Safety/
Sanitation
Stocks
Cooking
Techniques
Sauces
Knives/
Smallware
100
41 to 135 degress
What is the temprature danger zone
100
Fumet
What is a fish stock name
100
Uses Wok
What is Stir- frying
100
Espagnole, Hollandise, Tomato, Veloute, Bechamel
What is the 5 mother sauces
100
Knife used for general work in the professional kitchen
What is A Chef Knife
200
In the refrigerator, running under cold water
What is the correct method for thawing foods
200
A animal protein that disolves in hot liquid adds to a rich mouth feel
What is Gelatian
200
Cooking technique is often used for tender foods that cook quickly
What is grilling
200
made by thickening a white stock with a blonde roux
What is a veloute
200
Knife used to cut fruits and vegtables
What is a Slicer
300
When solided or at least every four hours
What is when should food service workers change their gloves
300
Two parts onion, one part celery, one part carrot
What is a Mirepoix
300
Long slow process where food is first seared then cooked in a small amout of stock
What is braising
300
Made by slowly reducing brown stock, a small amount of tomato product, and brown roux for hours
What is a Espagnole sauce
300
Rectangular Stainless steel pans used to hold food in steam tables, warmers, and refrigerators
What is Hotel Pans
400
20 seconds
What is how long you should wash your hands
400
The bones are being browned and glazed
What is a Brown stock
400
Cooking technique that requires longer cooking time then baking
What is roasting
400
Hot emulsified sauce that combines egg yolks and warm clarified butter.
What is a Hollandaise
400
Bowl- like containr with disk used to puree and strain foods
What is a Foodmill
500
Developed for NASSA
What is HACCP
500
8 to 12 hours
What is Cooking time for Veal Stock
500
Food cooked in water that is 185 to 200 degress
What is simmering
500
Also called white sauce
What is a Bechamel
500
Knife used to make garnishes
What is a Chiffonade
M
e
n
u