Stocks & Soups
Cooking Techniques
Cooking Terms
Kitchen Equipment
Misc
Mother Sauces
100
True or false, stocks can be treated like garbage cans and you can throw any and all scrabs and it will not effect taste or quality
FALSE
100
This cooking techniques means to lightly sauté until translucent
What is sweat?
100
Please list a classic french mirepoix and its ratios
Onion 2, Carrot 1, Celery 1
100
What is this called?
Baking sheet or sheet pan, (full)
100
Escoffier created this standard kitchen uniform system
What is brigade?
100
This mother sauce is tomato, stock and optional roux
What is sauce tomat? (tomato sauce)
200
List the major difference between white and brown stock
In white stock the bones are blanched and in brown stock the bones are roasted
200
Equal parts fat and flour
What is a roux?
200
What are 2 vegetables carrot can be substituted for in a white mirepoix?
Leeks or parsnips
200
What are the differences between conventional and convectional ovens?
Convectional ovens use a fan to rotate heat and therefore cook faster, conventional ovens have no fan so heat is not distributed evenly. Food should be rotated halfway through baking in conventional ovens and temps should be adjusted when converting recipes
200
What is the most important attribute a cook can have?
A positive attitude and teachable demeanor
200
This mother sauce is a combination of milk & white roux
What is bechamel?
300
List the two ways Demi-glace can be thickened
What is reducing and roux
300
Briefly describe the differences between pan frying and deep frying?
When deep frying the item is fully submerged and when pan frying the item and only partially submerged and flipped to finish frying
300
This reaction is responsible for the characteristic flavors, aromas, and brown colors of many cooked foods, including bread, meat, and roasted coffee.
What is the Maillard reaction?
300
What is this called?
Tilting steam kettle
300
List two scenarios in the kitchen where you should wash your hands
After going to the bathroom, before switching tasks, after touching your face, after eating, taking out the trash, coughing or sneezing
300
A derivative of a mother sauce is called a?
What is a small sauce?
400
What is the difference between stock and broth?
Stock uses bones and broth uses meat
400
When cooking chicken the minimum internal temperature is ___ but the final resting temperature should be around ___
What is 165 and 180
400
Define monter au beurre
What is to finish by whisking in cold butter cubes?
400
What is this pan called?
1/9th pan or 9th hotel pan
400
Besides brigade list two other ways Escoffier contributed to the world of Culinary Arts
Streamlined efficiency in the kitchen, elevated professionalism, made French cooking more accessible, wrote a foundational textbook for chefs, emphasized quality, brought the military system to the kitchen and created a hierarchy of chefs (executive chef, sous chef, chef de partie etc)
400
This mother sauce is a combination of egg yolks and butter
What is hollandaise?
500
How do bones naturally thicken stock?
The collagen breaks down and converts to gelatin
500
What is the number 1 mistake you should avoid while cooking seafood?
Overcooking it
500
This mixture of egg yolks and cream is used to enrich and thicken soups
What is a liason?
500
What is this called? 
Fish spatula
500
What are the minimum internal temperature for whole cuts of pork, beef, & seafood according to servsafe?
145
500
This sauce is blond roux and white stock
What is veloute?
600
List one sub category of clear soups, thick soups, and briefly define specialty soups
Broth and bouillon, vegetable soup, consume
A soup that doesn't easily fit into other categories
600
Please list the temperature ranges for poaching, simmering and boiling
Poaching - 160-180
Simmering - 180-205
Boiling - 212
600
List 2 examples of moist heat cooking methods and 2 examples of dry heat cooking methods
Moist - braising, poaching, simmering, boiling, steaming
Dry - roasting, baking, deep frying, broiling, grilling
600
Name two different styles of sauté pans and what makes them different/an example of what each type is good for
Slope sided and straight sided, slope sided is curved and good for sautéing, straight sided has flat walls and is good for stir frying or pan frying
600
List the following items how they should be stored in the walk-in from bottom shelf to top shelf
Seafood
Whole and ground poultry
Ready to eat foods
Whole cuts of beef and pork
Ground meat and fish
Whole and ground poultry
Ground meat and fish
Whole cuts of beef and pork
Seafood
Ready to eat foods
600
This mother sauce is brown roux and brown stock
What is espagnole?