ tablespoons
 
16
 
8
 
12
 
14
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