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Decks in this class (48)
CH 1 Welcome to the Foodservice Industry
Vocabulary - Chapter 1 Welcome to the Foodservice Industry
8
cards
CH 2 Foodservice Operations
Commercial foodservice 1,
Noncommercial foodservice 2,
Full service restaurant 3
13
cards
CH 3 Culinary History
Grande cuisine 1,
Indigenous foods 2,
Classic cuisine 3
9
cards
CH 4 Workstations in the Professional Kitchen
Brigade 1,
Executive chef 2,
Banquet chef 3
5
cards
CH 5 The Professional Chef
Apprenticeship 1,
American culinary federation acf 2,
Certification 3
11
cards
CH 6 Entering The Workforce
Culinary apprenticeship 1,
Goals 2,
Reference 3
15
cards
CH 7 Sanitation Hazards
Food borne illness 1,
Contamination 2,
Sanitation 3
27
cards
CH 8 Sanitation Procedures
Cross contamination 1,
Clean 2,
Sanitary 3
9
cards
CH 9 Safety in the Kitchen
Kitchen hood fire suppression sys...,
Occupational safety and health ad...,
Heat exhaustion 3
8
cards
CH 10 Sustainability in the Kitchen
Food miles 1,
Heirloom variety 2,
Sustainability 3
11
cards
CH 11 Knives and Handtools in the Professional Kitchen
Carbon steel 1,
Stainless steel 2,
High carbon stainless steel 3
10
cards
CH 12 Knife Skills
Rondelle 1,
Batonnet 2,
Julienne 3
10
cards
CH 13 Smallwares
Smallwares 1,
Pot 2,
Pan 3
15
cards
Chapter 14 Large Equipment
Open burner range 1,
Induction burner 2,
Griddle 3
13
cards
CH 15 Using Recipes
Recipe 1,
Tare weight 2,
Standardized recipe 3
8
cards
CH 16 Preparations Mise-en-place
Mise en place 1,
Chiffonade 2,
Concasse 3
7
cards
CH 17 Kitchen Staples
Blank 1,
Herbs 2,
Spices 3
13
cards
CH 18 Cooking Principles
Cooking 1,
Gelatinization 2,
Caramelization 3
20
cards
CH 19 Salads and Dressings
Simple salad 1,
Composed salad 2,
Bound salad 3
10
cards
CH 20 Fruit Identification
Individually quick frozen iqf 1,
Grading 2,
United states department of agric...
4
cards
CH 21 Fruit Preparation
Blanching 1,
Zest 2,
Pith 3
8
cards
CH 22 Cold Sandwiches
Sandwich 1,
Wrap 2,
Canape 3
10
cards
CH 23 Stocks
Stock 1,
Fumet 2,
Gelatin 3
16
cards
CH 24 Sauces
Sauce 1,
Nappe 2,
Roux 3
20
cards
CH 25 Soups
Consomme 1,
Clearmeat 2,
Raft 3
8
cards
CH 26 Vegetable Identification
Scoville heat units shu 1,
Legumes 2,
Aromatic 3
4
cards
CH 27 Vegetable Cookery
Al dente 1,
Blanching 2,
Shocking 3
6
cards
CH 28 Starch Identification
Mealy potatoes 1,
Waxy potatoes 2,
New potato 3
13
cards
CH 29 Starch Cookery
Gaufrette 1,
Pilaf 2,
Risotto 3
6
cards
CH 30 Meat and Poultry Identification
Shrinkage 1,
Connective tissue 2,
Elastin 3
16
cards
CH 31 Basic Meat and Poultry Preparation
Fabrication 1,
Airline breast 2,
Trussing 3
8
cards
CH 32 Dry Heat Cooking Methods for Meat and Poultry
Searing 1,
Dredging 2,
Carryover cooking 3
6
cards
CH 33 Moist Heat Cooking for Meat and Poultry
Poaching 1,
Simmering 2,
Fork tender 3
6
cards
CH 34 Fish and Shellfish Identification
Finfish 1,
Shellfish 2,
Round fish 3
8
cards
CH 35 Fish and Shellfish Preparation and Cookery
Pin bones 1,
Beurre noisette 2,
Court bouillon 3
4
cards
CH 36 Hot Sandwiches and Pizza
Clamshell griddle 1,
Panini grill 2,
Pizza 3
5
cards
CH 37 Dairy and Egg Identification
Lactose 1,
Ultra high temperature uht pasteu...,
Homogenization 3
9
cards
CH 38 Breakfast Cookery
Coddled eggs 1,
Poached eggs 2,
Omelet 3
9
cards
CH 39 Food Presentation
Chafing dish 1,
Garnish 2,
Detract 3
6
cards
CH 40 Introduction to Bakeshop
Pastry chef 1,
Pastry cook 2,
Baker 3
13
cards
CH 41 Quick Breads and Batters
Quick bread 1,
Dough 2,
Batter 3
8
cards
CH 42 Cookies
Creaming method 1,
Drop cookies 2,
Rolled cookies 3
8
cards
CH 43 Yeast Raised Products
Fermentation 1,
Kneading 2,
Punching 3
8
cards
CH 44 Pies and Tarts
Flaky pie dough 1,
Mealy pie dough 2,
Short dough 3
8
cards
CH 45 Cakes
Genoise 1,
Sponge cake 2,
Viscous 3
3
cards
CH 46 Custards, Foams, and Buttercreams
Pastry cream 1,
Tempering 2,
Creme mousseline 3
9
cards
CH 47 Dessert Sauces and Frozen Desserts
Ganache 1,
Caramel 2,
Coulis 3
9
cards
CH 48 Table Service
Back of the house staff 1,
Front of the house staff 2,
Mattre d hotel 3
13
cards
More about
Culinary Arts
- School Unspecified
- Program type Unspecified
- Course Unspecified
- Instructor Unspecified
- Standards Unspecified
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