french term
assigned one particular menu specialty in which he or she excels
Chef de Partie
internal cooking temperature of chicken
165*F
means everything in its place
mise en place
Means to quickly brown the outside of food at the start of cooking process.
Enhances flavors and adds color.
sear
proper temp for holding hot food
135
kitchen managers - payroll, foodcost, personnel management, menu creation and essentially everything that happens in the kitchen falls within their scope of responsibility
Chef de Cuisine
internal cooking temperature for fruits, vegetables and grains
135*F
cooking that occurs after you remove something from its heat sourc
carry over cooking
Uses oil, fat, the radiation of hot air; or metal to transfer heat.
No moisture is used in this cooking process.
Any moisture that comes from the food is evaporated into the air.
Examples; Baking and Sautéing
dry cooking
what does TDZ stand for and what is the range
temperature danger zone and 41-135
responsible for a variety of tasks, such as sautéing foods and preparing soups and stews
saucier
145*F
Two-step process:
Completely submerge the food in a boiling liquid
Remove from boiling liquid and shock by plunging food into ice bath to completely stop the cooking process.
blanching
Uses liquid instead of oil to create the heat energy that is needed
to cook food.
moist cooking
Identify the 4 ways to properly thaw foods.
cooking
fridge
under 70* running water
microwave but must be cooking right away
in charge of making any soups that are on the menu
Potager
minimum internal temp for ground beef
155*F
cooking in a liquid 185 F – 200 F
simmering
Uses both moist and dry cooking techniques.
Two-step process; start with one and then finish with the other.
Example: Stewing
combination cooking
what should the parts per million measure for chlorine sanitizer
50-99
the all-purpose chef in the kitchen - this role is designed to move from station to station, assisting with any tasks, as needed
Tournant
roasts (pork, beef)
145 for 4 minutes
define the 9 steps in flow of food
2. receiving
3. storing
4. preparation
5. cooking
6. Holding
7. Cooling
8. Reheating
9. serving
in charge of most cold dishes on the menu - includes various salads and cold appetizers, such as pate, cheese spreads or even tartars
Garde Manager
3 ways to properly cool foods
1. ice wand
2. ice bath
3. divide into smaller containers