CU101 class review for final!

who created the brigade system for the kitchen?

• The French

• Gordon Ramsey

• Auguste Escoffier

• The Michelin Star System

what does mise en place mean??

• a clean kitchen

• the Chef is here

• Wisdom of a Chef

• pre-preparation

from left to right, what are the correct temps for poaching, simmering and boiling water??

• 130-145, 160-175, 190 or higher

• 140 - 150, 165-180, 195 or higher

• 160-180, 185-200, 212 or higher

• 170-190, 200-225, 230 or higher

the potato is a ________ and a _________.

• fruit, sugar

• vegetable, starch

• vegetable, carbohydrate

• fruit, vegetable

When you make a stock, you should use __________ water.

• ice cold

• cold

• warm

• hot

it is important to do what before cooking legumes, or fresh beans.

• soak them

• sing to them

• wash them

• steam them

why do Chefs reduce sauces??

• concentrate the sauce flavors

• improve the texture of the sauce

• enhance flavors or seasonings that have been added to a sauce

• all of the above

Tying the legs and wings of poultry against the body to make a compact unit for cooking is called

• Frenching

• wrapping

• basting

• trussing

it is important not to over crowd the pan when sautéing because the vegetables will...

• cook too fast

• become oily

• simmer and steam

• soak up too much oil

one of the main differences between a stew and a braise is...

• the type of stock used

• the size of cuts of the protein

• the temperature cooked at

• the type of protein used