ingles examen extra

7/29/2019 Ingles Examen Extra

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Physical and chemical preservation methods:

Physical methods by temperature

Cooling:

-Refrigeration: with a temperature of + 4 slows the activity of microbes and enzymesand there are no changes in organoleptic properties (color, taste, smell) and the

storage that is short of a few days.

- Freezing: -18 water crystallizes end therefore the activity of microbes and

enzymes is blocked and the foods can be preserved for a longer period of time.

- Deep freezing: the freezing is rapid with a freezing temperature for about four

hours at 40 en then stabilizes at -30 and began the cold chain and food damage

are little.

Heating:

- Pasteurization: acting at a lower temperature to boiling water for a few seconds or

minutes, depending on the type of product and so you delete a part of the microbial

flora, the shelf-life is that is, short of a few days. Pasteurization is a system that

does not cause harm and the products must be stored at a temperature of 4.

- Sterilization: either by a temperature of 120 to 150, then remove all types of living

forms, microbes and spores, the duration of the food is long and you can keep at

room temperature.

Physical methods by the elimination of water

Dehydration:

- Drying: shall be affected by exposure to the sun and we can help with salt.

- Lyophilization: with the freeze-drying it completely eliminates the water under

vacuum at low temperature and is obtained from 45 to 60, and the goods are not

damaged.

Concentration:

- Product is removed from one part of water.

Physical methods- by the elimination of oxygen

- Elimination of the aria: is obtained by removal of oxygen, because the fat in contact

with it become rancid and then sucking the air from the package we get the

vacuum.

- Waterproofing: the product is covered with a waterproof or paraffin oil.

- Controlled atmosphere: paria is obtained by exposing a product to the action of

some radiation uv.


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Chemical additives:

- Sugar and salt: both sugar and salt serve as preservatives by extracting water from

the food tissues through osmotic activity. Sugar en concentration exceeding 50%

stops the growth of most micro organism that causes spoilage. A much lowerconcentration of about 5% salt solution are needed to reduce microbial activity and

10% solution prevent the growth of most microorganisms, but some organisms are

salt-tolerant, and can only be destroyed with a 15% salt solutions

- Smoke: the chemical composition of smoke is such that it stops or retards microbial

growth and reduces the oxidation of fats. But nowadays smoking is mostly for

flavoring, because most people prefer the convenience of refrigeration.

- Acids: citric acid and phosphoric acid are added to carbonated beverages and fruit

drinks for both flavoring and preservation.

- Acetic acid: in the form of vinegar is used in the manufacture of several pickled

products. However, a number of these foods, including pickles and several kinds ofpickled fruits and vegetables, are also pasteurized, so that the pickling serves

mainly as a flavoring.

- Antioxidants: antioxidants are chemicals that retard oxidation. They are especially

useful in keeping fats from becoming rancid. Antioxidants not only preserve fats,

but also preserve the fat-soluble vitamins.

- Antisprouting agents: when root crops and tubers such as sugar beets, potatoes,

carrots, and onions, are stored they eventually start to sprout. Sprouting can

sometimes be delayed by storing the crops en a cool place, but it can be effectively

inhibited by the use of antisprouting agents, such as meleic hydrazide. These

chemicals are used chiefly on potatoes.


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All types of wine fall into one of these categories:

White wine, red wine, rose wine, sparkling wine, dessert wine, and fortified wine. Within

each of these categories will be several specific grape types. An individual grape is called

a varietal.

A wines character an flavor will be determined by the specific grape varietal grown andhow those grapes are treated throughout the wine making process.

Reading wine grape descriptions will be very helpful. Tasting the different types of wines is

the best way to distinguish one from the other.

Shopping for wine and becoming familiar with wine labels will also help you learn about the

different wine types.

In the United States, wines are usually referred to by the type or variety of grape varietal

grown to produce them. For example, youll see the words pinot noir or chardonnay

written en the label. Many wines are a combination or blend of two or more grape varietals.Legally, the label only has to reveal the name of a single grape varietal if at least 75% of

the wine is made from that grape type. The other 25% of the wine can be made from one

or more other grape varietals and those do not have to be listed.

In Europe, wines are generally named for the region (appellation) that a wines grapes are

grown in, not for the grape. Where a wine is grown, by whom it is grown, and the type of

soil it is grown in are just as important as the type of wine grapes grown. However this

makes it difficult to tell which wine grape are used in the production of that wine.

Classification by appellation:

Historically, wines have been known by names reflecting their origin, and sometimes style:

Bordeaux, Rioja, Mosel and Chianti are all legally defined names reflecting the traditional

wines produced en the named region. These naming conventions or appellations dictate

not only where the grapes en a wine were grown but also which grapes went into the wine

and how the were vinified.

By vinification methods and style:

Wines may be classified by vinification methods. These include classifications such as red

or white wine, sparkling, semi-sparkling or still, fortified and dessert wines. The color of

wine is not determined by the juice of the grape, which is almost always clear, but rather

bye the presence or absence of the grape skin during fermentation. Grapes with coloredjuice, for example Alicante bouchet, are known as teinturier. Red wine is made from red or

black grapes, but its red color is bestowed by a process called maceration, whereby the

skin is left in contact with the juice during fermentation. White wine can be made from any

color of grape as the skin is separated from the juice during fermentation. A white wine

made from a very dark grape may appear pink or blush.


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Sparkling and still wines:

Sparkling wines such as champagne, contain carbon dioxide which is produced naturally

fermentation or force-injected later. To have this effect, the wine is fermented twice, once

in an open container to allow the carbon dioxide to escape into the air, and second time in

a sealed container, where the gas is caught and remains in the wine. Sparkling wines that

gain their carbonation from the traditional method of bottle fermentation are labeled bottle

fermented, methode traditionelle or methode champenoise.

Dessert and fortified wine:

Dessert wines range from slightly sweet with less than 50g/l of sugar to incredibly sweet

wines with over 400g/l of sugar. Late harvest wines such as sptlese are made from

grapes harvested well after they have reached maximum ripeness. Fortified wines are

often sweeter, and generally more alcoholic wines that have had their fermentation

process stopped by the addition of a spirit, such as brandy, or have had additional spirit

added after fermentation.

Responsibilities for the kitchen staff

Executive Chef: The term literally means the chief in French. Every kitchen has a chef or

executive chef who is responsible for the operations of the entire kitchen. (A commonly

misused term in English, not every cook is a chef.)

Plan and direct food preparation and cooking activities of several restaurants in an

establishment, restaurant chains, hospitals or other establishments with food services.

Plan menus and ensure food meets quality standards

Estimate food requirements and may estimate food and labour costs

Supervise activities of sous-chefs, specialist chefs, chefs and cooks

Arrange for equipment purchases and repairs

Recruit and hire staff

May prepare and cook food on a regular basis, or for special guests or functions.

Sous-Chef: This position means the under chief in French. This is person is second in

command and takes responsibility for the kitchen operations if the chef is absent.

Supervise activities of specialist chefs, chefs, cooks and other kitchen workers

Demonstrate new cooking techniques and new equipment to cooking staff


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May plan menus and requisition food and kitchen supplies

May prepare and cook meals or specialty foods.

Chef de Partie: Also known as a station chef or line cook, is in charge of a particulararea of production. In large kitchens, each station chef might have several cooks and/or

assistants. In most kitchens however, the station chef is the only worker in that

department. Line cooks are often divided into a hierarchy of their own, starting with First

Cook, then Second Cook, and so on as needed. The Chef de Partie is in charge of only

of the following kitchen positions:

Sauce chef or saucier: The person responsible for sauted items and many different

sauces. Traditionally, it is the third person in command. This is usually the highest position

of all the stations:

Boulanger: The bread cook

Confiseur: The candy cook

Fish cook or poissonier: The fish cookall fish and shellfish items and their sauces

Friturier: The deep fry cook

Grillardin: The grill cook

Pantry chef or Garde Managr: Is responsible for cold foods, including salads and

dressings, pts, cold hors doeuvres, and buffet items.

Pastry chef or patissier: Prepares pastries and desserts

Potager: The soup and often stock cook

Roast cook or rotisseur: Prepares roasted and braised meats and their gravies, and broils

meats and other items to order. A large kitchen may have a separate broiler cook or

grillardin ( gree-ar-dan) to handle the broiled items. The broiler cook may also prepare

deep-fried meats and fish.

The butcher Commis: The common cook under one of the Chef de Partie. This level of

cook comprises the bulk of the kitchen staff.

Tournant (or chef de tournant): The Relief cook. This term describes the cook in the

kitchen who provides help to all the different cooks rather than having a specific job.


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Vegetable cook or entremetier: Prepares vegetables, soups, starches, and eggs. Large

kitchens may divide these duties among the vegetable cook, the fry cook, and the soup

cook.

Molecular gastronomy is a subdiscipline of food science that seeks to investigate, explainand make practical use of the physical and chemical transformations of ingredients that

occur while cooking, as well as the social, artistic and technical components of culinary

and gastronomic phenomena in general. Molecular gastronomy is a modern style of

cooking, which is practiced by both scientists and food professionals in many professional

kitchens and labs and takes advantage of many technical innovations from the scientific

disciplines.

The term molecular gastronomy was coined in 1988 by late Oxford physicist Nicholas

Kurti and Herv This. Some chefs associated with the term choose to reject its use,

preferring other terms such as culinary physics and experimental cuisine.

The objectives of Molecular Gastronomy, as defined by Herv This are:

Current objectives:

Looking for the mechanisms of culinary transformations and processes (from a chemical

and physical point of view) in threes areas:

1. The social phenomena linked to culinary activity

2. The artistic component of culinary activity

3. The technical component of culinary activity

Original objectives:

The original fundamental objectives of molecular gastronomy were defined by This in hisdoctoral dissertation as:

1. Investigating culinary and gastronomical proverbs, sayings, and old wives tales

2. Exploring existing recipes

3. Introducing new tools, ingredients and methods into the kitchen


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4. Inventing new dishes

Using molecular gastronomy to help the general public understand the contribution of

science to society.

The term molecular gastronomy was originally intended to refer only to scientific

investigation of cooking, though it has been adopted by a number of people and applied tocooking itself or to describe a style of cuisine.

In the late 1990s and early 2000s, the term started to be used to describe a new style of

cooking in which some chefs began to explore new possibilities in the kitchen by

embracing science, research, technological advances in equipment and various natural

gums and hydrocolloids produced by the commercial food processing industry. It has since

been used to describe the food and cooking of a number of famous chefs, though many of

them do not accept the term as a description of their style of cooking.

Chef's Uniforms

Traditionally, the chef uniform which includes components such as the Toque Blanche, theDouble-breasted jacket, apron and necktie, was designed and developed out of necessityrather than fashion (as it is today). Each component of the uniform serves specificpurposes which are often overlooked by many people and chefs themselves.

Functional Purposes of Chef's Uniforms

The Toque Blanch (Hat): The main purpose of the Hat is to prevent hair from falling intothe food that is being prepared. King Henry VIII supposedly ordered the beheading of hisCook after he found hair in his soup. The Hat also protects the hair from being soiled bysplattering grease or oil. Besides its functional purpose, the Toque Blanche is the mostconspicuous component of a chef uniform with which most people associate chefs with.

Double-breasted Jacket:. The double-breasted feature allows the wearer to reverse sidesif there is stain. Heat from cooking and splattering are also shielded by the jacket oftenpadded with non-flammable materials like cotton. Though the pants or hats may differbetween the executive chef, senior chefs and normal cooks, they usually wear the samedouble-breasted white jacket.

The neckerchief: Originally, neckerchiefs were intended to soak body sweats which maybe used to wipe moisture on the face, forehead or other parts of the body. However, themodern version is donned with fashion in mind, and to complete the chef image.Neckerchiefs come in various shapes, sizes and designs.

The Pants: The black and white checkered hounds tooth pattern of the traditional pants isstill the standard today though it has been modified in numerous ways. This pattern ishelpful in concealing stains and soiling. The chef pants have become relatively innovativeover the years with the introduction of custom-made chef uniforms, denims, pinstriped andother patterns into the chef uniform


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Whole Chicken:

The chicken with all parts intact, generally

including the giblets stuffed in the cavity.

Consists of white and dark meat.

Breast:

The entire breast portion of the chicken. It

is available bone-in, boneless, skin-on and

skinless. Consists of white meat only.

Wing:

The wing of the chicken consists of three

sections, the wing tip, the wingette (or flat

wing tip), and the drummettes.

Leg:

The leg of the chicken consists of two

parts, which are the thigh and the

drumstick. Consist of dark meat only


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Thigh:

The top portion of the leg above the knee

joint that is connected to the body of the

chicken. Consists of all dark meat.

Drumstick:

The bottom portion of the leg below the

knee joint. Consists of all dark meat.

Basic Tools

There are certain basic tools you will need when baking or making nearly any pastry, suchas mixing spoons and spatulas so you can easily mix your ingredients and get them out ofthe bowl. You'll also need a rolling pin for rolling out pastry and cookie dough and a whiskfor whisking eggs and mixing dry ingredients thoroughly. A small ice cream scoop forscooping cookie dough will give you perfect, even cookies every time.

Baking Tools


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When baking, make sure you have cutters in a variety of shapes and sizes for biscuits andcookies, a sifter for sifting flour and icing sugar, and a hand mixer for mixing cake battersand beating eggs. A stand mixer, although expensive, is worth it if you bake a lot. It caneasily mix even thick cookie batters to a perfect consistency. If you use a lot of recipes inwhich you whip egg whites, a copper bowl, which helps increase their volume, could beindispensable.

Pastry Tools

When making pies, pie weights are very convenient for when you need to blind bake a piecrust (bake the crust with no filling). The pie weights can help prevent the crust fromshrinking and puffing up. Other convenient tools include a pastry cutter, especially forcreating a lattice top and a dough scraper for getting the dough off your work surface. Apastry brush is perfect for brushing egg wash on a pie crust for a perfect golden finish. Apie crust crimper can help you easily make a decorative pattern around the edge of the pieand a pie crust shield prevents that edge from burning before the rest of the pie is baked.

Fruits fall into such categories as citrus fruits, melons, berries, tropical fruits, dried fruits,and many common fruits such as apples and pears. Most fruits grow on trees, but someare found on bushes (berries) or on ground vines (melons). Most fruits follow the flower ofthe plant and are available during the summer, late summer, and autumn, though there areexceptions.

Fruits have also been categorized as sweet, subacid, and acid. The sweet fruits are mainlythe dried fruits, such as raisins and figs, and some tropical ones, such as bananas. Most

juicy fruits are considered subacid. These include peaches, plums, apples, pears, grapes,cherries, mangoes, papayas, and so on. Citrus fruits, some berries, pineapples, andpomegranates are examples of acid-tasting fruits. They have a higher level of acid, oftenascorbic acid (vitamin C), and this may make them helpful in cutting fats or helping fatdigestion. When broken down in our body, though, fruits become more alkaline.(Cranberries, prunes, plums, and possibly strawberries and pomegranates are the mainacid-forming fruits.) When fruits are utilized or burned, the minerals and ash that are left,even from lemons and pineapples, are alkaline, supporting our bodys acid -alkalinebalance. In regard to food combining (see Chapter 10), fruits are digested very easily andtherefore best eaten by themselves, rather than with other more concentrated foods, whichtake longer to pass through our stomach and digestive tract.

Customs in various places also define a vegetable in particular ways. Individual foodselection and choices also contribute towards a specific plant product being called avegetable or not.

Mushrooms are categorized as a vegetable, although they are biologically fungi.


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Grains, nuts, herbs, seeds, spices, and culinary fruits are not considered vegetablesalthough all of them are edible parts of plants.

In the culinary sense, vegetables are ideally best suited for salted and unsweeteneddishes, with a few exceptions like pumpkin pie. Again, definition of vegetable does notimply that the product needs to be cooked.

Carrots, celery, and bell peppers are common examples of vegetables that can be eatenraw. Many people eat raw potato; usually with salt and after washing it. Some peopleswear by a potato as a quick answer to heartburn.

There are various fruits which are usually used as vegetables. Examples include eggplant,tomato, and bell pepper. These are, botanically, fruits but they are normally consumed aspart of a savory or salty dish, not as a dessert or eaten with sugar. Therefore, they calledvegetables.

The preparation could cause the change of a fruit into a vegetable.

Vegetables Formed from Parts of a Plant

Buds: Brussels sprouts, cauliflower, broccoli, globe artichokes.

Leaves: kale, collard greens, beet greens, spinach, turnip greens and endive.

Seeds: Corn.

Leaf stems: Celery, rhubarb; sometimes rhubarb is also termed as a fruit as sweet dishesare made from it.

Leaf sheaths: Leeks.

Stem of immature plant: Asparagus.

Whole immature plants: Bean sprouts.

Underground stem of a plant or tuber: Potatoes, sweet potato Jerusalem artichokes, yam.

Bulbs: Onions, garlic, shallots.

Roots: Carrots, parsnips, beets, radishes, turnips.

Botanical Fruits: Tomatoes, squash, cucumbers, pumpkins, capsicums eggplant,tomatillos, christophene, okra.

Whole unripe seedpods (of legumes): Green beans, snap peas.

Legumes: Peas, beans.


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The use of the term vegetable is more arbitrary than scientific. You cannot always specify

anything as a vegetable only or not a vegetable at all.

Dry Heat and Moist Heat Cooking

Cooking methods in the culinary arts are divided into two categories:

1. Dry heat cooking, such as roasting, broiling or sauting.2. Moist heat cooking, like braising, steaming or poaching.

Because every cooking method uses either dry heat or moist heat (or sometimes both),

classifying them this way ensures that every known method falls into one category or theother.

"Dry" Oil and Other Fats

It's worth noting that cooking methods involving fat, such as sauting and deep-frying, areconsidered dry-heat methods. If this seems confusing, remember that oil and water don'tmix, so while fat can take a liquid form, in many ways it's the opposite of water hence"dry" heat.

Dry Heat Cooking

Dry heat cooking refers to any cooking technique where the heat is transferred to the fooditem without using any moisture. Dry-heat cooking typically involves high heat, withtemperatures of 300F or hotter.

Baking or roasting in an oven is a dry heat method because it uses hot air to conduct theheat. Pan-searing a steak is considered dry-heat cooking because the heat transfer takesplace through the hot metal of the pan. Note that the browning of food (including theprocess by which meat is browned, called the Maillard reaction) can only be achievedthrough dry-heat cooking. Examples of dry-heat methods include:

Roasting & Baking Grilling & Broiling Sauting & Pan-Frying Deep-Frying

Moist Heat Cooking

Moist heat cooking methods include any techniques that involve cooking with moisture whether it's steam, water, stock, wine or some other liquid. Cooking temperatures are
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much lower, anywhere from 140F to a maximum of 212F, because water doesn't get anyhotter than that. Examples of moist-heat cooking methods include:

Poaching, Simmering & Boiling Steaming Braising & Stewing

Poultry breeds

Are defined as domestic fowl which are reared for the table or for their eggs and sometimes for their

feathers. There are numerous poultry breeds which includes vast numbers of varieties of chickens,

ducks, turkeys and geese. Many of these breeds are ornamental birds while others are specifically

bred for their egg laying abilities or meat production.

There are over sixty different varieties of chickens, capons and cockerels, with some ten varieties of

ducks and seven to eight breeds of turkeys and geese. Within each of these different breeds there are

further varieties each with its own distinctive attributes. Each breed of poultry is also classified by

the feather type, for example hard feather, soft feather heavy, soft feather light.
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