Breakfast
The six egg size classifications
What are Jumbo, Extra-large, Large, Medium, Small, PeeWee
Unless they are to be served immediately, boiled or simmered vegetables are drained as soon as they are cooked, and then cooled quickly under cold water or in an ice-water bath. This process is called ______________
What is "shocking"?
The five required items that must be available at a handwashing station
What are
1. hot & cold running water
2. soap
3. A way to dry hands
4. Garbage Container
5. Signage
An object cut in to 1/4" x 1/4" x 1/4"
What is small dice?
A strong, concentrated stock or broth that has been clarified
What is consomme?
The three basic ingredients of French Toast
What are bread, batter, and flavorings?
To cook quickly in a small amount of fat
What is "saute"?
How often you must check the temperature of food that is being held with temperature control
What is "at least every four hours"?
An object cut in to 1/4" x 1/4" x 2 1/2- 3"
What is Batonnet?
The primal cuts of beef
What are chuck, rib, loin, round?
The six parts of an egg
What is the shell, thin white, yolk, thick white, air cell and Chalazae?
Fiber is made firmer by ___________ or __________
What are acids or sugars?
The maximum internal temperature that cold TCS foods should be held
What is 41 degrees?
An object cut in to 1/8" x 1/8" x 2 1/2"
What is Julienne?
Meat cooked using these types of cooking methods are "done" when the proteins have reached the desired degree of ______________ as indicated by internal temperature
What is "coagulation"?
Fat inhibits _______________
What is foaming?
The six factors responsible for most nutrient loss in vegetables
What is high temperature, long cooking, leaching, alkalis, plant enzymes and oxygen
The four acceptable methods for thawing TCS food
What is under refrigeration, under running water, in the microwave, or as part of the cooking process
An object cut 2" long, 3/4" diameter with seven sides and flat-ended
What is tourne?
The five "Mother" sauces
What are Bechamel, Espagnole, Tomato, Hollandaise, Veloute
A cured, smoked pork product that is available in whole slabs but is almost always purchased sliced
What is bacon?
The four ways in which cooking affects vegetables
What is texture, flavor, color, and nutrients
The Big 8 Allergens
What are milk, eggs, fish, peanuts, soy, wheat, crustacean shellfish and tree nuts
An object cut 1/2" x 1/2" x 1/8" round, square or rectangular
What is Paysanne?
A method of heat transfer that occurs when heat is spread by the movement of air, steam or liquid (including hot fat). The two forms of this are natural and mechanical
What is convection?