This Italian short grain rice is often used to make this classic porridge like dish.
100
What is French Fry
This dish most commonly thought to be created in France, was produced in many wide varieties of sizes and cuts. Prepared by deep frying and serving with spices.
100
What is to ensure everything cooks evenly
Why is uniform cutting of vegetables important
100
What is lean meat, egg whites and mire poix
The basic ingredients of this world renowned clear broth (consomme) is...
100
What Fin-fish and shellfish
Gisslen would describe these creatures of the sea to be categorized into the 2 major categories?
200
What is quinoa
This grain, native to South America must be washed to removed the bitter, soapy and poisonous coating.
200
What is cool, dry or dark place (55*F-60*F) temperature zone.
To reduce sprouting and preservation of potatoes, it is best to store these tubers...
200
What is avoiding diluting the sauce
Why is it important to drain vegetables well before adding to any cream based sauce
200
What is fine julienne
The most ideal vegetable cut in the production of a quality consomme...
200
What is Firm flesh, Red gills, bulging eyes, clear slime, and order should not smell like that of fish.
In the purchasing of quality and wholesome fish, what determining factors define the above?
300
What are husk, endosperm, bran and germ
These are the four parts of the grain seed.
300
What is store in cold water
In order to reduce browing to a peeled potato, the best method would be to...
300
What are fritters
What are small vegetables or cuts of vegetables, mixed with a batter and dropped into deep fat called
300
What is 212*F
The temperature of coagulation of consomme is...
300
viscerated, scales removed, head, tail and fins removed
To describe the specifications of fresh fish would be to state the following...
400
What are simmering, pilaf method, and risotto method
These are the 3 most common methods for cooking grains
400
What is potato puree
This is an important product in most kitchens, even though it is not served as is, this potato based technique or method is...
400
What are batters and breadings
What are the 2 types of deep fried vegetables preparations
400
What is to Chill (the egg whites)
To strengthen the clarifying power of egg whites, it is important to ...
400
What is seaweed.
This bottom dwelling exoskeletal crustacean is commonly packed and shipped in this life saving sea plant.
500
What is Farro
This wheat like grain, also known as spelt maybe the ancestor of the modern day wheat.
500
What is preserving the color, speeds cooking and disolves acids
Why should green vegetables be cooked in large amounts of water
500
What is 3 to 4 eggs to 1 gallon of stock
To clarify without lean meat, the ratio of egg whites to stock is...
500
What is a la meuniere
The term for the classical method for sauteeing fish.