| Study
Guide Progress Check #3 |
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| Chapter
14 - Understanding Fish and Shellfish |
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Composition and Structure |
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Doneness |
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Figure 14.3: Market Forms of Fish |
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Filleting: Flatfish vs. Round Fish |
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Varieties
and Characteristics: Be familiar with categories for some
commonly served fish (i.e. Flounder, Halibut, Cod, Mahi Mahi,
Salmon, Swordfish, Tuna, Catfish, Trout)
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Flat
or Round? Saltwater or Freshwater? Fat or Lean? |
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Handling
and Storage |
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Memorize Table 14.1: Checklist for Fish Freshness |
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Shellfish |
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Mollusks
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Bivalves,
Univalves, and Cephalopods |
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Oysters,
Clams, Mussels, Scallops |
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Clams: Types |
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Hard-shell clams: Littlenecks, Cherrystones, Chowders |
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Soft-shell Clams (also called longnecks or steamers) |
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Cephalopods: Squid and Octopus |
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Crustaceans
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Lobsters, Rock Lobsters, Shrimp, Crabs, Crayfish |
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Crabs: Kinds (Alaskan king crab, Alaskan snow crab,
Dungeness crab, Blue crab, Soft-shell crab, and Stone
crab) |
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| Chapter
15 - Cooking Shellfish |
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Baking, Broiling, Sautéing, Pan-Frying, Deep-Frying,
Poaching, Simmering, Mixed Cooking Techniques, Raw |
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| Chapter
16 - Understanding Vegetables |
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Controlling Texture Changes |
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Controlling Flavor Changes |
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Controlling Color Changes |
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Controlling Nutrient Losses |
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Standards of Quality in Cooked Vegetables |
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Handling Vegetables |
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Trimming Loss: Calculating Yields and Amounts Needed |
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Processed Vegetables |
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Production and Holding Problems in Quantity Cooking |
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Storage |
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| Chapter
17 - Cooking Vegetables |
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Boiling, Simmering, Sautéing, Pan-Frying, Braising,
Baking, Broiling, Grilling, and Deep-Frying |
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| Chapter
18 - Potatoes and Other Starches |
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Potatoes: Types, Checking for Quality, Storing Potatoes, Cooking
Potatoes |
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Rice: Types and Characteristics, Handling and Storage, Cooking
Rice (Boiling and Steaming, the Pasta Method, The Pilaf Method,
Risotto) |
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Other Grains and Grain Products |
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Pasta: Kinds, Characteristics, and Quality Factors, Shapes
and Their Uses, Cooking Pasta |
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Dumplings |
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| Chapter
19 - Salads and Salad Dressings |
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Structure of Salad |
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Green
Salads, Vegetable Salads, Cooked Salads, Fruit Salads, Combination
Salads, Gelatin Salads |
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Salad Dressings
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Ingredients |
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Temporary Emulsions vs. Permanent Emulsions |
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Oil and vinegar |
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Mayonnaise |
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| Chapter
20 - Sandwiches and Hors d’Oeuvres |
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Bread Storage |
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Purposes of Spreads |
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Types of Sandwiches |
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Making Sandwiches |
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Hors d’Oeuvres
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Canapés,
Cocktails, Relishes, Dips |
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| Chapter
21 - Breakfast Preparation, Dairy Products, and Coffee and Teas |
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Egg Composition |
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Egg Grades and Quality |
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Egg Coagulation Temperatures |
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Sulfur and Iron Reaction in Eggs |
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Foams |
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Cooking Eggs: Simmering in the Shell (the three methods and
the simmering times for soft cooked, medium cooked, and hard
cooked), Poaching, Frying, Shirred Eggs, Scrambled Eggs, Omelets,
Soufflés, Custards |
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Pancakes and Waffles |
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Milk and Cream |
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Problems in Cooking Milk and Cream Products |
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Whipping Cream |
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Butter |
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Cheese
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Composition |
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Varieties: Unripened, Semisoft, Soft Ripened, Hard Ripened,
Blue-Veined, Goat, Hard Grating, Process Cheeses
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Coffee |
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Tea |
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