Foundational Concepts & Principles Flashcards

Which cooking method uses dry heat in an enclosed space, typically with convection currents, to cook food?

Answer: Baking

Baking uses dry heat in an oven, where hot air circulates around the food to cook it.

What is the Maillard reaction responsible for in cooking?

Answer: Browning of proteins and sugars on food surfaces

The Maillard reaction is a chemical reaction between amino acids and reducing sugars that creates brown color and complex flavors on cooked foods.

What does the culinary term 'mise en place' mean?

Answer: Everything in its place — having all ingredients prepped before cooking

Mise en place is a French phrase meaning 'everything in its place,' referring to the practice of prepping and organizing all ingredients before cooking begins.

Which of the following is an example of moist-heat cooking?

Answer: Simmering

Simmering is a moist-heat method where food is cooked in liquid just below the boiling point.

In professional kitchens, what is the purpose of a bain-marie?

Answer: To gently heat food using hot water surrounding a vessel

A bain-marie (water bath) uses hot water surrounding a container to gently and evenly heat or keep food warm without direct heat.

What is the primary purpose of blanching vegetables before freezing?

Answer: To inactivate enzymes that cause deterioration

Blanching inactivates enzymes that would otherwise continue to break down color, texture, and nutrients in frozen vegetables.

Which knife cut produces uniform 1/8-inch cubes?

Answer: Brunoise

Brunoise is a fine dice cut producing uniform 1/8-inch (3mm) cubes, used as garnishes or in delicate preparations.