Name the three basic types of stock: The 3 basic types of stock are white, brown and fumet
What are the major uses of stocks? Basis for soups and sauces also for braising. Cooking
Get to class.
8# of bones
Start to blanch the bones for
6 QT water
Ansul System: Ansul is a brand of fire suppression systems so universal in
kitchens it is often colloquially used as the name to refer to fire suppression
FIFO: First in-first out. FIFO is an ab
Aromatic: The mirepoix and Sachet D Epice added to stocks and soups to add flavor.
Bouquet Garni: A bunch of spices in a leek that has celery, thyme, parsley stems, parsnips, and
a bay leaf.
Basic kitchen Preparation.
Mise en Place means to put in place. Knowing what you need and having it prepared.
Examine quality of product when received.
Leaks collect soil as they grow
Cover hared vegetables in a d
Stock made from veal bones is considered to be a neutral stock.
Veal bones should have sufficient flesh for flavor and color.
Bones should be 3-4 inches in length fresh and not frozen.
Never use bones
Preparing Cauliflower: Cut off the base, remove individual flower heads with a portion of stems, and trim
Preparing Broccoli: Clean thoroughly, trim off hard part of stem, strip th
List four elements that should be included when answering a campus telephone:
Hello, this is K8
My name is Renaldo Robinson
How may I help you?
If the chef is not available ask them to le
High price does not guarantee quality.
The most versatile knife is the chefs knife.
Knife is made of a tip, middle, and a heel.
Flat ground means the blade is the same thickness throughout.
Group #1 AM
ansul system- is a system that is located above the ranges that has fire extinguishers, lights, and fans.
commercial gas range- A stove with gas rings that is used for commercial use in a kitchen.
Quiz Review Fundies
o Corn mealratio? _
Glazing: to give an item a shiny surface by brushing or otherwise coating it
with sauce. For meat, to coat with sauce and then brown in an oven or
o Albumin: the protein found in egg
1 Define a Consomme.
A perfectly clear broth
2 What is a clarification, and when does a clarification begin to be referred to as a raft?
The process of removing impurities from a liquid such as butter or stock.
Raft happens when ingredients rise to the to