| Term | Definition |
|---|
| All fat in an egg is contained in... | Yolk |
| What is Chalaza | Anchor for the Yolk |
| Egg Composition | 1/3 Yolk (Protein, Fat, and Lecithin) ; 2/3 White (Albumen and Water) |
| Large Egg Weighs? | about 2 oz |
| Why use Vinegar to Poach Eggs | It keeps white from spreading |
| Soft Boiled Eggs are Cooked for... | 3-5 mins |
| Over Medium eggs are flipped? | Yes. Once |
| Name of the custard for Quiche | Royal ( 1 park egg to 2 parts cream) |
| What cooking method is used for eggs benedict | Poaching |
| How long do we cook Hard Boiled Eggs | 12-15 min |
| What disease is associated with Eggs | Salmonella |
| Eggs Storage | Below 40F |
| Poaching Liquid Composition | 1/4 cup vinegar per gallon water |
| Shirred Eggs | Cooked in a casserole dish with garnish |
| En Cocotte | Baked in a ramekin in a water bath with garnish |
| Garde Manger Station in US and Great Britain is called | Pantry and Larder, respectively |
| Are boiled eggs boiled? | No they are simmered |
| Breakfast Meats tend to be spiced or highly flavored? | Yes |
| For Hollandais Ratio of Eggs to Butter is... | 1 Yolk = 3 oz butter (same as vinnaigratte ratio) |
| For Mayo, egg to oil ratio | 1 Yolk = 8 oz oil |
| Typical Quiche is.. | Egg Custard and Cheese |
| Garde Manger is... | Keeper of the Food (Includes Butchery) |
| BUFF | Balance, Unity, Focal Point, Flow |
| Finger Sandwich | Small sandwiches less than half the size of a normal sandwich |
| Tea Sandwich | Finger Sandwiches prepared on soft bread wtih a light flavored filling |
| Danish Sandwiches | Open faced sandwiches served on hearty bread with substantial toppings |
| Crudites | Raw veggies |
| Canapes Composition | Base, Spread (adhesive), Body, Garnish |
| Bouchees | Puff Pastry |
| Crostini | Toasted Italian Bread or Baguette |
| Barquettes | Pate Brisee |
| Tartlets | Pate Brisee |
| Carloines | Pate au choux |
| When should a food preparer wear gloves? | When handling ready to eat foods. |
| Pullman Loaves were created for use by: | Railroads |
| Salad Classifications | Simple, Compound or Composed, Bound, Marinated |
| Compound Salads | Base, Body, Dressing, Garnish (e.g. Cobb Salad, Nicoise) |
| Simple Salads | Any greens and other garnishes served with a simple vinaigrette (e.g. Caesar Salad) |
| Bound Salads | bound with mayo (e.g. Chicken Salad or Egg Salad) |
| Marinated Salad | Non-green salad bound with Vinnagrette (e.g. Tomato Salad) |
| When is the salad course offered in Europe? | After the entree, to help push down/digest the heavier course |
| Ratio of Vinegar to Oil in Vennaigrette | 1 Part Vinegar to 3 parts oil |
| What type of cheese is used in Cobb Salad | Roquefort |
| What is another name for Arugula | Rocket |
| What is another name for baby curly endive | Frisee |
| Lettuce and herbs grown indoor w/o soil are called | Hydroponics |
| Composition refers to... | Texture, Color, and Arrangment |
| Aspic is... | Gelatinzed clarified stock (consomme) |
| Is Gelatin Vegan | No |
| How many sheets of gelatin per oz | 10 |
| Process for using Gelatin | Bloom cold water, Dissolve at 120F, Temper at 65-75, Cool to harden |
| Bloom Factor | Scale of 0-300 that rates gel strength |
| Chaud Froids | Gelatin produced using a liquid other than consomme, edible garnish 4 oz gelatin / gal |
| Gelatin Breaks down from... | Acid, Moisture (Humidity), Enzymes from fruits like Pineapple and Papaya |
| Gelee | Gelatinous substance from meat, poultry or fish stock |
| Chaud Froids means... | Hot/Cold it is an opaque sauce used for galzing and decorating. White Bechamel; Brown Espagnol, Mayonaise Collee |
| Are Soft Shelled Clams served on the 1/2 shell? | No, only hard-shell ones |
| Oysters are Terroire.. | You can determine where they are from through inspection and taste |
| East Coast vs. West Coast Oysters | East Coast have a bigger "Cup" |
| How long are shell fish tags retained? | 90 days |
| Clams and Oyster Storage temp? | 40C and not iced. |
| Traditional Raw Shellfish are served.. | On ice |
| Traditionall Cooked Shellfish are served.. | On rock salt |
| Cocktail sauce | 3 part Chili Sauce; 3 part Ketchup; 1 part Horseradish; 1/2 part lemon juice; Tobasco an dWorcestershire to taste |
| Mignonette Sauce | 1 Part Shallots; 4 parts Red Wine Vinegar; 1/4 part peppercorns; Salt tt |
| Cured Salmon is Called | Grav Lax |
Combine with other sets
Share on Facebook
Share on MySpace