French Terms
Food Service Establishments
Allergens & Safety
Knife Work
Cooking & Recipes
100
French term referring to a flavor base made of diced onions, carrots, and celery.
Typically used for soups, sauces, and stews.
What is Mirepoix?
100
The person who has the responsibility of meeting a customer's needs in a restaurant.
Who is the Server?
100
The procedure of storing older ingredients in front of newer ingredients in inventory.
What is FIFO?
100
This term for the method of cutting, also known as the "Coin Cut".
What is Rondelle?
100
This French term refers to a mixture of fat and flour cooked together, used as a thickening agent in sauces and soups.
What is a Roux?
200
French term, meaning "things in place."
Referring to the practice of preparing and organizing all ingredients and tools before cooking.
What is Mise en Place?
200
These restaurants offer a relaxed atmosphere, friendly interaction, and table service.
What is a Casual Service Restaurant?
200
The system that keeps food safe by identifying and monitoring Critical Control Points?
What is HACCP?
200
1/4 inch cubes. Is the measurement for this cutting method.
What is a Small Dice?
200
Not the only method, but the Most Accurate method used to measure flour, sugar, or other dry baking ingredients.
What is a Balance Scale or Digital Scale?
300
French term referring to an assortment of raw vegetables.
What is Cruidite'?
300
These upscale establishments provide an elevated and formal restaurant setting and service.
What are Fine Dining restaurants?
300
These are three of the most common food allergies, often requiring careful labeling and avoidance in meal preparation.
What are Nuts, Eggs, and Fish?
300
The method of cutting up herbs and leaves into long, thin strips.
What is Chiffonade?
300
The number of 1 Cup servings in 1 Gallon of Soup.
What is 16?
400
French term referring to food cooked and served on a skewer. Often grilled or roasted.
What is Brochette?
400
These establishments focus on serving food quickly and efficiently, with minimal table service, and a low price point.
What are Quick Service Restaurants?
400
This term refers to the unintentional transfer of allergens from one food to another.
What is Cross-Contact?
400
1/8 inch cube, also known as a "fine dice".
What is a Brunoise?
400
This term refers to the amount or number of servings a recipe produces.
What is Yield?
500
French term that refers to small bites served on a base like bread or crackers.
Can also be called small open-faced sandwiches.
What are Canapes?
500
When setting table in a formal restaurant. The glassware should be placed in this area.
What is Above the Knife?
(The knife points to the glasses)
500
The minimum temperature, in Fahrenheit, at which hot foods must be held to prevent the growth of harmful bacteria.
What is 135*F?
500
This highlighted part of the knife is the most used part of the knife. Regular maintenance is required to keep the knife sharp!
What is the Edge of the knife?
500
Parts of plants are used to make cooking ingredients.
What kind of ingredient(s) do Roots, Bark, and Stems of plants make?
What are Spices?
600
Brigade de cuisine.
This is the French Translation for the term that refers to the system of hierarchy found in restaurants and hotels employing extensive staff.
What is the Kitchen Brigade?
600
These food service establishments are primarily profit-driven and include Catering, Concessions, and Restaurants.
What are Commercial food service establishments?
600
TCS leftover foods that are being reheated must reach this temperature for at least 15 seconds.
What is 165*F?
600
These two highlighted parts of the knife are defined as...
a) the function of this part of the knife is as a piercing tool. (yellow highlight)
b) the top of the blade, directly opposite of the sharp part of the knife. (green highlight)
What is...?
a) The Point
b) The Spine
600
Dry Cooking Methods and Moist Cooking Methods. There are many examples of both.
Name 3 of each.
What are...?
Grilling, Roasting, Sauteing, Deep Frying
Blanching, Poaching, Steaming, Boiling
700
This mans name sure sounds like a French term. He was also known as "The Father of French Cuisine."
Who is Escoffier?
700
These food service establishments focus on serving specific groups of people without a profit motive. Including Military Facilities, Hospitals/Healthcare Centers, and Meals on Wheels type programs.
What are Non-Commercial food service establishments?
700
These four symptoms or conditions that require a food handler to be excluded from working in order to prevent the spread of illness.
What are Diarrhea, Vomiting, Open/Infected Sores, Sore Throat/Fever?
700
The highlighted parts of the knife are defined as...
a) The forward quarter of the blade, used for cutting small and delicate foods. (yellow)
b) The rear part of the blade, used for cutting large or tough foods. (purple)
c) Thick band of steel, balances the knife and protects from hand slipping across the blade. (blue)
d) Two small pieces of metal that hold the handle together. (green)
What are...?
a) Tip
b) Heel
c) Bolster
d) Rivets
700
There are four components of a sandwich. List all 4.
What are...?
Base
Spread
Filling
Garnish