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  1. Review Midterm- tomorrow

  2. Name the 5 mother sauces

  3. What is the liquid and thickener for each of the mother sauces?

  4. What is curdling, how does it happen, and what are 2 ways to prevent it?

  5. What are the dimensions for the cuts?JulienneBatonnetTourneBrunoise

  6. What are the ingredients in a raft when making consomme and what does each item contribute?

  7. What is a roux, how much roux do we need to use and what is the difference between the different colors?

  8. Name 2 thickeners besides roux and how do we make/ apply them?

  9. What are the ingredients for stock and tell me something important about each.

  10. Name 8 cooking methods and give the definition of each.

  11. What are the minimum simmering times for 4 different types of stock?

  12. How do you make hollandaise?

  13. Draw Betsy and label 10 parts correctly

  14. Tell me 3 different metals used in the kitchen and benefits/ disadvantages of each

  15. What are the 5 temperatures of beef, what are 3 ways to tell what temp beef is cooked to, what is the most accurate method?

  16. What are the 5 components of food, and what happened when we add heat to them.