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47 Cards in this Set
- Front
- Back
In the area where food and drink is prepared the Ventilation system must be able to change the air ( ) per hour
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8
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Minimum Temp for Manual dishwashing
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110 F
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Number of seats allowed before instalation of machanical dishwasher
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50
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one of the important ingrediants of a consomme clarification is what part of the egg
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egg white
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A brown stock is best prepared with what type of bones
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Veal
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A Supreame sauce could be prepared from
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Fish Veloute
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The main seasoning in Mulligatawny soup is
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Curry
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A Supream Sauce would be made from a
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Veloute
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Soup made from leeks and potatoes purred and garnished
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vichyssoise
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To cut Veg into julienne means
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cut veg into matchstick peices
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Mirepoix should be added to a stock when
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after removing the majority of scum
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Secondaries of brown sauce
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bordelaise, lyonnaise, mushroom
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A minestrone is best made with
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Beef Stock
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Carrots Vichy are cooked by
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Boiling in Salted water
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Cauliflower is commonly served with
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mornay sauce
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Beurre noisette is
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brown butter
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Consomme Garnish
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brunnoise of vegetables
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the main leavening agent in choux pastry is
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eggs
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ration of water to dehydrated vegetables
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3 to 1
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How many ribs in the frount quater
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12
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Rib roast and steak are cut from the
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frount quater
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Where is the Sirlion tip located
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long hip
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most cutlets obtained from
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the leg
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cut obtained from the frount and hind legs of veal and cooked by moist heat is called
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Shank crosscut
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A hotel rack is
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two unsplit racks
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The fresh secondary cut from a side of pork is called
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spare ribs
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Canadian bacon or back bacon is obtained from the
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loin
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Birds from ten weeks to 7 months old and over 4 pounds are
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fowl
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The primal cut of a side of beef is
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chuck
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Another name for a short hip is
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round
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Most meat should be rosted for maximum yeild and flavor between what temps
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325 and 375 F
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A cut of meat taken from the top round or inside round would be most commonly cooked by
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roasting
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Pot roast is a form of
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Braising
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Certain meats and poultry covered with bacon or fat is called
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Barding
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An ingrediant for filet of beef wellington is
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foie gras
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A duxelle would have as it's main ingrediant
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mushrooms
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The tear AU BLEU applies to
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Trout
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Vol-au-vent is made with
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puff pastry
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2 main ingrediants of French dressing
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oil and vinegar
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Foie Gras is made from
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liver from fatter goose
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Berny potatoes are coated with
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sliced or ground almonds
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The term Vichy would commonly be used with
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carrots
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Pomme Pariesenne are
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round shape
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Cumberland sauce is most commonly served with Pate
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pate
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Eclairs are made from
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Choux pastry
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The leavening agent for eclairs is
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eggs
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Yeast is killed at
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138 F
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