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.
Help!
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| What is an airline breast? | show 🗑
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| Albumin? | show 🗑
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| Al Dente | show 🗑
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| show | menu where everything is priced individually
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| show | compound sauce from veloute thickened with egg yolks and heavy cream, flavored with lemon juice
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| Antonin Careme | show 🗑
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| show | As Purchased
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| Au sec: | show 🗑
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| show | used to whipping air into a mixture
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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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| Beurre manie | show 🗑
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| show | a soup made with fish or shellfish
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| the body of a sauce is?? | show 🗑
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| the body of a stock is??? | show 🗑
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| show | compound sauce made from a demi-glace
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| Boulanger | show 🗑
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| show | a bouquet of fresh veggies and herbs tied with twine and used to flavor stocks, sauces, soups, etc
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| Braise | show 🗑
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| breading procedure | show 🗑
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| show | flavorful liquid from simmering meats and veggies for long time
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| show | used to chop things in bulk
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| show | to cut in half, but leave attached, allows for more plate coverage
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| collagen | show 🗑
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| show | a castrated male chicken
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| catfish | show 🗑
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| Chasseur | show 🗑
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| show | metal strainer with small holes
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| show | metal strainer with fine mesh to strain
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| show | gives plants their green pigment, aids in photosynthesis
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| show | soup made from fish, shellfish, and or veggies
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| show | simplified grande cuisine, relies on culinary principles and techniques
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| show | mix of eggwhites, ground meat and an acidic product, used to clarify broth
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| show | peeled, seeded and rough chopped
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| consomme | show 🗑
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| coquille | show 🗑
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| show | cross of a game hen and white rock
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| court bouillon | show 🗑
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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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| show | shellfish
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| show | a menu that cycles through then repeats itself
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| deglazing | show 🗑
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| show | half brown stock, half brown stock, half reduced
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| dover sole | show 🗑
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| show | potatoes with eggs, usually piped as a garnish
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| show | hard wheat with high gluten
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| elastin | show 🗑
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| EP | show 🗑
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| Escoffier | show 🗑
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| executive chef | show 🗑
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| Fannie Farmer | show 🗑
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| flavored oil | show 🗑
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| foie gras | show 🗑
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| fond | show 🗑
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| show | white stock
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| show | brown stock
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| french dip sandwich | show 🗑
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| gazpacho | show 🗑
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| show | browning or glazing
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| show | brown syrupy sauce made by reducing brown stock
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| show | light syrupy glaze made by reducing a chicken stock
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| grand cuisine | show 🗑
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| show | headless, shell on
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| griddle | show 🗑
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| grits | show 🗑
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| show | ground lamb wrapped in pita bread
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| HACCP | show 🗑
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| herb | show 🗑
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| show | 2 inch deep full size pan
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| show | Individually quick frozen
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| italian dry pasta | show 🗑
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| show | mixture of heavy cream and egg yolks, must be tempered into mixtures
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| show | injecting with fat
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| lotte | show 🗑
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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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| show | 50 percent onion, 25 percent celery, 25 percent carrots
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| Three categories of mullosks | show 🗑
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| monte cristo | show 🗑
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| show | menu selling price
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| Nage | show 🗑
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| show | new cuisine, lighter with more natural flavors, shorter cooking times
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| offal | show 🗑
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| onion piquet | show 🗑
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| show | Peeled and deveined
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| panfry | show 🗑
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| show | oval or round shaped bread leavened with yeast
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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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| show | consistency, plate coverage, food costs, weigh all ingredients
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| prix fix menu | show 🗑
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| Quahog | show 🗑
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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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| show | set of recipes based on local ingredients, traditions and practices
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| rondeau | show 🗑
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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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| show | overhead broiler used primarily to finish or top brown foods
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| salmon | show 🗑
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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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| show | written instructions for producing quality and quantity of a specific food operation
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| static menu | show 🗑
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| saute | show 🗑
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| sauteuse | show 🗑
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| sautoir | show 🗑
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| show | larger scallops in 20 to 30 count
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| skimmer | show 🗑
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| slurry | show 🗑
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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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| sweetbreads | show 🗑
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| swimming method | show 🗑
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| table d'hote menu | show 🗑
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| tilt skillet | show 🗑
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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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| whole wheat | show 🗑
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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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| Does a steel sharpen a knife? | show 🗑
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| What are two types of meal service | show 🗑
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| 3 basic types of rice | show 🗑
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| show | grown in India
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| show | steamed, pilaf, and risotto
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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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| show | No, they are too high in sugar and too low in starch
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| show | tenderness
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| show | they are al dente, or firm
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| What are the parts of the grain? | show 🗑
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| show | sight (most important) sound, taste, touch and smell
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| 3 types of roux | show 🗑
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| show | equal parts of each. Ex 1 part flour, 1 part fat
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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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| what are some dry heat cooking methods? | show 🗑
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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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| Water boils at what temp? | show 🗑
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| What is the temperature difference from a conventional oven to a convection oven? | show 🗑
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| temperature range for simmering? | show 🗑
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| temperature range for poaching? | show 🗑
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| simmering times for stocks | show 🗑
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| show | No, it will disrupt the clarification
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| show | 110 degrees
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| What is the temp for deep frying fat? | show 🗑
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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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| What is the temp danger zone? | show 🗑
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| What is the most popular breakfast preparation? | show 🗑
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| What is a frittata? | show 🗑
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| show | sunny side up braise with hot grease
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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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| To get the max volume from whipping egg whites use | show 🗑
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| What are four measuring devices found in most kitchens? | show 🗑
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| show | 1) fryer - frying2) stewing hen - stewing3) roaster - roasting
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| poultry is graded looking for what? | show 🗑
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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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| show | seafood is voluntary, the others are mandatory
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| 4 components of muscle tissue in a meat | show 🗑
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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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| New york steaks are cut from the what? | show 🗑
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| show | rib
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| Green meat? | show 🗑
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| show | 128 oz.
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| show | 32 oz
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| Ounces in a pint | show 🗑
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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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| show | a physical contaminent
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| Truth in advertising? | show 🗑
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| show | cost of the ingredients used to complete recipe
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| show | Language
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| 3 items that weight and volume are interchangeable? | show 🗑
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| what is the most important quality of a deep fryer? | show 🗑
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| What type of cut do you use when size does not matter? | show 🗑
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| Add fresh herbs when? | show 🗑
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| when subbing dried herbs for fresh, use how much? | show 🗑
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| What has the highest smoke point? | show 🗑
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| Never use this for a dipping sauce! | show 🗑
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| Which is shorter, parboiling, or blanching? | show 🗑
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| show | allemande
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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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| what temp should hot cream be served at? | show 🗑
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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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| Two types of fat? | show 🗑
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| show | braising
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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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| show | Catfish
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| What is the best cooking method for trout? | show 🗑
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| What is the best sauce for fish or shellfish? | show 🗑
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| show | clear thick whites, yolk firm and round, and well shaped shell. Grade AA
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| Rubbery scrambled eggs are a sign of what? | show 🗑
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| What does vinegar help do when poaching eggs? | show 🗑
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| show | sunny side up
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| show | poached eggs
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| show | 35 to 40 degrees F.
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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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| show | russet potatoes
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| What type of rice is firm, separate and fluffy when cooked? | show 🗑
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| What is julienne | show 🗑
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| show | 1/4 by 1/4 by 1/4 " cut
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| fine julienne? | show 🗑
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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.
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.
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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