Paperwork Pantry
This is the only type of class meeting you may attend via Zoom (sparingly), and never more than 1–2 times.
What is Wednesday lecture?
Each September, your class caters for this local community partner, home of plays, musicals, etc.
What is Theatre29?
This dairy product must stay refrigerated at or below 41°F to remain food safe.
What is milk?
This technique mixes oil and vinegar into a stable dressing.
What is emulsifying?
This dairy product has the highest fat content and is used to enrich soups and sauces.
What is heavy cream?
Base, spread, garnish.
What are the three components of a canapé?
This is what happens at the end of lab starting Week 3 if your station is not fully cleaned and reset.
What is a zero for the day?
This is the type of doctor Chef’s wife Britney is when she visits to talk about mental health and mindset for midterms.
What is a Doctor of Social Work?
To prevent cross-contamination, this color board is used for produce, not proteins.
What is the green cutting board?
This breakfast technique involves swirling water and adding vinegar before cracking eggs.
What is poaching?
This part of the egg is responsible for binding and emulsifying.
What is the yolk?
This concept reminds you that color, height, and white space matter just as much as seasoning the dish.
What is plating?
This is the day each week when most assignments are due.
What is Tuesday?
The syllabus warns that the kitchen door locks 10 minutes after start, but the real number of times Chef has actually locked it is this.
Zero. Zip. Zilch.
This type of contamination risk increases when students wear bracelets or rings (besides a plain wedding band).
What is physical contamination?
This technique keeps green salads crisp and cold before service.
What is shocking or refrigerating greens?
This cheese family melts smoothly and is used in breakfast soufflés and sandwiches.
What are semi-soft or soft cheeses?
This tea type curdles milk in your cup if you steep it too strongly.
What is Earl Grey?
This is the mandatory document required to enroll without CULN 001A.
What is the San Bernardino County Food Handler’s Card?
Family meal, cheese day, and dairy day all have one thing in common: they are legendary days when this person does the cooking.
Chef!
When a fire starts in a pan, this response saves the day, and water is never one of the options.
What is cover it with a lid or smother it with salt or baking soda?
This three-step process ensures fried hors d’oeuvres stay crisp: flour, egg wash, then crumbs.
What is standard breading procedure?
This ingredient improves the flavor of nearly every breakfast potato.
What is butter?
This is the oldest known appetizer ever found in recorded culinary history.
What is the hors d’oeuvre?
This occasional assignment type asks you to reflect on cooking AND kitchen readiness.
What are Journal Assignments (JAs)?
Channeling Gandalf energy, this is what Chef says if he walks in a bit behind schedule: “A wizard is never late, nor is he early, he will arrive ______ when he ______ to.”
What are precisely and needs?
This is what happens to cutting boards if you switch from raw eggs to ready-to-eat salads without washing.
What is cross-contamination?
This breakfast technique cooks eggs low and slow while stirring constantly for a creamy curd.
What is soft-scrambling?
This meat is traditionally used in classic breakfast sausage.
What is pork?
This food item is considered both a sandwich ingredient and a breakfast dish.
What is bacon?
This graded item determines whether Chef will have ingredients for you during practical exams.
What is the shopping list discussion board?
This is what Chef says at the start of most classes.
What is “You’re on my time”?
This is the reason dairy foods scorch so easily on the stove.
What is high protein + natural sugars?
This appetizer technique pipes or spoons flavorful mixtures onto bread or crackers.
What is canapés assembly?
This emulsifier often added to dressings prevents separation.
What is mustard?
This is why aged cheeses taste sharper: enzymes break down proteins into savory amino acids like glutamate, creating this effect.
What is umami development?
This is where students should start first when they want to know what is due, what to read, and what to prep for lab.
What is the Weekly Module?
The week/lecture Chef loathes.
What is salads/salad dressings?
This hazard happens when melted butter is added too quickly to egg yolks during hollandaise production, causing separation and unsafe holding temperatures.
What is breaking the emulsion and creating an unsafe sauce?
This gentle heat method is how you keep hollandaise or sabayon warm without scrambling them.
What is a bain-marie?
This principle explains why pairing caviar with chutney is a bad idea and why garnishes must support, not fight, the main topping.
What is choosing harmonious flavor combinations?
This French word describes raw vegetables set out to snack on before the real eating begins.
What are crudités?
This is the only place where late policies, grading details, required materials, and course expectations all live together in one giant master document.
What is the Syllabus?
dlaguardia@cmccd.edu
What is Chef's email address?
This pantry mistake ruins cheese service: storing soft cheeses uncovered lets them pick up fridge odors and harmful cross-contamination.
What is improper cheese storage?
This classic egg technique requires constant stirring over gentle heat to create tiny curds and a creamy texture without browning.
What is making soft-scrambled eggs?
This ingredient balances harsh salinity in cures and boosts perceived moisture, even when used in forms that do not make the final product taste sweet.
What is sugar?
Trying a dry cure on a thick turkey breast usually leads to uneven penetration. This method solves the problem and delivers moisture and consistency.
What is a brine cure?