Knife cuts
The cut that is 1/2" x 1/2" x 1/2"
What is a medium dice
The mother sauce made from white roux, dairy, and nutmeg
What is bechamel
This is the temperature danger zone
What is 41-135
This is one ingredient that you absolutely NEVER add to stock while it is being made.
What is salt
This is the main knife used in a kitchen
What is a chef knife
The cooking method where the vegetables sit above the cooking liquid, not touching it.
What is steaming
This is the outer shell of a grain where most of the fiber is stored
What is the bran
This is the cut that is 1/4" x 1/4" x 1/4"
What is a small dice
The mother sauce made from blond roux and white stock
What is veloute
Hives, swelling of the face, hands, eyes, or feet, trouble breathing, or tightening of the throat are all signs of what?
What is an allergic reaction
Having all your prep in place before you start cooking is called this
What is mise en place
This is often called a bread knife
What is a serrated knife
This is the type of frying where the fat only comes up halfway on the food
What is pan
This is the largest part of the grain
What is the endosperm
This is the cut that is 1/4" x 1/4" x 2"
What is batonnet
The mother sauce made with egg yolk, lemon, and butter
What is hollandaise
Fish should be stored ______ whole muscle meats such as pork chops or steaks in a refrigerator
What is above
This is the name for 2 parts onion, 1 part celery, 1 part carrot
What is mirepoix
This is the type of knife used to remove fish from bones
What is a filet knife
This is when vegetables are dipped in boiling water
What is blanching
This is the grain cooking method where the grain and liquid are brought to a boil together
What is simmering
This is the cut that is 1/8" x 1/8" x 2"
What is julienne
The mother sauce made with bacon/salt pork, tomatoes, and mirepoix
What is tomato
Water for handwashing must be at least this temperature
What is 100 degrees F
A roux is a combination of these two items
What is fat and flour
This is the knife used for things done in your hand
What is a paring knife
For roasting vegetables, the oven must be above this temperature
What is 400 degrees F
This is the grain cooking method where the grain is toasted and then liquid is added a little at a time.
What is risotto
This is the cut that is 1/8" x 1/8" x 1/8"
What is brunoise
The mother sauce made from dark stock, dark roux, tomato product, and mirepoix
What is espagnole
If food is left at the wrong temperature for too long, it is called this
What is time temperature abuse
Another name for a tea sandwich
What is a finger sandwich
This is the knife that is used to remove raw meat from bones and silverskin
What is a boning knife
This is where vegetables are cooked on the stovetop in a small amount of oil with a pan so hot the food "jumps"
What is sauteing
What is pilaf