Word of the day

Question 1

Entremetier

Answer 1

French word- position in the beigade kitchen responsible for appitizers, sode dishes, vegetables. (Vegetable chefs)

Question 2

Saucier

Answer 2

A postion in the classical brigade style kitchen. Sauce chef, creates sauces, soups, and stockes for dishes.

Question 3

Patisserie

Answer 3

French baked goods and the shop where they ate produced and sold. A pastry chef.

Question 4

Poissonnier

Answer 4

Fish chefs prepare all fish and seafood dishes, apps and entrees. Also may be responsible for obtaining fresh fish.

Question 5

Boulangerie

Answer 5

French bakery. Known for their high quality ingredients, traditional methods and classical items.

Question 6

Rotisserie

Answer 6

Key part in a kitchen brigade system. (Roast chef) responsible for roasting, braising, grilling, and frying meats.

Question 7

Plongeur

Answer 7

French for dishwasher. Important but least glamorous.

Question 8

Sous chef

Answer 8

Under and assists the head chef. Known as second chef.

Question 9

Garde Manger

Answer 9

French for keeping to eat. Chef in charge of cold foods. They prepare salads, dressings, cold sauces, fruits, cheeses etc. Also known as Larder chef or Pantry chef.

Question 10

Brigade

Answer 10

A hierarchical system that organizes staff in a resturant kitchen. Known as brigade de cuisine.

Question 11

Mirepoix

Answer 11

A base for stocks, sauces and soups. 50% onion, 25% carrot, 25% celery. 2 parts, 1 part, 1 part.

Question 12

Bechamel sauce

Answer 12

Rich, white sauce made with milk thickened with a white roux.

Question 13

Tomato sauce

Answer 13

Fresh tomatoes cooked down into a liquid.

Question 14

Hollandaise sauce

Answer 14

An emulaified mixture of egg yolk, melted butter and vinegar reduction or lemon juice.

Question 15

Veloute sauce

Answer 15

A sauce made of white stock - chicken, veal, or fish - and thickened with a blonde roux.

Question 16

Espagnole sauce

Answer 16

Made with beef or veal stock, a brown roux, tomato puree, and mirepoix.

Question 17

Danger zone

Answer 17

Temp range between 40F to 140F (4C to 60C), bacteria grows the fastes.

Question 18

FIOF

Answer 18

First in, first out. 1. Label food with the date it was stored, 2. Put the oldest food items in front or on top, 3. Use the oldest food items first to prevent spoilage and wastage.

Question 19

Braise/braising

Answer 19

Cooking method that uses both wet and dry heats. Food is first browned at high temp for colour and flavour then simmered with a lid and in cooking liquid.

Question 20

Stew/stewing

Answer 20

Moist heat cooking method.

Question 21

Name the 5 mother sauces

Answer 21

Bechamel, tomato, hollandaise, veloute, and espagnole.