Final Exam

Culinary Arts 222 with Benoit at Nicholls State University

About this deck

By: Denise Boudreaux
Created: 2010-11-15
Size: 87 flashcards
Views: 28

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egg yolk

the yellow portion, constitutes for 1/3 of egg and 3/4 of calories, most of minerals and vitamins of egg

contains lecithin which is responsible for emulsification in products

yolks coagulates @ 149 - 158 degrees, color var. doesn't effect quality

egg shell

outermost covering of egg made of calcium carbonate, prevents microbes from enering and moisture from escaping, breed of hen determines shell color and has no effect on quality, flavor or nutrition

albumen/egg white

clear portion of egg constitutes 2/3 of egg and contains more than 1/2 protein and riboflavin, coagulates @144 - 149 degrees and becomes firm opaque

chalaze cord

thick twisted strands of egg white anchor the yolk in place, the more prominent, the fresher the egg, they do not inerfere with cooking or with whipping egg whites

grading

AA - spread remains compact and yolk is firm and stands high, commonly used for frying and poaching

A - spread slight and yolk firm and stands fairly high, commonly used for frying and poaching

B - spread is wide, yold flattened and used in baking

egg storage

should not be received over 45 degrees, improper handling deminishes quality

store 45 degrees or less and humidity of 70 - 80%

if fresh kept at 36 and below will keep 4 -5 weeks beyond pack date

pasteurize eggs

at 140 degrees for 3 1/2 minutes

egg dishes

below 41 degrees or above 135 degrees

whipping egg whites

make sure bowl is metal or glass and is clean and free of oil

whites are at room temp

beater is free of oil and clean

whip till foamy then add salt, cream of tartar or sugar as directed

salmonella in eggs

salmonella is found in the intestinal tract of chickens, be sure not to let the shells contaminate egg liquids

egg cooking techniques

baking - shirred eggs, quiche - eggs scrambled with cheese and other fillings and baked in a pie shell

saute - scrambled, omelet, frittata

pan fry- sunny side up, over easy, over medium, over hard

moist heat-simmer, soft boil, hard boil, poached

poached eggs

water at 200 degrees with salt and vinegar added, crack eggs one at a time and poach for 3 - 5 minutes, remove with a slotted spoon

vegetable

any herbaceous plant that can be partially or wholly eaten, a herbaceous plant has little or no woody tissue, parts consumed are leaves, stems, roots, tubers, seeds and flowers, contain more starch and less sugar than fruit and tend to be savory

brassica family (cabbage family)

bok choy, broccoli, broccoli rabe, brussels sprouts, cauliflour, head cabbage (red and green) kale, kohlrabi, napa cabbage, savoy cabbage9

define cellulose

fiberous plant stems that give plants rigidness or cripness, indigestible

vegetable storage

for winter squash, potatoes, onion, tomatoes, shallot and garlic, ideally 40-60 in sperate drawer in fridge or at room temp in dark area

all others at 40 or less in fridge w/high humidity away from enzymic fruits

define chlorophyll

green color pigment in some plants and vegetables

what vegetables can be preserved by drying?

beans, peas, pepper, mushrooms, tomatoes

preserving nutritional qualities in vegetables

cook the least amount as possible leaving the outermost coating if possible, eat in the natural state if possible, or close to it

define blanching vs. boiling 1

blanching is immersing the food for a few seconds into boiling water and removing to ice bath to stop cooking, this method leaves most nutrients and flavor

define blanching vs. boiling 2

boiling is the actual cooking of food item in boiling water, this method removes most of the nutrients in food and flavor

how to prepare dried beans

rinse beans to remove any dirt or debris, place in pot or bowl and cover with clean cool water, cover and place in cool place for several hours or overnight, pour off water and proceed to cook

Fruit vegetables

develop from ovary of flowering plant, avacados, eggplants, peppers and tomatoes

USDA guidelines for vegetables

voluntary system for wholesale market, based of apperance, condition and other factors effecting waste or eating quality. US Extra Fancy, US Fancy, US extra no1 & US No1, consumer grading only for potatoes, carrots and onion begin with A finest

define irradiation

use of gamma rays to sterilize outside of produce

mushroom characteristics

stem and cap are fungi, not a vegetable, but treated as vegetable, has not seeds, stems or flowers, has spores for reproduction

Vegetables and their sugar and starch content

vegetables contain less than 20% carbohydrates, which under the right conditions will turn to sugar, depending on improper storage or cooking method

vegetables and cooking techinques

they are cooked in order to break down their celluose and geletanize their starches and give a pleasant flavor

vegetables and knife skills

mushrooms can be flooted with pearing knife, radish can be cut into rosettes, cucumbers seeded and zester to remove part of peel for nice design,

which potatoes are best for certain techniques

waxy - pan fry, saute, boil

mealy - bake, deepfry

what grains are produced from corn

cornmeal, hominy, grits

how do you determine the doneness of grains?

when almost all of the cooking liquid is gone

what are the 3 sizes of rice and characteristics when cooked

long - firm, fluffy and seperate, short - has more starch and becomes soft and sticky, medium - somewhere in between

what is the best method for determining the doneness of grains?

correct cooking time and amount of cooking liquid remaining

define durum sheat and what is made with it

species of very hard wheat with high amount of protein, used to make couscous or milled into semolina for pasta

how do you test pasta for doneness

taste it

define al dente

to the tooth, firm but tender

how are dutchesse potoatoes perpared

mealy potatoes are boiled, drained and passed through food mill, egg, butter and seasoning added, mixed and piped from bag with star tip into mounds on baking sheet, drizzled with butter and baked until golden

know difference between yam and sweet potato

yams are less sweet than sweet potatoes and originate from Asia

define solanine

green just under the skin of potatoes, forms when potatoes are left exposed to sunlight, is toxic and harmful if eaten in large amounts

pilaf method

raw rice grains lightly sauteed in fat with onions or seasonings, hot liquid added, pan covered and left till done

rosotto method

raw rice grains doated in hot fat, hot liquid is added and kept at a constant simmer with constant stirring and adding more liquid as needed till done

which grains are made from wheat kernel

cracked wheat, bulgar, couscous

which grains are considered edible seeds of a grass

corn, rice and wheat

storage of potatoes

in dark area 50-65 degrees, not in fridge or below 40degrees

what pastas are tube shaped?

manicotti, ziti, rigatoni, pene, spira, elbow

the ratio of rice to water

arborio 1:2 1/2 - 3 ~ basmati 1:1 3/4 ~ brown 1:2 1/2 ~ converted 1:2 1/2 ~ long white 1:2 ~ wild 1:3

cooking techniques of pasta

boiling in ample water that's salted

nutritional and starch content of converted rice

less starch content from being parboiled, but also locks in the nutrients, so healthier than regular rice

Vegan

no meat, fish or poultry or any products derived from animals such as dairy, honey or gelatin, aka strict or pure vegetarian

raw foodist

typically vegan who eats raw or slightly warmed plant products, beleives temp greater than 116 degrees destroys enzymes and nutrients akalioving foodist

fructarian or fruitarian

eats only fruit, nuts, seeds or other plant products that can be gatherd with out harming plant, some only eat what has already fallen off plant

ovo vegetarian

vegetarian who eats eggs but no dairy

ovo-lacto-vegetarian

eats plant & dairy & egg, some may not eat eggs

lacto vegetarian

vegetarian who eats dairy but no eggs

type of tofu - cotton

firm - solid enough to be grilled and sauteed

softer ones may be scrambled like eggs or processed to make smooth spread

type of tofu - silken

used for base of dips, not for hight heat, will seperate

seitan

insoluable wheat protein, not soy product

tofu, tempeh, miso

all soy products

miso

fermented past of soy and rice or barley

vegeranisim reasons

religious restrictions, recently environmental and health concerns and not wanting to harm animals

demi glace replacement for vegetarians

vegetable stock and starch to thicken

edamame

pea of fresh unmature soybean plant, pod is steamed and pea eaten, high in protein, fiber and phytochemicals

meaty vegetables

eggplant, mushroom (portabella), okra, sweet potatoes, & parsnips have flavor and body that mimic that of meat

soy milk vs diary milk

equal, measure for measure in recipes

storge of miso

refrigerate indefinetly

list greens considered chicories

belgian endive, curly endive, escarole, radiccio

what is a basic French dressing made of?

vinegar, oil and salt & pepper

what type of cabbage is known as rocket

arugula

components of composed salad

base-body-garnish-dressing

what is another name for butterhead lettuce

boston or bibb

what is mesclun mix

baby lettuce, mache, herbs and edible flowers

what should not be done when cooking fruits to prevent them from becoming overcooked and mushy

cook plain, add sugar and an acid to help the fruit hold their form

cutting vs tearing lettuce

delicate lettuce may be torn since they bruise easily, however it's up to the chef which they rather, firmer leaves may be cut

emulsified vineaigrettes vs. basic vineaigrettes

emulsified have emulsifiers added, egg, mustard, etc, to hold the oil/vinegar together longer and produces a slightly thicker dressing

basic just has oil and vinegar and remains mixed for a short time and is thinner in consistency

white and cream plates are safer for presentation, why

any color combinations will look ok and not clash, also, the food will not get lost on a white plate, the food will pop by being on white or cream

season for sweet cherries

june-july

which fruit is not susceptible to enzymatic browning

citrus, melon, exotics

which fruits are members of the gourd family

melons

largest fruit crop in the world

apple

define ethylene gas

a colorless, odorless hydrocarbon gas naturally emitted by ripening fruit

what type of orange is seedless

navel orange

what cooking method softens fruit while infusing with flavor

poaching

jelly

fruit gel made from juice and sugar

jam

fuit gel made from pulp and sugar

marmalade

citrus jelly, contains unpeeled slices of citrus

preserve

fruit gel that contains large peices or whole fruit

About this deck

By: Denise Boudreaux
Created: 2010-11-15
Size: 87 flashcards
Views: 28

About StudyBlue

“Simply amazing. The flash cards are smooth, there are many different types of studying tools, and there is a great search engine. I praise you on the awesomeness.”
Dennis