NC

• Types of Cooked Eggs

  • Sunny Side Up
  • Omelette
  • Hard Boiled
• Egg Recipes

  • Nicoise Deviled Egg
  • Scrambled Egg
  • Egg Sandwich
  • Spring Frittata
  • Hash-Brown Egg
• Common Kitchen Ingredients to Put Out Top Range Grease Fire

  • Salt
  • Baking Soda
• Define Moist Cooking Method

  Using water, liquid, or steam to transfer heat to food
• Moist Cooking Method Examples


  • Poaching
  • Simmering
  • Boiling
  • Braising
  • Steaming
• Define Dry Cooking Method

  No water is used to cook food because heat is applied directly to the food. This technique helps to retain nutrients, color, texture and taste.
• Most Common Type of Menu in Fast Food Establishments

  Ala Carte Menu
• Mise-en-Place

  French term for "put everything in place"
• Fat Flour Ratio When Preparing Roux

  1. 1 Ratio
• Ingredients in Hollandaise Sauce

  • Clarified butter
  • Egg yolk
  • Lemon juice
• Part of Poultry Described as "White Meat"

  Breast part
• Determining Freshness of Meat

  Check the temperature, color, and texture
• Checking the Doneness of Cooked Meat

  Use a thermometer. However, in the absence of it, insert a pointed object like carving fork. Dripping a juice or redness indicates that meat is still raw / Dripping Test.
• Rinsing off detergent when sanitizing an area
• Kind of Salad with Apples, Walnuts, Celery, and a Mayonnaise-Based Dressing

  Waldorf Salad
• Sandwich with at Least Three Slices of Bread

  Clubhouse Sandwich
• Prolonging Shelf Life of Bread

  Wrapped with cling plastic and stored in the freezer
• Thawing Food

  Also known as defrosting and often considered as simply the reversal of the freezing process (usually above 0 degree Celsius)
• 3 Types of Food Contamination (HAZARDs)

  • Biological hazards
  • Chemical hazards
  • Physical hazards
• First Step in Implementing the FIFO Rule

  Label date of receipt and fabrication
• Material Used to Make a Cake Tight into a Roll

  Parchment paper
• Combination of Oil and Vinegar Dressing or Sauce

  Vinaigrette (1:3 ratio)
• Combination of Clarified Butter, Egg, and Lemon Dressing

  Hollandaise Sauce
• Five Mother Sauces

  • Bechamel (White)
  • Veloute (Blandish White/Bland)
  • Espagnole (Brown)
  • Hollandaise (Yellow)
  • Tomato Sauce/Sauce Tomat (Red)
• Kind of Starch

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

  Clubhouse Sandwich
• Open-Faced Sandwich Structure

  It is composed of base, spread, and topping (garnish)
• Hors D'oeuvres

  A French term for small one or two-bite portions of food that are flavorful and can be served as hot or cold.
• Leafy Salad

  Also called as leafy greens or simply greens; it consists of a variety of fresh leafy greens, such as lettuce, spinach, kale or other greens.
• Non-Leafy Salad

  A 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 (2:1:1)
• Sachet De Epices

  It means a bag (or sachet) of spices
• Bouquet Garni

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

  FATTOM (Food, Acid, Time, Temperature, Oxygen, Moist)
• Two Types of Dressing (Emulsion)

  • Temporary emulsion
  • Permanent emulsion
• Type of Food That Naturally Contributes to the Formation of Bacteria

  Protein-rich food
• Recommended System to Measure Ingredients

  Metric system
• Two Methods of Baking

  • Creaming method
  • Foaming method