Heating/Cooling
What is the temperature danger zone?
What is 41F-135F
This tool is used to cut Raviolis and is similar to a Pastry wheel
What is a fluted Pastry Wheel?
When you are putting away a product what must you put on it?
A Label
Mise en place is a standard kitchen practice which means
This sauce is made up of Milk and Roux
What is Béchamel?
What is 135F
This tool is used to measure items and is identified by its colored handled and number that is stamped on it
What is a portion scooper?
When you are placing Raw chicken in the fridge it should go on this shelf..
The bottom shelf
Mire poix is a base of aromatic vegetables that is used across the world. It is made up of
50% onion, 25% carrot, 25% celery
This sauce is made up of a light brown stock and roux
What is a Volute?
How long do you have to hold a reheated food product at 165F for to make sure it is safe?
This tool is designed for hot use, with a stiff rubber end and a red handle
High temperature Spatula
Temperature controlled foods must be kept at or below this temperature in order to remain safe and keep for longer
below 41F
To blind bake is to do this
To partially cook a dough, like pie usually using weights to prevent bubbling or uneven cooking
This sauce is made from crushed and cooked Tomatoes
What is Tomato sauce?
How long do you have to cool a product down from 135F to 41F
What is 6 hours
This Tool is used to add texture to pasta and has multiple patterns to use.
Gnocchi Board
The ice scoop should be placed here when it is not in use
On the hook, hanging up
Lamination is a method that is used when creating items like croissants, puff pastry and even biscuits
Folding of butter into dough to create layers
This sauce is an emulsion sauce made up of Eggs and butter
What is Hollandaise?
How long can a food product be hot held before it must be discarded
What is 4 hours
This two in one tool is used to remove the outer layer from citrus to use as garnishes
Zester/ Channel Knife
F.I.F.O stands for this storage practice to keep fresh food at the front.
First In First Out.
Enriched dough is different from lean dough in this way
Enriched dough has additives like fat and other flavorings, helps with flavor and shelf life.
This sauce is made up of a brown stock, thickened with a roux and mirepoix that has been roasted and reduced
What is Sauce Espagnole?