Desserts
Soups
Salads & Cooking Methods
Sauces
100
Mousse
What is melted Chocolate That Is Folded Into Whipped Cream And Egg Yolks
100
Noodles/Pasta
What is Made From A Dough Composed Of Eggs, Egg Yolk, Flour, Salt And Water
100
Moist Cooking Methods
What is COOKING METHODS USING CONDUCTION OR CONVECTION USING LIQUID SUCH AS BOILING, SIMMERING OR POACHING
100
Roux
What is EQUAL PARTS FAT AND FLOUR AND IS USED TO THICKEN LIKE A SLURRY OR REDUCTION INCLUDING WHITE, BLOND AND BROWN
200
Tempering
What is EQUALIZING OF TWO TEMPERATURES
200
Julienne
What is Thin Matchstick-Like Knife Cut (1/8x1/8x1 ½-2 Inches)
200
Dry Cooking Methods
What is COOKING METHODS USING CONDUCTION OR CONVECTION WITH OR WITHOUT FAT SUCH AS GRILLING, ROASTING, PAN-FRYING OR BAKING
200
Hollandaise
What is YELLOW BUTTERY EGG YOLK SAUCE
300
3-2-1 Pie Dough
What is RATIO OF FLOUR – FAT – LIQUID USED TO MAKE PIE DOUGH
300
Chowder
What is A Thick Soup Made With Potatoes, Onion And Celery And Thickened With A Roux And Heavy Cream
300
Combination Cooking Methods
What is COOKING METHODS USING CONDUCTION OR CONVECTION USING LIQUID SUCH AS STEWING & BRAISING
300
Bechamel
What is WHITE CREAMY SAUCE
400
Tart
What is Sweet Pie Shell That Is Usually Made With Sugar, Fat And Liquid
400
Bisque
What is thick soup made with shellfish stock and thickened with cream
400
Salad
What is A SINGLE FOOD OR A MIX OF DIFFERENT FOODS ACCOMPANIED BY OR HELD TOGETHER WITH DRESSING INCLUDING GREEN, BOUND, FRUIT AND COMBINATION
400
Espagnole
What is BROWN THICK GRAVY
500
Creme Anglaise
What is Tempered Egg Yolks, Sugar, Heavy Cream And Vanilla And Cooked Until Nappe
500
Soup
What is A FLAVORFUL LIQUID SERVED HOT OR COLD AND USUALLY MADE WITH STOCK WITH CATEGORIES OF THICK AND THIN
500
Vinaigrette
What is EMULSIFIED OIL AND VINEGAR THAT IS USED FOR DRESSINGS AND MARINADES
500
Veloute
What is LIGHT BROWN GRAVY WITH CREAM OR MILK
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