Garde Manger
The cold food station in a kitchen
What is Garde Manger?
Small dishes or appetizers served before a meal
What are hors d'oeuvres?
A mixture of meat or vegetables chopped and seasoned for use as a stuffing or garnish
What is a forcemeat?
A foodborne illness usually associated with chicken
What is salmonella?
Temperatures between 41F and 135F
What is the Temperature Danger Zone?
A small piece of bread or pastry with a savory topping
What is a canape?
A mixture of creamed fish or meat, formed into an egg-like shape and poached
What is a quenelle?
The French word for "turned"
What is Tournee?
A foodborne illness associated with shellfish
What is hepatitis A?
Food that is unfit to be eaten
What is contaminated
Cured meats and accompaniments
What is Carcuterie
A cutting technique that shapes vegetables into football-like shapes
What is Tournee
A salty solution used to cure meat
What is a brine
A foodborne illness usually associated with beef or lettuce
What is E.coli?
The transfer of bacteria or other harmful substances from one surface to another
What is cross contamination
Meat that has been preserved through drying, salting, brining, canning, smoking or aging
What is cured?
Making decorative cuts or ridges on food items
What is fluting?
Removing moisture
What is dehydration?
A foodborne illness most associated with canned goods
What is botulism?
The temperature raw chicken must be cooked to
What is 165F
A light forcemeat made with lean meat, eggs and cream
What is a mousseline
A French word for "flesh" and "cooked"
What is Charcuterie?
A dough used for centerpieces
What is salt dough?
A special curing salt used to prevent foodborne illnesses
What is TCM (tinted curing mix)
The temperature raw pork must be cooked to
What is 145F