Fruit/Vegetables
Stocks/Sauces/Soups
Knife Skills/Safety
Cooking Methods
Salads/Sandwiches
100
This is the white part of a ctrus fruit that is bitter and should be discarded
What is the pith
100
These are the 5 mother sauces
What is veloute, espagnole, bechamel, tomato, hollandaise
100
This cut is 1/8" x 1/8" x 1/8"
What is Brunoise
100
This is the cooking of sugars
What is caramelization
100
This is how much oil an egg yolk can hold for mayonnaise
What is 7 ounces
200
This is the colored part of citrus that is used for flavor without adding acid or liquid
What is zest
200
This is the ratio of a standard mirepoix
What is 2 parts onion, 1 part celery, 1 part carrot
200
This is the temperature danger zone
What is 41-135
200
Deep-frying is this kind of cooking method
What is dry
200
Basic French dressing is made from these three ingredients
What is oil, vinegar and seasonings
300
This is what IQF stands for
What is Individually Quick Frozen
300
These are two ways to correct a broken hollandaise
What is use new egg yolks, add a tablespoon of butter, rewarm if too cold
300
When cooling an item, you have this long to bring the temperature down to 70 degrees F
What is 2 hours
300
These are two differences between braising and stewing
What is size of item being cooked, amount of liquid being used, size and shape of cooking vessel
300
These are two emulsifying agents used in dressings
What are lecithin, egg, mustard, shallot
400
This is the gas released by some fruits and vegetables that speeds ripening
What is ethelyne
400
This French word can mean either stock or base, but also refers to the brown bits at the bottom of a pan used to help flavor sauces
What is fond
400
This cut is 1/8" x 1/8" x 2"
What is julienne
400
This is the cooking of starches
What is gelatinization
400
This sandwich has ham and swiss cheese, and is deep-fried
What is a Monte Cristo
500
This is the browning of fruits and vegetables due to exposure to oxygen
What is enzymatic browning
500
These are three things that can cause a cloudy stock
What is stirring, covering, boiling, not skimming, not starting in cold water
500
This cut is 1/4" x 1/4" x 2"
What is batonnet
500
These are the two most common combination cooking methods for meats
What is braising and stewing
500
This salad is made with tuna, olives, haricots verts and potatoes
What is nicoise
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