Stocks
Often called the cook’s “building blocks”
Base for soups and creams
What is a stock
What is potato soup
What are the three types of heat transfer?
What is conduction, convection, and radiation.
List the 5 moist-heat cooking methods:
What is: simmering, poaching, shallow poaching, blanching, and steaming
What are the two categories for career pathways in the foodservice industry?
What is front of the house, and back of the house.
What percent of mirepoix is celery, carrots, and onions
What is 25% celery, 25% carrots, and 50% onions
True or False
Cream soups are thickened using a starch to create a roux.
List the 5 mother sauces:
What is bechamel, veloute, brown sauces espagnole, tomato sauce, and hollandaise
What temperature should liquid be at to properly poach
What is 160-180 degrees
List 4 skills needed for a successful career?
What is teamwork, communication, positive attitude, technology, willingness to learn, math, problem solving, equipment and food safety
List the four essential parts to a stock
What is
1. Major flavoring ingredient, such as meat and bones
2. Liquid, most often water
3. Mirepoix (meer-PWAH)
4. Aromatics
What are the two basic categories of soup?
What is clear and thick soups.
What temperature should chicken be cooked to and how long does it need to hold that temperature?
What is 165 degrees for 15 seconds.
What is the two step process for blanching food?
What is boil, followed by shocking the food.
Free
Points
A bundle of herbs tied together is known as what?
What is bouquet de garni'
What can Oignon brûlé—”burnt onion” add to soups
What is flavor and color
List 5 dry-heat cooking methods without fat
What is:
* Broiling
* Grilling
* Roast/Bake
* Griddle
Free Points
Free Points
List primary career roles for back of the house employees in the kitchen?
Executive chef, sous chef, banquet chefs, station cooks, and pastry chef
Fumet stock uses what type of bones as the base for the stock?
What is fish bones
List the four general tips for preparing soups
What is
* Gently simmer
* Stir occasionally
* Add chopped herbs, lemon juice, or hot pepper to brighten flavor
* Finishing techniques (garnish soup)
List 5 dry-heat cooking methods with fat
What is Saute, stir-fry, pan-fry, deep-fry
Simmering food helps to prevent what texture with food
What is rubbery and stringy.
How can good mentors in the workplace be helpful to your employee/career success?
What is ____________ a good answer