History
Can I super SIZE that
Be Safe
Nice to Meat You
Lets get Saucy
100
Who wrote le guide culinaire
Who is Escoffier
100
How many ounces in a cup
What is 8
100
What is the TDZ
What is 41-135 degrees F
100
Where is the round located on a cow
What is leg
100
What are the mother sauces
What is bechamel, espangole, tomato,hollandaise, veloute
200
Who opened the First Restaurant
What is Boulanger
200
How many Quarts in a Gallon
What is 4
200
Name 3 times a food service employee should wash their hands.
What is clearing tables, after handling raw food,after smoking. etc
200
What is Offal
What is organ meat
200
A stock is
What is a flavored liquid
300
Name 4 classic brigade positions
Who is Saucier, Patisser, poissoner, grillardin, friturier, rotisseur, potager, legumier, garde manger, tourant
300
How many Pints in a Quart
What is 2
300
What does HACCP stand for
What is Hazardous Analysis Critical Control Point
300
Which Veal Organ is the sweetbreads
What is Thymus Gland
300
French term for Stock
What is Fond
400
Why are there 101 pleats in a chef hat
What is represents the 101 ways a chef can cook an egg
400
How many Tablespoons in a cup
What is 16
400
Roasts, Ham, and ground beef should be cooked to an internal temp of
What is 155
400
Veal is a by product of the dairy industry
What is true
400
roux ratio
What is 1 to 1
500
Escoffier's classic cuisine was the refinement of what other cuisine
What is Grande Cuisine
500
How many cups does 4 tablespoons equal
What is 1/4 cup
500
What are the 3 types of contaminants
What is Biological, Chemical, Physical
500
part of the pig Bacon Comes from
What is Belly
500
Monter au beurre
What is to finish a sauce by swirling raw or compound butter
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