Clean
What order are the sinks in?
Wash, rinse, and sanitize
How many teaspoons goes into a tablespoon?
3 t
What method uses pie crust?
The biscuit method
What are 7 different types of stocks?
White stock, brown stock, fumet, court bouillon, glace or demi-glace, remouillage, and bouillon
What are the 5 mother sauces?
Bechamel, espagnole, veloute, hollandaise, and sauce tomato
How do you dry dishes?
Let them air dry
4 tbsp in a cup?
1/4 cup
What method has a light crumbly texture?
The muffin method
How do you cook down stocks?
Divide it into smaller portions or an ice bath
What are the sauce thickeners?
Roux, beurre manie, slurry, and liaison
How do you wash your hands
Wet them, scrub for 20 seconds, and then rinse them
1/2 quarts in a pint?
1 pint
What method is used for cakes and cookies?
The creaming method
What does cooking stocks provide?
Body, color, flavor, nutrients, and etc
Who originated the mother sauces?
Auguste escoffier
What should be cleaned in the kitchen?
Kitchen and YOURSELF
4 oz in a cup?
1/2 cup
What method is an light and airy product?
The foam or whipping method
All stocks contain what?
Nourishing element, liquid, mirepoix, spices, herbs, and aromatics
What is the hardest sauces to make?
Espagnole and hollandaise
Can you use the same cutting board for vegetables and meat? And why?
No, because that would be cross-contamination and could possibly get sick
Half of 1/2 gallon in pints?
2 pints
Blended or straight-mix method
When a bundle of herbs are tied up together, what is it called?
Bouquet garni
What is the easiest sauce to make?
Bechamel sauce