food science
what is caramelization??
chemical reaction occurring from the breakdown of sugars under heat
What is produced when you combine bleach and ammonia?
Mustard gas
Name all 5 mother sauces
Hollandaise, Bechemel, Veloute, Tomato, Espagnole
What type of citrus is in the hot sauce?
yuzu
What kind of resort are we?
recommended
mustard and egg yolk
Where should poultry be stored on a metro shelf
bottom if uncooked, top if cooked
Where was the Corn Dog invented?
Chicago Worlds Fair
What type of apples do we make our apple butter from?
granny smith
How many minutes should lunch be served?
12
what is the key ingredient for lactofermentation
SALT
What range of temperature is called the danger zone?
41-140
Which came 1st, the chicken or the egg?
dunno
Where does Benne originate?
Westrn Africa
What plates should we use for room service?
White banquet
what is the Millard reaction
heat + o2 = chemical reaction in amino acids
What should you always do before putting on gloves?
Name all the chefs that we have done dinners with.
Ian Boden, Ed Lee, Bryan Voltaggio, Andrew Zimmern, Slow Burn
What is Kilt Lettuce
Greens scalded with vinegar and hot fat
What is the cover for the room srvice dishes called?
Cloutche
what is the more common name for sodium alginate!!!
agar
What is botchulism?
Ambient bacteria, bad
Name 2 restaurants that Travis has worked
a bunch
where do our oysters come from, right now
Whitestone
How many minutes are we allowed for room srvice to get to the room?
35 with a 5 minute grace period