| A | B |
|---|
| 3 main groups who migrated to North America | Hawaiians, Indians, Inuit (Eskimos) |
| First televised cooking show was established by who | James Beard |
| New England seafood staple of most used fish | Cod |
| Main first immigrant influences in mid-atlantic states came from which 4 countries | England, Germany, Holland, Sweden |
| Shakers immigrated to NY & invented these additional things | wrote precise recipes, cooked w/little or no fat, placed great emphasis on safety & sanitation |
| 7 items Shakers invented | 1-flat broom, 2-circular saw, 3-pea sheller, 4-apple cutter/corerer, 5-threshing machine, 6-revolving oven, 7-easier functioning washing machine |
| in the southern states, catawba & cherokee from carolinas preserved meat in smoke and is the foundation of ___ | barbecue |
| Thomas Jefferson hired a chef to cook at the White House from ____ | France |
| First BBQ had no ___ & ___ | tomato & ketchup |
| Most southerners used ___ in BBQ | beef |
| Southerns have countless recipes for fried ___ | chicken |
| traditional southern veggie cooking was to __ | simmer for hours with fatback or ham hocks |
| To cook an item briefly in boiled water or hot fat is a prep technique called ___ | blanching |
| to stop the cooking process you ___ | shock |
| 5 main cooking/finishing methods for veggies | Saute, Simmer, Steam, Fry, Roast |
| less liquid used, the more ___ are retained | nutrients |
| Veal a la Wiener Schnitzel is the predecessor of ___ | chicken-fried steak |
| ___ production was the largest industry in West Texas before the discovery of oil | Beef |
| Define Cajun | both a geographical area & the people who live in or come from that region |
| Define Creole | People who are of European decent and live in New Orleans area |
| swamp cabbage is __ | Hearts of Palm |
| what is the largest industry in Florida | Citrus |
| 3 major components of meat are | Water 75%, protein 20%, fat 5% |
| fat deposited within muscle tissue | marbling |
| the guarantee of wholesomeness | inspection |
| Quality Designation of prime, choice, select, and standard are levels of quality in | grading |
| green meat is freshly killed meat or cut within ___ days | 0-3 |
| 2 types of aging for beef | dry and wet |
| mother sauces | Hollandaise, Tomato, Bechamel, Espagnole, Veloute |
| 7 principles of stock making | Start in cold water, Simmer gently, Skim, Strain, Cool, Store, Degrease |
| 2 components of hollandaise | egg yolks & clarified butter |
| 2 components of espagnole | brown roux & brown stock |
| 2 components of veloute | white roux & white stock |
| 2 components of bechamel | white roux & milk |
| 2 components of tomato | tomato puree & tomato juice |
| small sauces from hollandaise | maltaise, mousseline, choron, foyot |
| small sauces from tomato sauce | portugaise, spanish, creole |
| small sauces from espagnole | bordelaise, port wine, madeira, mushroom, Robert, italian sauce |
| small sauces from veloute | herb, normandy, hungarian, anchovy, allemande, white wine sauce, supreme |
| small sauces from bechamel | mornay, mustard, cheddar cheese, cream |
