Fss 2221

Front 1

Mire Poix

Back 1

Rough cut vegetables (Carrots, celery, and onion)

Onion amount is double the carrot and celery amount

Front 2

Mise en Place

Back 2

Everything in its place

Front 3

Sweat

Back 3

To saute over moderate heat to release the oil and flavors

Front 4

Sear

Back 4

To cook over high heat in order to sear and caramelize the product

Front 5

Deglaze

Back 5

To add liquid to a pan over heat to release the particles (fond) left after a product is seared

Front 6

Fond

Back 6

(Foundation) Particles left after a product is seared. The foundation of flavor

Front 7

Roux

Back 7

Equal parts flour and fat

Front 8

Pincer

Back 8

Caramelize tomato products to add color to the stock or sauce

Front 9

Slurry

Back 9

Starch and liquid

Front 10

Buerre manier

Back 10

Flour and butter used to adjust consistency

Front 11

Monte au buerre

Back 11

Mountain of butter. Whole butter added to bring shine and silkiness

Front 12

Coulis

Back 12

Puree

Front 13

Holy Trinity

Back 13

Green pepper, celery, and onion

Front 14

Depouillage

Back 14

To skim the scum

Front 15

Remouillage

Back 15

Re-wetting the bones or the second cooking of bones

Front 16

Boulanger

Back 16

Opened restaurants that served the food that only the aristocracy had access to before the revolution. Had the first menu with choices of dishes

Front 17

Careme (1783 - 1833)

Back 17

"Cook of kings and the king of cooks" Wrote the first cook book and made elaborate pastries and dishes that added height and grandeur to his food

Front 18

Escoffier (1846 - 1935)

Back 18

"Emperor of the World's Kitchen" Created the five mother sauces as well as the kitchen brigade system.

Front 19

Thomas Keller

Back 19

Owns The French Laundry in Napa Valley and Per Se in New York

One of the greatest chefs in the world

Front 20

Ferran Adria

Back 20

Formally of El Bulli (Practiced molecular gastronomy)

Front 21

Food borne illness

Back 21

Disease carried or transmitted to people by food

Front 22

Food borne illness outbreak

Back 22

Instance where two or more people suffer from the same food borne illness after eating the same thing

Front 23

Cross contact

Back 23

Can occur through incidental contact with utensils, pots and pans, and preparation surfaces. It is the transfer of protein

Front 24

Cross contamination

Back 24

The transfer of bacteria from surface to another

Front 25

Temperature danger zone

Back 25

41 degrees - 135 degrees

Front 26

FATTOM

Back 26

Food, Acidity, Temperature, Time, Oxygen, Moisture

Required for the growth of food borne pathogens

Front 27

Chicken temperature requirement

Back 27

Minimum of 165 degrees

Front 28

Beef temperature requirement

Back 28

Minimum of 145 degrees

Front 29

Rare beef

Back 29

125 degrees

Front 30

Medium rare beef

Back 30

135 degrees

Front 31

Medium beef

Back 31

145 degrees

Front 32

Medium well beef

Back 32

155 degrees

Front 33

Well done beef

Back 33

165 degrees

Front 34

Ground beef temperature requirement

Back 34

Minimum of 155 degrees

Front 35

Pork temperature requirement

Back 35

Minimum of 145 degrees

Front 36

Fish temperature requirement

Back 36

Minimum of 145 degrees

Front 37

Gluten

Back 37

A protein in flour (Hold everything together)

The more you knead flour, the more gluten is produced

Front 38

Leavening agents

Back 38

Chemical, Physical, Organic (Biological)

Front 39

Chemical leavening agents

Back 39

Baking powder and baking soda

Front 40

Physical leavening agents

Back 40

Steam

Front 41

Organic (Biological) leavening agents

Back 41

Dry yeast. Compressed (Months long refrigeration) Fresh (Seven to ten days refrigerated)

Front 42

Quick breads

Back 42

No yeast, usually called batters

(Ex. Cakes, muffins, biscuits, scones, cookies)

Front 43

How many methods to quick bread cakes and muffins?

Back 43

Four (Straight mixing, creaming method, biscuit method, and the foaming method)

Front 44

Straight mixing method

Back 44

Combine wet with dry, pour into a mold and bake

(Ex. Muffins and banana bread)

Front 45

Creaming method

Back 45

Ex. Cookies and pound cakes

Front 46

Biscuit method

Back 46

Ex. Biscuits and pie dough

Front 47

Foaming method

Back 47

Ex. Cupcakes and angel food cake

Front 48

Custard

Back 48

Any liquid thickened with egg (Can be used for fillings)

Front 49

Menu

Back 49

A list of items to be sold, a blue print of the operation a representation of concept and a representation of a specific cuisine

Front 50

Dining room brigade system

Back 50

Maitre D, captain, front waiter, back waiter

Front 51

Maitre D

Back 51

The person in the restaurants who oversees the waitpersons and busboys, and typically handles reservations

Front 52

Captain

Back 52

Also known as the head waiter, oversees the wait staff and the food service of a restaurant

Front 53

Front waiter

Back 53

Describes the menu

Front 54

Back waiter

Back 54

Also known as busboys, clears plates and fills water

Front 55

Egg

Back 55

Six parts. Yolk, thin white, thick white, shell, air sac, chalazae

Useful for creme anglaise (egg yolk, sugar, and cream)

Front 56

Yolk

Back 56

Middle of egg, high in fat and protein

Front 57

White

Back 57

Around yolk and inner shell

Front 58

Shell

Back 58

Allows egg to absorb odor and flavor

Front 59

Air sac

Back 59

Between shell and white

Front 60

Chalazae

Back 60

Holds the egg centered

Front 61

Cooking methods

Back 61

Dry, moist, combination, reduction, saute, pan fry

Front 62

Dry cooking method

Back 62

Frying, broiling, smoking, roasting

Front 63

Moist cooking method

Back 63

Steaming, boiling, and poaching

Front 64

Combination cooking method

Back 64

Braise and stew

Front 65

Reduction cooking method

Back 65

Releasing the water and leaving all of the flavors

Front 66

Saute cooking method

Back 66

(Jump or leap) Fried quickly in a little hot fat

Front 67

Pan fry cooking method

Back 67

Uses more fat than sauteeing

Front 68

Soup

Back 68

Three types; clear soup, cream soup, puree

Front 69

Clear soup

Back 69

Broth and consumees

Front 70

Cream soup

Back 70

Thickened with a roux

Front 71

Salad

Back 71

Tossed, compressed, bound

Front 72

Tossed salad

Back 72

All ingredients mixed together and dressed lightly

Front 73

Compressed salad

Back 73

Ingredients are carefully arranged on plate to create an appealing presentation

Front 74

Emulsion types

Back 74

Temporary or permanent

Front 75

White stock

Back 75

Bones, water, mire poix, sachet. Cooked for four to six hours

Front 76

Brown stock

Back 76

Bones, water, mire poix, sachet, tomato. Cooked for six to eight hours.

Bones must be roasted

Front 77

Mother sauces

Back 77

Veloute, Bechamel, Espagnnole, Classical Tomato, Hollandaise

Front 78

Veloute

Back 78

White stock, smooth and creamy

Front 79

Bechamel

Back 79

Milk base

Front 80

Espagnole

Back 80

Brown stock base

Front 81

Classical tomato

Back 81

Tomato puree base

Front 82

Hollandaise

Back 82

Butter sauce

Front 83

Thickening agents

Back 83

Roux, sluree, puree, buerre manier, liaison, monte au buerre

Front 84

Liaison

Back 84

Egg yolk and heavy cream

Front 85

Coagulates

Back 85

Shrinks or loses moisture

Front 86

Emulsion

Back 86

One substance suspended into another

Front 87

A la carte menu

Back 87

Sides and entree items all priced seperately

Front 88

Industry standard food cost

Back 88

30%

Front 89

Offal

Back 89

The organs from meat

Front 90

Tripe

Back 90

Intestines

Front 91

Beef square chuck

Back 91

The shoulder

Front 92

Prime Rib

Back 92

7th - 12th rib

Front 93

Tenderloin

Back 93

Most expensive cut of meat. The filet mignon. Only ten percent of entire meat from cow

Front 94

Elastin

Back 94

Silver skin. Must be cut off

Front 95

Collagen

Back 95

Removed with heat

Front 96

Poaching temperature

Back 96

Lowest temperature 160 degrees to 180 degrees