Sauces
This mother sauce is used to make Mornay.
What is Bechamel?
The temperature danger zone begins at this temperature.
What is 41°F?
This menu repeats after a set period of time.
What is a cycle menu?
On a production sheet, EI stands for this.
What is Ending Inventory?
Risotto requires this action constantly during cooking.
What is stirring?
This term means a sauce coats the back of a spoon.
What is nape?
Poultry must reach this minimum internal temperature.
What is 165°F?
This menu type prices each item separately.
What is a la carte?
If par is 10 and EI is 4, this many Cubans must be prepared tomorrow.
What is 6?
Ice water is used after blanching to do this.
What is stop the cooking process?
Adding cheese too quickly to Mornay can cause this problem.
What is curdling or clumping?
Food left in the danger zone this many hours must be discarded.
What is 4 hours?
Hospitals commonly use this menu type.
What is a cycle menu?
This station usually requires the most real-time decision-making.
What is the action station?
Overcrowding a sauté pan prevents this from happening properly.
What is searing/browning?
This ingredient is used to subtly flavor milk in Béchamel.
What is a studded onion?
This type of food includes sliced melon and cooked rice.
What are TCS foods?
A multi-course meal sold for one set price is called this.
What is prix fixe?
This system helps ensure consistency in sandwich builds.
What are standardized recipes/build diagrams?
Deglazing lifts this flavorful browned material from a pan.
What is fond?
Skipping this step when making Béchamel prevents proper thickening.
What is making roux?
This is the safest way to thaw food besides refrigeration.
What is under running cold water OR as part of the cooking process?
This type of menu has limited choices at a fixed price.
What is table d’hôte?
This French term refers to everything in its place.
What is mise en place?
This reaction creates browning and deep flavor in cooked foods.
What is the Maillard reaction?