Sauces
A basic sauce used in the production of other sauce
Mother Sauce
What is the ratio to cook rice?
2 to 1. 2 part liquid to 1 part rice
What are the 2 factors that you can control to reduce the growth of bacteria?
Time and Temperature
Any food that is mashed to a smooth consistency.
Puree
90 days
A sauce made of butter, egg yolks, and flavorings
Hollandaise Sauce
What is the ratio to make a roux?
1 to 1, 1 part fat to 1 part flour
What should a food handler do before putting on gloves?
Wash your hands
A French Culinary term that refers to a rough dice of carrot, onion, and celery that will be used in a variety of stocks, sauces, and soups.
Mirepoix
Broth used to poach foods?
court-bouillion?
What are the five mother sauces?
béchamel, velouté, espagnole, hollandaise, and tomato
Standard ratio for a vinaigrette?
3 to 1, 3 parts oil to 1 part vinegar
Your racks in your dry storage should be this far from off the floor?
at least 6 inches
To immerse food into boiling water for a short time, and then transfer to a bowl of ice water to stop the cooking process
Blanch and shock
What is the tang on a knife?
The part of the knife blade that extends down into the handle
This sauce begins with a white roux, but then it gets mixed with white stock
Velouté
Ratio for pasta? Flour to eggs?
3 parts flour to 2 parts egg.
Meat cooked in a microwave should be cooked to what temperature?
165 degrees...don't cook meat in a microwave
To loosen the brown, flavorful bits (fond) from a pan by adding liquid and then scraping the bits off the pan.
Deglaze
How many tablespoons are in a cup?
16
This sauce consists of a mixture of half Espagnole and half brown stock, which is then reduced by half
demi-glace
Standard ratio for basic cookies? Flour, fat and sugar?
3: 2: 1. 3 parts flour to 2 parts fat to 1 part sugar
Hot food should be received at this temperature or higher?
135 degrees
To heat sugar until it dissolves and turns into a golden syrup, or to cook food such as onions
Caramelize
In Turkish, Greek, and Middle Eastern cooking, a selection of hot and cold dishes, typically served as an hors d'oeuvre, is known by what four-letter name?
Meze