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38 Cards in this Set
- Front
- Back
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FATTOM |
Food, Acidity, Time, Temperature, Oxygen, Moisture |
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Temperature Danger Zone |
40-135 Degrees |
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Internal Temp of Chicken |
165 |
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BEEF INTERNAL TEMP |
145 |
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GROUND BEEF INTERNAL TEMP |
155 |
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PORK INTERNAL TEMP |
145 |
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FISH INTERNAL TEMP |
145 |
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MONSIEUR BOULANGER |
MADE 1ST RESTAURANT IN FRANCE IN 1756 IN PARIS |
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MARIE CAREME |
783-1833 Known as the “cook of kings and the king of cooks” WROTE THE FIRST COOK BOOKS
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AUGUSTE ESCOFFIER |
1846-1935 Called the emperor of worlds kitchens.. Took Careme’s work and streamlined it. Created the five mother sauces. Created the brigade system based on the French military
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THOMAS KELLER |
The French Landry in Napa Valley and Per Se in New York
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FERRAN ADRIA |
Formally of El Bulli ( practiced molecular gastronomy )
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•Thebrigade system in the kitchen
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CHEF AND SOUS CHEF |
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•Brigadesystem in the dining room
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–Maître’D–Captain–Frontwaiter –backwaiter
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SAUTE |
a fast cooking method using moderate-high heat and a small amount of fat to impart color and caramelized flavor to tender proteins |
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Moist Heat Methods
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Those in which the heat is conducted to the food product by water or water-based liquids.
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MOIST HEAT METHODS |
BOIL, SIMMER, POACH, BLANCH, STEAM, BRAISE, |
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DRY HEAT METHODS USING FAT |
SAUTE, PAN FRY, DEEP FRY |
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DRY HEAT METHODS |
BAKE, GRILL, ROAST, BROIL, |
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BROWN STOCKS |
6-8 HOURS |
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WHITE STOCKS |
4-6 HOURS |
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5 MOTHER SAUCES |
BECHAMEL, TOMATO, VELOUTE, ESPAGNOLE, AND HOLLANDAISE |
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QUICK BREADS |
NO YEAST IS USED AND ARE LEAVENED WITH PHYSICAL OR CHEMICAL LEAVENERS |
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4 METHODS OF QUICK BREADS |
1. STRAIGHT MIXING METHOD 2. CREAMING METHOD 3. BISCUIT METHOD 4. FOAMING METHOD |
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GLUTEN |
THE PROTEIN IN FLOUR |
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LEAVENING AGENTS TYPES |
Chemical • Physical • Organic (biological)
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TYPES OF SOUPS |
CLEAR, CREAM, AND PUREE |
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TYPES OF SALADS |
TOSSED, COMPOSED, AND BOUND |
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EMULSIONS |
PERMANENT, OR TEMPORARY |
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MIREPOUIX |
EQUAL PARTS ONION, CELERY AND CARROTS
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CONTRIBUTION MARGIN |
The percentage of contribution towards Profit
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MENU MIX |
THE PERCENTAGE OF TOTAL SALES |
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STAR |
High contribution margin and high menu mix.
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PLOWHORSE |
Low contribution margin and high menu mix.
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PUZZLES |
High contribution margin and low menu mix
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DOGS |
Low contribution margin and low menu mix
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5 PARTS OF AN EGG |
YOLK, WHITE, SHELL, AIRSAC, AND CHALAZAE |
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B |
B |
