Equipment/Kinfe Skills/Stocks, Sauces, & Soups
Stocks, Sauces, & Soups cont..
Fruit & Vegetables
Potatoes & Grains
Potatoes & Grains Cont..
100
The smallest of all cuts A round food slice
9. Describe a mince cut Describe a rondelle cut
100
A spanish soup of sureed tomatoes, red peppers, garlic and cucumbers
42. What is a gazpacho?
100
Yellow Crookneck, Butternut, Spaghetti, and Zucchini
58. Name the different varieties of squash?
100
Sort and rinse them
82. What is the first thing you should do when preparing beans?
100
Makes it soft
77. What happens to the skin of a potato when you cover it in aluminum foil and bake it?
200
Egg whites
26. What is used to clarify stock?
200
The type of food the sauce is accompanying.
31. How do you select the correct sauce for a meal?
200
Red, Yellow, Green, Orange
57. What colors do bell peppers come in?
200
Briefly saute grains in oil or butter, then simmer, covered in stock
87. How do you make pilaf?
200
Hold them in water
72. How can you prevent potatoes from discoloring?
300
Brown bones are used
22. What makes brown stock brown?
300
Just before serving
38. When should you garnish soups?
300
Mushrooms
68. What is fungi?
300
It allows the pasta dough to relax, making it easier to roll into thin sheets
94. why is there a resting stage when you make pasta?
300
Durum wheat
90. What grains are best to make pasta from?
400
Poaching, Simmering, Boiling, and Steaming
18. What are the moist cooking methods?
400
A mixture of milk and white roux
30. How do you make bechamel?
400
Made with spinach
54. What does "Florentine" mean?
400
Simmering
84. What cooking mehod is used to cook legumes?
400
The releasing of the starch
80. What gives risotto a creamy texture?
500
A mixture of two parts onion, one part carrots, and one part celery
20. What is mirepoix?
500
It will separate the butter and the cream
37. Why shouldn't you boil cream soups?
500
Corn, Potatoes, Green Beans
63. What vegetables are good with boiling?
500
Chef's potato
71. what else is an all-purpose potato called?
500
The grain is sauteed before adding the liquid a little at a time
85. How do you make risotto?
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