Food Safety/Sanitation
41 degrees F- 135 degrees F
What is the temperature danger zone?
A bundle of herbs and spices
What is bouquet garni?
Broth-based, cream-based, consommé, and bisque
What are types of soups?
Milk thickened with roux
What is bechamel?
Beef liver, tongue, and kidney
What are variety meats?
The internal cooking temperature of whole-roasted Tilapia
What is 145 degrees F
Roasting bones
What is an important step in making a brown stock?
Mixture of egg whites, ground meat, and vegetables
What are the ingredients for a raft?
Another name for brown sauce
What is Espagnole sauce?
Flecks of fat that run through cuts of meat?
What is marbling?
The number one way to prevent foodborne illnesses
What is proper handwashing?
Ingredients in mirepoix
What are onions, carrots, and celery?
Rich, cream-based, often based made with crustaceans
What is bisque?
Egg yolks and clarified butter
What are the ingredients of Hollandaise sauce?
Type of cooking methods for tender cuts of meat like a T-bone steak
What are dry cooking methods?
Two responsibilities for the class Sous Chef in the kitchen
What are filling/monitoring the sinks and checking all lab groups out?
White, Brown, Fish
What are types of stock?
Equal parts of fat and flour used to thicken
What is roux?
Tartar sauce, barbecue sauce, cocktail sauce
What are examples of contemporary sauces?
Combination cooking method for cooking small tough cuts of meat
What is stewing?
The 5 steps to dishwashing using the three-compartment sink
What is scrape, wash, rinse, sanitize, and air dry
A bag of herbs and spices
What is sachet d'epices?
Thickener using egg yolks and cream
What is a liaison?
To enhance the look of a dish and to add complimentary flavors
What are 2 reasons for using sauces?
3 Main grades of beef
What are prime, choice, and select?