Restaurant Types
Kitchen Basics
Knife Cuts
Key Terms
Five Grand Sauces
100
Fast food ex. McDonalds, Dunkin Donuts, Subway
What is Quick Service
100
Where we put fruit and vegetable skins and scraps, eggshells
What is go green bucket
100
round cut
What is rondelle
100
PPE
What is personal Protective Equipment
100
Brown Stock and Brown Roux
What is Brown Sauce(Gravy)
200
Buffets Ex. Golden Corral, Pizza Hut
What is Quick Casual
200
40-140 degrees
What is the FOOD DANGER ZONE
200
Cut into thin strips 2"x 1/8"x1/8"
What is Julienne
200
FATTOM
What is Food, Acid, Temperature, Time, Oxygen. Moisture
200
Milk and a white roux cheese sauces
What is Bechamel
300
Eat in dining, comfortable ex. Applebees, Friendlys
What is Casual Dining
300
1, 1/2 c, 1/3 c, 1/4 c
What is Standard Set of Measuring cups
300
Tiny Uneven cuts
What is Minced?
300
How do we rotate stock?
What is FIFO First in , First out
300
made from stock and tomatoes
What is Tomato
400
Restaurant Dining that is served like you eat at home dishes are passed Ex. Saltsmans Hotel
What is Family Style
400
reading recipe, gathering ingredients, gathering tools
What is Mis en place
400
1/4" x 1/4" x 1/4" cube
What is Sm. Diced
400
Enhances Flavor
What is Seasoning
400
Made from Veal Chicken or fish stock and a white roux
What is Veloute
500
Dining experience where per dish cost usually exceeds $25.00
What is Fine Dining Ex. Sams, Top Knotch, Raindancer
500
the most important kitchen tool
What is thermometer
500
Cut used for greens rolled up and thin sliced cuts
What is Rondelle
500
Celery, Onion, Carrots
What is Mirepox
500
made from egg yolk, butter and lemon
What is Hollandaise
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