FINAL REVIEW: STOCKS
December 8th, 2009
- Describe what a stock is and the basic steps for making one.
- List and describe the 4 major stocks.
- Describe what stocks can be used for in dishes.
- Define a bouquet garni (ie. sachet).
- Define mirepoux.
FINAL REVIEW: SAUCES
December 8th, 2009
- Define a sauce.
- Describe what the 5 mother sauces are and how they are made.
- Describe how to make a roux and what it’s used for.
- List thickening agents.
- List tips for making a perfect sauce (ex. preventing lumpiness).
- List “non-traditional” sauces that we have discussed OR made in class.
FINAL REVEIW: KNIFE SKILLS
December 8th, 2009
Be able to answer the following questions:
- What angle do you sharpen your knife at?
- What’s a “tang” and how does it demonstrate a quality knife?
- What is the bolster?
- What material are most knives made from?
- Describe the proper way to walk with a knife.
- What is “the claw” and how does it protect you from cutting yourself?
- Besides holding the knife, how should you protect yourself from cutting yourself? (cutting board placement, mat)
- What are the various ways you can sharpen a knife on a sharpening steel?
FINAL REVIEW: EQUIPMENT
December 8th, 2009
Be able to IDENTIFY and EXPLAIN the use of the following equipment:
- three compartment sink
- deep-fat fryer
- ice maker
- commerical (gas) oven/range
- commerical convection oven
- commercial refrigerator
- handwashing sink
- prep sink
- double boiler (bain-marie)
- pastry brush
- commerical can opener (on end of supply table)
- sheet pan (full AND 1/2)
- saute pan (frying pan)
- sauce pan (stock pan)
- off set spatula
- rubber spatula
- straight-edge spatula
- bench scrapper
KNIVES:
- bread (serrated)
- boning
- chef’s (French)
- paring
- utility
- tournee
- honing steel
- sharpening stone
FINAL REVIEW: SANITATION TERMS
December 8th, 2009
Define the following Terms:
- Foodborne illness
- outbreak
- Flow of Food
- Contamination
- Time-temperature abuse
- potentially hazardous foods
- cross-contamination
- personal hygiene
- Danger Zone
- Biological contaminants
- biological toxins
- chemical contaminants
- physical contaminants
- gastrointestinal illness
- infected lesion
- hand sanitizer
- finger cot
- hair restraint
- single-use gloves
- RTE
- jaundice
- HACCP
- Critical Control Point (in reference to HACCP)
- Critical Limit (in reference to HACCP)
- Corrective action (in reference to HACCP)
