1. Food Prep Review

2. What are the 4 major components in beef and what % do they make up

3. Name 2 connective tissues and how do we deal with them?

4. What is aging and name 3 ways to age beef.

5. What are the 4 top grades of beef?

6. What does IMPS stand for and where can one find them?

7. When receiving chicken, what are the three main things we look for (quality)

8. What are the grades of chicken and how do we know what grade it is?

9. Name the 5 classes of chicken, their weights, and best cooking method.

10. Describe why chickens have white and dark meat, which one cooks faster and why.

11. Name 7 cuts of vegetables and give the dimensions

12. What are the coagulation temperatures of egg yolks, whites, and whole eggs

13. When foaming egg whites, what do fats, acids, and sugar do?

14. Name 2 fat fish and 2 lien fish.

15. What are the market forms to purchase fish? (5)

16. What are two potential problems with frozen fish?

17. What are 6 characteristics of “top of the catch” fresh fish?

18. Name the 5 components of food and tell what happens to them when we add heat.

19. What are 3 ways of heat transfer?

20. Name 5 moist heat cooking methods and give the definition.

21. Name 5 dry heat cooking methods and give the definition.

22. What are the three types of hams and what are the % of H2O in them.

23. What are the 4 stages of pork belly to bacon?

24. What are 6 things bacteria need to multiply?

25. How are shrimp “sized”?

26. What are 6 types of crabmeat?

27. What are the 4 sizes of clams?

28. Why do some avoid oysters in months that do not have an “r”?

29. Name 3 catagories of cream soups

30. What are the ingredients in a consommé and what is the most important characteristic of each?

31. How does a consommé become clear?

32. What is curdling and name 4 ways to avoid it.

33. How do you make a cream soup? (8 steps)

34. What are the two main types of potatoes and what is the difference?

35. Walk me through the procedure for cooking dry pasta in bulk to be served in small portions.

36. Why is veal expensive, and what do restaurants do about it?

37. Why is lighter color veal preferred?

38. What are the 4 pigments in vegetable and what effect do acids and alkalis have on them?

39. What makes some peppers hot, who put peppers on a “heat scale” and how did he do it?

40. What are the 4 main ingredients in stock and what is the most important characteristic of each?

41. What are simmering times of stock, name 4

42. What are the differences between white and brown stocks?

43. Name 3 ways to thicken a sauce and tell me how to.