Who's your Mother Sauce?
Béarnaise sauce is a close relative of this Mother Sauce and is made by adding tarragon, shallots, and sometimes chervil or chives to a base of egg yolks and butter.
What is Hollandaise?
This herb is a primary ingredient in pesto.
What is Basil?
This temperature range is referred to as the Temperature Danger Zone.
What is 41F-135F?
Mayor of Flavortown.
Who is Guy Fieri?
We do this with equal parts, by weight, flour and fat.
What is Roux?
Mornay sauce is made by adding grated cheese (typically Gruyère or Parmesan) to this Mother Sauce.
What is Bechamel?
This herb is found in the Argentinian classic Chimichurri Sauce.
What is Parsley?
This is one of the Big 8 Food Allergies along with Soy, Dairy, Shellfish, Eggs, Wheat, Tree Nuts, and Peanuts.
What is Fish?
A British chef known for rescuing restaurants thought to be impossible to save with his strict, military-like approach in the kitchen.
Who is Chef Robert Irvine?
This is made of 2 parts onion, 1 part carrot, and 1 part celery.
What is Mirepoix?
Sauce Supreme is made by adding heavy cream, butter, and lemon juice to this Mother Sauce.
What is Veloute?
This herb, frequently used in Mexican and Tex-Mex cuisine, is known for its distinctive, citrusy flavor.
What is Cilantro?
The act of reducing pathogens on the surface to safe levels.
What is Sanitizing?
He is one of Chef Cassie and Chef PJ's chef idols and is quoted on the first page of the Culinary Arts Student Handbook.
Who is Anthony Bourdain?
Deep frying, sautéing, roasting, and grilling are examples of this cooking method.
What is Dry-Heat?
Bordelaise is a small sauce derived from this Mother Sauce with the inclusion of red wine, bone marrow, and shallots.
What is Espagnole?
In ancient times, this herb was believed to ward off evil spirits and was often used in funeral ceremonies. Chef P.J. prefers this herb paired with butter, garlic, and thyme, and basted over a steak.
What is Rosemary.
This Big Six Pathogen is linked with beverages and ready to eat foods, and is only carried in the intestines of humans.
What is Salmonella Typhi?
Among his many contributions, this chef reorganized and categorized the 5 Mother Sauces we use today.
Who is Auguste Escoffier?
Browning a large piece of meat, then simmering it in a cooking liquid, with the meat to be removed from the liquid and served with a sauce made from the cooking liquid, is an example of this cooking technique.
What is Braising?
Diable sauce is a small sauce made by adding white wine, vinegar, shallots, and mustard to this Mother Sacue.
What is Espagnole?
This herb is commonly referred to outside of the U.S. as coriander, which is the name we use for the seed of this plant as a spice.
What is Cilantro?
This is the temperature water must be if chemical sanitizers are not being used.
What is 171F?
An Austrian chef known for his fusion cuisine.
Who is Wolfgang Puck?
Deep frying in liquid fat is an example of this cooking method.
What is Dry Heat Cooking?