Knives and knife cuts
This is the knife used for large cuts of cooked meat such as a turkey or prime rib
What is a slicer
This is the cooking method where vegetables are quickly cooked in very rapidly boiling water
What is blanching
Bisque is made from this
What is shellfish or crustacean shells
This is the temperature danger zone
What is 41-135
2 parts onion, 1 part carrot, 1 part celery
What is mirepoix
This knife is often called a bread knife
What is a serrated
This is what causes green pigments in vegetables
What is chlorphyll
This is when you add salt to stock
What is never
This is what TCS stands for in food preparation
What is Temperature Controlled for Safety
This is where the fat is contained in the grain
What is the germ
This cut is 1/4" x 1/4" x 1/4"
What is a small dice
This is the cooking method done between the temperatures of 140 and 180 degrees F
What is poaching
This is the mother sauce made from dark roux and dark stock
What is Espagnole
When properly handled, you have this many days for leftovers
What is 7
The caramelization of sugars in the presence of proteins
What is the Maillard reaction
This cut is 1/4" x 1/4" x 2"
What is a batonnet
Deep frying is classified as this type of cooking method
What is dry
This is the soup that has large chunks of the ingredients, and uses potatoes to aid in thickening
What is a chowder
This is the shelf that raw poultry and shell eggs go on in the refrigerator
What is the bottom
The compound that makes meat dark in poultry
What is myoglobin
This cut is 1/8" x 1/8" x 1/8"
What is a brunoise
These are the two main differences between stewing and braising
What are the size of the meat and the amount of liquid.
This is the mother sauce made from blonde roux and light stock
What is veloute
This is the shelf that fish goes on in the refrigerator
What is the second shelf
There are this many teaspoons in a tablespoon
What is 3