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82 Cards in this Set
- Front
- Back
When selecting turkeys, it is suggested to choose one over 12 pounds because
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the ratio of meat to bone is greater
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They type of game bird that is actually a small pigeon is
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squab
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Roasting is
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a technique that cooks foods by surrounding them with dry air in a closed environment
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A technique used to cook foods where a radiant heat source is located below the food is called
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grilling
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When grilling, is important to
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always grill the most attractive side of the item first
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The standard breading procedure usually does not include
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arrowroot and cornstarch
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To deglaze is to
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release drippings from the bottom of the pan after sauteing
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When foods are pan fried, accompanying sauces are usually made separately because
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no juices are released from the food
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Which internal temperature is correct for chicken?
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165 F
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A technique used to cook foods where a radiant heat source is located above the food is called
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Broiling
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The fattened liver o the moulard duck, ______ is used in a variety of charcuterie preparations
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foie gras
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The most flavorful and economical type or size of chicken for stewing, braising, or soups is the __________
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free range chickens
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Chickens are most often sold according to their size under the following names: _____
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broiler, fryer and roaster
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a boneless, skinless poultry breast with one wing joint still attached is known as a __________
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supreme
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In order, to make a bird compact, neat, and in a shape so that it will roast evenly and be attractive, it should be ________
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trussed
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Three things used to evaluate quality of roasted, grilled, and poeled foods are ____________
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texture, flavor, and moisture
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To add flavor, and possibly moisture, the item may be _________ before grilling or broiling
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marinaded
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To release the drippings from the bottom of a pan by adding liquid and stirring is called __________
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deglaze
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Heating the pan before adding oil is referred to as ________ the pan
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conditioning
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What are the 2 types of connective tissue?
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Collagen & elastin
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Which will break down with heat?
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Collagen
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How do we treat the one that does not break down?
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Elastin has to be cut of the meat
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When cooking a roast, what are the 2 ways we can caramelize or sear the outside of the meat?
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Sauteing and oven
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Marination and aging accomplish roughly the same objective to a piece of meat, specifically beef, what are they?
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Tenderness (moisture) and flavor
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Name the top 3 grades of beef
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Prime, choice and select
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What is the principal difference between a marinade and a rub?
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Marinade is a liquid that can contain an acid.
Rub is dry spices and/or herbs. |
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Explain the process of Braising vs. Stewing
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Braising is covering large pieces of meat w/liquid half way up.
Stewing is completely covering small pieces of meat with liquid. |
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Explain the steps taken in grilling a piece of meat
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Lubricate & preheat the grill
Place the piece of meat on the grill w/the presentation side first at 2 o'clock to establish grill marks Turn the meat to 10 o'clock Turn the meat over to establish grill marks too. Take the meat off the grill when reaching the desired doness. |
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Name the 4 main primals of beef
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Chuck, rib, loin, round, plate, and brisket
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What is the temperature for rare meat?
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125-130 F
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What is the temperature for Med rare?
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135 F
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What is the temperature for Medium?
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145 F
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What is the temperature for Medium well?
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150 F
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What is the temperature for Well?
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155 F
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Name the 5 main primals of pork
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Shoulder butt, loin, ham, picnic shoulder, and belly.
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Sachet d'epices is a
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bag of spicess usually containing parsley steams, thyme, bay leaf, and peppercorns
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Bouquet garni
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is considered to be an aromatic
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Aromatics include
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Dried and fresh herbs, spices and vegetables
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To thicken a liquid with a roux add
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cold liquid to hot roux
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Slurry
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is a modified starch dissolved in a cold liquid
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Whe preparing potatoes en casserole, the potatoes that give the best texture to the finished dish are
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low-moisture potatoes
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The type of potato best suited for deep frying is
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low-moisture potatoes
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The potatoes that are best suited for pureeing are
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low to moderate-moisture varieties
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When boiling potatoes to serve whole, which potatoes hold thier shape best?
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moderate to high-moisture varieties
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Idaho and russet potatoes fit into which category of potato?
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Low moisture/high starch
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All-purpose, chef's potatoes, boiling potatoes, and US 1 potatoes fit into which category of potato?
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Moderate moisture / moderate starch
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New potatoes fit into which category of potato?
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High moisture / low starch
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When deep-frying potatoes, blanching is done
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to ensure that they will have the proper color and texture without b eing greasy or scorched
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The most important factors to consider when selecting potatoes for a particular dish are
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the moisture and starch content of the potato
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When preparing potatoes en casserole, the best potatoes to use are
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low-moderate moisture varieties
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_____ moisture potatoes are best suited for deep frying
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Low
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To let steam escape while baking potatoes and prevent them from bursting, the potatoes should be ____
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pierced
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When sauteing, potatoes that are _______
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will cause the fat to spatter
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The green color in potatoes indicates the toxin, ________ which is harmful when eaten in large quantities and should be cut away
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solanine
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_____________ is done to deep-fried potatoes to ensure that they will have the proper color, texture, and flavor and be properly cooked, but not greasy or scorched
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blanching
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The 3 grade of chicken are
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A, B, C
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When selecting turkeys, it is suggested to choose one over 12 pounts because
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the ratio of meat to bone is greater
|
|
The type of game bird that is actually a small pigeon is
|
squab ?????
|
|
Technique that cooks foods by surrounding them with dry air in a closed environment
|
roasting
|
|
Technique used to cook foods were a radiant heat source is located below the bood is called
|
grilling
|
|
When grilling, it is important to
|
always grill the most attractive side of the item first
|
|
The standard breading procedure (SBP) usually does not include
|
arrowroot or cornstarch
|
|
To deglaze is to _
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release drippings from the bottom of the pan after sauteing
|
|
When foods are pan fried, accompanying sauces are usually made separately because
|
no juices are released from the food
|
|
Which internal temperature is correct for chicken?
|
165 F
|
|
A technique used to cook foods where a radiant heat source is located above the food is called
|
broiling
|
|
The fattened liver of the moulard duck, _________ is used in a variety of charcuterie preparations
|
foie gras
|
|
The most flavorful and economical type or size of chicken for stewing, braising, or soups is the _________
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stewing hen
|
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Birds that are allowed to "exercise" in a lot rather than spending their life in a cage are called ______
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free rage chickens
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Chickens are most often sold according to their size under the following names:
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braisier (broiler)
fryer roaster |
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A boneless, skinless poultry breast with one wing joint still attached is known as a _________
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supreme or airline
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scraping the meat off the remaining wing bone to expose the bone completely by using a blade is called _______
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frenching
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In order to make a bird compact, neat, and in a shape so that it will roast evenly and be attractive, it should be ___
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Trussed or tied
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3 things used to evaluate quality of roasted grilled, and poeled foods are ______, ______, and _______
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texture, flavor, and moisture
|
|
To add flavor, and posibly moisture, the item may be ______ before grilling or broiling
|
marinaded
|
|
To release the drippings from the bottom of a pan by adding liquid and stirring is called
|
deglaze
|
|
Heating the pan before adding oil is refered to as _________ the pan
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conditioning
|
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List the ingredient for preparing a consomme
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lean ground meat
egg yolks (beaten) mirepoix fresh or canned tomatoes sachet salt & pepper |
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List the method for preparing a consomme
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Mix the ground meat, the egg yolks, mirepoix, and tomatoes
Add this misture to the cooking liquid Stir ocassionally to prevent from sticking at the bottom of the pot Simmer until the mixed ingredients star to form a raft When the liquid reaches 160-165 F, make a small hole in the raft Add the sachet through the hole in the raft & continue simmering The cooking time is 1-1 1/2 hrs or until the desired flavor & quality are reached Strain the consomme, being very careful to not break the raft |
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The 3 grades of beef are:
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Prime
Choice & Select |
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The 3 grades of veal & lamb are:
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Prime
Choice & Good |
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The 3 grades of pork are:
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1, 2 & 3
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