Question | Answer |
Dredge | Coating with flour or bread crumbs, usually the first step in the breading procedure. |
Edible Portion | Part of the food that is usually eaten. |
Brigade System | Organization of kitchen for more efficiency. |
A La Carte | Each menu item has its own price. |
Au Jus | French term for roasted meats, poultry or game served with their natural, unthickened juices. |
Cycle Menu | Set of menus that change everyday for a certain period and then repeat in the same order. |
Basting | Wetting the surface. |
Deglaze | remove cooked particles from bottom of pan using an acid. |
Rondeau | A wide, round pot. Somewhat shallow with two hoop handles usually. |
Boulanger | Makes breads, rolls, etc. |
Patisseir | responsible for baked items, pastries, desserts. |
Sauteuse | skillet with slanted sides |
Braising | browning in fat, then simmering in a small quantity of liquid in a covered container. |
Coagulate | liquid changes to solid |
Food Cost Percentage | FC/MSP = FC% |
Executive Chef role | Head of kitchen, acknowledged by peers. |
Rotisseur | meat preparation/grill cook |
Mireprox | 50% onions, 25% carrots, and 25% celery |
Sous Chef | Second in charge, restaurant chef or area chef. |
Conduction | heat transfer from one object to another. |
Fond | Foundation or Basis (stock). |
Jus Lie | Sauce made by thickening brown stock with cornstarch or similar starch and often used like a demi-glaze, expecially to produce small sauces. |
Sautior | Skillet with vertical sides |
Karim | |
Olfactory Bulb | Sense of smell originates |
Garde-Manager | Responsible for cold kitchen items, butchery. |
Point | Simple but elegant looking dishes |
Ounces in a Gallon | 128 |
Pints in a Quart | 2 |
Cups in a Quart | 4 |
Ounces in a Cup | 8 |
Tablespoons in an Ounce | 2 |
Teaspoons in a Tablespoon | 3 |
Cups in a Pint | 2 |
Ounces in a Pint | 16 |
What piece of equipment will produce most yield in a roast? | |
Three Moist heat cooking methods are... | Poaching, Steaming, Boiling |
Best type of pan for steaming vegetables? | |
What kettle prevents cream base scorching? | steam kettle |
What straightens a knife's blade? | Steel |
What sharpens a knife's blade? | Stone |
Very fine strainer | Chinios |
Used to remove particles from fryer. | spider |
Oven with blower fan is called what? | Convection oven |
1/2" perfect cube knife cut. | Medium dice |
Boiling point? | 212*F |
1/4" x 1/4" x 2" knife cut | Batonet |
Three dry heat cooking methods are? | Roasting, baking, and grilling |
1/8" perfect cube knife cut | Brunoise |
1/8" x 1/8" x 2" | Julienne |
Ribbon like cuts of leaves of cabbage. | Chiffonade |
Peeled, seeded and diced tomatoes is what cut? | concassee |
Simmering range? | 185-205 |
Poaching range? | 160-185 |
What early restaurantor is known for wait staff and wine choices? | Fernand Point |
#1 responsibility as chef | To serve wholesome food. |
Menu selling price - Food cost = ? | Contribution margin |
Proper use for side towel? | handling hot pans |
What two things does a standardized recipe ensure? | Consistency and controls quality |
Formula for conversion factor | New Yield/ Old Yield = Conversion Factor |
1st step before preparing menu items | read entire recipe |
3 examples of Escoffiers brigade system | Patisseir, rotisseur, and Garde Manager. |
5 effects of heat on food | 1. Gelatixation (starch thickens upon heating)
2. Evaporation (water/liquid)
3. Melts (fats)
4. Coagulate (protein)
5. Caramelize (sugars) |
3 things necessary to saute | High heat, sauteuse, and clarified fat |
2 things you can scale and volume measure the same. | flour and eggs |
As Purchased | Weight before any prep. |