bridge
Who is in charge of baking pastries.
patissier
What are the different ways food gets physically contaminated
not wearing a hair net
adds freshness and liveliness to your meals
sour
How many mother sauces are there
5
What is dry heat cooking?
using fat or air to cook meals faster
Who would be in charge of salads and appetizers?
garde manger
What are the chemicals that can get into food while cooking?
not properly cleaning your dishes
Why does math actually matter in the kitchen
you might need math in the kitchen when you need to scale down a recipe.
What's the hardest sauce to make?
hollandaise
How does moist heat give us an advantage in the kitchen?
It will help the nutrients and colors in the food.
Who's in charge of grilling?
grillardin
What is a huge expectation for knives in the kitchen
wash your own knifs and dont put them in the sink
How do you scale up a recipe?
divide by 2
Where are the 5 mother sauces
It comes from the foundation of French cuisine
What is a combination in the kitchen
dry heat and putting moist heat together
who makes all the sauces and is highly respected for this.
saucier.
safety precautions for allergies in a restaurant setting
Wear gloves when handling food, and be very careful where you're cooking
How do you do a conversion factor
Multiply every ingredient by 3
what year did the mother sauses become known?
early 20th century
What method in cooking uses dry heat (there are two answers)
roasting and baking
who takes and cooks all the fish
poissonier
What symptoms can you get from physical contaminants
What is brown sugar's weight in ounces
brown sugar is 7.5 ounces
While making the hollandaise sauce, what does "breaking the sauce " mean?
The butter breaks from the egg yolk
What does dry heat cooking do?
It promotes enhancing flavor