Hospitality Exam Review PDF

-fermentation: chemical change in foods caused by microorganisms like yeast or bacteria -3 Types of Roux: white, blonde, brown -What it means to sweat out: gently draw out the flavors and release moisture -al dente: when pasta has some resistance when chewed -mirepoix: mix of carrot, onion, and cele...

-fermentation: chemical change in foods caused by microorganisms like yeast or bacteria -3 Types of Roux: white, blonde, brown -What it means to sweat out: gently draw out the flavors and release moisture -al dente: when pasta has some resistance when chewed -mirepoix: mix of carrot, onion, and celery -The study of heat transfer: cooking is the transfer of heat energy from source to food (thermodynamics) -smoke point of fats: temperature which fat or oil starts to smoke -leavening: gases in a baked good product that increase volume and produces shape and texture -quick breads: baked goods that rise through use of chemical leaveners -abbreviation: short form of word or phrase -equivalent: measurements being equal in value -gluten: substance made up of proteins present in wheat flour -batter: mixture of flour, liquid and other ingredients -dough: malleable mixture of flour and liquid -knead: work flour into dough with your hands -mise en place: putting in place (gather all ingredients and supplies) -3 sink method (scrape, wash, rinse, sanitize, air dry) -fermentation: chemical change in foods caused by microorganisms like yeast or bacteria -Chef’s knife (common used knife), paring knife (small knife for trim/cut small food), serrated knife (teeth knife for soft food like bread and tomatoes), cleaver (massive for chopping through bones), boning knife (thin flexible for removing bone), turning knife (hook spine for cutting veggie in round shape) -Convection oven, gas grill, steam kettle, table top mixer, immersion blender, sauce pot, frying pan, baking tray, ladle, thermometer, vegetable peeler, off set spatula, bench scraper, tongs, whisk, strainer, grater -Thickening Agents: roux, cornstarch, arrowroot, bread crumbs, veg puree -The different types of stocks and the cooking times for each: white stock(4-6 hr), brown stock(6-8 hr), fish stock(45 min), veg stock(30-45 min) -Amount of time food is safe to be kept at room temperature: 2 hours -3 conditions: microorganisms grow in moisture, temperature from 4-60 degrees, double every 10-20 minutes -Name for different cuts in the kitchen from the demonstrations: small dice (aesthetically pleasing cook evenly), mince (ground or very small cut), brunoise (fine diced) -George Auguste Escoffier’s contribution to cooking: godfather of cooking; simplified classical cuisine & menu, reorganized kitchen brigade -Restaurant rating system used in Europe: Michelin star system -Jobs and careers in tourism industry: food/bev (server, busser, dishwasher, bartender), transportation (taxi/uber driver, pilot, car rental, flight attendant), accommodation (hotel manager, bellhop, handyman, maid), recreation/entertainment (ride operator, tour guide, entertainer, activity instructor), travel services (travel agent, marketing/advertisement, insurance broker) -steps of baking process: melt fats, formation/expansion of gases, kill of microorganisms, coagulation of proteins, gelatainization of starch, escape of water/other gases, crust formation/browning -Different soup categories and specific examples of soups in each category: clear soup(consomme, veg), thick soup(cream, puree), specialty(bisque, cold, chowder), international(borscht, gumbo, pho) -The 3 types of heat transfer in cooking: conduction(heat transfer through direct contact), convection(heat transfer through a fluid), radiation(transfer of heat using electromagnetic radiation) -Cross contamination (transfer of harmful microorganisms from source to another) (food to food, equipment to food, people to food) -quick bread methods: creaming method (compressing fat with sugars before adding drys and liquids) muffin method (drys in 1 bowl, wets in another bowl, then mix together), biscuit method (cut cold fat in drys, then add liquids by well method) -kitchen brigade hierarchy