This class was created by Brainscape user Joanna Jackson.

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Decks in this class (16)

Chapter 1- The Industry
When and where was the first rest...,
What does restaurant mean 2,
Marie antoine careme 3
12  cards
Chapter 2- Safety and Sanitation
Hazard 1,
What are the 4 types of food haza...,
Pathogen 3
54  cards
Chapter 3- Tools and Equipment
Bain marie 1,
Convection oven 2,
Conventional oven 3
13  cards
Chapter 4- Menus, Recipes, Costs, and Math
Static menu 1,
Cycle menu 2,
A la carte 3
43  cards
Chapter 5- Basic Baking Principles
Three phases of mixing process 1,
Processes that occur during mixing 2,
What are the 2 proteins that when...
21  cards
Chapter 6- Basic Cooking Principles
Caramelization 1,
Gelatinization 2,
What does acid do to starch 3
37  cards
Chapter 8- Stocks
Stock 1,
Roasted stock 2,
Cartilage 3
22  cards
Chapter 10- Quick Breads
Tunelling 1,
What are the 3 kinds of doughs an...,
What are the 3 mixing methods in ...
7  cards
Chapter 13- Potatoes
What are common starches 1,
What are potatoes considered 2,
What is a tuber 3
25  cards
Chapter 14- Legumes, Grains, Pasta, and Other Starches
Legumes 1,
What vitamins are legumes high in 2,
What are soybeans high in 3
32  cards
Chapter 18- Understanding Poultry and Game Birds
What is muscle tissue made up of 1,
How should you cook young birds 2,
How should you cook old birds 3
37  cards
Chapter 20- Fish and Shellfish
What are the two kinds of fish pr...,
Fin fish 2,
Shellfish 3
37  cards
Chapter 21- Cooking Fish and Shellfish
If you bake fish with a sauce is ...,
What seafood is good for baking 2,
What is the typical temperature f...
19  cards
Chapter 22- Breakfast and Beverages
How are eggs graded 1,
What is the most common used eggs 2,
What do egg yolks contain 3
36  cards
Garde Manger Section
Antipasti 1,
Crudite 2,
Components of a canape 3
25  cards
Misc.
Lag phase 1,
What does the number on the handl...,
What s another word for rondeau 3
21  cards

More about
Cook Block 1 Review

  • Full test name Unspecified
  • Test acronym Unspecified

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