Culinary Midterms (1).docx

### History of Cooking - - - - - - - - - ### Traits of a Professional Chef - HHHLCPRNeverWhinesWillingtoWorkonOddHours - - - - - - - - - - ### Important Personalities - - - - - - - - - - - - - - - - - - -...

### History of Cooking - - - - - - - - - ### Traits of a Professional Chef - HHHLCPRNeverWhinesWillingtoWorkonOddHours - - - - - - - - - - ### Important Personalities - - - - - - - - - - - - - - - - - - - ### History of Restaurants - - - - - ### Classical Dishes - - - - - - - - - - - - - - - - - - - - ### Chef's Uniform (7 parts) - - - - - - - - - - - ### Kitchen Brigade - - - - - - - - - ### Common Culinary Terms Pt 1 - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - ### Common Culinary Terms Pt 2 - - - - - - - - - - - - - - - - - - ### French Culinary Terms - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - ### Italian Culinary Terms - - - - - - - - - - - - - - ### Food Safety - - - - - - - - - - - - - - - - - - - - - - - - - - #### COPS (Children, Old, Pregnant, Sick) - #### Elements of safe food - - - - - - - #### Food Cooking Temperatures - - - - - - - - - - - - - - - - #### Temperature Danger Zone - - #### Potentially hazardous food are: - - - - #### Advised by the FDA - - - - #### Types of Food Hazards - - - - - - - - - - - - - - - - - - - - - - - - - - #### 5 Signs of Food Spoilage (OSDSG) - - - - - #### Preventing Cross-Contamination - - - - - - - - - - - - - - #### Defense Against Food Hazard - - - - - ### Kitchen Tools and Equipment - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - #### Knife Anatomy - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - #### #### Types of Heat in the Kitchen - - - - - - - - - - - - - - - - - - - - - - - - - #### Types of Cooking Ranges - - - #### Kitchen Equipment - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - #### Sheets, Molds and Cutter - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - #### Cookware Materials - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - ### Food from Animal Origin #### Milk - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - #### Cream - - - - - - - - - - - - - - - #### Cheese - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - #### Butter - - - - - - - - - - - - - #### Eggs - - -  - - - - - - - - - - - - - - - - - - - - - - - - - - - - #### Doneness of Eggs - - - - #### Souffle - - - - #### Types of Omelet - - - - ### Fish and Seafood #### Fish - - - - - - - - - - - - - - - - - - - - - - - - - #### Crustaceans - - - - - - - - - - - - #### Mollusks - - - - - - - - - - #### Other Seafood - - - #### List of Common Local Fishes - - - - - - - #### List of Common Local Shellfish - - - - - - - - #### How to Select Fresh Whole Fish 1. a. 2. b. 3. c. 4. d. #### How to Select Fresh Whole Shellfish - - - - - - - - ### Meat - - #### Two Types of Meat 1. a. i. b. ii. 2. c. d. iii. #### Beef - - #### Beef Cuts - 8 Cuts (CRSSRBPF) - - - - - i. ii. iii. iv. 1. v. 2. 3. 4. 5. - vi. vii. viii. 6. 7. 8. 9. 10. - ix. x. xi. xii. 11. 12. 13. 14. - xiii. xiv. 15. 16. 17. 18. - xv. xvi. xvii. xviii. 19. 20. 21. 22. - xix. xx. xxi. xxii. 23. 24. - xxiii. xxiv. 25. 26. - xxv. xxvi. xxvii. #### Types of Steaks - 9 Types - - - - - - - - - #### Parts of Tenderloin - - - - - - - -  #### Steak Doneness (On each side) - - - - - - - - ### Poultry - - - - - - #### Types of Chicken - xxviii. xxix. xxx. - xxxi. - xxxii. xxxiii. - xxxiv. xxxv. - xxxvi. xxxvii. - xxxviii. xxxix. #### 12 Chicken Parts - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - ### Lamb - - - - - - - - - - - - ### Pork - - - - - - - - - - - - - ### Variety Meat - - - - - - - - ### Stock - - - - #### Convenience bases - #### Types of Stocks - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -