In each blank, try to type in the
word that is missing. If you've
typed in the correct word, the
blank will turn green.
If your not sure what answer should be entered, press the space bar and the next missing letter will be displayed. When you are all done, you should look back over all your answers and review the ones in red. These ones in red are the ones which you needed help on. Question: Cuts (6)Answer: Fine julienne (1/16x1/16x2), (1/8x1/8x2), Batonnet (1/4x1/4x2), Fine Brunoise (1/16x1/16x1/16), Brunoise (1/8x1/8x1/8), and Small dice (1/4x1/4x1/4) Question: difference for conventional and Convection ovens?Answer: 25*F Question: 2 why we bring roux to a simmer.Answer: thickens and Question: How long can you hold ?Answer: 2 Question: What has the highest starch content?Answer: Question: How do you fresh to dry herbs?Answer: 3 fresh to 1 Question: How do you make a demi ?Answer: half brown sauce, half stock, and reduce by half. Question: How do you make Jus lie?Answer: from meat thickened with arrowroot. Question: What's the body of a ?Answer: Proteins in a stock that puts on the palate. Question: What are 3 dry methods?Answer: Grilling, frying, and Question: How do you make a sauce (2 things)?Answer: Veloute and Question: What do you get when you add a to a veloute?Answer: Allemande Question: 3 main ingredients to any ?Answer: Oil, acid, and Question: What is the menu of a fast food restaurant?Answer: Static Question: Boiling ?Answer: 212 Question: 5 of heat?Answer: , Question: range?Answer: 185-205 Question: Poaching ? Answer: 160-185 Question: Deep range?Answer: 300-375 Question: and weight would be the same when (know 2 of 4)?Answer: , clarified butter Question: Fish stock cooking ?Answer: 3o mins - 1 Question: Chicken cooking range?Answer: 3-4 Question: Veal stock range?Answer: 6-8 Question: 3 that need to happen in a hollandaise before adding butter?Answer: Triple volume, pale color, and thickness of final sauce. Question: Internal temperature of beef?Answer: Question: How long can mayonnaise hold?Answer: Question: How to make a ?Answer: Puree of veggies or Question: 2 functions of a ?Answer: enhances flavor of dish and Question: Ingredients and methods of chicken ?Answer: Question: is used for what?Answer: broiling Question: Fat starting to down is called what?Answer: Question: CarmelizationAnswer: sugars that bring out flavor and color when cooked at in a hot pan. Question: Answer: Question: Answer: Question: in stewing and braising?Answer: Question: Heat transfer, which one is the most ?Answer: conduction Question: How to make an piquet?Answer: an onion and stick a bay leaf on with Question: Cook vegetables without browning is what?Answer: Question: Difference beurre rouge and beurre blanc?Answer: Red wine for Beurre Rouge and wine for Beurre Blanc. Question: 3 of heat transfer?Answer: , conduction, and radiation Question: How to vent a ?Answer: Place pot on top of 2 in sink, fill sink with ice till it cools, store in walk-in. Question: Court is used for what?Answer: fish Question: 3 soups of a supreme ?Answer: , Ivoire, aurore Question: NageAnswer: Aromatic court bouillon sometimes served as a sauce or broth with fish or shellfish. Question: Maximum of blooming yeast?Answer: Question: What happens when a boils?Answer: the clarity will Question: Compound Answer: seasonings to butter Question: 6 properties of a ?Answer: color, , luster, taste, texture, viscosity Question: recipe ensures what?Answer: quality, quantity, and Question: 5 saucesAnswer: espanole, , tomato, bechemel, hollandaise. Question: is used for what?Answer: Thickening a Question: How to clarify ?Answer: Question: 3 stages of a roux and a use for each ?Answer: , Brun, and Question: When removing fond it is what?Answer: Deglazing Question: 2 combination cooking ?Answer: and stewing Question: SautouseAnswer: with straight sides Question: food cost ways?Answer: Use all edible trim, plan production to avoid , plan for use of leftovers, avoid minimum use of perishable items. Question: How to temper a liason and temperature ?Answer: whisk 3 eggs with 1 cup of heavy cream. Gradually raise temp. of mixture by slowly adding a small amount of hot , while stirring. Raise the temp. to 140-180. Question: de volailleAnswer: Light brown, syrupy glaze made by a chicken stock. |
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