cooking methods
sauces
fruits and vegetables
sanitation
stocks
100
to cook food in a liquid 150 to 185 degrees
What is poaching
100
purified butterfat
What is clarified butter
100
boxes, crates, or baskets in which produce is shipped to market
What is lugs
100
fuzzy looking spores that grow at nearly any temperature
What is mold
100
a type of fish stock that has been reduced by 50 percent
What is a fumet
200
to cook food heated from 185 - 200 degrees
What is simmering
200
The leading sauces
What is mother sauces
200
an ordorless, colorless gas that is emitted naturally as fruit ripens
What is ethylene gas
200
used in food storage and prepartation areas to control pests
What is pesticides
200
a stock made from roasted boned
What is a brown stock
300
to cook food using vapors
What is steaming
300
an emulsified sauce of egg yolks and clarified butter
What is a Hollandaise sauce
300
Fruits with stones
What is drupes
300
larger than bacteria and viruses and must live in or on a host to survive.
What is a parasite
300
a mix of coarsely chopped vegetables and herbs
What is a mirepoix
400
to loosen pan dripping with a small amount of liquid
What is deglazing
400
a sauce made by thickening milk with a white roux
What is Bechamel sauce
400
a condiment made of fruit, vinegar, sugar, and spices
What is chutney
400
found in soil, plants, animals, water, and air
What is fungi
400
the process of evaporating part of a stock's water through simmering
What is reduction
500
a long and slow cooking process that can make tough cuts of meat tender
What is braising
500
a thickened brown sauce
What is espagnole sauce
500
cooking or dipping foods into a central heated pot
What is fondue
500
tiny and single-celled microorganisms
What is bacteria
500
a combination of fresh herbs and vegetables
What is bouquet garni
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