HMELC106 - Introduction to Classical Cuisine
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HMELC106 - Introduction to Classical Cuisine

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Questions and Answers

What lifestyle did early humans predominantly follow before the Agricultural Revolution?

  • Nomadic hunting and gathering (correct)
  • Sedentary farming
  • Fishing and trading
  • Urban living with specialized trades

    • What was one of the first cooking methods used by humans?

  • Boiling in water
  • Baking in an oven
  • Roasting over open fire (correct)
  • Steaming in leaves

    • Which event marked the shift from hunting and gathering to farming?

  • Domestication of animals
  • Invention of the plow
  • Discovery of agriculture
  • Agricultural Revolution (correct)

    • Approximately how many years ago did early humans begin to eat meat from small animals?

    <p>12,000 years ago</p> Signup and view all the answers

    What was a significant reason for humans to shift away from hunting and gathering?

    <p>Inefficiency and unsustainability of the nomadic lifestyle</p> Signup and view all the answers

    What is the purpose of making a roux?

    <p>To thicken sauces and soups</p> Signup and view all the answers

    Which dish is made using choux paste?

    <p>Saint-Honore</p> Signup and view all the answers

    What does skimming refer to in cooking?

    <p>Removing impurities from liquids</p> Signup and view all the answers

    What is the primary characteristic of a savory tart?

    <p>It is a baked tart seasoned with salt and spices</p> Signup and view all the answers

    In the context of food preparation, what does the term 'soaking' imply?

    <p>Submerging ingredients in cold water</p> Signup and view all the answers

    What is the process of incorporating cold butter nuggets into a hot sauce called?

    <p>Monter</p> Signup and view all the answers

    Which of the following best describes the term 'Proof' in cooking?

    <p>The process of dough rising due to yeast</p> Signup and view all the answers

    What does the term 'Rillete' refer to in classical cuisine?

    <p>A dish of shredded meat mixed with fat</p> Signup and view all the answers

    Which sauce is typically made from fresh basil, garlic, pine nuts, olive oil, and parmesan cheese?

    <p>Pesto</p> Signup and view all the answers

    What is a 'Paillard' in culinary terms?

    <p>A thin escalope of meat</p> Signup and view all the answers

    In classical cuisine, what is a 'Puree'?

    <p>To blend ingredients into a smooth mixture</p> Signup and view all the answers

    What describes the term 'Reduce' in cooking?

    <p>To boil a liquid to concentrate flavors</p> Signup and view all the answers

    What characterizes 'Provencale' cooking?

    <p>Dishes often prepared with garlic and olive oil</p> Signup and view all the answers

    What is cross-contamination in food preparation?

    <p>The transfer of bacteria or other contaminants from one food item to another.</p> Signup and view all the answers

    What is the primary purpose of trussing meat or poultry?

    <p>To ensure even cooking</p> Signup and view all the answers

    Which method is NOT recommended for thawing or defrosting food?

    <p>Leaving food on the counter at room temperature.</p> Signup and view all the answers

    What defines a sweet tart in culinary terms?

    <p>An open-faced baked or unbaked fruit or berry tart</p> Signup and view all the answers

    What is one of the symptoms of food allergen reactions?

    <p>Hives.</p> Signup and view all the answers

    Which method is used to remove hard tissues from meat or vegetables?

    <p>Trimming</p> Signup and view all the answers

    Which option correctly defines the '2 Hour – 4 Hour Rule' in food service?

    <p>Food should not be served after being held for more than 2 hours.</p> Signup and view all the answers

    Which practice is essential to reducing cross-contamination?

    <p>Maintaining personal cleanliness.</p> Signup and view all the answers

    What is the technique of turning in culinary terms?

    <p>Shaping vegetables and potatoes into a barrel shape</p> Signup and view all the answers

    What is the maximum time recommended for thawing food in a sink with cold running water?

    <p>2 hours.</p> Signup and view all the answers

    What type of cookie is a tuile?

    <p>A thin waffle-like cookie for decoration</p> Signup and view all the answers

    What is a characteristic of Vichy in culinary terms?

    <p>A dish made with carrot slices and carbonated water</p> Signup and view all the answers

    Which of the following is NOT part of allergy management in food preparation?

    <p>Destroying food allergens with heat.</p> Signup and view all the answers

    What is one way to reduce the risk of pest contamination in food preparation?

    <p>Regular inspection and sanitation of work areas.</p> Signup and view all the answers

    Why is understanding foodborne illnesses crucial in the culinary industry?

    <p>To prevent contamination of food at any stage</p> Signup and view all the answers

    What does whisking involve in culinary practices?

    <p>Mixing by beating a liquid or mixture with a wire whisk</p> Signup and view all the answers

    Study Notes

    Introduction to Western/Classical Cuisine

    • Key learning outcomes include understanding culinary evolution, influential figures, and classical French terminology.

    History of Modern Food Service

    • The culinary timeline details significant events from the Stone Age to today.
    • Early humans were hunter-gatherers, consuming meat, fruits, nuts, and discovering fire, which led to early cooking methods.
    • The Agricultural Revolution marked a shift to farming, enabling sustainable food production.

    Classical French Terminology

    • Mixing: Rapidly combining ingredients for sauces or dough.
    • Monter: Incorporating cold butter into a hot sauce.
    • Murat: A dish featuring Sole with mushrooms and artichokes.
    • Nappe: Coating food with sauce.
    • Paillard: Thin escalope of meat, typically from veal.
    • Peel: Removing skin or rind from fruits and vegetables.
    • Pesto: A sauce made primarily of fresh basil, garlic, and pine nuts.
    • Petits four: Small pastries served with coffee or tea.
    • Proof: The process allowing yeast dough to rise.
    • Purée: Blending ingredients into a smooth pulp.
    • Roux: A thickening agent using butter and flour, cooked to various colors.
    • Savarin: Yeast dough soaked in syrup.
    • Skimming: Removing fat or dirt from the surface of stocks or sauces.
    • Stuffing: Filling items like meat or vegetables with a mixture.
    • Trussing: Tying meat to ensure even cooking.
    • Whisking: Beating mixtures with a wire whisk.

    Kitchen Sanitation and Safety

    • Understanding foodborne illnesses, which stem from food contamination throughout the production to consumption process.

    Food Preparation Principles

    • Cross-Contamination: The transfer of bacteria or contaminants; critical to prevent via personal and equipment cleanliness.
    • Thawing/Defrosting Techniques:
      • Refrigerator thawing is recommended.
      • Cold running water can be used for up to 2 hours.
      • Microwaving should lead to immediate cooking.

    Allergy Management

    • Recognizing food allergens is crucial for safety.
    • Symptoms of an allergic reaction can range from itching and hives to severe cases like unconsciousness or death.
    • The “Big Eight” allergens require special attention to avoid risks.

    Food Holding Guidelines

    • The 2-hour to 4-hour rule assists in safe food service holding times to prevent foodborne illness.

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    Description

    This quiz covers Unit 1 of HMELC106, focusing on the evolution of the culinary industry and the influential figures in classical cuisine. It aims to familiarize students with traditional terminology and concepts in Western and French cooking. Test your knowledge on the history and foundational aspects of classical cuisine.

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