Bowl, Whip, Measuring equipment, Oil, Vinegar, and seasoning is considered what?
What is a Mise en place
100
A seasoning pouch hung from a string using cheese cloth used to season stocks
What is Sachet
100
New England Clam chowder that is thickened with flour is what type of soup
What is a Thick soup
200
To bring liquid to 212 degrees
What is Boiling
200
Has no lettuce, sometimes has a fruit or yogurt base
What is a Desert Salad
200
Accronym HACCP
What is Hazordous Anlysis of Critical Control Point
200
Chicken bones Mirepoix, sachet, and cold water brought to a boil then turned down to a simmer for 3-4 hours
What is a white stock
200
A Bisque is considered to be a
What is a specialty soup
300
to Heat oil, add food to hot oil, then remove food and season accordingly
What is Deep Frying
300
Served after the entree and is meant to refresh the appetite
What is a Side Salad
300
A 3 to 1 ratio of oil to vinegar and you add the oil slowly to the vinegar
What is Temporary Emulsion
300
To roast beef bones in the oven for 2 hours, then assemble bones, mirepoix, sachet, and cold water brought to a boil then turned down to a simmer for 3-4 hours
What is a Brown stock
300
Chicken noodle soup is what type of soup
What is a Clear soup
400
To heat oil in a saute pan browning one side, then turn over and brown the other side
What is Pan Frying
400
A large portion size, has a protein present and is satisfying as a meal
What is an Entree Salad
400
When you slowly add hot liqud to whipped eggs
What is Tempering
400
To reduce a stock by 2/3
What is a Demi Glase
400
A vegetable puree is considered what type of soup?
What is a Thick Soup
500
To sear food in the oven at 400 degrees for 15 minutes then decrease the oven temp to 350 degrees for 4 hours
What is Roasting
500
Served with the main entree and compliments the entree
What is an Accompaniment Salad
500
The time it takes for oil to return back to its desired temperature
What is recovery time
500
Comes as a paste and is commonly used in commercial kitchens to produce soups, and sauces quickly.
What is a Base
500
A cheese crouton floatting on the top of French Onion soup is a