Foundations 1- Pro Start Test|Completed With A+ Graded Answers

Foundations 1- Pro Start Test|Completed With A+ Graded Answers Stock A flavorful liquid made by gently simmering bones and/or vegetables. Fond French for base and commonly refers to the browned bits and caramelized drippings of meat and vegetables that are stuck to the bottom of a pan after sautéing or roasting. Sachet D'Epices Made by tying seasonings together in cheesecloth. A standard sachet includes peppercorns, bay leaves, parsley stems, thyme and garlic Bouquet Garni A bundle of herbs tied together with string and mainly used to prepare soup, stock and various stews. Deglaze The action of adding liquid such as wine or stock to loosen and dissolve fond particles that are stuck to the bottom. Onion Brulee An onion that is cut in half and charred on a hot dry surface such as a flat top griddle. It is often times used to impart a rich color to a stock. Béchamel- (Cream based sauce) Also known as white sauce, it's made from roux and milk and is one of the mother sauces. Veloute- (Chicken, Fish, or veal based sauce) A rich white sauce made with chicken, veal, pork, or fish stock, thickened with cream and egg yolks. Tomato Sauce Refers to any of a very large number of sauces made primarily from tomatoes. Hollandaise A sauce of egg yolks, butter, lemon juice and seasonings. Espagnole- (Beef or veal based sauce) A classic brown sauce, typically made from brown stock, mirepoix, and tomatoes, and thickened with roux. Béchamel, Veloute, Tomato, Espagnole and Hollandaise What are the five mother sauces? Clarified Butter Milk fat rendered from butter to separate the milk solids and water from the butterfat. Caramelize To cook slowly until it becomes brown and sweet Nappe The act of coating a food Reduce The process of thickening and intensifying the flavor of a liquid mixture such as soup, sauce, wine, or juice by simmering or boiling. Emulsion A mixture of two liquids that wouldn't ordinarily mix, like oil and vinegar. Roux A thickener made of equal parts cooked flour and a fat, such as clarified butter, oil, or shortening. Chinois A kitchen utensil which is used to filter ingredients and separate undesired items. Hospitality Refers to the services people use and receive when they are away from home Zagat Survey Collects ratings on the reviews of consumers who dine at a particular foodservice establishment. Front of the House Employees who serve guests directly. Positions include managers, assistant managers, banquet managers, dining room managers, maître d's, hosts/hostesses, cashiers, bar staff, serving staff, and bussers. Back of the House Employees who work outside the public space. Positions include chefs, line cooks, pastry chefs, dishwashers, bookkeepers, storeroom clerks, purchasers, dietitians, and menu planners. Entry Level Job A job that requires no prior experience. Environmental, Cultural, Recreational Different kinds of tourists American Automobile Association's (AAA) Tour Book The most widely recognized rating service in the U.S Foodborne Illness A disease transmitted to people by food. Foodborne Illness Outbreak When 2 or more people contract a disease from a particular food certain foodservice establishment Physical, Chemical, Biological Forms of Contamination Pathogen (Viruses, Bacteria, Parasites, Fungi) A harmful microorganism Physical Contaminate A nail in a salad is an example of a... Chemical Contaminate Bleach near Chicken noodle soup could potentially be a... Biological Contaminate A virus is an example of a... Time/Temperature Controlled for Safety TCS stands for... 41F- 135F Temperature Danger Zone Ready to Eat (food) RTE stands for... viruses The leading cause for foodborne illness A host A parasite cannot grow on food. What must it require to grow? Yeast Can spoil food quickly. The signs of spoilage include the smell or taste of alcohol, white or pink discoloration, slime, and bubbles. Hand washing The most important part of personal hygiene.