HACCP
What's the first principle of a HACCP plan
Conduct a hazard analysis
The Chef de Cuisine is also known as what?
Executive Chef
Who was responsible for the creation of the brigade system?
Auguste Escoffier
Explain a chiffonade cut
Thinly sliced softs herbs/lettuces. Roll like a cigar, slice thinly
What are two things you should do before heading into the lab?
No loose clothing, no jewelry, tie hair back, wear an apron
Put these principles in order from first step to last step of a HACCP plan:
-Establish corrective actions
-Establish critical limits
-Determine critical control points
Determine critical control points
Establish critical limits
Establish corrective actions
What does 'Sous' stand for in French?
Under
What is a cuisinier?
Line cook for one specific station
Explain 'Mis en Place'
Station preparation. All product organized and in the desired amounts prior to starting the cooking process. Loosely translates to 'mess in place'
What are two parts to take into consideration when setting up your station for knife/cutting safety
Secure cutting board, sharp knife, sanitation water, wash hands
Explain the 'Flow of Food'
Process of which a food is distributed within a restaurant or other food service facility. This includes the receiving, storage, cooking, and serving of foods
The brigade system was replicated from which military branch?
French Army
The poissonier manages which station?
The fish station
Explain a roux, and it's purpose in cooking
Flour and butter, cooked until the 'raw' taste is removed. Once liquid is added to the roux, it will assist as a thickening agent
When butchering a chicken, in order to make clean cuts, you'll want to cut through which part of the leg/wing/thigh
Joints/cartilage
What does the acronym HACCP stand for?
Hazard Analysis Critical Control Point
What is a commis?
A junior chef
The Garde Manger is responsible for what?
Cold appetizers, salads
How would you deglaze a pan? What is the purpose?
Adding liquid to a pan that you've cooked in (stock, broth, cream etc.) To remove stuck on bits from the bottom of the pan, depth of flavor
Legs (2), Thighs (2), Wings (2), Breasts (2)
The point where the failure of Standard Operation Procedure (SOP) could cause harm to customers and to the business is called what
Critical Control Point
Chef de Partie is in charge of what?
Individual stations
What was Escoffier's 'nickname'?
King of Chefs, and the Chef of Kings
What is miropoix?
Carrots/Celery/Onion, usually diced
Outside of the chicken breast, an airline chicken contains what else?
The drummy (chicken wing)