NOCTI Culinary Study Guide - + L - Verified Correct Answer Key

NOCTI Culinary Study Guide - + L - Verified Correct Answer Key Standard Recipes - answer - Clear format, ingredients are listed in order of use, control cost, quality & consistency of products Recipe - answer - Title,ingredients, amounts, time &temp, yield-how many or how much, method-directions 1 cup= how many tablespoons - answer - 16 How many teaspoons equal 1 tablespoon - answer - 3 1 pound = how many grams - answer - 454 Portion scoops - answer - The # on the scoop is the # of serving per quart 1 cup = how many fl oz - answer - 8 1 pint= how many cups - answer - 2 1 quart (32 oz) = how many pints - answer - 2 1 gallon (128 oz) = how many quarts - answer - 4 Liquid measurements & ladels - answer - Equipments for liquid or wet Mise en place - answer - Everything in its place Saute - answer - Fried quickly in a little hot fat Braise - answer - Sear food lightly & then stew it slowly in a closed container Blanch - answer - Cooking something long enough to cook the outside portion only Temper - answer - Warming cream and eggs so the yolks dont overcook or scramble Batch cooking - answer - Preparing a small amount of food several times during a service period Dredging - answer - Cooking technique used to coat wet or moist foods w a dry ingredient prior to cooking Poaching - answer - Moist heat method used where food is cooked at 160-170*, typically fish Au jus - answer - W its own natural juices from cooking Brining - answer - Soak/ saturated in water w salt Barding - answer - WRAPPED w lean meat or bacon Larding - answer - INSERTED w fat into meat Marinating - answer - Soaked in a combination of wet & dry ingredients Chef or French Knife - answer - All purpose Paring Knife - answer - Trim veggies & Fruit Boning Knife - answer - Taking meat / poultry from bone Serrated knife - answer - cuts bread Slicer - answer - Cut roasts Butcher - answer - Scimitar long curved blade Cleaver - answer - Cuts thru bones Honing steel - answer - Removes broken pieces and realign the blade Knife Safety - answer - Knives sharped, wash w soapy water, rinse & sanitize, DONT PUT IN DISHWASHER/ SOAKING WATER, all knives to fall, dont hand knife to another person Using Knife - answer - Hold the item, guide the knife, protect your hand Knife cuts - answer - Mince, slice, sticks, cubes Sticks - answer - Batonnet, julienne, fine julienne Batonnet - answer - 2 by 1/4 cut Julienne - answer - 2 by 1/8 cut Fine Julienne - answer - 2 by 1/16 cut Cubes - answer - Large dice, medium dice, small dice, brunoise Large dice - answer - 3/4" Medium Dice - answer - 1/2" Small Dice - answer - 1/4" Brunoise - answer - 1/8" Concasse - answer - Crush or grind (ie. tomato) Tourne - answer - 7 sided football cut Chiffonade - answer - Fine ribbon cut Rondelle - answer - Round cut (carrots) Conventional oven - answer - Compartments where air is heated from the bottom up Convection oven - answer - Air circulates, even cooking & faster browning Food processor - answer - Grind, puree, emulsify, crush & knead foods Slicer - answer - 10 or 12 in blade that rotated in high speed, used to cut foods in uniform slices Bench mixer - answer - Mixer w removable stainless steel bowl & a dough hook, paddle,& whip Blender - answer - Stainless steel blades, used to blend or mix variety of ingredients Proofbox - answer - Where heat & humidity is being used for dough to rise Broiler - answer - Cook food quickly using intense heat Grill - answer - Metal framework used for cooking food over open fire Hand tools - answer - Apple corer, peeler, channel knife, zester, parisian scoop, tourne knife Food handlers - answer - Anyone who handles food even servers Hand washing - answer - 29 sec scrub w hot water 105* , dry hands w single used towel Sanitation - answer - Wear gloves when handling ready to eat food, have clean hands before gloves & use hand sanitizer only after washing hands Foodborne illness - answer - E coil (beef, ground meat &