Tofu could you spell that?
The kitchen organizational system created by Auguste Escoffier.
What is the brigade system?
This ingredient provides structure in baked goods.
What is flour?
This bacteria grows rapidly in the temperature danger zone between 41°F and 135°F.
What is pathogenic bacteria?
This dry heat cooking method cooks food using hot air inside an oven.
What is baking?
The basic knife used for most cutting tasks in the kitchen.
What is a chef’s knife?
The document used to determine food cost and portion pricing.
What is a standardized recipe?
These two ingredients are chemical leavening agents.
What are baking soda and baking powder?
This process reduces microorganisms on surfaces to safe levels.
sanitizing
Cooking food partially submerged in liquid at temperatures just below boiling.
What is simmering?
Cutting vegetables into long thin sticks about 1/8 inch thick.
What is julienne?
The percentage formula used to calculate food cost.
What is Food Cost % = Food Cost ÷ Selling Price × 100?
The mixing method used to prepare muffins and quick breads.
What is the muffin method?
The correct minimum internal temperature for poultry.
What is 165°F?
This cooking method uses steam under pressure to cook food faster.
What is pressure cooking?
The claw grip technique protects these when cutting.
What are fingers?
The area where guests dine in a restaurant.
What is Front of House (FOH)?
This protein in flour forms gluten when mixed with water.
What is glutenin and gliadin?
The food safety system that identifies hazards and establishes critical control points.
What is HACCP?
A combination cooking method where food is first browned then slowly cooked in liquid.
What is braising?
A cube cut measuring approximately ½ inch.
What is medium dice?
The process of cooking food ahead of time and reheating later for service.
What is cook-chill or cook-hold?
The pastry dough technique where butter is folded repeatedly into dough.
What is lamination?
This type of contamination occurs when harmful microorganisms are transferred from one food to another.
What is cross contamination?
Cooking food quickly in a small amount of fat over high heat while tossing.
What is sautéing?
The French term for finely diced vegetables used as a flavor base.
What is mirepoix?