Classical Stock Soups Sauces
What is a roux and what are the types of roux?
A paste of wheat flour and a fat use to thicken simmering liquids, producing a sauce.
White, blonde, brown
What are the 3 sections of a chicken wing called?
Drumette, wingette, wing tip
What are the components of a plated dessert?
Main, sauce, crunch, garnish, ice
What does the term Fond mean?
The build up of particles left in the sauté pan after searing your protein.
What is the temperature danger zone?
What does this acronym mean HACCP?
41-135
Hazard Analysis Critical Control Point
What are the classifications of stocks?
White stock, brown stock, fish stock, vegetable stock.
The top fin of a fish is called?
Dorsal fin
What is a flavored whipped cream called and what can you flavor it with?
Chantilly
Vanilla extract or bean, sugar, spices, alcohol or any other flavoring.
What are main cooking methods used in the culinary field?
What are -Dry cooking, moist cooking, combination cooking
During the fabrication of poultry we discuss this term called "Frenched" and it means what?
Removing any fat or meat from the end of the bone for appearance.
What is a Remouillage?
2nd stock using bones & mirepoix from the first stock
What are the 2 main categories of fish, and name one of each.
Round fish, Flat fish
Taking a cream or ice component and shaping it into a egg like shape in the pastry kitchen is called?
Quenelle
What does maillard reaction mean? When do you see this happen?
Color change seen in food when the protein is heated through a cooking process and it turns golden brown.
When you sauté or sear.
What temperature does chicken need to be cooked at to prevent any food born illnesses?
165 degree Fahrenheit for 15 seconds
The leading Culinary Sauces are called______, they consist of?
Mother Sauces
Béchamel, Velouté, Espagnole, Tomato, and Hollandaise
The meat that comes out of the socket above the tail bone on a chicken is called?
Oyster meat
Daily Double
The mother sauce of the pastry kitchen is called?
The sauce is thicken with corn starch is called?
What are other sauces used in a pastry kitchen?
Creme anglaise
Pastry cream
Chocolate, caramel, fruit coulis, fruit compote
Name all the cooking techniques used in the culinary field.
Grilling, deep fat fry, shallow fry, steaming, boiling, poaching, baking, roasting, searing, braising, sauting, blanching
During the plated dessert unit, what was the cookie used that you can shape called?
Tuile
Daily Double
What is a Clear meat?
Clear meat is used for what purpose?
A mixture of ground meat, egg whites, and flavoring ingredients.
Used to clarify your stock, and this make a consomme.
During your NOCTI exam, what was the name of the cut of poultry you used during your cooking segment.
Airline chicken breast
What is the proper cooking procedure to make a Pate a Choux?
Name 3 different forms of a pate a choux.
Heat milk or water with butter. Once brought to a boil add flour, salt, sugar and cook until the dough is combined. Mix dough to let some steam evaporate, a add your eggs one at a time until combined.
Cream puff, Eclairs, Profiteroles, Swans, Paris breast, French cruller, Churros, Saint Joesph
What is the French term for mounding with butter?
Monter au Beurre
The Board of Health requires when storing dry good they're stored ______ above the ground.
6 inches