I am your Mother
Escoffier is attributed to completing the mother sauces. How many are there now?
What is five
number of pints in a gallon
What is 8
Mirepoix is a standard in French cuisine. What is it made of?
What are carrots, celery and onion
Two of the big 9 allergens that were once alive and can cause anaphylaxis.
What is fish and shellfish
A dog's purpose is to love. What is the purpose of a roux?
To thicken
Another name for a small sauce?
What is a derivative sauce
Number of ounces in a pound
What is 16
These two technique involve first submerging food in boiling water for a short time, then transferring it to ice water to stop the cooking process.
What are blanching and shocking
The minimum safe internal temperature for cooked poultry in degrees Fahrenheit is this.
What is 165
Provides lift in baked goods
What are leavening agents (baking soda, baking powder)
What is a béchamel
Number of ounces in a quart
What is 32
This reaction is responsible for the browning of bread when you toast it.
What is the Maillard reaction
This legume is the most common food allergen among children in the United States.
What is a peanut
This technique involves cornstarch, soy sauce and oil
A sauce isn't finished until you have added these ingredients.
What is butter or cream
Number of ounces in gallon
what is 128
Cooking food at a higher temperature for a shorter time can cause this outside layer to form
What is a crust or sear
This protein in wheat causes allergic reactions in people with celiac disease.
What is gluten
What is al dente
What is the meat
number of pounds in a gallon
what is 8
This process describes how salt in a brine draws water into the meat.
What is osmosis
What is a religious dietary restriction
What is resting