A review of all terms and methods used in basic culinary theory
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
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| show | a semi boneless breast with the skin and drumette attached
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| Albumin? | show 🗑
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| show | meaning "to the tooth" a bit chewy
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| Ala Carte menu | show 🗑
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| allemande | show 🗑
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| Antonin Careme | show 🗑
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| AP stands for?? | show 🗑
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| show | reduced to nearly dry
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| balloon whip | show 🗑
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| barding | show 🗑
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| show | 1/4 by 1/4 by 2" cut
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| show | smaller than sea scallops, 70 to 90 count
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| show | butter sauce made with white wine, butter, and shallots
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| Bechamel | show 🗑
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| show | small balls of butter and flour swirled into a dish at the last minute
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| bisque | show 🗑
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| show | the liquid it is made of
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| the body of a stock is??? | show 🗑
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| bordelaise | show 🗑
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| show | the first modern type restaurant owner, opened it in 1765
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| Bouquet garni | show 🗑
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| Braise | show 🗑
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| show | flour, eggwash, then breadcrumbs
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| show | flavorful liquid from simmering meats and veggies for long time
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| buffalo chopper | show 🗑
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| butterfly | show 🗑
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| show | connective tissue that DOES dissolve in moist heat
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| show | a castrated male chicken
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| show | a freshwater fish, most commonly deep fried, aquafarmed in the US
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| Chasseur | show 🗑
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| show | metal strainer with small holes
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| Chinois | show 🗑
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| show | gives plants their green pigment, aids in photosynthesis
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| Chowder | show 🗑
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| show | simplified grande cuisine, relies on culinary principles and techniques
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| clearmeat | show 🗑
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| concasse | show 🗑
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| show | egg whites, ground beef, tomatoes and mirepoix
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| coquille | show 🗑
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| show | cross of a game hen and white rock
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| show | poaching liquid
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| show | small rolled bits of dough - pasta
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| show | the transfer of heat by either natural or mechanical means
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| croissant | show 🗑
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| crustacean | show 🗑
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| show | a menu that cycles through then repeats itself
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| deglazing | show 🗑
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| demi glace | show 🗑
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| show | the only true sole
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| show | potatoes with eggs, usually piped as a garnish
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| durum wheat | show 🗑
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| elastin | show 🗑
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| EP | show 🗑
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| show | 5 mother sauces, classic cuisine, KISS, brigade system
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| show | head chef, overseas everything in the kitchen Chef de cuisine
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| show | stressed accurate measurements and made cooking a science
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| flavored oil | show 🗑
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| foie gras | show 🗑
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| show | caramelized drippings in bottom of pan
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| show | white stock
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| fond braun | show 🗑
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| french dip sandwich | show 🗑
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| show | cold soup with uncooked veggies
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| glacage | show 🗑
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| glace de viande | show 🗑
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| show | light syrupy glaze made by reducing a chicken stock
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| show | Careme's style, lavish displays, elaborate centerpieces, many courses
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| green shrimp | show 🗑
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| show | flat cooking surface
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| show | ground dried hominy
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| gyro | show 🗑
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| show | Hazard Analysis Critical Control Point
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| herb | show 🗑
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| hotel pan | show 🗑
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| IQF shrimp | show 🗑
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| show | made from durum wheat
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| show | mixture of heavy cream and egg yolks, must be tempered into mixtures
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| larding | show 🗑
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| show | aka monkfish or angler
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| mandolin | show 🗑
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| marbling | show 🗑
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| marinating | show 🗑
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| show | menu that changes with the seasons based on product availability
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| Masa Harina | show 🗑
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| minestrone | show 🗑
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| mirepoix | show 🗑
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| show | Univalve, bivalve, cephalopod
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| monte cristo | show 🗑
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| MSP | show 🗑
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| show | aromatic court bouillon served with fish or shellfish
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| nouvelle cuisine | show 🗑
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| offal | show 🗑
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| onion piquet | show 🗑
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| P and D shrimp | show 🗑
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| show | dry heat method using more fat and a lower temp.
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| Pita | show 🗑
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| show | new orleans style sandwich with fried oysters or shrimp
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| Point | show 🗑
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| show | any sauce where peppercorns provide the dominant flavor
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| show | italian dish made by cooking corn meal with liquid into a large soft mass
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| portion control | show 🗑
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| prix fix menu | show 🗑
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| show | atlantic hardshell clam
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| show | list of instructions for preparing an item
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| show | allowing the sauce or liquid to reduce to desired thickness or consistency using heat
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| regional cuisine | show 🗑
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| show | large, round pan with straight sides and loop handles
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| show | cooking equipment that slowly rotates meat in front of a heating element
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| show | equal part fat and flour used to thicken
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| sachet | show 🗑
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| salamander | show 🗑
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| show | anadromous fish, round and fatty
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| show | usually cold, chunky mixture of fresh herbs, spices,fruits and veggies used as a sauce or dip
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| standardized recipes | show 🗑
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| static menu | show 🗑
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| saute | show 🗑
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| show | pan with sloped sides used to sauteeing
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| show | round pan with stright sides
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| sea scallops | show 🗑
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| show | AKA spider; used to remove food particles
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| show | cold water and corn starch or arrow root, used to thicken
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| smoke point | show 🗑
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| spider | show 🗑
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| standard breading procedure | show 🗑
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| subcutaneous | show 🗑
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| show | thymus gland of a calf or lamb
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| swimming method | show 🗑
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| table d'hote menu | show 🗑
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| show | large flat-bottomed pan used as a stockpot with a hand crank
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| venting | show 🗑
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| show | thin sour liquid used as a preservative, cleaner, or cooking ingredient
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| show | peppercorns allowed to ripen until they turn red and then berries are allowed to ferment
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| show | flour milled from the entire hulled kernel
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| working chef | show 🗑
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| show | serving, weight or volume
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| show | Hold at 20 degree angle using whet stone. Start at coarsest and move from heel to tip.
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| show | No, it returns the edges to their form, but doesn't sharpen
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| show | a la carte and semi a la carte
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| 3 basic types of rice | show 🗑
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| basmati rice | show 🗑
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| 3 methods for cooking rice | show 🗑
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| describe the 1-2-3 method for rice | show 🗑
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| show | parsley stems, peppercorns, bay leaves and thyme
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| when cooking cauliflower, adding an acid will do what? | show 🗑
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| Are waxy potatoes good for french fries? | show 🗑
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| show | tenderness
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| How do you know when pasta is cooked? | show 🗑
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| show | Bran, endosperm, and germ
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| Name the five senses: | show 🗑
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| show | white, blonde, and brown
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| What is the flour to fat ratio | show 🗑
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| Name four fats that can be used | show 🗑
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| show | braising, simmering, boiling, steaming, poaching, and stewing
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| show | broiling, grilling, roasting,baking, deep frying, pan frying, and sauteeing
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| show | GEMCC (Starches gelatinize) water evaporates, fats melt, sugars caramelize, and proteins coagulate
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| show | conduction, convection, radiation
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| show | 212 degrees
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| What is the temperature difference from a conventional oven to a convection oven? | show 🗑
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| show | 180 to 205 degrees
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| show | 160-180 degrees
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| simmering times for stocks | show 🗑
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| Should you ever boil a stock? | show 🗑
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| What is the max temp for blooming a yeast? | show 🗑
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| show | 300 degrees to 375
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| At what temp do eggs begin to coagulate? | show 🗑
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| show | 165 degrees
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| Where should you insert the thermometer when checking the temp? | show 🗑
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| show | 41-135 degrees
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| show | Eggs!
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| show | an open faced omelet
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| How do you prepare basted eggs? | show 🗑
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| What do you add to a quart of water to poach eggs? | show 🗑
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| Spreads do what to a sandwich? | show 🗑
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| show | a clean bowl, egg whites at room temp., fresh eggs
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| show | measuring spoons,measuring cups,portion scales,ladles
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| show | 1) fryer - frying2) stewing hen - stewing3) roaster - roasting
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| show | tears and imperfections
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| The tenderness of poultry is determined by what? | show 🗑
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| a popular breed of poultry in Europe but not USA | show 🗑
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| show | gutted
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| dressed means? | show 🗑
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| fillet | show 🗑
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| steak | show 🗑
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| how many fillets are in a flat fish? | show 🗑
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| show | 2 fillets
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| Beef, poultry, and seafood inspections are voluntary or mandatory? | show 🗑
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| show | 1)protein, 2)fat 3)minerals 4) water
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| show | braising
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| show | prime, choice, select, standard, commercial, utility, cutter, and canner
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| show | choice
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| show | strip loin
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| show | rib
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| show | meat that hasn't been aged
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| How many ounces are in a gallon? | show 🗑
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| How many ounces in a quart? | show 🗑
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| show | 16 oz
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| ounces in a cup? | show 🗑
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| show | 4 quarts, 8 pints, 16 cups, and 256 tablespoons
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| How do you get menu selling price? | show 🗑
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| Great 20th century chef who modernized food | show 🗑
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| Broken glass is what type of hazard? | show 🗑
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| show | Has to be what it says it is
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| show | cost of the ingredients used to complete recipe
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| The most important part of the menu? | show 🗑
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| show | milk, water, and eggs
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| show | the recover time
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| show | Chop
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| show | at the end of cooking
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| show | 1/3 dry.
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| show | soy bean oil
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| show | Marinade
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| show | blanching, but both lock in color, kill bacteria and raw smell
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| what can't be made from a demi glace? | show 🗑
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| show | Caramelized bones
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| what is the difference between stock and broth? | show 🗑
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| What isn't a traditional bisque? | show 🗑
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| show | 190 to 200 degrees
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| What is a classic thickener for bisque? | show 🗑
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| can you reduce a cream soup by boiling? | show 🗑
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| show | marbling and subcutaneous
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| What is the best method for cooking veal shank? | show 🗑
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| show | bright red and slightly springy
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| show | ABC
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| show | anything but grilling
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| Deep frying is best for what type of fish? | show 🗑
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| What is the best cooking method for trout? | show 🗑
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| show | a light sauce, like a beurre blanc
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| grading eggs, you look for: | show 🗑
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| show | overcooking
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| What does vinegar help do when poaching eggs? | show 🗑
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| What type of egg is cooked over low heat with no turning or flipping? | show 🗑
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| show | poached eggs
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| Store fresh veggies at what temp? | show 🗑
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| what isn't able to be preserved by drying? | show 🗑
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| show | soak and simmer
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| show | tortilla
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| show | Cross contamination
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| show | endosperm
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| best potatoes for frying? | show 🗑
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| What type of rice is firm, separate and fluffy when cooked? | show 🗑
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| show | 1/8th by 1/8th by 2" cut
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| Small dice? | show 🗑
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| show | 1/16 by 1/16 by 2" cut
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| medium dice? | show 🗑
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| Large dice? | show 🗑
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Review the information in the table. When you are ready to quiz yourself you can hide individual columns or the entire table. Then you can click on the empty cells to reveal the answer. Try to recall what will be displayed before clicking the empty cell.
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If you know all the data on any row, you can temporarily remove it by tapping the trash can to the right of the row.
To hide a column, click on the column name.
To hide the entire table, click on the "Hide All" button.
You may also shuffle the rows of the table by clicking on the "Shuffle" button.
Or sort by any of the columns using the down arrow next to any column heading.
If you know all the data on any row, you can temporarily remove it by tapping the trash can to the right of the row.
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Created by:
DeckerH
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