Heat
Obstructs the browning process
What is moisture?
1/4 x 1/4 x 1/4
what is small dice?
The number of teaspoons in a tablespoon
What is 3?
cooking tomatoes down into a thick sauce
What is Tomato Sauce or Sauce Tomat/Tomate?
The acronym for the conditions that support the growth of pathogens
What is FATTOM?
a process of browning of sugar used extensively in cooking for the resulting sweet nutty flavor and brown color
What is caramelization?
1/8 x 1/8 x 2
The 5 tastes
What are Sour, Sweet, Bitter, Salty, Umami?
Milk thickened with Roux
What is a Béchamel?
The actual temperature danger zone
What is 41-135 degrees f?
a chemical reaction between amino acids, carbohydrates, and heat to brown food and give it a distinctive flavor.
What is the Maillard Reaction?
1/4 x 1/4 x 2
Equal parts fat and flour
What is a roux?
emulsion of egg yolk and melted butter (pronounced correctly, 2 tries)
What is Hollandaise?
internal cooking temp of 165 degrees
What is the minimum internal cooking temperature for chicken?
__1__ heat cooking methods use water, liquid or steam to transfer heat to food.
__2__ heat cooking methods involve the circulation of hot air or direct contact with fat to transfer heat.
1 moist
2 dry
1/8 x 1/8 x 1/8
What is brunoise?
Types of potatoes:
1) Low Starch, High Moisture
2) Medium Starch, Medium Moisture
3) High Starch, Low Moisture
1) waxy (ex. Red Potatoes)
2) all-purpose (ex. Yukon Gold Potatoes)
3) starchy (ex. Russet Potatoes)
brown sauce; brown stock thickened with dark brown roux (pronounced correctly, 2 tries)
What is Espagnole?
The maximum amount of time perishable food can spend in the temperature danger zone.
What is 2 hours?
Also referred to as the burning point, is the temperature at which an oil or fat begins to produce a continuous bluish smoke
What is smoke point?
A flavor base made from diced vegetables, usually onions, carrots, and celery
What is mirepoix?
Name them in order:
1) simmering a combination of animal bones, mirepoix (a mixture of onions, carrots, and celery), and aromatics in water
2) simmering meat, mirepoix, and aromatics in water
3) broth or stock that has been clarified and concentrated
1) stock
2) broth
3) consume
Light or clear stock thickened with blonde roux (pronounced correctly, 2 tries)
What is a Velouté?
Each letter of FATTOM stands for:
What is:
Food
Acidity
Time
Temperature
Oxygen
Moisture