Sanitation
Mother Sauces
Sauces
Basic Cooking Principles
cost management
100
tempetures of the food danger zone
What is 41F (5C) and 140F (60C)
100
Bechamel liquid is________________ thicken with ____________
What is Milk and white roux
100
raw butter mixed with flavoring ingredients
What is Compound butter
100
the reaction when sugar browns
What is carmelization
100
AP means?
What is As Purchased
200
a Class of extingusher that is used to put out wood, paper, cloth and ordinary combustibles
What is Class A
200
veloute liquid is________________ thicken with ____________
What is white stock and white/blond roux
200
___________ gives body to stock
What is gelatin
200
when starch absorbs water
What is gelatinization
200
has been trimmed of all nonedible or nonservable parts
What is Edible Portion
300
what are the 3 purposes of HACCP
What is to control, identify and monitor
300
Espagnole liquid is________________ thicken with ____________
What is brown stock / brown roux
300
A thickening agent the same as rouw but is uncooked
What is Beurre Manie
300
when acid is added to a meat it helps disolve some of it's________________
What is connective tissue
300
to convert a recipe from it's original number of portions to a different number of portions you must first find
What is conversion factor
400
what disease is prominent in pork
What is trichinosis
400
Hollandaise liquid is________________ thicken with ____________
What is clarified butter and egg yolks
400
what are the standard ingredients in a mirepoix including thier ratio
What is 50% onion, 25% carrot, 25% celery
400
a cooking method that combines both dry and moist heat cooking methods
What is braising
400
if you divide food cost by the menu price you will get
What is food cost %
500
fill in the blank Pathogens cause___________, and undesirable bacteria causes_____________
What is disease, food spoilage
500
tomato sauce liquid is________________ thicken with ____________
What is Tomato/stock and Nothing/roux
500
brown stock and brown sauce reduced by half
What is Demi Glace
500
what cooking method am I? to sear food quickly not overcrowding the pan preheat pan before cooking cook in a small amount of fat
What is saute
500
the conversion factor is calculated by
What is dividing the new yeild by the old yeild
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