Describe the method for making a veal stock

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Reference no: EM133860108

Problem

1) What does H.A.C.C.P. stand for?
2) Name three potentially hazardous foods other than raw meat, fish, and poultry?
3) What is cross-contamination? Get the instant assignment help.
4) What pathogen is most often associated with eggs and poultry?
5) How long can hot food be held at the proper holding temperature?
6) What is the temperature poultry is required to reach for cooking?
7) What temperature is fish required to reach for cooking?
8) Describe the cooling process?
9) What temperature must a product reach for re-heating?
10) Describe the method for making a veal stock?
11) What are some ways to make sure fish is fresh?
12) What is roux, and name some varieties?
13) What are the 5 mother sauces?
14) What is Mornay?
15) How do you make Hollandaise?
16) What is the difference between a Chowder and a Bisque?
17) Name 7 kinds of mushrooms?
18) Name 7 kinds of lettuces?
19) Name 7 kinds of cheeses?
20) What are the two classes of fish?
21) How many filets do you get from a round fish? / How many from a flat fish?
22) What is an emulsion? Name one?
23) What is the difference between a Porterhouse and a T-Bone?
24) Name some primary cuts of beef?
25) Name some dry heat methods of cooking?
26) Name some moist heat methods of cooking?
27) What is sauté?
28) When would you use the braising technique?
29) Name 7 ways to cook an egg?
30) Name 7 different fish?
31) What does 86 mean?
32) What is FIFO?
33) What is a Beurre Mixer?
34) What is a Mandolin?
35) What is the boiling point for water? / Boiling point for water in Denver?

Reference no: EM133860108

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