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Brigade System
Cooking Methods
Nutrition
Stocks, Soups, Sauces
Misc.
100
Prepares sauces
What is the saucier
100
Cooking and Baking are examples of this cooking method.
What is dry heat cooking method
100
These are 2 examples of fats.
What are lipids and cholesterol.
100
Connective tissue breaks down to form this.
What is gelatin. It gives your stock body.
100
They are the 2 most important grains
What is wheat and rice
200
prepares the fish - think chef on The Little Mermaid
What is the poissoner
200
The browing of sugars when cooking.
What is carmelization.
200
The name for milk sugar
What is lactose
200
These 3 are used in a bouquet garni
What is parsley stems, thyme, and bay leaf
200
They are disease producing microorganisms
What is pathogens
300
prepares salads
What is the garde manger
300
The temperature at which fats deteriorate rapidly and begin to smoke.
What is the smoke point.
300
The major kind of simple sugar
What is glucose.
300
It is the most important flavour
What is the primary flavour
300
The most common type of knife used in a commercial kitchen.
What is a french knife or a chef's knife
400
Manages the kitchen
What is the sous chef
400
When building flavour every ingredient needs this.
What is a purpose.
400
This is needed for metabolism of carbohydrates.
What is vitamin B1
400
a clear, thin unthickened liquid flavored by soluble substances.
What is a broth
400
He is known for creating elaborate centerpieces out of sugar and marzipan.
Who is Careme
500
He created the brigade system
Who is Auguste Escoffier
500
This occurs when starches absorb water and swell.
What is gelatinization.
500
fat combines with protein to make this
What is brain tissue
500
This takes away impurities from bones that will make a stock cloudy.
What is blanching bones.
500
They are buds, fruits, flowers, bark, seeds, and roots of plants and trees.
What are spices