Study by subject
Culinary arts
In cooking and pastry you learn stocks, sauces, cooking methods, cuts and kitchen brigade vocabulary. Lumi asks them back until the technique and the word come together.
How to turn this subject into cards
Make one card per technique, with its name, a one sentence definition and a dish that shows it. One card per mother sauce, with its base and its derivatives, and one per cut. For hygiene and food safety, keep the general rule, the cold chain and keeping raw and cooked apart, and take the exact temperatures from your official syllabus. The trap is knowing the gesture without being able to name it at the exam. With Lumi you recall each term from memory before seeing the answer (Roediger and Karpicke, 2006). Revise a little each day throughout your training (Cepeda et al., 2006). Review the terms you mix up first.
What you need to know by heart
- Stocks and the five mother sauces, with their derivatives.
- Cooking methods, roasting, braising, poaching, sautéing, frying.
- Cuts, julienne, brunoise, mirepoix, and what they are used for.
- The stations and vocabulary of the brigade.
- Hygiene rules, the cold chain and the temperatures of your syllabus.
How Lumi helps you remember it
You teach your cards to Lumi, sauces, cooking methods, cuts, brigade. It forgets over time, like you do, then quizzes you right before you would forget. As your practical or written exam approaches, the Mist settles over what you know less well and Lumi asks that first. You name each technique without searching for the word.
Example cards
Three cards the way you would write them, with the answer Lumi expects.
What are the five mother sauces?
Béchamel, velouté, espagnole, hollandaise and tomato.
What does mise en place mean?
Preparing and organising everything before you start cooking.
What is a brunoise?
A cut into very small, even dice.
Example card
Try it, Lumi turns it into fill in the blank questions in your browser.
Culinary arts · teach this card to Lumi
The five mother sauces of classic cuisine are béchamel, velouté, espagnole, hollandaise and tomato. Mise en place means preparing and organising everything before you start cooking. In a kitchen brigade the saucier prepares the sauces. A julienne is a cut of thin matchstick strips.
Lumi’s question
The five mother sauces of classic cuisine are _____, velouté, espagnole, hollandaise and tomato.
Pick the missing word
Answer right to light Lumi up
Its lamp fades when a fact slips away.
Frequently asked questions
- How do I revise a culinary qualification with Lumi?
- Put the terms, techniques and hygiene rules of your syllabus on cards and teach them to Lumi. Practice happens in the workshop, Lumi fixes the words and the rules.
- Should food safety temperatures go on cards?
- Yes, but take the exact values from the official reference of your country, because they depend on regulation. One value per card.
- How do I remember brigade terms?
- One card per station with its role in one sentence. Lumi asks them back at growing intervals (Cepeda et al., 2006).
Read next
Sources
- Roediger, Karpicke (2006). Test-enhanced learning. Taking memory tests improves long-term retention. Psychological Science, 17(3). doi.org/10.1111/j.1467-9280.2006.01693.x
- Cepeda, Pashler, Vul, Wixted, Rohrer (2006). Distributed practice in verbal recall tasks. A review and quantitative synthesis. Psychological Bulletin, 132(3). doi.org/10.1037/0033-2909.132.3.354
Teach this to Lumi
Give Lumi your culinary arts notes, it gives them back as questions at the right moment.