Culinary Roles and Kitchen Components

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Questions and Answers

What is the primary responsibility of a Glacier in a kitchen?

Frying foods in oil

Decorating cakes and pastries

Making cold or frozen desserts (correct)

Baking bread and pastries

Which kitchen position directly supervises the line cooks?

Expeditor

Executive chef

Sous chef (correct)

Charcutier

What does a Charcutier prepare?

Frozen desserts

Baked bread and rolls

Pork products such as pâté (correct)

Fried foods including meats

Which utensil would be best for simmering large quantities of stock?

Stockpot Signup and view all the answers

What is the function of a double broiler in cooking?

Steaming food using boiling water Signup and view all the answers

Which component is NOT typically found in a kitchen?

Swimming pool Signup and view all the answers

What is a common use for a wok in cooking?

Stir-frying Signup and view all the answers

The role of an Executive Chef primarily includes which of the following?

Managing the kitchen operations Signup and view all the answers

What is the primary use of a springform pan?

Making cheesecake Signup and view all the answers

Which pan is specifically designed for baking loaf-shaped foods?

Loaf pan Signup and view all the answers

What type of measuring cup is specifically used for dry ingredients?

Measuring cup for dry ingredients Signup and view all the answers

Which tool is best suited for incorporating air into food while mixing?

Whisk Signup and view all the answers

What is the purpose of a sifter in baking?

Blending dry ingredients and removing lumps Signup and view all the answers

Which baking tool is used to brush butter or sauce on foods?

Pastry brush Signup and view all the answers

When is a tube pan typically used?

For baking angel food cake Signup and view all the answers

What is a common use for a ladle in cooking?

Measuring and portioning liquids Signup and view all the answers

What is the primary purpose of poaching food?

To cook food in a small amount of liquid at a specific temperature range Signup and view all the answers

Which technique is primarily used to tenderize tough cuts of meat?

Braising Signup and view all the answers

What is the primary defining characteristic of blanching?

Brief immersion in boiling water or oil Signup and view all the answers

Which of the following correctly lists the components of a stock?

Flavoring ingredients, liquid, mirepoix, aromatic vegetables, and acid products Signup and view all the answers

What does the term 'raft' refer to in stock preparation?

Foam or scum that accumulates on the liquid during cooking Signup and view all the answers

Which combination represents the correct proportions of vegetables in mirepoix?

50% coarsely chopped onion, 25% carrots, and 25% celery Signup and view all the answers

What is typically the main liquid used in making stock?

Water Signup and view all the answers

Which cooking method involves cooking food with hot steam?

Steaming Signup and view all the answers

What is the primary difference between baking and roasting?

Roasting typically uses larger cuts of meat compared to baking. Signup and view all the answers

Which cooking technique involves using a small amount of fat in a shallow pan?

Sautéing Signup and view all the answers

What is the temperature range for deep-frying food?

177°C to 191°C Signup and view all the answers

Which statement about griddling is correct?

Griddling is performed on a solid metal surface. Signup and view all the answers

What does the term 'dredging in flour' refer to?

Coating the surface of food with flour before cooking. Signup and view all the answers

Which technique uses direct radiant heat from above the food?

Broiling Signup and view all the answers

Which moist heat cooking technique requires the liquid to be rapidly bubbling?

Boiling Signup and view all the answers

Which of the following describes searing?

A quick process that creates a crispy crust. Signup and view all the answers

What is the primary base used for most sauces?

Stock Signup and view all the answers

Which ingredients make up the Holy Trinity of Cajun mirepoix?

Onion, green bell pepper, celery Signup and view all the answers

What is the function of a sachet d'espices in cooking?

To flavor a stock or sauce Signup and view all the answers

Which thickening agent is made from equal weight parts of flour and fat?

Roux Signup and view all the answers

What are the three types of roux mentioned?

White, blond, and brown Signup and view all the answers

Which of the following is NOT one of the five mother sauces?

Pesto Signup and view all the answers

What is the standard quality associated with sauces?

Consistency and body Signup and view all the answers

What does 'nappe' refer to in the context of sauces?

The thickness or texture of the sauce Signup and view all the answers

Study Notes

Kitchen Staff

Confiseur makes petits fours
Glacier makes cold or frozen desserts
Decorateur decorates cakes
Boulanger bakes bread
Friturier deep fries food
Boucher handles meat, poultry and fish
Charcutier prepares pork products, such as pâté
Executive Chef manages and operates the kitchen
Chef de Cuisine heads the kitchen and reports to the Executive Chef
Sous Chef is second in command to the Chef de Cuisine
Area Chefs are responsible for specific kitchen sections
Line Cook works with the area chef at a particular station
Expeditor is responsible for calling tickets for the kitchen

Kitchen Components

Delivery Area
Storage
Food Preparation
Meal Cooking
Service Area
Cleaning/Washing

Cookware

Stockpot: large, deep pot for simmering stocks
Saucepot: medium-depth, round pot, similar to a stockpot
Sauce Pan: shallow, small pot with one long handle
Brazier: round, heavy-duty pot with straight sides
Double Broiler: pot with two sections, the lower section holds boiling water
Sauté Pan (slope-sided): for sautéing and frying
Sauté Pan (straight-sided): a straight-sided saucepan
Cast-iron Skillet: heavy, thick-bottomed fry pan
Fish Poacher: long, narrow pan with a removable rack
Roasting Pan: large, rectangular pan, deeper than a baking pan
Pressure Cooker: traps steam by removing air
Wok: round-bottomed steel pan used for stir-frying

Bakeware

Sheet Pan: shallow rectangular pan for baking cakes, cookies, and rolls
Bake Pan: rectangular pan, about 2 inches deep
Stainless-steel Bowl: used for mixing, whipping, and producing hollandaise
Springform Pan: used for baking cheesecakes, soft or sticky mixes
Muffin Pan: used for baking muffins and cupcakes
Pie Pan: used for baking pies, deep pie pans are wider to accommodate deep-dish pies
Loaf Pan: also known as a bread pan, for baking loaf-shaped foods
Tart Pan: for baking delicate crusts, such as tarts and quiches
Tube Pan: for baking tube-shaped desserts, such as angel food cake

Measuring Tools

Measuring Spoon: for measuring small amounts of ingredients, either liquid or dry
Measuring Cup (Dry): for measuring dry ingredients
Measuring Cup (Liquid): for measuring liquid ingredients
Weighting Scale: for measuring the weight of ingredients
Ladle: for measuring and portioning liquids
Scooper: for portioning soft and solid liquids

Mixing Tools

Wooden Spoon: for stirring sauces and mixing ingredients
Heavy Metal Spoon: for stirring thick mixtures
Slotted Spoon: a spoon with holes to drain liquids
Whisk: for incorporating air into food
Rotary Beater: for beating, blending, and incorporating air into food
Sifter: for blending dry ingredients and removing lumps
Pastry Blender: for blending ingredients

Baking Tools

Pastry Brush: for brushing butter or sauce on foods
Flexible Spatula: for scraping bowls and folding ingredients
Bent Edge Spatula: for removing cookies from a baking tray
Pastry Cloth: prevents dough from sticking to the counter
Rolling Pin: for rolling out dough or pastry
Stockinette: covers the rolling pin to prevent dough from sticking

Batter

A mixture of flour and liquid with other ingredients

Breadding

Coating a product with bread crumbs before frying, pan-frying or sautéing
Three steps: Dredging in flour, moistening in egg wash, coating with bread crumbs

Dry Heat Cooking Techniques

Baking: cooking in a closed environment, such as an oven
Roasting: similar to baking, using dry heat in an enclosed environment
Broiling: cooking food with radiant heat from above
Salamander: a low-intensity broiler for browning or melting the top of food
Grilling: cooking over an open heat source
Griddling: cooking on a solid metal surface
Pan Broiling: griddling in a sauté pan or skillet

Dry Heat Cooking Techniques (with Fat)

Searing: quick cooking using extreme heat to create a crispy crust
Sautéing: quick cooking in a shallow pan with a small amount of fat
Stir-frying: similar to sautéing, using a wok
Panfrying: cooking food in a moderate amount of fat, covering one-half to three-quarters of the food
Deep-frying: submerging food in heated fat or oil

Moist Heat Cooking Techniques

Boiling: cooking food in a rapidly bubbling liquid
Simmering: cooking food in a liquid heated between 85°C to 93°C
Poaching: cooking food in a small amount of liquid, enough to cover the food, between 66°C to 85°C
Blanching: briefly immersing food in boiling water or oil
Parboiling: partially cooking food in boiling water
Steaming: cooking food by exposing it to hot steam

Combination of Dry Heat and Moist Heat Cooking Techniques

Braising: tenderizing tough cuts of meat
Stewing: simmering food in a liquid longer than braising

Stocks

Infusion of meat, fish, poultry, and vegetables to create a clear liquid
The French word for stock is fond

Stock Structure

Flavoring Ingredients: bones and meat
Liquid:: usually water, but can include wine or vinegar
Mirepoix: 50% onion, 25% carrots, 25% celery
Aromatic Vegetables: Bouquet garni (fresh herbs tied together) and Sache d'epices (herbs and spices tied in cheesecloth)
Acid Products: tomato and wine

Mirepoix Types

White Mirepoix: onions leeks, mushrooms, parsnips
Holy Trinity: Cajun mirepoix: onion, green bell pepper, and celery

Sauces

French term meaning to relish and complement foods
Liquid Base: most commonly used is stock

Liquid Bases for Sauces

White Stocks: Velouté
Brown Stock: Espagnole
Milk: Béchamel
Tomato plus Stock: Tomato sauce
Clarified Butter: Hollandaise

The 5 Mother Sauces

Espagnole
Hollandaise
Velouté Sauce
Tomato Sauce
Bechamel

Thickening Agents

Used to achieve the desired texture of a sauce
Roux: a mixture of flour and fat
Beurre Mannie: a mixture of butter and flour
White Wash: a mixture of cold water and flour
Slurry: a mixture of cornstarch and liquid

Types of Roux

White Roux: lightly cooked roux
Blond Roux: cooked until light brown
Brown Roux: cooked until dark brown

Thickening Agents: Dairy Products

Butter
Cream
Egg Yolks

Finishing Techniques

Reduction: reducing the liquid to thicken the sauce
Straining: removing solids from the sauce
Deglazing: adding liquid to the pan to dissolve cooked food particles, creating a sauce
Enriching with Butter and Cream: adding butter or cream for flavor and richness
Seasoning: adjusting the flavor with salt, pepper, and other seasonings

Standards for Sauces

Consistency and Body: the desired texture
Flavor: the intended taste
Appearance: the visual appeal

Soups

Originated from the word "sop", meaning a piece of bread soaked in stew
French word souppe means soup or broth

Soup Classifications

Clear or Unthickened Soups: broths and consommés
Thick Soups: creamed soups (made with a roux)
Bisques: thick soups made with shellfish or other seafood and cream
Chowders: thick soups made with milk or cream, often containing potatoes and seafood

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Description

This quiz explores various roles within a kitchen, including professional cook designations and their responsibilities. It also covers essential kitchen components and cookware types used in food preparation and service. Test your knowledge of culinary functions and tools!