Math
A recipe for soup serves 10 people and calls for 4 onions. How many pounds of onions are needed to serve 40 people?
16 lbs
What is a "mirepoix" in soup making?
2 parts onion, 1 part carrot, and 1 part celery
What are the four essential ingredients in a stock?
Bones (nourishing element), liquid (usually water), mirepoix (onions, carrots, celery), and aromatics (herbs/spices).
What are the five French mother sauces?
Béchamel, Velouté, Espagnole, Tomato, and Hollandaise
What is the proper handwashing technique?
Wet hands, apply soap, scrub vigorously for 10–15 seconds (especially under fingernails), rinse, and dry with a single-use towel.
You purchase 10 lbs of broccoli with a 56% yield. How many pounds of usable broccoli will you have after trimming?
5.6 lbs
What is the main difference between a cream soup and a purée soup?
Purée soups are naturally thickened
Why must stocks be started in cold water?
To help dissolve proteins and allow impurities to rise to the surface to be skimmed off, resulting in a clearer stock.
What is the base of a Béchamel sauce?
A white roux (butter and flour) combined with milk.
What is the "danger zone" for food temperatures?
41 F to 135 F, where bacteria multiply rapidly.
A bread formula calls for 10 lbs of flour(100%) and 65%water. How many pounds of water are needed?
6.5 lbs
Why should soup be simmered instead of boiled?
Boiling breaks down ingredients, emulsifies fat, or turns the soup cloudy
What is the main difference between white stock and brown stock?
White stock uses unroasted bones and mirepoix, while brown stock requires roasting the bones and mirepoix to create a deep color and caramelized flavor.
Which mother sauce is an emulsion of egg yolks and clarified butter?
Hollandaise sauce.
How do you prevent cross-contamination?
Use separate cutting boards/utensils for raw meat and produce, and wash/sanitize surfaces between tasks.
8 ounces
What is a "consommé"?
What is the proper technique for simmering a stock?
Simmer gently to avoid making the liquid cloudy by emulsifying fat and impurities
What is the main liquid used to make a Velouté sauce?
A white stock, such as chicken, veal, or fish stock.
What is the minimum internal temperature for cooking chicken?
165 F for at least 15 seconds to kill pathogens.
A case of chicken costs $45.00 and weighs 20 lbs. What is the cost per pound?
$2.25 per pound
How do you fix a cream soup that is too thin?
Thicken it by adding a slurry or a roux, or by whisking in a beurre manié.
What is a bouquet garni?
A small bundle of herbs and vegetables tied together and added to the stock for flavor.
What is a roux, and what is its purpose?
A mixture of equal parts fat and flour, cooked to thicken liquids.
How long can food sit out at room temperature?
No more than 2 hours