Menus
Menu with the most choice, each item is priced individually
A la carte
The dimensions for brunoise
3mm x 3mm x 3mm
Oil + egg
Mayonnaise
Name the four bacterial contaminants
Listeria, E Coli, Camphylobacter, Salmonella
Four bread ingredients
salt, water, yeast, flour
The menu that usually involves using up seasonal produce
Specials / Blackboard menu
Also known as 'matchsticks'
Julienne
3 parts oil, 1 part vinegar
Vinaigrette
The two contaminants that have to do with poultry
Camphylobacter, Salmonella
Is there yeast in gozleme dough?
No
Translates to 'of the day'
du jour
2 Onion: 1 celery : 1 carrot
Mayonnaise
The contaminant that has to do with large batches of food (usually affects canteens, prisons, schools, hospitals) where large batches of food are cooked at once and cooled.
Clostridium Perfingens
The type of open sandwich that requires tomato concasse.
Bruschetta
Menu that rotates on a cycle, common schools and large institutions (prisons, air craft)
cyclic
Dimensions of julienne
40mm x 3mm x 3mm
Core ingredients in Napoli sauce
Onion + Garlic + tomatoes
The documentation that has to do with
1. Storing chemicals
2. Food Safety
3. A risk assessment related to food
1. Safety Data sheet
2. Food safety program
3. Hazard Analysis Critical Control Point
What CLUB stands for
Chicken Lettuce under Bacon
Menu that involves several courses, one fixed price, and choice between each course
table d' hote
Dimensions of jardiniere
The ingredients in a Mornay Sauce
Milk + Butter + Flour + Cheese
Name all ten contaminants
Listeria, E-Coli, Camphylobacter, Salmonella
Bacillus Cereus, Clostridium Perfringens, Staphylococcus Aureus, Clostridium Botulinum
Rotavirus, Hepatitus
The type of bread that you boil
Bagels