Things We Hate to Do
This task brings us to tears.
What is cutting onions?
4 Tablespoons
What is 1/4 cup?
This cut makes a mean fry.
What is Batonette.
The birthplace of biscuits and gravy.
What is North Carolina?
Doing this cheesy task grates on our nerves.
What is cleaning the cheese grater?
8 oz.
What is 1 liquid cup?
This sauce almost broke us all.
What is caramel?
Better than a bad outcome.
What is "Looks Good!"?
Fat and liquid are two things that stop these from forming stiff peaks.
What are egg whites?
Wet, lather, scrub, rinse, dry.
What is effective handwashing?
4 cups
What is on quart?
The fact that I'm having trouble finding your mistakes to fill this category is this.
This type of knife cut is used for leafy greens or herbs and produces long thing ribbons.
What is Chiffonade?
Vulgarity will not be tolerated.
What is "LANGUAGE!!"?
This technique creates flaky layers in pastry dough.
What is lamination?
Students and teacher alike would rather not sit through one of these.
The proper way to measure flour without a food scale.
What is scoop flour into the measuring cup to overflowing then level off with a flat tool.
What is equipment never being where it is supposed to be?
In half, vertical, horizontal, then slice - but never all the way.
What is how to cut an onion?
You learn more from this than being perfect.
What is failure?
There five things are the foundation for many sauces and recipes.
What are Mother Sauces?
These five things are a must on a lab plan sheet.
What are: Roles, Ingredients, Measurements, Mis en Place, and Steps
1 Tablespoon
What is 3 teaspoons?
"Seize the Day!" does not refer to this unfortunately common mistake.
What is burning chocolate?
The smallest dice.
What is Brunoise?
Where you will find the information.
We made these two Mother Sauces in class this semester.
What are Tomate and Bechamel?