Safety & Sanitation
On the bottom shelves in case they leak, so it doesn't contaminate other products.
Where should raw product be stored on shelves?
A steak that is cut from tenderloin.
What is filet mignon?
Long slender cut similar to the shape of a match stick.
What is Julienne?
Corn starch and water are mixed together to thicken a sauce.
What is a slurry?
Scaling in baking.
Viruses, protozoa, fungi, and bacteria that make you sick.
What are pathogens?
Is cut from the striploin.
What is the Newyork steak cut from?
Small diced tomato flesh (seeds and skin removed).
Water and flour are mixed together and added to a sauce to thicken it.
What is a white wash?
The ground endosperm.
In a wheat kernel which part is the flour?
A illness from eggs and chicken.
What is Salmonella?
The culinary term for an uncooked shrimp.
What is a "Green Shrimp"?
Monsieur A. Boulanger.
Who was the first restauranteur?
Cooked butter and flour to thicken a sauce.
What is a roux?
Turns into a foaming like substance after added to warn water and incorporated.
What is yeast?
Quat, bleach, and iodine.
What are the 3 sanitizers that can be used in the kitchen?
The short loin and sirloin together.
What is the long loin?
A system used in kitchens to tell what the hierarchy and positions/stations in the kitchen are.
What is the brigade system?
Raw butter and flour mixed together and added to a warm sauce.
What is a beurre manie?
Starches, proteins, fat, moisture, and nutrients.
What are the 5 components of flour?
From 60-21 degrees Celsius in the first 4 hours and from 21-4 degrees Celsius in the next 2 hours.
How much time do people have to cool down food in the kitchen?
The primal cut from which the T-bone steaks are cut.
What is the short loin?
He was the "King of Chefs and the Chef of Kings".
Who is Escoffier?
Eggs warmed with cream and added into a sauce.
What is a liason?
The husk, endosperm, bran, and germ.
What are the four components of wheat?