NC II

• Types of cooked eggs

  • Sunny side up
  • Omellet
  • Hard boiled
• Egg recipes


  • Nicoise deviled egg
  • Scrambled egg
  • Egg sandwich
  • Spring frittata
  • Hash-brown egg
• Common kitchen ingredients to put out a top range grease fire

  • Salt
  • Baking soda
• Moist cooking method

  Using water, liquid or steam to transfer heat to food (poaching, simmering, boiling, braising, steaming, braising)
• Most common type of menu at fast food establishments

  A la carte menu
• Mise-en-place


  French term for “put everything in place”
• Fat flour ratio when preparing roux

  1. 1 ratio
• Hollandaise sauce

  Made of clarified butter, egg yolk and lemon juice
• Poultry part described as "white meat"

  Breast part
• Determining freshness of meat

  Check temperature, color, and texture
• Checking doneness of cooked meat

  Use a thermometer. In absence of it, insert a pointed object like a carving fork - dripping juice or redness indicates meat is still raw
• When sanitizing an area, it is still necessary to rinse off the detergent
• Waldorf salad


  Salad with apples, walnuts, celery and a mayonnaise based dressing
• Clubhouse sandwich


  Sandwich with at least three slices of bread
• Canapé


  Bite-sized decorative open faced sandwiches
• Prolonging shelf life of bread

  Wrap with cling plastic and store in freezer
• Thawing food


  Defrosting, reversal of freezing process (usually above 0 degree Celsius)
• Types of food contamination

  • Biological hazards
  • Chemical hazards
  • Physical hazards
• First step in implementing FIFO rule

  Label date of receipt and fabrication
• Material used to make a cake tight into a roll

  Parchment paper
• Vinaigrette


  Dressing/sauce made by combining oil and vinegar (1:3 ratio)
• Hollandaise sauce


  Dressing/sauce made by combining butter, egg and lemon
• Mayonnaise


  Dressing/sauce made by combining oil, egg and lemon
• Mother sauces


  • Bechamel
  • Veloute
  • Espagnole
  • Hollandaise
  • Tomato sauce
• Types of starch


  • Corn starch
  • Potato starch
  • Wheat starch
  • Barley starch
  • Cassava starch
• Contemporary sandwich


  Club sandwich
• Open-faced sandwich


  Composed of base, spread and topping (garnish)
• Hors d'oeuvres


  Small one or two-bite portions of food that are flavorful and can be served hot or cold
• Leafy salad


  Also called leafy greens or simply greens, sometimes accompanied by tender petioles and shoots
• Non-leafy salad


  Type of salad that does not use leaves (carrot, potato, cucumber, shrimp, egg, tomato, beans, meat and sweet fruits)
• Cheese used for Caesar salad

  Parmesan cheese
• Mirepoix


  50% onion, 25% celery, 25% carrots
• Sachet d'épices


  A bag (or sachet) of spices
• Bouquet garni


  A French term for a garnished bouquet, a classic herb mixture used to make soups, stocks, sauces and stews
• Bacterial growth


  FATTOM (Food, Acid, Time, Temperature, Oxygen, Moisture)
• Types of dressing


  • Temporary emulsion
  • Permanent emulsion
• Food that naturally contributes to bacterial formation


  Protein-rich food
• Recommended system to measure ingredients

  Metric system
• Crepes


  A very thin cooked pancake usually made from wheat flour
• Methods of baking


  • Creaming method
  • Foaming method