santization
what is the first step when washing your hands
what is.....you wet hands
who is chef
who is chef
what is emulsification?
what is the permanent combination of two or more food items.
what is roux?
what is a thickening agent with equal parts flour and fat.
how is the quality of the stock determined?
what is flavor, body, clarity, and color.
what do you use first when wiping down a surface
what is soapy warm water
what are nonskid (non-slip) shoes
what are nonskid (non-slip) shoes
the three main ingredients in mayonnaise
what are oil, egg yolks, and acid.
what is hollandaise
what is hollandaise
whats the difference between stock and broth?
what is stock is made with bones while broth is made with meats and fats.
what are the six conditions needed for bacteria to grow
what is FAT TOM (food, acidity, time, temperature, oxygen, and moisture)
what are smallwares?
what is non-mechanical, hand held or moveable tools and supplies in commercial kitchens for food prep.
what is base- body- dressing- garnish.
what is base- body- dressing- garnish.
what are thickening agents in sauces?
what is slurry, roux, tomatoes, and eggs. (two of these is acceptable)
what is the proper way to cool a stock?
what is an ice bath
what is the temperature danger zone
what is 41°f- 135°f
what are (all acceptable answers) open toe'd shoes, jewelry, fake nails, hair down,
what are (all acceptable answers) open toe'd shoes, jewelry, fake nails, hair down,
What is the difference between a tossed and composed salad?
what is a tossed salad is mixed before serving, while a composed salad is arranged on the plate for visual appeal
what is Veloute
what is Veloute
what is the ratio of mirepoix
whats is 50% onions, 25% carrots, 25% celery.
what is the order of storing food in the refrigerator
what is
1- ready to eat foods
2- veggies and wheat
3-seafoods, beef, pork, veal, lamb and eggs
4-hot held meats
5- poultry
what are the steps for resigning a job?
what is reviewing your contract, informing your manager directly and submitting a final resignation letter.
1. tossed
2. bound
3. veggie
4. fruit
5. combonation
1. tossed
2. bound
3. veggie
4. fruit
5. combonation
tomato
béchamel
veloute
espagnole
hollandaise
tomato
béchamel
veloute
espagnole
hollandaise
what is
1. roasting bones for deeper flavor
2. covering ingredients with cold water
3.simmer gently
4. add aromatics
5. straining
6. cooling
what is
1. roasting bones for deeper flavor
2. covering ingredients with cold water
3.simmer gently
4. add aromatics
5. straining
6. cooling