Breads/Baking
Uses dry ingredients in one bowl and wet in another
What is the Muffin Method?
Examples of Bacteria
Escherichia coli, Salmonella and Campylobacter.
List 5 mother sauces
1. BĂ©chamel
2. Velouté
3. Espagnole (Brown Sauce)
4. Hollandaise
5. Tomato Sauce
Define Al Dente
The proper way of cooking pasta, firm to the bite (slight crunch)
Top of the brigade
Executive Chef
Cuts cold fat into the dry ingredients
What is the biscuit method?
Examples of Parasites
Round worm and Tape worm.
Define a Roux
A roux is a mixture of equal parts fat (usually butter) and flour, used as a thickening agent in sauces, soups, and stews.
Define Caramelization
Process of cooking sugars until the sugars burn for flavor
The next 3 under the executive chef, left to right
Expediter, Chef du Cuisine, Communard
The creaming method involves this
What is creaming softened fats with sugar?
Example of Yeast, Molds and Fungi
Penicillium
3 types of Roux
white, blond, and brown
Define Mirepoix
Combination of onion, carrot, and celery used to build a flavor base
The next 4, under sous chef that goes left to right?
Patissier, Poissonier, Garde Manger, Entremetier
The difference between two baking powder and baking soda
What is a complete leavening agent and spread is outward and reacts with ingredient and puffs vertically.
Example of Viruses
Norwalk virus and Hepatitis A
Differences between the types of roux
Differences are due to the length of the cooking time.
1. White roux is cooked briefly
2. Blond roux is cooked slightly longer
3. Brown roux is cooked even longer, usually 5 mins.
Who is George-Auguste Escoffier
Innovator of the kitchen brigade, known as the Godfather of Cooking
The last 5 left to right
Rotisseur, Saucier, Commi Chef, Apprentice, Dishwasher
5 ingredients used in baking and examples
1. Flour: All-purpose flour, whole wheat flour
2. Sugar: White sugar, brown sugar
3. Fats: Butter, lard
4. Liquids: milk, water
5. Leavening agent: Baking powder, eggs, baking soda
Define Cross-Contamination
Transfer of harmful micro-organisms or allergens from one surface or food to another and can be through direct or indirect contact
List 5 taste receptors
1. Sweet
2. Sour
3. Salty
4. Bitter
5. Umami (savory)
Define the Danger Zone
Range of temperature when bacteria thrives and grows at an alarming pace
Skills professional chefs use in the industry
Knife skills, Culinary techniques, Time management, Menu planning and creativity, Food safety and hygiene