Culinary Arts

 

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Answer the following questions (using the “add comment” button). Remember to sign your name to your answer.

Chapter #1

In your opinion, what is the most important aspect (part, feature, or focus) of the modern kitchen and why?

 

Chapter #22

Why do you think that such precise cooking methods are used when preparing and cooking vegetables? What’s the point?

 

Chapter #2

Why do you think some food service establishments in Canada don’t follow proper safety and sanitation?

 

 

 

Chapter #23

1.   Explain the difference between “mealy” and “waxy” potatoes and give two examples of each.

 

2.   Describe the three general cooking methods to cook grains.

 

Chapter #5

If you were to design a cooking station, what would you include for:

1.   large and small equipment and why?

 

2.   What small wares would you include?

 

Also, what would be the primary material that you would want the equipment and small wares made from and why?

 

Chapter #6

Explain in detail the procedure to turn a dull knife into a sharp one and how to test if it is sharp.

 

 

 

Chapter #7

Explain in detail why we always need to taste all our ingredients when we are cooking. How does what we taste affect our decisions while cooking?

 

Chapter #8

1.   What is milkfat and how is it used in classifying milk-based products?

 

2.   If a recipe calls for whole milk and all you have is skim milk, what do you do?

 

3.   What is clarified butter? Describe the procedure for clarifying butter.

 

Chapter #33

1.   What is the difference between a typical breakfast menu and a typical brunch menu?

 

2.   What do you think that the one general rule is that applies to all egg cooking?

 

3.   Why should breakfast meats be fully cooked before adding them in to egg dishes such as omelettes and quiche?

Chapter #9

1.   Describe the difference between convection and conduction

 

2.   At the same temperature, food will cook faster in a convection oven than a slow (conventional) oven. Why?

 

3.   How much lower should the temperature in the convection oven to cook the same as slow oven?

 

 

Chapter #12

Would it be better to grill or braise a cut of meat that has a lot of connective tissue? Why?

 

Chapter #3

What are three possible ways that we can keep food nutritious and healthy when we prepare/cook it?

 

Chapter #13

1.   What are 3 beef cuts (parts of the animal) that are considered TOUGH and name 3 different cooking method(s) you should use to prepare them?

2.   What are 3 beef cuts (parts of the animal) that are considered TENDER and name 3 different cooking method(s) you should use to prepare them?

 

Chapter #14

1.   What are the differences between formula-fed veal and free-range veal?

 

2.   Briefly describe what veal sweetbreads are. Describe how to prepare and cook them.

 

Chapter #25

1.   Describe 2 situations that will cause salad greens to wilt or deteriorate.

 

2.   In your opinion, what are 4 general considerations when preparing salads?

Hint: one of the considerations would be “freshness of ingredients”

 

 

 

 

Chapter #15

What are the 2 most popular cuts of lamb that are commonly used?

1.

2.

 

Chapter #34

●     Describe what a Canapé is.

 

●     What do we generally use the term “hors d’oeuvre” to mean?

 

●     List the 4 guidelines for preparing hors d’oeuvres

 

Chapter #16

1.   What are the 2 most tender and commonly used cuts of pork

 

2.   What type of cooking methods should we use for these (or any) animal’s tender meat cuts?

 

3.   Should we cook tender pork cuts to well-done (no pink)? Why do you think that is?

 

 

Chapter #26

What is the main distinction (difference) that makes a fruit a fruit and not a vegetable?

 

State 2 reasons why it is best to use ripe fresh fruits (at their best).

 

Chapter #36

Explain why attractive presentation of food is important.

 

Along with being presented well, what are the other common considerations (things) that food must have to be considered “good” by who is eating it?

 

Convenience foods:

1. Why do you believe that consumers want convenience foods?

 2. What applications are there for convenience foods in a food service establishment (which ones might they use and why)?

 

 

Chapter #17

1.   What is the minimum temperature that chicken and turkey should be cooked to?

 

2.   Do we have to cook duck, or squab breasts to this/these temperatures?

 

3.   What are the three best ways to determine doneness in roasted poultry?

 

4.   What are the steps to prevent contamination or/and cross-contamination when working with poultry?

 

 

Chapter #18

1.   Which has the stronger (wilder) flavour; farm-raised or wild game and birds?

 

2.   What changes take place in game when it is hung?

 

 

 

Chapter #27

1.   What is gluten? How is it produces and why is it important in the preparation of bake goods?

 

2.   What does fat do to gluten strands?

 

3.   Why is fat an important ingredient in baked goods?

 

4.   What is fermentation?

 

Chapter #28

1.   Name 2 chemical leavening agents and explain how they work in doughs and batters (what they do and how they do it).

Chapter #19

1.   Summarize the 6 ways to determine the freshness of fish

 

 

 

 

2.   Fresh shellfish should always be purchased alive. If it is dead, it should not be used.

State how to determine that shellfish is fresh.

 

Chapter #29

1.   What is the difference between a lean and rich yeast dough? Provide 2 examples of each.

 

2.   What is a “rolled-in” dough and provide 2 examples.

 

Chapter #20

1.   Provide 3 examples of Charcuterie

Chapter #30

1.   Complete this sentence:

“The amount of flakiness in the baked crust depends on the size of the _____ ______ in the dough”.

 

2.   Describe basically how a Mealy pie crust made and what would it be used for?

 

3.   Describe basically how a Flaky pie crust made and what would it be used for?

4.   How do we prevent a lot of gluten strands form forming (making it tough) when making cookies?

 

Chapter #4

1.   Why is it important to figure out the cost of each item on a menu in a professional food service establishment?

 

2.   How do we calculate selling price? Provide one example.

 

3.   Explain what a Yield test is. Why would we perform one?

 

 

Chapter #10

1.   What is the recommended cooking time for fish and vegetable stock?

 

2.   What is the recommended cooking time for chicken stock?

 

3.   What is the recommended cooking time for beef and veal stock?

 

4.   What are the 3 types of roux?

 

Chapter #11

1.   What is the difference between a stock and a broth?

 

2.   What is the main difference between a cream soup and a purée soup?

 

3.   Describe, in order, (on average) how to make a soup:

 

a)   Sauté veg/make roux

b)  Prepare mise en place

c)    Add stocks

d)  Taste and adjust seasoning

e)   Simmer

f)     Add seasonings

 

4.   List 5 different types of items that you could use to thicken a soup:

a.   (hint) Roux

b.    

c.     

d.    

e.