Hospitality

Breads/Baking

100

Uses dry ingredients in one bowl and wet in another

What is the Muffin Method?

200

Cuts cold fat into the dry ingredients

What is the biscuit method?

300

The creaming method involves this

What is creaming softened fats with sugar?

400

The difference between two baking powder and baking soda

What is a complete leavening agent and spread is outward and reacts with ingredient and puffs vertically.

500

5 ingredients used in baking and examples

1. Flour: All-purpose flour, whole wheat flour

2. Sugar: White sugar, brown sugar

3. Fats: Butter, lard

4. Liquids: milk, water

5. Leavening agent: Baking powder, eggs, baking soda

Micro

100

Examples of Bacteria

Escherichia coli, Salmonella and Campylobacter.

200

Examples of Parasites

Round worm and Tape worm.

300

Example of Yeast, Molds and Fungi

Penicillium

400

Example of Viruses

Norwalk virus and Hepatitis A

500

Define Cross-Contamination

Transfer of harmful micro-organisms or allergens from one surface or food to another and can be through direct or indirect contact

Sauces/Taste

100

List 5 mother sauces

1. Béchamel

2. Velouté

3. Espagnole (Brown Sauce)

4. Hollandaise

5. Tomato Sauce

200

Define a Roux

A roux is a mixture of equal parts fat (usually butter) and flour, used as a thickening agent in sauces, soups, and stews.

300

3 types of Roux

white, blond, and brown

400

Differences between the types of roux

Differences are due to the length of the cooking time.

1. White roux is cooked briefly

2. Blond roux is cooked slightly longer

3. Brown roux is cooked even longer, usually 5 mins.

500

List 5 taste receptors

1. Sweet

2. Sour

3. Salty

4. Bitter

5. Umami (savory)

Definitions

100

Define Al Dente

The proper way of cooking pasta, firm to the bite (slight crunch)

200

Define Caramelization

Process of cooking sugars until the sugars burn for flavor

300

Define Mirepoix

Combination of onion, carrot, and celery used to build a flavor base

400

Who is George-Auguste Escoffier

Innovator of the kitchen brigade, known as the Godfather of Cooking

500

Define the Danger Zone

Range of temperature when bacteria thrives and grows at an alarming pace

Brigade/Skills

100

Top of the brigade

Executive Chef

200

The next 3 under the executive chef, left to right

Expediter, Chef du Cuisine, Communard

300

The next 4, under sous chef that goes left to right?

Patissier, Poissonier, Garde Manger, Entremetier

400

The last 5 left to right

Rotisseur, Saucier, Commi Chef, Apprentice, Dishwasher

500

Skills professional chefs use in the industry

Knife skills, Culinary techniques, Time management, Menu planning and creativity, Food safety and hygiene