Culinary Principles Stuff
Escoffier White Sauces
Sanitation Stuff
Baking Stuff
Nutrition Stuff
100
Raw fish eaten without rice
What is sashimi
100
Sauce made from a reduction of white wine, vinegar, tarragon and chervil, crushed peppercorns and salt, very red tomato puree and egg yolks, whisked over gentle heat while adding oil, finish with cayenne.
What is Sauce Tyrolienne
100
List 3 elements of food defense threats.
What is human, interior, exterior
100
A thin, sour liquid used as a preservative, cooking ingredient and cleaning solution.
What is vinegar
100
Proteins in the blood that bind with foreign bodies or invaders.
What is antibodies
200
Many chefs at upscale restaurants serve a very petite hors d'oeuvre as a complimentary first course called?
What is amuse bouche
200
Sauce made from white wine court bouillon, use in the preparation of the fish, fresh mushroom trimmings and fish veloute, finish with butter, cayenne, button onions and button mushrooms.
What is Sauce Matelote Blanche
200
The illness caused by the Bacillus Cereus bacteria.
What is bacillus cereus gastroenteritis
200
High protein cereal grain cooked and eaten like rice, ground and used in combination with wheat flour in baking.
What is millet
200
The bonds that form between adjoining amino acids.
What is peptide bonds
300
A preparation of freshly ground or chopped raw meat that is seasoned and then served as a small mound?
What is tartare
300
Sauce made from Sauce Vin Blanc, with addition of reduction of shallot and white wine, or preferrably shallot butter, finished with prepared mustard and anchovy essence.
What is Sauce Saint-Malo
300
This is a spore-forming bacteria found in soil. The bacteria can produce 2 different toxins when allowed to grow to high levels. The toxins cause different illnesses.
What is Bacillus cereus
300
A fresh white curd cheese with the texture and flavor of sour cream commonly eaten in Germany.
What is quark
300
A constant internal environment in the body.
What is homeostasis
400
A tuber with a thin, brown, knobby-looking skin, similar to that of ginger root?
What is a Jerusalem Artichoke
400
Sauce made from light-colored veal gravy, mushroom cooking liquor, and Ordinary Veloute; reduce and strain; add Soubise Sauce made with Sauce Bechamel and thicken with egg yolks; finished with butter.
What is Sauce Villegeiose
400
What is the minimum lighting intensity requirement for food prep areas?
What is 50 foot candles (540 lux)
400
A fruit gel that contains large pieces of whole fruits.
What is preserve
400
Protein fragments with 10 or more amino acids.
What is polypeptides
500
An hors d'oeuvre that looks like a miniature open-faced sandwhich?
What is canape
500
Sauce made from butter, Brunoise of ordinary Mirepoix, white wine, and fish stock; strain, reduce, add Madeira, thicken with egg yolks, and finish with butter, Beurre Rouge, and anchovy essence; specially suitable for boiled or poached fish.
What is Sauce Rubens
500
A device attached to a faucet that prevents back flow.
What is vacuum breaker
500
Also known as a fruit paste or compound; a reduced fruit puree, with out a gel structure used as flavoring.
What is concentrate
500
How many essential amino acids are there?
What is 9
M
e
n
u