Culinary CLASS A-SCHOOL __NAVY__ TEST 2 Questions & Answers

Culinary CLASS A-SCHOOL __NAVY__ TEST 2 Questions & Answers What are the major duties of the food service/ culinary specialist Prepare, Cook and Serve Meals. what items are authorized for wear in food service spaces? headgear/covers and or hairnets must be worn. what is the cleaning policy enforced in food service spaces? clean as you go. what is baking? to cook by dry heat in a oven, either covered or uncovered. what is it called to roast slowly while basting with a highly seasoned sauce? barbecue. what is it called when you make a mixture smooth by using fast circular and lifting motion to incorporate air into a product? To Beat It. what is braising? to brown in a small amount of fat, then to cook slowly in small amount of liquid below the boiling point in a covered utensil. what is browning? to produce a brown color on the surface of food by subjecting it to heat. what is it called when you cut food into small irregular shaped pieces? To Chop. what is it called when you cute food into small cube shaped pieces roughly 1/4 of a inch? To Dice. what is a glossy coat put onto foods by covering with a sauce or syrup? To Glaze. what is gluten? a tough elastic protein that gives dough its strength and ability to retain gas. what is it called when you cut or chop into very small pieces? To Mince. what is a 50/50 blend of fat and flour that is cooked to eliminate the raw uncooked taste of the flour? Roux. what is it called when you simmer food in enough liquid to cover ingredients being cooked? A Stew. what is whipping? to beat rapidly with wire whip to increase volume by incorporating air. what is used to remove skins from hard vegetables? vegetable peeler. what is a food turner? used to turn food items and to serve certain food items. what are hot pads used for? used to hold hot kitchen cooking equipment, Like pots and pans. what are considered the most dangerous items in the kitchen? knifes what is the safest method of holding items that you are cutting? claw cutting method what are the four rules for knife safety? 1)Knife down blade facing rear of the body. 2)never attempt to catch falling knife. 3)always wash knives separately from other items. 4)never open a container w/ a knife. what must you do after sharpening and trueing a knife prior to using it? Wash the knife with hot soapy water. after sharpening a knife the blade must be ________ with a butchers steel. Trued. what knife has a short, narrow and stiff blade? Boning Knife when sharpening a knife you should place the heel at what end of the stone? Upper End the blade of a knife should be drawn _____ to ______ when using a stone to sharpen? Heel to Tip what are two techniques used to standarize the amount of ingriendents needed to prepare your recipes? Weight and Pressure. what method is more accurate? Weighing is a more accurate method most military dining facilities use what type of scale? 10 LB scale what type of ingredients should be leveled off with a straight edge or knife? Dry ingredients what ingredients need to be packed firmly into the measuring utensil? brown sugar when measuring liquids the utensil should on what type of surface? on a leveled surface. what is the abbreviation for cup? C what s the abbreviation for oz? OZ what is the abbreviation for pound and pounds? LB what is the abbreviation for package? PKG what is the abbreviation for medium? MED what is the abbreviation for edible portions? E.P. what is the abbreviation for as purchased? A.P. how many ounces are in one cup? 8 OZ how many fluid ounces are in one tablespoon? 1/2 fluid OZ how many teaspoons in one tablespoon? 3 TSP IN 1 TBSP where are army recipes located? TM 10-412 what are used to serve individual portions of liquids or semi liquid foods? Ladels are used. why must food service personnel know how to convert measurements in recipes? To prepare a desired number of servings. what increase the variety, acceptability and nutritional content of the meal? salads what type of containers are used to store and chill salad ingredients? Covered Containers dressing should _________ the salad? compliment what is something to avoid when making a salad? Over Garnishing foods in salads should ______________ in color, shape, texture and flavor. contrast what happens when you over handle a salad when preparing? Results in a unattractive salad what would you use to serve or transfer cottage cheese? basting spoon for blending and ice cream scooper for serving. what utensils would be used to plate up gelatin? food turner or pie cake server salad dressing in an indispensable __________ to a salad. compliment when should you plan and prepare a garnish? ahead of time what type of foods do not need a garnish? foods with a built in garnish what items need a garnish? only food items what is stirring in a circular motion with a utensil? Stirring what is beating? Making a mixture smooth by moving a utensil in a fast, regular and circular motion to incorporate air into the product. what is whipping? Combining ingredients rapidly w/ a wire whip to increase the volume by incorporating air what is folding? Incorporating an ingredient into a mixture by gently turning the item over w/ out stirring or beating the mixture.