Kitchen Brigade
This chef is second-in-command and oversees kitchen operations in the head chef's absence.
What is the sous chef?
This dry-heat cooking method uses high heat from above
What is broiling?
This is the term for the five foundational sauces.
What are the mother sauces?
This is the temperature range in which bacteria grow rapidly.
What is the danger zone (41°F to 135°F)?
This is the term for the process of tying meat to maintain its shape during cooking.
What is trussing?
The garde manger is in charge of these types of dishes.
What are cold dishes, such as salads, pâtés, and cold appetizers?
This method involves cooking food quickly in a small amount of fat over high heat.
What is sautéing?
This clear, flavorful liquid is made by simmering bones, vegetables, and aromatics.
What is stock?
This is the proper method for thawing frozen food safely.
What is in the refrigerator, under cold running water, or as part of the cooking process?
This is the term for cooking meat in its own fat, commonly used for duck.
What is confit?
This chef oversees the preparation of fish dishes.
What is the poissonier?
Combining dry and moist heat methods, this technique is often used for tougher cuts of meat.
What is braising?
This rich brown sauce is made by reducing brown stock and espagnole sauce.
What is demi-glace?
This system identifies and controls potential hazards in food production
What is HACCP (Hazard Analysis Critical Control Point)?
This is the term for the thin membrane that surrounds the muscle tissue in meat.
What is silverskin?
This station chef is responsible for preparing sauces and sautéed items.
What is the saucier?
Cooking food slowly in liquid at a temperature just below boiling is known as this.
What is simmering?
A roux is a mixture of these two ingredients.
What are flour and fat?
The minimum internal temperature for safely cooked poultry is this.
What is 165°F (74°C)?
This cut of meat comes from the loin section and is known for its tenderness.
What is the tenderloin?
This chef is responsible for roasting and braising meats.
What is the rotisseur?
This moist-heat method involves cooking food in a closed environment with steam.
What is steaming?
This sauce is made by emulsifying egg yolks and clarified butter.
What is hollandaise?
This term describes the transfer of harmful bacteria from one food item to another.
What is cross-contamination?
This is the recommended internal temperature for medium-rare beef.
What is 135°F (57°C)?