Culinary arts exam23 cards

Tagged as: french, language, fitness, italian, economics

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1

Medium dice

1/2 x 1/2 x 1/2

2

Small dice

1/4 x 1/4 x 1/4

3

Batonnett

1/4 x 1/4 x 2 1/3-3in

4

Julienne

1/8 x 1/8 x 1-2in

5

Brunoise

1/8 x 1/8 x 1/8

6

Reduction

A liquid concentrated by cooking it to evaporate part if water

7

Mise en place

French term meaning everything in place

8

Barding

To tie thin slices of fat over meats with no natural fat cover to protect them while roasting.

9

salmonella

A widespread food burn disese, spread by improper food handling and inadequate.

10

Brine cure

A curing method in which the food is immersed in a solution (brine) made of the curing ingredients dissolved in water.

11

Risotto

A moist Italian dish of rice cooked in butter and stock

12

Broth

A flavorful liquid obtained from the simmering of meats and or vegetables

13

Mirepoix

50% onion, 25% carrot, 25% celery

14

White stocks

A clear thin liquid flavored with soluble substances extracted from vegetables and seasoning

15

Brown stock

A clear thin, liquid flavored with soluble substances extracted from meat and poultry

16

Free range

Animals, usually poultry, thatnare allowed to move relatively freely outdoors as they are rised for market

17

Larding

To insert stripes of fat into meats low in marbling

18

Pasta

Any shape of macaroni product or egg noodles

19

Usda grading stamp

Grading based on texture, firmness, color, marbling, and age of animals.

20

Acidulated water

Water with acid

21

Grain

Wheat rice, baked goods, flour

22

Count per ounce

The higher count, the smaller the shrimp

23

Capon

A roasted male chicken