Foundations 1- Pro Start Test|Completed With A+ Graded Answers
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Module
ProStart
Institution
ProStart
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...
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
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