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History
Can I super SIZE that
Chef stuff
Nice to Meat You
Lets get Saucy
100
Wrote le guide culinaire
Who is Escoffier
100
How many ounces in a cup
What is 8
100
What is the TDZ
What is 41-135 degrees F
100
Where is the round located on a cow
What is leg
100
the mother sauces
What is bechamel, espangole, tomato,hollandaise, veloute
200
opened the First Restaurant
Who is Boulanger
200
How many Quarts in a Gallon
What is 4
200
Process of removing all or part of the hull, bran and germ from grains
What is Pearling
200
What is Offal
What is organ meat
200
Difference between white stock and brown stock
What is a Bones are roasted, ocassionally tomato product is added
300
Name 4 classic brigade positions
Who is Saucier, Patisser, poissoner, grillardin, friturier, rotisseur, potager, legumier, garde manger, tourant
300
How many Pints in a Quart
What is 2
300
What does HACCP stand for
What is Hazardous Analysis Critical Control Point
300
Which Veal Organ is the sweetbreads
What is Thymus Gland
300
Nage
Aromatic court bouillon served as sauce
400
Why are there 101 pleats in a chef hat
What is represents the 101 ways a chef can cook an egg
400
How many Tablespoons in a cup
What is 16
400
Formula for converting total yield on recipe
NY/OY
400
Veal is a by product of the dairy industry
What is true
400
roux ratio
What is 1 to 1
500
Escoffier's classic cuisine was the refinement of what other cuisine
What is Grande Cuisine
500
How many cups does 4 tablespoons equal
What is 1/4 cup
500
What are the 3 types of contaminants
What is Biological, Chemical, Physical
500
Grades of beef highest to lowest
Prime choice select standard commercial utility cutter canner
500
Monter au beurre
What is to finish a sauce by swirling raw or compound butter