Culinary Terminology

30 Questions

The cooking method where ingredients are wrapped and cooked in an air-tight bag made of parchment paper before being baked in an oven is called ______________.

en papillote

A __________________ is a type of clear soup made from richly flavoured stock or broth using raft.

consomme

The process of submerging a cut of meat into a solution of salt and water is called __________________.

brining

A __________________ is a dish topped with cheese, or breadcrumbs mixed with a bit of butter and heat till brown and crisp.

gratin

The combination cooking method that cooks big pieces of meat, covered halfway through in a tightly sealed vessel and cooked in the oven with a cartouche on top is called __________________.

braised

The mixture of liquid that would ordinarily not mix together is called a(n) __________________.

emulsion

The chemical reaction between amino and reducing sugar which gives browned food its distinctive flavor is called the __________________ reaction.

Mellinard

A __________________ is a sauce made of stock thickened with roux (butter + flour).

veloute

The gel-binding properties of a protein from animal collagen is called __________________.

gelatin

The size of a cut vegetable, typically 1mm x 1mm x 4cm, is called a __________________.

julienne

Clarified butter added too __________ or too quick

much

Sustainable seafood includes __________

Mussels

Molluscs with one shell are called __________

Univalves

To determine fish freshness, check for __________ eyes

clear and bright

The danger zone for food is between __________ C

4-60

Reheated food must be above __________ C

Types of soup include __________ and Bisque

Clear

A white roux is cooked for __________ minutes

1-2

A stock must be cooled quickly to __________ C

0-5

A fresh egg will __________ in cold water

sink and lie horizontally

Canada C is a processing grade and provides a safe outlet for the disposition of cracked ______.

eggs

Meringue requires 3 ingredients: Egg white, ______ sugar, and Icing sugar.

Granulated

Adding ______ to liquid helps create bread structure.

Gluten

Tempering chocolate requires heating it up to ______F and then cooling it down.

110-115

Pastry cream is a mother sauce prepared with ______.

Starch

Sauteing involves using a small amount of ______ and tossing ingredients around.

Fat

Braising is a cooking method that involves cooking food in a ______ with half liquid.

Cartouche

Chlorophyll is a pigment that gives vegetables a ______ color.

Green

Soy bean products include ______, Tempeh, and Miso.

Tofu

The smoke point chart includes oils such as ______, Peanut, and Canola.

Avocado

Study Notes

Cooking Techniques

Bain Marie: Gentle and controlled heat used to cook or reheat food using steam, where the top bowl is not in contact with the bottom pan's water.
Braised: Combination cooking method where big pieces of meat are cooked, covered halfway through, in a tightly sealed vessel with a cartouche (false lid) on top in the oven.
Monte au beurre: Adding small pieces of butter to a sauce.
Chiffonnade: Thiny sliced leafy green vegetables.

Sauces and Stocks

5 mother sauces:
- Demi-glace (Espagnole)
- Veloute
- Bechamel
- Tomato sauce
- Hollandaise
Emulsified sauce:
- Mayonnaise
Basic ingredients for Mayo:
- Egg yolk
- Dijon mustard
- Vegetable Oil
- Lemon juice
- Cayenne pepper

Seafood Literacy

Sustainable seafood:
- Mussels
- Tuna
- Lobster
- Trout
- Salmon
Molluscs (valves):
- Mussel
- Abalone
- Octopus
Crustaceans: Lobster
Fish:
- Tuna
- Halibut
Determining fish's freshness:
- Clear and bright eyes
- Bright and pinkish-red gills
- Skin tightly attached to skin and mostly intact scale
- Cold by touch, and flesh should be elastic
- Odor should smell fresh, bright, and clean

Food Safety

CCP: Critical Control Point
- Kill or control step
Danger zone: 4-60°C
- Double every 20 minutes
- Reheat food has to be above 60°C
- Only allow to reheat twice
Hazard:
- Physical
- Chemical
- Biological
Receiving food:
- Fridge temp has to be 4°C
- Freezer has to be -18°C
Store food:
- Store dairy, frozen, vege, dry goods in order
- All food should be at least 15 cm above the floor
- Raw food should always be at the bottom shelf

Soup Making

7 classes of soup:
- Clear
- Cold
- Puree
- Cream
- Chowder
- Broth
- Bisque
Types of Roux:
- White
- Blonde
- Brown

Meat and Poultry

Pork:
- Primal:
  - Shoulder
  - Loin
  - Belly
  - Leg
- Sub-primal:
  - Fabricated cuts
Lamb:
- Primal:
  - Front
  - Whole Loin
  - Leg
  - Flank
  - Breast
- Sub-primal:
  - Fabricated cuts
Chicken grading:
- Canada A
- Canada B
- Canada C
- Canada Nest Run

Baking and Pastry

Meringue:
- 3 ingredients:
  - Egg white
  - Granulated sugar
  - Icing sugar
- Types:
  - French
  - Italian
  - Swiss
Baking Powder:
- Cream of tartar + Baking soda
Gluten:
- The process of adding flour to liquid
- Make bread structure
- Good for bread but not for cake
- Pasta needs gluten in between of bread and cake

Cooking Methods

Dry-heat:
- Pan frying
- Searing
- Roasting
- Sauteing
- Sweating
- Stir-frying
- Shallow frying
- Deep-frying
- Grilling
- Broiling
- Baking
- Rotisserie
Moist:
- Poaching
- Simmering
- Boiling
- Steaming
- En papillote

Heat Source

Heat Transfer:
- Conduction
- Convection
- Radiation
Type of stove:
- Gas stove
- Induction
- Halogen
- Ceramic
- Electric cooking top
- Broiler

Miscellaneous

Vegetable Pigment:
- Chlorophyll (green)
- Carotene (orange)
- Betalains (purple)
- Flavonoid (white and red)
Smoke Point chart:
- Avocado
- Peanut
- Canola
- Coconut
- Hazelnut
- Grapeseed
- Sesame
- Olive
- EV (First pressed of olive)
- Walnut
- Flaxseed
Soybean product:
- Tofu
- Tempeh
- Miso
- Seitan

Test your knowledge of culinary terminology, including cooking techniques and sauce preparation methods. Learn about bain marie, nappe, braised, and more!

Make Your Own Quizzes and Flashcards

Convert your notes into interactive study material.