MidTerm

Question 1

What is Nappe?

Answer 1

to coat a food with a sauce.

Question 2

What is Tournant?

Answer 2

A.K.A. Swing Cook, works where needed.

Question 3

What is Liaison?

Answer 3

Yolk + Cream, addes richness and smoothness.

Question 4

What are the 6 Steps in Dishwashing?

Answer 4

Scrape, Pre-rinse, wash, rinse, sanitize, air-dry

Question 5

What is HACCP?

Answer 5

any step in the food-handling process at which a prescribed action will reduce the likelihood of a food-borne illness or hazard

Question 6

How Foodborne Pathogens grows FATTOM?

Answer 6

Food, Acidity, TIme, Temperature, Oxygen, Moisture

Question 7

What is Temperature Danger Zone?

Answer 7

4 - 60 C (40 - 140 F)

Question 8

What is a good system for rotating food?

Answer 8

First in First Out

Question 9

Difference between Cleaning and Sanitizing?

Answer 9

Cleaning - to remove visible dirt and soil

Sanitizing - to reduce pathogenic organisms to safe level

Question 10

How to Convert Total Yield?

Answer 10

1. NY/OY = Conversion Factor

2. OQ x CF = NQ

Question 11

How to Convert Portion Size?

Answer 11

1. OP x OPS = OY
2. DP x DPS = NY
3. NY/OY= CF
4. OQ x CF= NQ

Question 12

What Ingredients and How to do it - Fish Stock?

Answer 12

Fish Bone, Mirepoix (Onion, Leek, Celery, Boquet Garni) , Cook for 45 mins

Question 13

What ingredient and how to do it - Brown stock?

Answer 13

legs and shank, Brown Mirepoix (Carrot, Onion, leek, Celery, Bpquet Garni) + Tomato Paste, Cook for 8 hours or Overnight

Question 14

Portion in making stock?

Answer 14

100% Water, 50% Bone, 10% Mirepoix

Question 15

What is classification for Soups?

Answer 15

Clear, Cream, Puree, Bisque and Chowder, Cold Soups

Question 16

What is the main ingredient - Gazpacho?

Answer 16

Tomatoes

Question 17

What is the main ingredient - Consomme?

Answer 17

Eggwhites, Mirepoix, Ground beef

Question 18

What are the 5 Mother Sauces?

Answer 18

Bechamel, Veloute, Espagnole, Tomato Sauce, Hollandaise

Question 19

What is Aioli?

Answer 19

Garlic + Yolk + Oil

Question 20

What is Chasseur (Hunter sauce)?

Answer 20

Shallots, Mushrooms, White Wine, brandy, Demi-Glace, tomato concasse

Question 21

What is Beurre Blanc?

Answer 21

White WIne, White Wine vinegar, salt and pepper, Shallot, Butter

Question 22

What is Bearnaise?

Answer 22

Hollandaise + tarragon + chervil + Peppercorn

Question 23

What is Pesto?

Answer 23

Basil + Garlic + Pine Nuts + Olive Oil + Parmesan cheese

Question 24

What is Vinaigrette?

Answer 24

Unstable emulsion of vinegar and olive oil

Question 25

Mayonnaise

Answer 25

Stable emulsion of yolk + olive oil + Mustard + White wine vinegar 200ml Oil, 1-2 Yolk, 10ml White Vinegar, 5ml Mustard, Salt, Pepper, Lemon Juice

Question 26

What is roux?

Answer 26

Cooked 1 part flour and 1 part butter

Question 27

Gelatin shou;d be dissolved?

Answer 27

in Hot water

Question 28

What is Buerre manie?

Answer 28

Uncooked Flour + Butter

Question 29

What are the thickening agent?

Answer 29

Roux. Cornstarch, Gelatin, Agar agar, Beurre Manie, Liaison

Question 30

What is marbling in meat?

Answer 30

white flecks and streaks of fat within the lean sections of meat

Question 31

What is offal?

Answer 31

Heart, Kidney, Gizzard, Liver

Question 32

What do you call the part to discharge in making clarified butter?

Answer 32

Milk Soilds

Question 33

What is Lactose?

Answer 33

Milk Sugar

Question 34

What is Creaming Method?

Answer 34

Cream Sugar + butter - Fluffy - Eggs + Flour

Question 35

What is Blending Method?

Answer 35

Wet ingredient + Dry Ingredient - Folding

Question 36

What is cut-in method?

Answer 36

Dry ingredient + Fat - rubbing it

Question 37

What is Folding Method?

Answer 37

Wet ingredient + Dry Ingredient - Folding

Question 38

what is sieving?

Answer 38

Passing Dry ingredient in a fine Sieve

Question 39

What is Grilling?

Answer 39

Heat below the food and have a crosshatch marking.

Question 40

What is Sauteing?

Answer 40

Dry heat cooking method that uses conduction to transfer heat from a hot saute pan to food with the aid of small amount of fat.

Question 41

What is Millard reaction?

Answer 41

The process of browning of non-sugar food

Question 42

What is Gelatinization?

Answer 42

The process by which starch granules are cooked.

Question 43

What is steaming?

Answer 43

A moist-heat cooking method that uses the process of convection to transfer heat from the steam to the food being cooked.

Question 44

What is Caramelization?

Answer 44

the process of cooking sugars; the browning of sugar enhances the flavour and appearance of foods - Gastrique

Question 45

Creme Anglaise

Answer 45

A Stirred Custard (can't be boil) - | 250ml Milk, 3 Yolk, 50g Sugar, Vanilla

Question 46

Tomato Sauce

Answer 46

Mirepoix, Garlic,Basil, Oregano, Bayleaf, Olive oil, Red wine, Tomato Paste, Tomato in Can - Method

Question 47

What is chorizo?

Answer 47

Spicy smoked pork sausage

Question 48

What is Chiptotle?

Answer 48

Uses Smoked Jalapeno

Question 49

What is Quince?

Answer 49

Kind of fruit; lumpy yellow pears

Question 50

What is Grenobloise?

Answer 50

Butter, Lemon, Capers, Parsley, Croutons

Question 51

Gnnochi Piedmontes

Answer 51

Ingredients: Baked Potatoes, Yolk, All Purpose Flour, Salt, Pepper, Nutmeg

Question 52

What is Roquefort?

Answer 52

Blue-veined sheep's milk cheese

Question 53

What is Roe?

Answer 53

Fish eggs from Sturgeon

Question 54

What is Panko?

Answer 54

A Japanese Bread Crumbs

Question 55

Where is Arborio Rice used for?

Answer 55

Risotto

Question 56

What is Singer?

Answer 56

Sprinkle with flour

Question 57

Garam Masala

Answer 57

Peppercorn, Cardamom, Cinnamon, Cloves, Coriander, Nutmeg, Turmeric, Bayleaf, Fennel Seeds

Question 58

Tapanede

Answer 58

A Olive Puree - Olive, Caper, anchovy

Question 59

Vegetable Cuts

Answer 59

Baton - 12mm x 12mm x6mm Medium Dice - 6mm x 6mm x 6mm Paysanne - 12mm x 12mm x 3mm

Question 60

What is Braising?

Answer 60

A combination cooking method in which foods are first browned in hot fat, then covered and slowly cooked in a small amount of liquid over low heat

Question 61

What is stewing?

Answer 61

A combination cooking method similar to braising but generally involving smaller pieces of meat that are first blanched or browned, then cooked in a small amount of liquid that is served as a suace

Question 62

What is Fumet?

Answer 62

a stock made from fish bones and vegetables simmered in a liquid with wine and flavouring.

Question 63

What is Remouillage?

Answer 63

Re-using the bones and using to make a stock.

Question 64

What is Gastride?

Answer 64

the reduction for the hollandaise sauce