Culinary Math
Kitchen Vocab
Mise en Place
Functions of Ingredients
Food Tasting Terms
100
How many t's in a T?
3
100
What does it mean to "sauté" food?
To cook quickly in a small amount of fat
100
What does "Mise en Place" mean?
To measure ingredients during cooking or get everything prepped before cooking.
100
What function(s) does flour have?
Structure
100
What is "taste" in food terminology?
The combination of flavors
200
How many pints in a quart?
2
200
Which utensil is best for flipping pancakes?
Turner (Spatula)
200
How should spices be stored for maximum freshness?
In a cool, dark place
200
What function(s) does oil/fat have?
Tenderness
200
Which term is used to describe the visual appeal of a dish?
Appearance
300
What is unit pricing?
The cost per unit of measurement
300
How do you "julienne" vegetables?
Slice them into thin strips
300
Why is Mise en Place important in cooking?
It helps with organization and efficiency
300
What function(s) do baking powder/soda and yeast have?
Leavening agent
300
What does "mouthfeel" refer to?
The texture of food in the mouth
400
How many ounces are in a pound?
16
400
What is the kitchen tool?
Pastry Blender
400
When should you prepare your ingredients?
Before beginning to cook
400
What function(s) do liquids have?
Provides moisture
400
What is the purpose of tasting food while cooking?
To adjust seasoning and flavors
500
What is the equation for the conversion factor?
New or Desired Yield / Original Yield
500
What is "basting"?
Moisten food during cooking
500
How does Mise en Place contribute to food safety?
It prevents cross-contamination
500
What function(s) does vanilla, sugar, salt, etc have?
Provide flavor
500
How does the aroma of food affect its overall taste?
It can enhance the perception of flavor