Vegetable Cuts
List the 4 steps used to prepare tomato concassé.
1) Core and score the tomato.
2) Blanch the tomato in boiling water.
3) Shock the tomato in ice water for 2 minutes.
4) Peel, remove the seeds, chop to desired size.
This chef is honoured for advancing cooking from the middle ages into the modern era. His style is called Grande cuisine.
Who was chef Marie-Antoine Carême?
Name 4 items that are considered SEASONINGS.
What are: 1) SALT 2) PEPPER 3) LEMON JUICE 4) MSG (Monosodium glutamate)?
Hazardous products that are transferred to new containers in a kitchen must be given a ______ ______.
What is a WORKPLACE LABEL?
Moistening a pan after roasting/sautéing with wine, stock, or another liquid, thereby dissolving the drippings for flavouring a sauce or gravy.
What is DEGLAZING? (DEGLAZE)
You did this after roasting bones for brown stock.
The French term Allumette translates to _______ in English.
What is MATCHSTICK?
3 mm × 3 mm × 5 - 6 cm long
MISE EN PLACE means ___________________.
What is EVERYTHING PUT IN PLACE?
Preparing your tools, equipment, and ingredients.
Name at least 2 herbs common in Italian cuisine.
What are: Basil, Oregano, Thyme, and Rosemary?
WHMIS stands for _____ _____ _____ _____ _____.
What is WORKPLACE HAZARDOUS MATERIALS INFORMATION SYSTEM?
The Garde Manger is in charge of __________.
What are cold foods, including salads, dressings, pâtés, and buffet platters?
The difference between bâtons and bâtonnets.
Bâtons - 12 mm × 12 mm × 6 cm. Use for raw vegetables served with dip. (Crudités)
Bâtonnets - 6 mm × 6 mm × 6 cm. Use for French fries or cooked vegetables on a dinner plate.
Foods prepared to order, and each dish priced separately refers to _____ (French phrase).
What is à la carte?
Dried herbs and spices lose much of their flavour after ______ _______.
What is 6 MONTHS?
Try to purchase them in small quantities that you will use within 6 months.
SDS stands for _____ _____ _____.
Safety Data Sheet. Employer’s responsibility to ensure that all hazardous products used in the workplace have an up-to-date SDS and that it is readily available to all workers at the workplace.
French term referring to a multi-layer, decorated cake.
What is a Gâteau?
Give an example of an item that could be processed with the chiffonade cut.
What are LEAFY VEGETABLES?
Such as basil, spinach, lettuce, etc.
This chef is honoured for creating the brigade system and the mother sauce system. His style is known as classical cuisine.
Who was Chef Georges-Auguste Escoffier?
Name the 4 categories of FLAVOURINGS.
What are: 1) HERBS 2) SPICES 3) EXTRACTS 4) CONDIMENTS
When using a fire extinguisher, what does PASS mean?
P Pull the pin.
A Aim the extinguisher nozzle at the flames.
S Squeeze the extinguisher handle.
S Sweep the extinguisher nozzle from side to side.
This chef is in charge of preparing vegetables, starches, and soups.
Who is the Entremetier?
List the sizes for small, medium, large dice, and brunoise.
BRUNOISE - 1-2 mm x 1-2 mm x 1-2 mm
SMALL - 3 mm x 3 mm x 3 mm
MEDIUM - 6 mm x 6 mm x 6 mm
LARGE - 12 mm x 12 mm x 12 mm
Name THREE of the five principles of Nouvelle Cuisine.
1) ARTISTIC PLATE PRESENTATIONS
2) FRESH, HIGH-QUALITY INGREDIENTS
3) CREATIVE FLAVOUR COMBINATIONS
4) LIGHT SAUCES (REDUCTION rather than roux)
5) BABY VEGETABLES
Name 5 foods that are considered BITTER in flavour.
What are: COFFEE, COCOA/UNSWEETENED CHOCOLATE, CUMIN, RADICCHIO, GRAPEFRUIT?
List the meaning of each of the 5 classes of fires.
Class A - Ordinary Combustibles (wood, paper)
Class B - Flammable Liquids (gasoline, oil)
Class C - Electrical (switches, motors)
Class D - Combustible Metal (lithium, magnesium)
Class K - Cooking Oils and Fats
A standard mixture of 50% onions, 25% carrots, and 25% celery used as a flavour builder or garnish in stocks, soups, sauces, and stews.
What is a MIREPOIX?