Times n' Temps
The Danger Zone
What is 4C-60C
When a micro-organism is transferred from one surface to another
What is Cross-Contamination
The most junior cook in the kitchen
What is Commis/Apprentice?
Flour and Fat
What is a Roux?
The smallest of cuts
What is Brunoise?
The time it takes to cook chicken stock
What is 3-4 hours?
A piece of glass in your mashed potatoes
What is a Physical Hazard?
Under Chef
Sous Chef?
Blanched vegetables thrown into ice water
What is shocking?
Finely sliced leafy vegetables or herbs
What is Chiffonade?
The internal temperature of cooked chicken
What is 165F
FIFO
What is First In First Out?
That sweet Chef
What is Patissier?
What is Fumet?
Mirepoix
What is Large Dice?
Poaching
What is 71C-82C?
Undercooked game or pork
What is Trichinosis?
Vegetable Cook
Entremetier
Mornay is a derivative of this sauce
What is Bechamel?
Just keep rolling me
What is Oblique?
The age of calve used for Veal?
What is 1-3 months?
Maintenance of conditions that will control food contamination or food-borne illness
What is Sanitation
This saucy Chef
Mayonnaise
What is an Emulsified Dressing?
I look like a football
What is Tourner?