Lookin' Good at 58

Thursday, November 26, 2009

Here is the Quiz

Last week I got a lot of interest in the espagnole sauce. This week I don't know what will happen but let's give it a whirl and test your knowledge again. I am going to stay clear of Larousse this week.

1. Omelet Rossini has what two ingredients mixed with the beaten eggs before the omelet is prepared? Also added is a small amount of Demi-glace poured over the bottom of the plate to complete the presentation.

2. A Mousseline sauce is a Hollandaise sauce to which what is added to it just before serving?

3. A Maltaise sauce is a Hollandaise sauce that has what added to it? It is a speciality for asparagus.

4. When you paner meat , fish , or potatoes , what are you doing? In other words what does the french word paner mean?

5. Okay for all you cooks and chefs out there here is a good one. At what temperature is most bacteria killed providing that the product has been held at this temperature for a sufficient length of time? Celsius or Farenheit is acceptable.

Okay these answers should be straightforward. Let's see how you do.

12 comments:

Hellraiser said...

I reckon this one is still going to cause controversy.......
1. Foie Gras and truffle
2. Whipped cream
3. Blood orange juice
4. To crumb
5. Here's the clincher, when I was at college it was 63c, then years later they changed it to 65c, now, I'm not sure.... but it's between 63 and 66c, lol :)

Waiter Extraordinaire said...

Hellraiser...no controversy on this one although the temperatures may vary but as long as what people put down is no less than the minimum temperature at which food has to be cooked to kill all bacteria.

Sous Gal said...

1. foi gras and truffles
2. whipped cream
3. orange juice and orange rind
4. breaded (flour, egg, then breadcrumbs)
5. 165 degrees. But here's something interesting. In Ontario that temp has been raised to 180 for chicken.

Waiter Extraordinaire said...

Sous Gal...I didn't know that about chicken. Hey what happened to just 140 degrees or 60C? Don't tell me now that has changed. My books must be all outdated.Grrrrr.

Sous Gal said...

Public Health upped the temps after the SARS scare. It's not across the board yet (I don't think) and even the temps are still being discussed by "officials". So it's still mildly controversial and there is leniency, unless the Chef is a freak :)

Sous Gal said...

oh! The line warmers can be 140, just to further mess with your head :)

Waiter Extraordinaire said...

Sous Gal...Like SARS had anything to do with food. I cannot remember that one just that everyone was getting it through the air. Ah holding temperature 140F. Okay.

ranting chef said...

Hey Steve, what have you started!!!

Got to love it haven't you.
Ok a bit late today but onto it...
1. Truffle and Foie Gras. Has anybody seen it on a menu lately???
2. Whipped Cream
3. The juice from Blood Oranges
4. The word means to crumb. A type of batter used as you say on meat, fish, potatoes and some other products to coat in flour, egg and breadcrumb. Often then deep fried.
a'langlaise would be on the menu
5. Most bacteria would be killed at 100 Celsius. But holding them at 65 and above for a maximum of for hours would be the answer. Then bin it....

Ok that's it for another week. Off to, well you know the routine.....

Waiter Extraordinaire said...

Ranting Chef...it is all good. Have a good night at work.

bulletholes said...

According to Escoffier, the Demi-glace should be flavored with Truffle Essence!
I looked it up!
i can just hear it...dude oreders a Rossini omelet down at the Waffle house. Blanche, the waitress, brings it out and the dude takes one bite and says
"Take it Back! There is no Truffle Essence in my Demi-glace! Barbarians!"

Waiter Extraordinaire said...

Bulletholes...Ha!

ranting chef said...

Love it Bulletholes, I can see it now....