Safety & Sanitation (Isaiah)
What is the first step in preparing any meal?
Wash your hands!!!
A round slice
Rondelle cut
A sauce made from fruit or vegetable puree
Coulis
Includes appetizers, soups, salads, entrees, sandwiches, desserts and accompaniments
Lunch
Salmonella, Trichinosis and Botulism are all classified as...?
Bacterial Diseases
A knife used to cut meat
Butcher Knife
Classic French Cuisine of the 19th century, we have 5 basic sauces
Mother Sauces
Items from all food groups should be included
Balance
Bacteria grows best between...?
The part of the blade that continues into the knife's handle
Classically a Roux, chicken or fish are also included
Sauce Veloute
Offers the same dishes everyday over a long period of time
Fixed Menu
What does the acronym "HACCP" stand for?
Hazard Analysis Critical Control Points
A silicon carbide or stone with up to three sides
Trueing/Wet stone
A thick brown sauce
Sauce Espagnole
Lists each food and beverage item priced and served separately
A la carte