5th Term Practical CIA

11. How are sheep and hog casings purchased?

"Hanks" 300ft sections

Explain the "interactive" model of Buffet service. What are some appropriate foods to serve within this style?

"Interactive is when something is done in front of the guest such as cutting meat or making an omelet.

3. What is a rémouillage?

"rewetting", using bones already used to make stock once again to make another

10. What are the general guidelines for preparing purée soups, and what are the ratios.

(5-6qt:1#:2#or 4#; Stock: MP: Legumes or non-starch veg)

Describe the method for preparing long grain white rice pilaf. When made properly, how should rice pilaf look and taste?

1 pound rice: 28-32 fluid ounces of liquid.

7. Describe the basic formula of ingredients and the method for the preparation of a mousse?

1# meat, 1t salt, 1 egg, 1c cream. Meat/sat > egg white > cream > mold/pipe > cook

Medium dice

1/2 x 1/2 x 1/2

Small dice

1/4 x 1/4 x 1/4

Batonnet

1/4 x 1/4 x 2-2.5

Julienne

1/8 x 1/8 x 1-2

Brunoise

1/8 x 1/8 x 1/8

25. Convert the thickening agent of a recipe calling for 12 ounces of roux, to be thickened with cornstarch. Approximately how many ounces of cornstarch are needed? Show your work.

12oz x .6 = 7.2 oz of flour. 7.2 x .5 (thickening power)= 3.6 oz cornstarch

The minimum internal product temperature for holding potentially hazardous food is

135 degrees

10. Ounces in a pound?

16oz-1#

6. How much clarified butter would be added to 6 yolks in making Sauce Béarnaise

18 oz (3oz per yolk)

12. ml in a liter?

1L-1000mL

What is the formula and basic method for poaching eggs?

1floz vinegar and 1/2oz salt per gallon of water. To make the eggs bring the water to a poaching temperature (around 180F) and stir to get rid of any hot spots. Add the cracked eggs into the water, they will sink to the bottom and coagulate floating back to the top. When they are ready remove them with a slotted spoon or similar tool and put on the desired dish. If being used later then place in an icebath until cooled then held cold.

11. Grams in a kilo?

1kilo-1000g

9. How many tablespoons are in a fluid ounce? Teaspoons in a tablespoon?

1oz- 2Tbsp; 3tsp-1Tbsp

13. Grams in an ounce? A pound?

1oz-28.35g; 1#-453.59g

8. According to the FDA, what is the proper amount of time for washing one's hands?

20 seconds

24. What is the basic formula for Mayonnaise sauce? How do you "bring back" a broken Mayonnaise sauce?

3 egg yolks: 24 floz oil. To bring back whip up another egg yolk with a little water then add the broken mixture.

5. State the basic ratio for pie dough

3/2/1 Fl/Fat/L

Large dice

3/4 x 3/4 x 3/4

22. What is the basic formula for Hollandaise sauce? Describe two ways a broken Hollandaise can be repaired.

4 egg yolks: 10-12 floz clarified butter. To fix add a drop of water in a clean bowl or whip another egg yolk and slowly add the emulsion to it.

16. What is the basic formula and method for making cream soups? Are cream soups strained? Why or why not?

4# veg: 1G liquid. Strained, to ensure correct consisitancy.

12. According to the FDA, the "Temperature Danger Zone" is

41-135

4. For a baked custard, how many whole eggs to set a quart of liquid?

6-8 eggs ??( Double Check)

2. Running drinking water for thawing frozen food should be what temperature?

70 degrees

12. Describe the ratio and procedure for making brown stock.

8:6:1, Roast bones, mirepoix and pincage.. make stock like normal

2. What is the standard ratio to yield one gallon of white or brown stock? Describe the method for making a stock, include cooling technique and the characteristics of a properly made stock.

8:6:1. Rinse or blanch bones, cold water over bones, bring to lazy bubble, last half of an hour add mirepoix, strain, bag and cool in ice bath down to at least 70 in the first 2 hours then down to 41 in the next 4 hrs

8. How many ounces are in a cup, pint, quart, gallon?

8oz, 16oz, 32 oz, 128oz

13. The length of time shell stock identification tags must be kept on file is

90 days from the date written

What is a BEO? What are the basic steps in planning a function with a client?

A BEO is a Banquet Event Order, it contains all the information for the event such as menu, number of guests, and dietary restrictions. When planning a function with a client you have to know what they want (food restrictions etc.), where they want it (the amount of space available to cook/serve), the date, the number of guests, after all of that you need to get all the equiptment needed and the ingredients. Then you do the event and collect payment.

35. Describe the difference between the "Standard Breading" and the "A L'Orly" method of coating a protein item.

A L'Orly is a wet batter, standard breading is standard...

In the Cuisine of India, what is the function of chutneys and raitas?

A balance / contrast to the heat/spice of the dishes. They help cool the mouth down.

Chlorophyll

Acid- dull army color Base-bright green

Betalaine

Acid-heightens color

Anthocyanin

Acid-intensifies color Base-ugly color

Anthoxanthin

Acid-whitens Base-yellows

When cooking green vegetables, what should be done to keep their color bright?

Addition of salt and shocking

16. Describe in your own words, five occasions, which warrant hand-washing in the kitchen.

After using the restroom, handling raw meat, touching face or hair, sneezing, taking out the garbage...

6. What type of rice is used to made risotto? State the formula and method for making risotto. When made properly, how should risotto look and taste?

Arborio rice. 1#: 48-56 floz liquid. Al onda.

Carotenoid

Base-intensifies color mushy texture

Define "Indian triad".

Beans, squash, corn

27. Some sources will recommend re-heating a sautéed item by boiling it in the sauce before serving. Why is this NOT a good idea?

Boiling it in sauce will get rid of the texture from sauteing it

43. List two similarities and two differences between broiling and grilling?

Both have heat coming from 1 direction and both use similar cuts of meat. Broiling has heat from above and grilling heat is below. You get a different maillard reaction in both, broiling you often will not get grill marks.

9. Describe the formula and method for reclarifing a cloudy consommé'.

Bring liquid down to 120, beat 1 egg white with salt and acid, heat to simmer for 5 mins, strain (1G:4ea:1ea Broth:Whites:Chopped Tom)

What are the fundamental differences between white rice, brown rice and wild rice?

Brown rice includes the outer fruit and seed coats that make up the bran, and the embryo and oil- and enzyme-rich aleurone layer. White rice is the central mass of the endosperm cells, freed from all other parts of the grain. It is mainly starch and protein. Wild rice is the whole grain of a North American grass. It is heated to dry it out and develop flavor, which gives its endosperm a distinctive glassy appearance.

Describe the method for shallow poaching and explain why the poaching liquid is used as part of the sauce?

Butter the pan and add aromoatics first. Season and place the item to be poached and then fill the pan with enough poaching liquid to cook the item (typically less then half of the item). Cover with a cartouche and finish in the oven, once done removed the poached item and reduce the cooking liquid. Finish by straining it and adding cream or other ingredients if desired. The cooking liquid is used as part of the sauce because many of the item's liquids go into the poaching liquid during cooking imparting a large amount of flavor.

20. What are the benefits and liabilities of thickening with roux?

Can change the color, and give in a nutty flavor.

What are the changes that occur when cooking vegetables? Name three adverse effects of overcooking vegetables?

Changes that occur are nutrient content, flavor, color and texture. Adverse effects of overcooking are loss in color, texture and nutrients.

1. What are the three basic categories of leavening?

Chemical, Mechanical, Natural

7. The human poisoning caused by eating some tropical marine fish which, through their diet, have accumulated naturally occurring toxins from phytoplankton is

Ciguatera

3. List three types of braising greens used in southern cooking.

Collard greens, mustard greens, and Kale

40. What is the dual purpose of adequate grill marking (cross-hatching)?

Color / Flavor (presentation)

7. Describe how to cook fish a la nage

Cooking the fish using a flavorful broth then the item is taken out when done and the liquid is reduced and thickened with cream/butter is added to make the sauce. Means "While swimming"

3. Describe the method for clarified butter. What is the purpose of clarifying butter?

Decanting or Simmering. Purpose is to remove milk solids to give it a higher smoking point

Sauce Chasseur

Demi and mushrooms with shallots

What are 2 advantages and 2 disadvantages of operating an off-premise catering business?

Disadvantages have to rent all equiptment, have to transport food/things and spend a lot of time setting up. Advantages Less initial cost, and more available to go to events.

23. What must be done to the surface of a white meat/fish item before it is placed into a hot sauté pan? Why?

Dried either with flour or wiped off. It should also be seasoned. This is because any water that hits a hot pan will steam the item and if it is not seasoned before hitting the heat the meat will not take on the seasonings.

48. What is the resulting texture of Fish/seafood protein that has been over cooked/under cooked?

Dry, overly flakey

47. What is the resulting texture of meat protein that has been over cooked/under cooked?

Dry, rubbery

41. How do you prepare meats or fish for grilling / broiling?

Dry, season, oil if needed, grill/broil

6. List five herbs that are commonly used in Mexican cuisine.

Epazote, Cilantro, Mexican Oregano, culantro (sawleaf), and parsely.

46. What types of fish and seafood are most suited for grilling? Why?

Fattier fish like salmon. The fat helps keep moisture/flavor and keep it together.

17. Describe in detail the procedure for making a stew.

First cut the meat into bite sized pieces and then season and sear them off. Deglaze the pan with desired liquid and then cover completely with cooking liquid. Slowly simmer until the meat is fork tender then remove the meat and reduce the sauce until the desired consistency and flavor.

10. Describe the procedure for roasting. Name the 3 basic sauces which can be made from the pan drippings of a roast.

First prepare the meat by trimming any excess fat or silver skin and then dry it off completely. If it is being barded or larded then do it now. Season the item and tie it if needed. Place the item into aan appropriate temperature oven. If searing it in the oven start at a high temperature such as 425-450. If roasting a large item cook it at a medium-low temperature the whole time. Baste the item using the meat juices throughout the cooking process. After the meat is ready take it out and let it sit well and use the drippings and any mirepoix used to make the sauce. Sauces you can make at this point include Pan gravy, Jus, or Jus lie

Dried pasta is made with what ingredients? Describe the method for cooking and serving dried pasta. Include any ratios.

Flour, eggs, h2o and olive oil. A lot of water rapid boil , salt, drop

2. List the three types of meringue and describe the differences

French (egg whites and sugar are whipped, still needs to be cooked) Swiss (eggs cooked over water bath well whisking) Italian (Sugar is brought to soft ball and streaming into egg whites)

What is the difference between Gazpacyo and Gazpacho Cordobes?

Gazpacho cordobes is cooked then pureed and cooled, a gazpacho is uncooked typically

6. Describe the procedure for a glace de viande. What are its uses?

Glaces are used to bolster the flavor of preperations. It is a highly reduced stock or broth.

6. List the four reasons for using pork in forcemeats?

Good ratio of fat/meat, all parts are useable, tradition, ?

Chlorophyll

Green

18. What are the intended uses for the following waste receptacles? Grey garbage can, yellow garbage can and blue garbage can.

Grey is for non-recyclable trash, yellow for recyclables, blue is for food waste

What does HACCP stand for?

Hazard Analysis Critical Control Point Plan

1. Why is insoluble fiber important in our diet?

Helps regulate blood sugar and keep the digestive track healthy.

How do you know when a grill is at proper grilling temperature?

Hold your hand over the different sections and gauge the heat and how long you can hold your hand there.

17. List the Grand Sauces, include the primary ingredients for each sauce.

Hollandaise-clarified butter and egg yolks; Veloute- blond roux and stock; Bechamel-milk and white roux; Espagnole-veal stock, brown roux, bones; Tomato- Tomatoes

36. Why is surface area and the depth of the pan important when pan-frying?

If the item is not ½ in the oil it would be bad and the items also must have enough room in between each on so they do not touch.

29. Why is the amount of surface area and the depth of the pan important when sautéing? What is the result if the sauté pan is too large or too small?

If the pan is too large there will be too much heat on the pan and the fond will easily burn. If the sides are too tall or the pan is too small then the item will steam instead of saute

15. Why is braising referred to as "combination cooking"?

In braising the items are often seared before being braised and they are also only half covered in braising liquid which means the top half is exposed to dry heat and the bottom is exposed to moist heat.

Describe the differences between English style service and Family style service.

In english style food is passed around the table as it comes out and in family it is put on the table and guests help themselves.

What is the purpose of cooking vegetables?

Increase palatability and digestibility. Maybe color.

Why is Yankee pot roast an excellent example of New England cooking.

It is cooked in one pot and requires little "babysitting". Everything can just be added together and let cook well outside working.

27. What type of tomato is commonly used in making tomato sauce? Why?

Italian roma tomatoes

9. List the preferred characteristics of meat or poultry that are best suited for roasting.

Items should be tender. A layer of fat or poultry skin helps the item retain moisture during the cooking process. The items should also be even in size to ensure that they cook evenly throughout.

What kind of grapes are use to produce authentic Aceto Balsamico Tradizionale?

Lambrusco, Ancellotta, Trebbiano, Sauvignon, Sgavetta, Berzemino and Occhio di Gatta

5. Describe the formula and method for boiled rice. When made properly, how should boiled rice look and taste?

Lots of water, boil add rice until tender 20-25 mins

9. What is the purpose of kneading and resting fresh pasta dough?

Makes a smooth elastic dough by working the gluten

8. What is the clarification process and describe protein coagulation as it relates to the making of a consommé.

Making a raft with salt and acid then mixing and adding to a warm stock and stirring until the raft begins to form.

8. What are the main differences between a mousse and a mousseline??

Mousse is typically set with gelatin or similar item, contains aerator, already cooked Mousseline is more of a pureed meat/vegetable mixture that will be cooked later.

Describe the safety and sanitation issues associated with the storing, handling and cooking of eggs.

Must cook to the proper minimum internal temp, prevent cross contamination, no one with salmonella can work, stored in the right temp...etc

31. What cuts of meat/protein are best suited for pan-frying?

Naturally tender cuts

33. Name the trinity of ingredients of the Mediterranean.

Olive oil, tomatoes, ??

List 4 pieces of equipment that you would include specifically in a banquet kitchen in order to do volume food preparation(not service or holding). Explain the function of each.

Ovens (cooking), Hot boxes (hold cooked food), refridgeration (lowboys and or reach ins), and working space (tables etc)

7. Define a consommé and describe the characteristics of a properly made consommé? What is the basic formula for 1 gallon of finished consommé?

Perfectly clear broth. (3:6:12:1:5:2; Chix #: Stock qt: EggW ea: WMP #: Tom oz: Salt Tbsp)

4. Although submersion poaching is similar to simmering, what are the primary differences between these two cooking methods?

Poaching is done at a lower temperature (160-185) and simmering is done at just below a boil (~200F)

2. According to the U.S. Dietary Goals, what percentage of daily calories should come from

Protein > 10-35% 56g/day for men 46g/day for women Carbohydrate > 45-65% Fat > 20-25%

13. What are the final internal temperatures for red meat?

Rare 120-125 Mid-Rare 125-130 Medium 130-135 Mid-Well 135-145 Well 150+

22. What does "à la minute" mean? Why is this term used in relation to sauté?

Refers to cooking something as it is needed/ordered instead of before hand and being held. The saute method is often used in "a la minute" because of how quick it can cook items.

42. What types of sauces and accompaniments (toppings) are appropriate for grilled/broiled items?

Rich sauces (bearnaise), brown sauces, butters, vegetable coulis, salsas

11. The pathogen most often associated with eggs and poultry is

Salmonella

32. List five (5) differences between sautéing and pan-frying.

Sauteing has less oil, doesnt use a breading / batter, sauces are made seperatly in pan-frying, the temperature is more mild in pan-frying, typically more crust/bite on a pan-fried item.

20. Describe what should be done to achieve a rich deep flavor and deep brown color in a beef stew.

Sear the meat well (do not burn fond), if mirepoix is being added then carmelize that too. Make sure to deglaze the fond and incorporate that into the cooking liquid as well. Also make sure to use a good base stock.

25. Describe à la meunière.

Season/dredge fish and saute, reserve. In the same pan add butter, brown it and add lemon / parsely.

26. What must be done to the surface of a red meat item before it is placed into a hot sauté pan? Why?

Seasoned/dried.. For good maillard and to prevent steam

39. What is the essential equipment necessary to set up a grilling station?

Seasonings (salt/pepper), sauces, vegetables/meats to be grilled, tongs, grill brush, oil, and a resting rack.

44. What is meant by zone grilling?

Seperating the grill into different levels of heat for different reason. For example a really hot one to sear meat and a medium one to cook the meat.

6. Describe the differences between submersion poaching and shallow poaching.

Shallow poaching uses both steaming and simmering. The cooking liquid in a shallow poach is used to make the sauce as well. In a deep poach the liquid is not used to make a sauce out of. They also use different pots)

How does the starch content of long grain vs. short grain rice differ? Which type of rice is most suitable for pilaf?

Short grain = more starch. Long grain is good for pilaf.

Define the term vegetarian.

Someone who does not eat the meat of animals. They can still eat animal products such as eggs or cheese but not the meat.

Stir-fry vs.Sauté

Stir Fry- Items cut in juliene, high heat, wok, sauce made separate Saute-Items cut itno portions, high heat, sauté, sauce made with fond

4. Why is mise en place very important for stir-frying?

Stir-frying is a very high heat method so if something is not ready to be added right when they are needed the the ingredients in the wok may burn.

15. What is the formula for making fish stock or fumet?

Stock: (11#:1#:4.5qt:1ea -bones:WMP:h20:sachet) Fumet: (11#:1#:4.5qt:1qt:1ea:10oz - bones:WMP:h20:WW:sachet:mush)

5. What foods are best suited to the submersion poaching technique? Describe the method for submersion poaching.

Submersion poaching is inteded for naturally tender cuts of meat, poultry or fish. The method is first to prepare the poaching liquid (ex. court bouillon for salmon) and bring it to the between 160-185F, place the desired object in the water making sure it is covered and not overcrowded (items should not be on top of each other) and cook until desired doneness.

What are the five primary tastes in Chinese cuisine

Sweet, salty, savory, hot, umami

5. List 6 items that would be typically rented by an off-premise caterer when doing an outdoor party.

Tables, chairs, tent/shade, kitchen equiptment, Linens, fans/lights/etc.

17. Support the logic of using a tasting spoon instead of your fingers, and how spoons should be stored at the work-station.

Tasting spoons keep harmful germs out of the food and out of you. They should be stored separately clean from dirty.

21. Name three types of emulsion sauces. Give an example of each type. Explain how an emulsion is formed.

Temporary- vinaigrette; Semi-permanent- mustard vinaigrette; Permanent- hollandaise

A dish called "a la Normande" contains which three ingredients?

The Normandy Sauce is a classical sauce for fish and seafood made by flavoring a fish velouté with chopped mushrooms and then thickening it with a mixture of egg yolks and heavy cream called a liaison.

33. What would potentially happen if an item was placed into oil that was not hot enough while pan-frying?

The batter/coating will get soggy.

14. Why is the cooking time less for a fish stock or fumet as compared to other stocks?

The bones are smaller and thinner, needing less time for flavor extraction.

16. When braising, what happens to the tough connective tissue in the meat? How do you determine doneness with a braised meat item?

The connective tissue breaks down and becomes soft. A braised item is done when it is "fork tender" meaning that it can be easily broken apart with the side of a fork or spoon.

24. Describe the techniques for determining doneness of sautéed fish.

The fish should be firm and beginning to flake when light pressure is applied. You can also look inside of the fish for color.

21. What are the characteristics of foods that are best suited for the sauté technique? Give three examples of types of meat, fish, poultry or seafood that are good choices for sauté?

The food should be naturally tender (from the rib or loin and some pieces from the leg of beef, veal, lamb, pork, or large game animals) Examples include chicken breast, salmon, filet mignon, veal cutlets.

11. What is carry-over cooking? Give an example?

The inside of the meat still raising in temperature even when taken out of the cooking environment. For example a chicken being taken out at 160 and being 165 by the end of the resting process.

37. What are the three most important characteristics of a meat/fish item that will be grilled or broiled?

The item must have enough fat to withstand the process. Leaner fish can be used if fat is added. The items also must be uniform in size to allow for even cooking. The item must also be naturally tender.

28. What will happen to the item if the sauté pan is not hot when the item is placed in it?

The item will stick to the pan. It will also have a bad maillard reaction.

12. What would happen to a roasted item if you carved it without allowing a resting period?

The juices would go all over the cutting board instead of throughout the meat.

8. How does the protein content of the flour used to make a pasta dough affect the pasta dough and the finished cooked product?

The more protein the more tough and firm the texture.

4. What are the differences between barbecues in the eastern and western parts of the south?

The type of meat used and the sauce put on each one. In the west pork is "pulled" and the east it is sliced. Pork is used most places but texas uses brisket.

What are the basic parts of an egg? How can one determine the freshness of an egg?

The yolk (fat / lecithin) and the Albumen (egg whites) (protein). To determine the freshness of an egg you can look at the albumen, the more it spreads when cracked open the older it is. (thick albumen becomes thin) The chalaza breaks down too

Briefly describe what happens to egg proteins as they coagulate. What happens to eggs as they are overcooked?

They become firmer and water is slowly removed from them. If eggs are overcooked they will lose too much water and become dry. They will also start to have a maillard reaction. In some preperations they will start to turn green (hard boiled eggs or scrambled eggs left to sit too long)

5. Identify and describe the two main classifications of soup. Give 2 examples in each classification.

Thick and clear. Clear- french onion, consomme. Thick- cream of broccoli, lobster bisque.

Why are water baths used to cook products such as a mousseline.

To help regulate the temperature and keep some direct heat off the object.

5. What is the procedure for handling dried chilies before adding them to a preparation?

Toast them in a pan lightly and then let them sit in water until needed.

14. What types and cuts of meat are best suited to braising? Why?

Tough cuts of meat high in collagen and fat. For example shank meat. Because braising is a moist cooking method done at a low temperature for an extended amount of time, the collagen slowly renders out and the muscles of the meat break apart.

19. Describe at least two similarities between braising and stewing.

Tough cuts of meat, slow cooking process, both are combination cooking methods.

18. What types and cuts of meat are best suited to stewing? Why?

Tough meats high in connective tissue, same reason as braises.

2. Describe the differences between the terms Vegan, Lacto Vegetarian and Lacto-Ovo Vegetarian.

Vegan is no animal products, lacto vegetarian is a vegetarian who will eat dairy products but not eggs and lacto-ovo is someone who will eat dairy and cheese but no animal meat.

What are some ways to assure that vegetables will have the best color, most flavor and the greatest degree of nutrient retention when being cooked? What should you always do before processing vegetables

Wash the vegetables, apply proper cooking technique shock if necessary..

19. Explain in your own words, the New York State food handlers glove law.

When handling any RTE foods must where gloves

Anthoxanthin

White

Name the three basic types of stock, including simmering times for each.

White beef- 8 to 10hrs. Veal 6 to 8hrs. White poultry- 3 to 4hrs. Fish- 30m to 45min. Vegetable- 45 min to 1hr

Carotenoid

Yellow, orange, red Carrots

2. To what did the term "Garde Manger" originally refer to?

a room that food was kept

26. What is a slurry, and describe in detail how is it used?

a starch dispersed in liquid, mixed to the consistency of heavy cream. Used to thicken

45. Describe how to prepare Sauce Piquante.

all recipes I found were a louisianna based sauce typically with tomatoes and they were spicy, we should ask the class before.

7. Define "court bouillon" and explain how it is made. What is court bouillon used for?

an acidic and aromatic vegetable broth used in poaching fish

Antipasti

are appetizers, literally "before the meal" not "before the pasta".

7. A purée of roasted or grilled eggplant and a small amount of tahini paste in Palestine is called

babaganoush

What is the word in Spanish for salted cod?

bacalao

Pakistan.

basmati

14. Freezer units should store food at a temperature of

below 32

4. Define protein extraction and coagulation as it applies to the making of stocks. What is the purpose of blanching bones when making white stocks?

blanching the bones removes impurities like blood that might cloud the stock

1. What are the key elements in Paella?

bottom crust, creamy, cooked rice, garnish/meat (vegetables, seafood, beef, pork etc.)

Bouquet garni

bundle of herbs

The region Languedoc is famous for a casserole. What is the name and list three common ingredients?

cassoulet, white beans, sausage/duck confit, bacon, aromatics

4. What are the four main responsibilities of the Garde Manger?

cold apps, cheeses, charcuterie things,

What is sofrito?

combination of sweated tomato, onion, garlic, that is a base in olive oil used to season other preparations

18. How can you avoid a raw flour texture or taste when making thickened sauces or soups?

cooking it out in a roux and cooking longer

What are the significant differences between cream and purée soups?

cream soups are bechamel of veloute based and puree soups are legume or starchy vegetable based.

3. Describe a Crème Anglaise. State the ingredients and how to produce it.

crème Anglaise is a rich base for a dessert sauce or icecreams. Its made by combining milk/cream with half the sugar and bringing that to a boil. Whisk egg yolk/sugar together on the side then tempure this mixture with the dairy mixture. Add all then strain the sauce into a metal container over an icebath to cool. Cool down and reserve.

19. What happens to the thickening power of roux the longer it is cooked?

decreases

Describe two reasons for precise vegetable cuts.

even cooking and presentation

3. What is a deep-fried fava bean mixture from the Middle East called

falafel

Curds of lambs milk and or goats milk cheese, stored in a salt brine are called

feta cheese

30. Define "fond" and explain why it is important to sautéing?

fond is all of the bits left over on the bottom when after cooking, this is often deglazed and used to make the sauce for the sauted item.

Describe Butler style service.

food is brought out on platters and guests serve themselves from the platter well the waiters holds it

15. How long can hot food be held at the proper holding temperature?

four hours

13. Compare and contrast a Fish Stock and a Fish Fumet.

fumet has white wine and mushrooms, bones are cut and sweated

5. Why does stir-frying need a high temperature?

good maillard reaction before items are cooked, things cooked to order,

What illness is most closely associated with poor hand washing which warranted the use of the no-bare hand contact regulation in the FDA Food Code?

hepatitis A

Sauce Bearnaise

hollandaise finished with chervil and tarragon

8. A purée of chickpeas and sesame seed paste is called

hummus

Chorizo

is a cured sausage, ready to eat.

6. Compare and contrast Japanese cuisine and Chinese cuisine? Did they influence each other?

japan got soy bean products from china and stir-frying

The method of cooking chunks of skewered meats over a grill or fire is called

kebab

Allumette

match sticks. 1/8 x 1/8 x 1-2 (POTATOES)

Sauce Remoulade

mayo with capers, chives, tarragon, mustard, anchovy paste..

1. List the 5 Check Points for determining the freshness of fish.

no visible cuts, bruises, pliable fins, clear slime; scales adhere toghtly; flesh responds to soft pressure; clear, bright bulging eyes ;gills bright pink to maroon and sweet smelling; no belly burn

10. The leading cause of cross-contamination is

not washing hands

List five reasons why an emulsion sauce can break.

oil added to quickly, too much oil, over mixed, too hot, not enough stabilizer, oil not dispersed properly.

Tomato concassé

peeled seeded and chopped

4. What's the main ingredient in harissa sauce?

peppers and olive oil and spices such as garlic, corriander, chili powder, caraway

12. What kind of pastry dough of Greece is used to make savory pies "as thin as a leaf"

phyllo

14. How much does a pint of water weigh? A liter of water?( in metric and in American measure.)

pint= about 1#, liter= about 2#

10. What is the ratio of water to salt for cooking 1# of pasta? Compare and contrast the process for cooking fresh pasta vs. dried pasta.

plenty of water. To every 1 G of water 1.5 oz of salt

What is "Cucina Povera"?

poor peoples food

Onion piqué

pricked onion with bay leaf clove

3. Define the term "Charcuterie"

process of preserving meats / usuing all parts of the meat

What does the term "pulse" refer to?

pulse = legumes

Anthocyanin

purplish red

9. Name the steps in reconstituting powdered gelatin

put gelatin in liquid to be gelled, let sit, heat, ???, profit

Betalaine

red beets

4. Describe, in detail, how to prepare a Sauce Vin Blanc after shallow poaching a portion of fish.

reduce cuisson, add aromatics and veloute. simmer for 1-2 mins, finish with cream and reduce to nappe

4. Time/temperature abused finned fish such as tuna, mahi-mahi and bluefish can cause which food borne intoxication?

scombroid

In Italian cuisine, second course is usually pasta or risotto, what is the main course called?

secondi

10. What are the five sizes of natural casings?

sheep, hog, beef round, beef middles, beef bung

What wine is produced in Jerez de la frontera in Spain?

sherry

What is meant by Mezze service?

small plates / appetizers

The combination of sweated tomato, onion, garlic, that is a base in olive oil used to season other preparations is called

sofrito

Describe where the region of Provence lies within France. What whould be it's principle cooking fat, and name two classic Provencale preparations?

southeast, near italy. Typically use olive oil and they are know for dishes like ratatouille, bouillabase, nicoise salad

Name 5 of the most popular seasonings used in Chinese cooking?

soysauce, sugar, xin zhao, brown/black/hot bean paste

2. Tapas is the word used for

spanish small plates

5.Name three potentially hazardous foods other than raw meat, fish and poultry

sprouts, sliced melons, cut tomatoes and leafy greens

What are the five styles of Forcemeats?

straight, country, gratin, mousseline, emulsion

9. A grain salad of swollen bulgar grains, green herbs, and tomatoes is called

tabouleh

Define 3 of the following terms; Mincing

to chop into small pieces

Raw clams and oysters may give our customers which virus if they are not purchased from a reputable supplier and obtained from certified waters?

vibrio vulnificus

5. A grape leaf stuffed with lamb meat and braised is called

waraq inab

A Turkish word for fermented milk containing the bacteria Bacillus bulgaricus and Streptococcus thermophilus is known as

yogurt