-
what are 2 types of sweet dough?
- *regular sweet dough
- *danish pastry dough
-
basic ingredients for baked custard
sweetened milk and eggs
-
what are the ingredients for basic yeast bread?
- *flour
- *water
- *sugar
- *salt
- *yeast
- *shortening
- *spices
-
the word to make a mixture smooth by using a fast regular circular and lifting motion which incorporate air into a product
beat
-
ingredients for royal icing
powdered sugar, egg white and cream of tartar
-
define flambe
to flame a dessert or other food by dousing with potable alcohol and setting alight
-
basic ingredients for cakes
- *flour
- *sugar
- *salt
- *egg
- *liquid
- *leavening agent
-
what is the difference between one-two pie crust?
one pie crust covers the bottom of the pan while two pie crust covers the top and bottom
-
what are the 4 basic pastry doughs?
- *sweet dough
- *pie pastry dough
- *puff pastry
- *cookie dough
-
how thick should pie dough be rolled to?
1/4"
-
when rolling pie dough how much should it pass the pan?
1"
-
when a 2 pie dough requires a wash you can use
-
to break lightly into small pieces
flakes
-
to mix two or more ingredients with a circular motion
stir
-
to beat rapidly with a wire whisk to increase volume by incorporating air
whip
-
3 categories of cookie dough
- *stiff dough
- *soft dough
- *refrigerator dough
-
to restore liquid state by adding water
reconsitute
-
what is a rich dough?
dough that consist of many rich ingredients such as eggs, butter, and sugar
-
proper temperature for yeast to thrive
105-110 F degrees
-
what are the leavening agents?
- *baking soda
- *baking powder
- *yeast
-
what type of fungus is yeast?
minute fungus
-
to put dry ingredients through a sieve
sifter
-
what are lean dough?
less or no enriching ingredients
-
what are retarded dough?
a yeast dough that is refrigerated for a time before proofing and baking
-
when using eggs for baking what does it add to the product?
richness, flavor, and texture
-
what is the purpose for cookie dough to be refrigerated(in accordance to the AFRS)
it results cookies to become brittle
-
proper temperature for the proof box at what percent of humidity
95 F degrees at 95%
-
when baking hot rolls, oven temperature should be at?
325 F degrees
-
internal temperature for shelled eggs
145 F for 15 sec
-
what are the 3 types of cakes?
batter, foam, and chiffon
-
what ingredient provides a cake with structure?
eggs
-
what is the purpose of salt in cake?
it brings out the flavor of other ingredients
-
what is the purpose of salt in yeast doughs?
fermentation and flavor
-
what is the only bread that is cooked before baked?
bagel
-
what temperature should hot rolls be baked in?
325 F degrees
-
what is the leavening agent for quick breads?
baking powder
-
what is the leavening agent for hot rolls?
yeast
-
what is the leavening agent for chocolate chip cookies?
baking soda
-
what is the leavening agent used for cream puffs?
steam
-
what is the leavening agent for cornbread?
baking powder
-
what is the leavening agent for pancakes?
baking powder
-
what type of cookie is chocolate chip cookies?
drop
-
what is a mixture of cold water and flour added to another liquid?
slurry
-
when baking cookies what is the most important factor?
oven temperature
-
temperature of dough after mixing
78-82 F degrees
-
what are the 3 types of cookies
- *sliced/rolled cookies(sugar cookies
- *bar style cookies(brownies)
- *drop cookies(soft dough)
-
define bake
to cook with hot air (conventional oven)
-
define bbq
to cook on a grill or a pit of coals
-
define roast
to cook by surrounding it with dry heat
-
define grill
to cook food over an open heat source on a screen or grid
-
define sautè
to brown in small amount fat
-
define broil
to cook food item with radiant heat
-
define braising
the food is browned and then cooked covered in small amount of liquid
-
define bard
to cover with a piece of meat with pork or slices of bacon prior to cooking to keep in moisture
-
define baste
to pour drippings or other fat over a food before or during cooking in order to prevent drying
-
define to beat
to move a whip or spoon rapidly back and forth to blend products together
-
define bind
to cause two or more items to cohere
-
define blend
to mix two or more ingredients so completely that they lose their separate identities
-
define coagulate
the process of becoming thick or solidifying be applying heat
-
define emulsion
the combination of incompatible liquids, such as oil and water
-
define to mix
to combine ingredients in such a way that the parts of each ingredients are evenly dispersed
-
define to sweat
to cook in small amount of fat or oil over low heat
-
what are the 3 types of roux
- *white roux
- *blond roux
- *brown roux
-
what is the purpose of straining sauce?
improves the smoothness and increases the luster
-
what are the 4 groups of cold sauces?
- *basic french
- *mayonais
- *boiled dressing
- *specialty sauces
-
average net weight for a #2 vacuum can
12oz
-
average net weight for a #1 picnic can
11oz
-
internal temperature for shelled eggs
145 F degrees
-
internal temperature for scrambled eggs
155 F degrees
-
internal temperature for scrambled eggs in the serving line
140 F degrees
-
adipose tissue is also called
fat
-
what temperature does fat ignite?
475 F degrees
-
oil should never go about what temperature
400 F degrees
-
dishwashing machine: temperature for pre-wash
110-120 F degrees
-
dishwashing machine: temperature for wash
150-160 F degrees
-
dishwashing machine: temperature for rinse
160-180 F degrees
-
dishwashing machine: temperature for final rinse
180-194 F degrees
-
what are the 2 types of authorized sanitizing method used in the navy?
-
average net weight for a #10 can
6lbs 8oz
-
what is the purpose of a dressing
enhances the flavors of the other ingredients in the salad
-
AFRS: section 0
sauces, gravies
-
-
AFRS: section Q
vegetables
-
what are the 5 pork cuts
- *shoulder butt
- *loin
- *ham(butt)
- *picnic shoulder
- *spareribs
-
define calorie
quantity of food capable of producing the amount of energy
-
internal temp for fresh pork
165 F degrees for 15 sec
-
internal temperature for microwavable foods
165 F degrees for 15 sec
-
internal temperature for ground beef
155 F degrees for 15 sec
-
internal temperature for fish
145 F degrees for 15 sec
-
internal temperature for poultry
165 F degrees for 15 sec
-
internal temperature for pork chops
145 F degrees for 15 sec
-
internal temperature for steaks
145 F degrees for 15 sec
-
scrambled eggs are cooked in small batches of no more than
3 qts
-
temperature danger zone
41-135 F degrees
-
internal temperature when reheating cooked then refrigerated food item
165 F degrees for 15 sec
-
how many pieces can you get from rabbit?
8 pieces
-
navsup 1282
food item request/issue
-
navsup 1090
food preparation worksheet
-
navsup 1090 requires how many signatures during a normal working day? who signs them?
-
navsup 1090 requires how many signatures during off going day? who signs them?
- 4
- *watch captain
- *LCS
- *FSO
- *oncoming watch captain
-
MSG stands for
monosodium glutamate
-
what is veal?
slaughtered 3 month old dairy calve
-
mayonnaise is made off
- *egg yolk
- *oil
- *acid
- *seasoning
-
what manual covers the ware washing procedure for field messing
navmed P-5010 ch. 9
-
navsup 7330
BDFA Basic daily food allowance
-
why is white the primary color used for food service personnel clothing?
cleanliness and sanitation
-
temperature for steam table
180-200 F degrees
-
water level for steam table
1" no higher than the bottom of food pan
-
signs indicate when space have a problem with roaches?
strong oily odor
-
even balanced scale
to weigh dry ingredients accurately, used in baking
-
temperature when receiving meat
below 0 F degrees
-
what is the formula for acceptability
portions prepare minus leftover divided by actual fed times 100
-
define coulis
purees of meat, fish, game and poultry
-
define coddle
to poach gently in barely simmering liquid
-
define consomme
a concentrated thin, clear soup made from meat, poultry or fish
-
basic french dressing consist of
- *vinegar
- *oil
- *salt and pepper
-
navsup P-7
AFRS armed forces recipe service
-
define breading
to cover with crumbs or other suitable dry coating ingredients
-
define minced
to cut or shop into very small pieces
-
abbreviation for gallon, quart, pint, cup, tablespoon, teaspoon, pound, and ounces
- *gal
- *qt
- *pt
- *cup
- *tbsp
- *tsp
- *lb
- *oz
-
-
what should you do when meat is stored for more than 4 hours?
discard the product
-
navmed P-5010
naval preventive medicine
-
manual washing: temperature for wash
not less than 110 F degrees
-
manual washing: temperature for rinse
not less than 120 F degrees
-
manual washing: temperature for sanitizing
not less than 171 F degrees for 30 sec
-
define cube
to chop any food into square shaped pieces
-
internal temperature for turkey
180-185 F degrees for 15 sec
-
animal meat is divided into 3 types
-
storage temperature for cold sauces
34-40 F degrees
-
how long is coffee held at what temperature?
1 hour at 185 F degrees
-
-
AFRS: section B
appetizers (buffalo wings)
-
AFRS: section C
beverages (cola)
-
AFRS: section D
bread/sweet dough (dough)
-
AFRS: section E
cereal (luckE charms)
-
AFRS: section F
cheese and eggs (fried eggs)
-
AFRS: section G
cakes, fillings, frosting (german chocolate cake)
-
what are the cold sauces?
- *salad dressing
- *fruit toppings
- * gravies and others
-
define chop
to cut food into irregular small pieces
-
HERBS: pointed and green leaves 
Basil
-
HERBS: smooth and rigid, usually available dried
Bay Leaves
-
HERBS: use in Italian Sausage
Fennel
-
HERBS: similar to parsley but with a licorice flavor
Chervil
-
HERBS: similar shape to parsley with pronounce flavor
Cilantro
-
HERBS: feathery shape with strong aroma
Dill
-
HERBS:small rounded leaves with a flavor similar to oregano
Marjoram
-
HERBS: pointed textured leaves
Mint
-
HERBS: small oval leaves
Oregano
-
HERBS: feathery leaves may be curly or flat
Parsley
-
HERBS: shape like pine needles, has a resiny flavor and aroma
Rosemary
-
HERBS: large green leaves that may be furry and velvety
Sage
-
HERBS:similar flavor to thyme
Summrr Savory
-
HERBS: narrow leaves with a pronounced licorice flavor
Tarragon
-
HERBS: Tiny small leaves
Thyme
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