50L FINAL

What are the 8 steps for a Mexican rice?

1.Preheat oven to 350 degrees 2.Rinse the rice till water runs clear. 3.In a 3-4 qt heavy bottomed pot, heat oil and sautés, yellow onion, garlic and Serrano and vegetables just begin to color. 4.Add the rice and continue to fry and stir until the rice begins to turn translucent and brown slightly. 5.Add the remaining ingredients and turn up heat to bring mixture to a simmer. 6.Once simmering cover the pot firmly with a lid and foil if necessary and place in the oven and bake for 20 minutes. 7.Remove the rice from the oven and once cool enough to sample, adjust seasoning. 8.Taste the rice for seasoning, adjust as needed and then hold it hot on the hot line.

What is the temperature for salmon fillet

145 degrees

1 gallon

16 cups

1 lb

16 oz

What is the correct temperature for Chicken Breast?

165 degrees

What is the exact proportions of bleach to water and water temperature?

2 tablespoons bleach per 1 quart water and 70 degrees.

1 ounce

28 grams

1 tablespoon

3 teaspoons

1 quart

32 fluid oz

When cooking a protein How much does carryover cooking raise the temp?

5°-10°- Carryover cooking is often used as a finishing step in preparation of foods that are roasted or grilled, and should be accounted for in recipes as it can increase the internal temperature of foods by temperatures

What is a proof box?

A dough proofer is a warming chamber used in baking that encourages fermentation of dough by yeast through warm temperatures and controlled humidity. You can use it to proof doughs then set the temp to hold and use it to warm plates during service.

Julienne

A knife cut of a small matchstick shape (1/8 inch X 1/8 inch X 2 inches)

Brunoise (BROON-wah)

A knife cut of a very small cube (1/8 inch X 1/8 inch X 1/8 inch)

Chiffonade

A knife cut of leaves, rolled tightly and sliced very thin

When making the aioli what is emulsification mean?

A thick liquid or a creamy semi-solid created by blending two substances that do not usually mix well.

roux

A thickener common used in classic French cooking

aioli

An emulsified spread made from olive oil, garlic and lemon juice

Batonnet cut

Baton or Stick cut 1/4" x 1/4" x 2 1/2 to 3"

Define cross contamination

Contamination of one food from contact with another food or unclean surface. Example: cutting raw chicken and then using the same cutting board to cut ready to eat salad greens.

creaming method

Creaming, in this sense, is the technique of softening solid fat, like shortening or butter, into a smooth mass and then blending it with other ingredients. The technique is most often used in making buttercream, cake batter, or cookie dough.

How do you wash your hands?

First wet hands and arms, apply soap and scrub for about 20 seconds or longer, use warm running water to rinse, and then dry

How do you cool down a soup for next day service and how do you reheat?

Ice it: Plunge soup-filled containers of soup into a sink filled with ice. Then add enough cold water to cover the ice without seeping into the soup container. Let the containers chill about 30 minutes before refrigerating them. to reheat a soup you need to heat up to 165 degrees Fahrenheit or above within two hours and held above 140 degrees Fahrenheit until served.

What and why do you use the windowpane test in relation to bread making?

If you don't knead your bread dough enough, your bread would lack an airy, light texture. Over-kneaded dough gives you bread that breaks teeth. You don't want either, so the windowpane test is one good indicator for whether your dough is ready to become warm, delicious bread. Lop off a golf ball-sized piece of dough. Flatten the dough,hold it between both your thumbs and first two fingers, and gently spread the dough apart. If properly kneaded, the dough should stretch, without tearing or breaking, into a thin membrane that you can see through.

What sides should you serve your guest on and on what side should you pick up dishes from a guest?

In America, the rule of thumb is to "serve on the left!" Plates, along with other serving dishes, are served on the left side of the guests. Plates are cleared from the table on the right side of the guests. "Remove on the right!" Simply remember the two R's!

Where do we store raw proteins for 50L?

In the protein fridge in the green tile room.

How can you calibrate a thermometer?

METHOD 1: ICE WATER Fill a glass with ice cubes, then top off with cold water. Stir the water and let sit for 3 minutes. Stir again, then insert your thermometer into the glass, making sure not to touch the sides. The temperature should read 32°F (0°C). Record the difference and offset your thermometer as appropriate. METHOD 2: BOILING WATER Boil a pot of distilled water. Once the water has reached a rolling boil, insert your thermometer, making sure not to touch the sides or bottom of the pot. The temperature should read 212°F (100°C). Record the difference and offset your thermometer as appropriate.

What are the five steps to cleaning off a cutting board after preparing raw chicken.

Pre-clean - remove excess food waste by sweeping, wiping or pre-rinsing Main clean - loosen surface waste and grease using a detergent. Rinse - remove loose food waste, grease and detergent. Disinfection - kill the bacteria with disinfectant or heat. Final rinse - remove the disinfectant. Drying - remove all moisture.

Proof

To allow yeast to ferment and increase the volume of a dough

Blanch

To cook something part of the way typically refers to green veg in boiling water, We blanch our fries in oil.

What 2 steps do we do with our Fries to ensure they are crispy?

We blanch in hot oil for 45 seconds to one minute, then fry again before serving, to make sure they are nice and crispy.

What does yeast do in the bread making process?

Yeast is used for the leavening of bread. Yeast uses the sugars and oxygen in dough to produce more yeast cells and carbon dioxide gas. This is called multiplication. The carbon dioxide makes the dough rise which gives the bread a light and spongy texture.