Food Safety
Wash hands after leaving restroom, keep hair covered, and always take off apron before using restroom.
What is practicing good personal hygiene?
3 tsp
what is 1 T?
1/8 X 1/8 X 1/8
what is brunoise?
Egg yolk and clarified butter
What is hollandaise sauce?
Cooking with hot,dry air in an oven for meats, vegetables, and bread
what is roasting/baking?
keep raw meat, poultry , seafood, and eggs away from ready-to-eat food.
what is safe food storage?
8 ounces
what is 1 cup?
1/4 X 1/4 X 1/4
A white sauce made by thickening scalded milk and white roux
what is Bechamel sauce?
Cooking food quickly in a small amount of fat in a shallow pan
what is sauteing?
Using the same cropping board for raw meat and vegetables.
what is cross-contamination ?
ounces in a gallon
What is 128?
1/4 X 1/4 X 2-2.5 inches
what is batonnet?
A sauce made by thickening a light colored stock with blond roux
What is Veloute?
completely submerging food in hot oil
what is deep-frying?
temperature food has to be reheated too
what is 165 F?
Quarts in a gallon
what is 4 quarts?
3/4 X 3/4 X 3/4
what is large dice?
Also known as brown sauce, made by thickening brown stock
what is Espagnole?
food is vacuum sealed and cooked in a precise low temperature water bath for hours, ensuring perfect, even cooking throughout
what is soups vide?
Temperature between 40 F and 140 F
What is the danger zone?
fl Oz in a pint
what is 16 fl oz?
Round slices, typically 1/8 to 1/4 inch thick
what is Rondelle?
Later refined The five mother sauces
Who is Auguste Escoffier?
food is completely encased in a thick, hardened shell of salt, which acts as a gentle, moisture trapping oven
what is salt baking?