Terms and Defintions Salads & Sandwiches Soups, Stocks & Sauces Eggs, Dairy & Breakfast Principles of Cooking & Knife Skills
100
What is Carryover Cooking
This occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining in the food.
100
What is a Hot Open Faced Sandwhich
Pizza is also known as this type of sandwich
100
What is Fond
French word for Stock
100
What is Primary Parts of an Egg
Shell, Yolk, and Albumen
100
What is Brunoise
Cube shaped item with dimensions of 1/8 inch x 1/8 inch x 1/8 inch.
200
What is Emulsification
The Process by which generally unmixable liquids, such as oil and water are forced into a uniform distribution
200
What is Hot Closed Sandwhich
This type of sandwhich is generally served with a hot filling between two pieces of bread.
200
What is White Stock
Made by Simmering chicken, veal or beef bones in water with vegetables and seasonings.
200
What is a Frittatas
Open Faced Omelets of Spanish-Italian Heritage
200
What is Paysanne
A flat, square, round or triangular item with dimensions of 1/2 inch x 1/2 inch x 1/8 inch
300
What is Classic Cuisine
During the 19th and 20th century refinement and simplification of French Grande Cuisine, this Cuisine relies on the thorough exploration of culinary principles and techniques and emphasizes the refined preparation and presnetation of superb ingredients
300
What is Bread, Spread and Filling
Three primary sandwich components.
300
What is Court Bouillon
French for "short broth" this flavored liquid usually uses water,wine or vinegar in which vegetables and sesasonings have been simmered to impart their flavors and aromas.
300
What is a Poached Egg
This type of Egg is cooked in water that is held at approximately 200F, at a gentle simmer.
300
What is Convection
The transfer of heat through a fluid, which may be liquid or gas.
400
What is Coagulation
This process known as the irreversible transformation of proteins from a liquid or semiliquid state to a solid state.
400
What is Bound Salads
The following are types of ingriendents that you would find in this type of salad.
Potatoes, mayonnaise, sour cream, garlic, salt and pepper.
400
What is Consommé
A stock or broth that has been clarified to remove impurities so taht it is crystal clear.
400
What is Crepes
Thin delicate, unlevened pancakes.
400
What is Maillard Reaction
Process of sugar breaking down in the presence of a protein.
500
What is Beurre Manié
A Combination of equal amounts by weight of flour and soft, whole butter. Whisked into a simmering sauce at the end of the cooking process for quick thickening.
500
What is à la grecque
A preparation style in which vegetables are marinated in olive oil, lemon juice and herbs, then served cold.
500
What is Espagnole
This sauce, a mother sauce, also known as brown sauce, a leading suace made of brown stock, mirepoix and tomatoes thickened with brown roux; often used to produce demi-glace.
500
What is Coffee
Begining as fruit of a small tree grown in tropical and subtropical regions throughout the world. This popular drink can be found just about anywhere.
500
What is Dry Heat Cooking Methods
Broiling, Grilling, Roasting and Baking




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