Safety & Sanitation⚠️
The temperatures in between 41ºF and 140ºF
what is temp danger zone
What is a Bouquet Garni?
what is made up of leeks, herbs, and spices used to enhance stocks with flavor and aromatics?
knife cut in which the food item is cut into long thin strips, similar to matchstick.(1/8 x 1/8 x 2)
What is Julienne?
the term for reducing until nearly dry
au sec
Who is Ecoffier?
what is The father of the 20th century cookery. A simplification of classical cuisine and the classical menu and the reorganization of the kitchen.
Foodhandlers who plan to reheat leftover or previously prepared TCS food so that it can be held for service, must heat the food to an internal temperature of _________within 2 hours and hold for 15 seconds.
what is 165
two names for clear soup
what is Broth and consomme
define concasse
what is to roughly dice and chop
name two thickening agents
A 55 gallon container of water has this many quarts
What is 220
order for foods in the refrigerator
what is
prepared foods
fruits & veggies
fish & seafood
beef & pork
ground meat
poultry
Occurs when starches absorb water and swell.
What is gelatinization?
Deep frying is an example of this type of cooking method?
What is dry heat cooking?
To swirl a liquid in a pan to dissolve cooked particles or food remaining on the bottom.
what is deglazing
Your recipe for beef stew has a total cost of $18.42 and will serve 12 people, your individual portion cost will be
What is: $1.535 or $1.54
what would happen if water is not hot enough or too hot when hot water sanitizing dishes
what is
it is not sanitizing if too low; if too high water will evaporate before sanitizing
3 ways to prepare bones for a stock
What is sweating, browning and blanching
whats the difference between a french omolette and an american
ones brown and ones not
is primarily composed of egg yolks and butter as it's base. Classical flavorings include peppercorns, white wine vinegar, salt, and cayenne pepper. This sauce is served with eggs, vegetables, light poultry dishes, fish, and beef.
what is sauce hollandaise
The cook in charge of cold food production, including salads and buffet items sometimes desserts.
What is a Garde Manger?
3 types of food contamination + examples
what is
biological contamination/viruses
chemical contamination/ cleaning products
physical contamination/ hair
to slowly mix a little bit of hot sauce with eggs or cream to raise the temperature slowly and prevent the mixture from cooking or curdling.
temper
a reduced stock with a jelly-like consistency, made from brown stock, chicken stock, or fish stock.
Name the 5 mother sauces
What is Bechamel, Veloute, Espagnole, Hollandaise, Tomato
what is the 5 basic tastes
what is sweet, sour, salty, bitter, umami