Hot Side
What is a roux?
Equal Parts of fat and flour that help to thicken sauces
What is pesto sauce made from?
Fresh Basil, olive oil, garlic, parmesan (usually pine nuts but not in our kitchen...why?) bonus marks!
Which type of dough do we use to make garlic knotts?
Pizza dough
What is the danger zone?
The “danger zone” is the temperature range between 4°C and 60°C, where bacteria grow and multiply rapidly on food. Food should not stay in this range for more than about 2 hours total
What colour spatula do we use only on the hot side and why?
Red handles, they don't melt
What are the ingredient in Mayo?
Mainly oil and egg yolks
Which spice do we sprinkle on top of our focaccia bread?
Coarse salt and rosemary
How do we wash and dry our chef knives?
Hot soapy water with a brush, dry and put away. Each person washes their own.
Which catering company came in and gave away free lunch to our whole school community?
Salt & Sear Catering
What is the tool we often use in the kitchen to grate citrus fruit and garlic?
A rasp also called a microplane
What is a crumb coat?
How do we wash/sanitize our counter tops?
Hot soapy bucket with a brush, dry towel, spray with sanitation spray
What does Mise en Place mean?
'Everything in its place' Organized ingredients and equipment, ready for successful cooking and execution.
Which expensive machines are used on the cold side of the kitchen?
Robot coupe/food processor
Blender
Meat slicer
What are the key ingredients in most cookie recipes?
Margarine/butter
Eggs
Flour
Sugar
Baking powder or soda
What does the K in chef K stand for?
Koo Koo
What does the B in chef B stand for?
Brian
What is the very sharp tool used to cut vegetables very thinly (not the meat slicer)?
Mandolin
What type of dough is used to make our cinnamon buns?
A sweet yeast dough (enriched dough made with yeast, sugar, eggs, and butter)
How much did our new dishwasher cost?
$40,000