Stocks soup, sauces, etc

What are the five mother sauces

• Tomato, Hollandaise, alfredo, pink sauce, hot sauce

• Tartare sauce , cranberry sauce, tomato

• Hollandaise, veloute, espagnole , bechamel, tomato

• mayo, ketchup, mustard, blue berry sauce

parts of a stock

• nourishing element bones, Aromatics, mirepoix, bouquet garni, liquid

• Mirepoix, celery, oranges, broth

• meat, broth, veggies, milk, olive oil

• roux , nourishing element bones, mirepoix, aromatics

Thickening agents

• roux, slurry, Beurre manie, puree, cream, Liaison, emulsion, cornstarch

• slurry, emulsion, bobo the fool, roux, cornstarch,

• sugar, bread, flour, butter, mayo, ketchup

Internal temperature for chicken

• 164F

• 135F

• 155F

• 165F

Internal temperature for ground meat

• 155F

• 145F

• 165F

• 168F

Foods need to be reheated at what temperature ?

• 145F

• 156F

• 135F

• 165F

Thick soups

• Cream and puree soups, bisques, chowders, cream of tomato, lentil, split pea

• puree soups, tomato, split lentil, white roux

• heavy cream, condensed milk, tomato paste, chicken

what kind of spoon is this

• perforated spoon

• slotted spoon

• spoon with holes

what kind of spoon is this

• Batonnet spoon

• perforated spoon

• pasta spoon

• slotted spoon

What is this

• strainer

• fine strainer

• mesh

• china cap