Menu Items
A thick soup using heavy cream.
What is a cream soup?
A small overhead broiler used to brown food.
What is a salamander?
This part of the egg contains the protein.
What is the white?
This illness is associated with improperly canned foods.
What is botulism?
This cooking method uses heat without using moisture.
What is dry heat cooking method?
What is free-range?
A large rectangular pan with round inserts.
What is a muffin tin?
A type of connective tissue called silverskin.
What is elastin?
These single celled organisms cause illness as well as food spoilage.
What is bacteria?
This term is the concentrated drippings at the bottom of a roasting pan.
What is fond?
A dish that is prepared with spinach.
What is florentine?
A straight or slope sided pan used to quickly cook a variety of foods.
What is a saute pan?
The mixing of two substances that don't normally mix.
What is an emulsion?
This program involves 7 steps and ensures food safety.
What is HACCP?
This term is the leaves from plants used for seasoning.
What are herbs?
A mixture of meat and fat that is used for the base of a pate?
A fine meshed conical strainer.
What is a china cap?
The scientific term for the browning of cut fruit.
What is enzymatic browning?
This type of bacteria needs oxygen to grow.
What is aerobic?
This term describes pasta that is still firm when cooked and means "to the tooth"?
What is al dente
A ball or dumpling of chopped meat poached in a rich stock.
What is a quenelle?
Used to fold ingredients gently together.
What is a rubber scraper?
What is gelatinization?
This type of organism needs a host to survive.
What is a parasite?
This stock is made from bones that have already been used and translates to "rewetting."
What is a remouillage?