Sauces, Stocks and Spices
What are the five mother sauces.
Hollandaise, Bechamel (white), Veloute (blonde), Espagnole (brown), tomato
What should be used to dry your hands after washing them?
Single use paper towel
Wet cooking method that allows bringing the liquid to rolling constant bubbles.
Boil
Type of equipment used to cook/melt the tops of food quickly. Intense heat.
Broiler
The most common cheese used on pizza.
Mozzarella
Three components of a stock.
Bones, mirepoix (veggies), seasoning (herbs)
At what internal temperature should raw meat, poultry, and seafood be stored?
Wet cooking method at low heat that cause tiny surface bubbles.
Poaching
Type of menu in which customers are offered multiple courses for a single set price.
Prix fixe (PREE FIX)
Term used to describe the meat to fat ratio in meat.
A soup made from vegetables cooked in a liquid that is thickened with a starch and pureed.
Cream soup
The six conditions pathogens need to grow. Use the acronym.
Food, Acidity, Time, Temperature, Oxygen, Moisture
Very low heat used on delicate foods to slowly introduce them to hot liquids. This is to avoid curdling or burning.
Tempering
Process in which yeast reacts with other ingredients to create CO2. This process causes bread to rise.
Fermentation
What are three thickeners used to thicken soups, sauces, or broths.
What are three ways to prevent cross-contamination?
Change gloves between tasks, wash and sanitize work station/utensils, and use separate sinks for different tasks.
Heating food in a hot pan that cooks food in small amount of fat.
Sauteing
Type of oven that has a fan to circulate hot air throughout the oven. This type of oven typically cooks food faster than a standard oven.
Convection Oven
Four types of sandwiches.
Grilled, Sauteed, Deep-Fried, Griddled
Name of herb/spice bundle used to season stocks for long periods of time.
Bouquet Garni
Tool used to rotate new food to the back of storage so older product gets used first. This tool also has rules for storing opened food packages.
FIFO First-In-First-Out
Cooking food that is completely submerged in fat.
Deep-frying
Large piece of equipment that can be used to fry, simmer, steam, saute, or grill. Usually holds about 40 gallons.
Tilt Braiser or Tilt Skillet
Name three positions in the classic French culinary brigade system.
Executive Chef, Chef de Cuisine, Sous Chef, Commis, Chef de Partie, Saucier, Rôtisseur, Poissonier, Entremé, Garde Manger, Pâtissier, Plongeurs, Apprentis