REVIEW OF IMPORTANT

COOKING
INFORMATION

TECHNICAL KNOWLEDGE
MOTHER SAUCES:
In the culinary arts, the term "mother sauce" refers to any one of five basic sauces, which are the
starting points for making various secondary sauces or "small sauces."

1. Béchamel
2. Velouté
3. Espagnole Sauce
4. Hollandaise
5. Tomato Sauce

Béchamel
 Béchamel is probably the simplest of the mother sauces because it doesn't require making
stock. If you have milk, flour and butter, you can make a very basic béchamel.
 Béchamel is made by thickening hot milk with a simple white roux. The sauce is then
flavored with onion, cloves and nutmeg and simmered until it is creamy and velvety smooth.
 Béchamel can be used as an ingredient in baked pasta recipes like lasagna, and also in
casseroles. But it's also the basis for some of the most common white sauces, cream sauces
and cheese-based sauces.

Velouté
 Velouté is another relatively simple mother sauce. It is made by thickening white stock with
roux and then simmering it for a while. While the chicken velouté, made with chicken stock, is
the most common type, there is also a veal velouté and fish velouté.
 Each of the veloutés forms the basis of its own respective secondary mother sauce. For
instance, chicken velouté fortified with cream becomes the Suprême Sauce. Veal velouté
thickened with a liaison of egg yolks and cream becomes the Allemende Sauce. And the fish
velouté plus white wine and heavy cream becomes the White Wine Sauce.
 Small sauces from velouté can be derived from the velouté directly, or from each of the
three secondary sauces

Espagnole Sauce
 The Espagnole Sauce, also sometimes called Brown Sauce, is a slightly more complex mother
sauce. Espagnole is made by thickening brown stock with roux. So in that sense it's similar to a
velouté. The difference is that espagnole is made with tomato purée and mirepoix for deeper
color and flavor. Moreover, brown stock itself is made from bones that have first been roasted to
add color and flavor.
 The espagnole is traditionally further refined to produce a rich, deeply flavorful sauce called a
demi- glace. The demi-glace is then the starting point for making the various small sauces. A
demi-glace consists of a mixture of half espagnole, half brown stock, which is then reduced by
half.
 For a short-cut, you could skip the demi-glace step and make the small sauces directly from
the espagnole. You'll lose some flavor and body, but you'll save time.

Knowledge Refresher Handout – Galley Staff – December 2

2016
Hollandaise Sauce
 Hollandaise is unlike the mother sauces we've mentioned so far, but as you'll see, it is really just
a liquid and a thickening agent, plus flavorings. Hollandaise is a tangy, buttery sauce made by
slowly whisking clarified butter into warm egg yolks. So the liquid here is the clarified butter and
the thickening agent is the egg yolks.
 Hollandaise is an emulsified sauce, and we use clarified butter when making a Hollandaise
because whole butter, which contains water and milk solids, can break the emulsion. Clarified
butter is just pure butterfat, so it helps the emulsion remain stable.
 Hollandaise sauce can be used on its own, and it's particularly delicious on seafood, vegetables
and eggs

Tomato Sauce
 The fifth mother sauce is the classic Tomate Sauce. This sauce resembles the traditional tomato
sauce that we might use on pasta and pizza, but it's got much more flavor and requires a few
more steps to make.
 First we render salt pork and then sauté aromatic vegetables. Then we add tomatoes, stock and
a ham bone, and simmer it in the oven for a couple of hours. Cooking the sauce in the oven helps
heat it evenly and without scorching.
 Traditionally, the sauce tomate was thickened with roux, and some chefs still prepare it this way.
But in reality, the tomatoes themselves are enough to thicken the sauce.

Knowledge Refresher Handout – Galley Staff – December 3

2016
STOCKS:
Brown Stock
 The procedure for making brown stock differs from that of white stock mainly in that
instead of blanching the bones beforehand, they are roasted instead. Roasting brings out
more color and flavor.

 Also, some sort of tomato product is used with brown stocks, again for adding color and flavor,
but also because the acid in the tomato helps dissolve the connective tissues in the bones, thus
aiding in the formation of gelatin.

White chicken stock

 To start the stock, rinse the bones under cold water and place them into a suitable-sized stock
pot. Cover the bones with cold water by about 2 inches. Turn the heat to medium and slowly
bring the bones to a simmer, making sure it doesn’t come to a boil. In the meantime, chop the
mirepoix (onions, leeks, celery and carrots) into about 1/2" to 3/4" -inch pieces.

 After the stock has simmered for about 30 minutes, skim one more time before adding the
mirepoix. Let the stock gently simmer for another hour or so, skimming the surface as needed.

 Then add the bouquet garni (peppercorns, bay leaves, parsley stems,
fresh thyme and celery leaves – see example in the photo to the right),
making sure to gently tuck it underneath the surface. Continue to
simmer for about 30 minutes.

 Once the stock has cooked for at least 1 1/2 to 2 hours, you can strain it.
First, skim off as much fat as possible from the surface. Then gently
remove the solids and discard. Finally, strain the stock through a sieve
lined with a piece of cheesecloth.

 You can either use the stock immediately or cool it over an ice bath. Once cool, it can be
stored in the refrigerator for a few days or it can be portioned and frozen for several months.

What are the different types of stock?

Chicken, beef, veal, lamb, pork, fish and seafood, and game stocks.

Knowledge Refresher Handout – Galley Staff – December 4

2016
DIFFERENT VEGETABLE CUTS:
Julienne
According to most, a standard Julienne is 4mm x 4mm x 5cm, or 1/8 x 1/8 x 2 inches. 1/8th of an inch
is approx 3mm, so the sizes do vary from school to school.

Chiffonade
This cut is mostly used with leafy greens and herbs for things like garnishes, salads and coleslaw. Its
basically very fine shreds. The size definition is rather informal in that there seems to be no formal
sizes so luckily that's easier according to what is practical.

Jardiniere
These are vegetable "batons". They are shorter and fatter with sizes ranging from 2cm x 4mm x 4mm
(4/5 x 1/5 x 1/5 of an inch) or as large as 4cm x 10mm x 10mm (1.5 x 2/5 x 2/5 of an inch).

Brunoise
It is a fine dice measuring 4mm x 4mm x 4mm, or 1/8 x 1/8 x 1/8 inches.

Knowledge Refresher Handout – Galley Staff – December 5

2016
Macedoine
This is a slightly larger dice than Brunoise, with sizes measuring from 5mm cubed to 10mm cubed
(10mm is the more common size).

Paysanne
The word “paysanne” translates as “peasant” and means "country style", indicating that this is a rougher,
more informal cut that other more precise cuts that exist in French cooking. To cut vegetables paysanne-
style, you cut them thinly, but cut them more according to their shape when possible. If you are cutting
carrots, you cut them into thin circles, as their shape would dictate. If you are cubing a potato or turnip,
you aim for cubes about 1 cm (1/2 inch) on each side.

DIFFERENT METHODS OF COOKING:

DRY HEAT COOKERY METHODS
No use of water to cook the food. The food is left dry and heat is applied to cook the food. When heat is
applied to the food, the food cooks in its own juice or the water added to the food during its
preparation evaporates during the heating process and this cooks the food.

Baking
The food is cooked using convection heating. The food is put into an enclosed area (i.e. an oven) where
heat is then applied and the movement of heat within the confined space acts on the food getting it
cooked.

Steaming
To steam food, water is added to a pot and then a stand is placed inside the
pot. The water level should be under the stand and not above it. There is no
contact between the food and the water that is added to the pot. Food is
then placed on the stand and heat is applied. The hot steam rising from the
boiling water acts on the food and the food gets cooked. It is the hot steam
that cooks the food, as there is no contact between the food and the water
inside the pot. This method of cooking for vegetables is very good as the
food does not lose its flavor and much of the nutrients are not lost during
the cooking.

Knowledge Refresher Handout – Galley Staff – December 6

2016
 Grilling
There are two methods of grilling that are used these days. One type of grilling is the one that is
commonly
used by the people in the village. This is when food is cooked over hot charcoal on an open fire. The food
is placed on top of the burning charcoal. The other method is using grills that are inbuilt in stoves. In this
method, the griller, which has a tray, is heated up and the food is placed on the grill tray to cook. The
heat can be gas-generated or electric-generated depending on the type of stove used. The food is again
left to cook on the grill with the doors of the grill open. What happens in this type of cooking is the heat
seals the outside part of the food and the juice inside the food cooks it. The flavor of the food is not lost
and much of the nutrients are not lost either. Food is frequently turned over to prevent it from burning
and to ensure that equal heating and cooking time is applied to both sides of the food. By doing this,
the food is cooked evenly and thoroughly.

Roasting
With roasting, direct heat is applied to the food. The heat seals the outside
part of the food and the juice inside the food cooks the food. Roasting is
mainly used when cooking fleshy food like fish, meat or chicken. When heat
is applied to the outer covering of the food, it seals it up thereby trapping
all the juices inside the food. The action of direct heating, heats up the
juices inside the food, which then cooks the food. Again there is very little
nutrient lost and the flavor is not spoilt. Food is frequently rotated over the
spit so that there is even heating applied to all parts of the food. This is so
that heat is applied evenly to the food to make it get cooked properly.

Barbequing
The method of cooking food by barbequing is most suitable to cooking meat cutlets, fish or chicken
pieces. The food is usually marinated with spices and tenderizers (for meat cuts) for some time before it
is cooked.
With this method of cooking, a sheet of metal with stands is heated up and oil is used to cook the food.
A sufficient amount of oil is heated up and food is added. The food is then turned over a couple of
times before it is dished out.

Boiling
This is the most common method of cooking and is also the simplest. With this method of cooking,
enough water is added to food and it is then cooked over the fire. The action of the heated water
makes the food to get cooked. The liquid is usually thrown away after the food is cooked. In the case of
cooking rice, all the water is absorbed by the rice grains to make it get cooked. During the heating
process, the nutrients can get lost or destroyed and the flavour can be reduced with this method of
cooking.

Knowledge Refresher Handout – Galley Staff – December 7

2016
Frying
When food is fried using oil or solid fat it is important that you observe some rules in handling oil or fat.
Simple rules to follow when frying:
1. Make sure there is enough oil or fat put in the frying pan or a deep frying pan.
2. The food to be cooked must not have water dripping from it. This is because when water comes
into contact with hot oil or fat, you will have the oil sizzling and spitting out of the pan, which
could burn your skin if you are not careful.
3. Put the food into the hot oil carefully. Try not to make a big splash as the oil could burn your skin.
4. The oil of fat should be heated to the right temperature before putting food into the pan to be fried.
5. If the food is put in when the oil or fat is not heated to the right temperature, the food will soak
up the oil and you will have food that is all oily or greasy. If the oil or fat is over heated, you will
end up with food that is burnt.

Deep Frying
This is when a lot of oil or fat is used in cooking the food. The oil or fat is usually put into a deep pan and
is heated to boiling point. Food is then put into the hot boiling oil and is cooked in that way. Such food as
fish fingers, potato chips, meat balls, and dough nuts to name a few, are cooked using the deep frying
method. Barbequing

Knowledge Refresher Handout – Galley Staff – December 8

2016
PRODUCT KNOWLEDGE - FOODS

BREAKFAST

What is the “Continental Breakfast”?

A light breakfast typically consisting of coffee, bread rolls, butter, jams or marmelade, croissants
and pastries (Viennoiserie).

What is the “English Breakfast”?

Traditional full English breakfast includes bacon, fried, poached or scrambled eggs, fried or
grilled tomatoes, fried mushrooms, fried bread or toast with butter, and sausages. Black
pudding, baked beans and hash browned potatoes are often also included.

What is “Porridge”?
Porridge (called Oatmeal in the United States) is a dish made by boiling ground, crushed, or
chopped plants – typically grain (cereals) – in water or milk. It is often cooked or served with
flavorings such as sugar, honey and raisin. It is usually served hot in a bowl.

List a few breakfast eggs preparation.

Poached / Scrambled / Fried / Sunny-side-up / Over / Over Easy / Omelets

What is a pancake?
A pancake is a flat, thin and round cake (prepared from a starch-based batter containing eggs, milk
and butter) cooked on a griddle or frying pan in oil or butter. There are various types of pancakes,
the most common are plain, blueberry and banana. They can be served with maple syrup and
whipped cream.

What are the “Viennoiseries”?

Viennoiseries are baked goods made from a yeast-leavened dough in a manner similar to bread, or
from puff pastry, but with added ingredients (particularly eggs, butter, milk, cream and sugar).
Viennoiseries are typically eaten at breakfast or as snacks.
Well known Viennoiseries include croissants, brioche, Danish pastries, pain aux raisins, pain au
chocolat, etc.

Knowledge Refresher Handout – Galley Staff – December 9

2016
 Can you list a few types of toast bread?
White bread toast, Whole wheat bread toast, Rye bread toast, Blueberry bread toast.

BRUNCH

List a few breakfast eggs preparation.

Brunch is a combination of breakfast and lunch eaten usually during the late morning on Sundays.

What are “Eggs Benedict”?

Eggs Benedict is an American breakfast or brunch dish that consists of two halves of an English
muffin, topped with ham or bacon, poached eggs, and hollandaise sauce.

SALADS

Describe the Caesar’s Salad

The Caesar salad features Romaine lettuce and croutons and is dressed with parmesan cheese,
lemon juice, olive oil, Worcestershire sauce, garlic, and black pepper

Describe the Niçoise Salad

The Niçoise Salad is a composed salad of tomatoes, tuna, hard-boiled eggs, Niçoise olives, and
anchovies, dressed with a vinaigrette.

Knowledge Refresher Handout – Galley Staff – December 10

2016
 Describe the Greek salad
Greek salad is made with pieces of tomatoes, sliced cucumbers, onion, feta cheese, and olives
(usually Kalamata olives), typically seasoned with salt and oregano, and dressed with olive oil.

Describe the Caprese Salad

The “Caprese Salad”, or simply “Caprese”, is an Italian salad dish made of sliced mozzarella,
tomatoes and basil, seasoned with extra-virgin olive oil, balsamic vinaigre and a pinch of salt.

Describe the Cobb Salad

It is a salad with bacon, avocado, tomato and blue cheese crumbles on lettuce with French
vinaigrette.

What is a Shrimp Cocktail (or Prawn Cocktail)?

The shrimp cocktail is a seafood dish consisting of shelled, cooked, shrimp or prawns in a
cocktail sauce (tomato juice, clam juice, lime juice, hot pepper sauce, ketchup), served in a
glass.

SALAD DRESSINGS

What is “Thousand Islands” dressing?

It is a salad dressing and condiment based on mayonnaise and can include olive oil, lemon
juice, orange juice, paprika, Worcestershire sauce, mustard, vinegar, cream, chili sauce,
tomato purée, ketchup, or Tabasco sauce.

Knowledge Refresher Handout – Galley Staff – December 11

2016
 What is “Blue Cheese” dressing?
Blue cheese dressing Is a popular salad dressing and dip in the United States. It is usually made
of some combination of blue cheese, mayonnaise, and either or all buttermilk, sour cream or
yogurt, milk, vinegar, onion powder, and garlic powder.

What is “Vinaigrette”?
It is a culinary sauce made mixing vinegar and oil and usually seasoning it with salt, herbs, and
spices.

What is “Ranch” dressing?

It is a type of salad dressing made of some combination of buttermilk, salt, garlic, onion, herbs
(commonly chives, parsley and dill) and spices.

SOUPS

Describe the “French Onion Soup” (Soupe à l’oignon)

It a type of soup usually based on meat stock and onions, and often served gratinée with
croutons and cheese on top.

Describe the “Leek Soup”

Leek soup is a soup based on potatoes, leeks, broth, and heavy cream. Other ingredients used
may be salt and pepper, and various spices. Generally, the potatoes are diced and cooked in
broth, while the leeks are chopped and sautéed. After this all ingredients are combined and
stirred. Chives may be used for garnish.

What is a “Gazpacho”?
Gaspacho is a soup made of raw vegetables and served cold, usually with a tomato base.

What is a “Vichyssoise”?
It is a thick soup made of puréed leeks, onions, potatoes, cream, and chicken stock. It is
traditionally served cold but can be eaten hot.

Knowledge Refresher Handout – Galley Staff – December 12

2016
PASTA DISHES

Describe “Pasta Alfredo”

Pasta (usually fettuccine) Alfredo is a pasta dish where pasta is tossed with Parmesan cheese
and butter. The Alfredo sauce may also include cream.

Describe Italian Gnocchi (Dumplings)

Gnocchi are various thick, soft dough dumplings that may be made from semolina, ordinary wheat
flour, egg, cheese, potato, breadcrumbs, cornmeal or similar ingredients with or without flavorings
of herbs, vegetables, cocoa, or prunes.

Describe Lasagne (or Lasagna)

It is a typical Italian oven baked pasta dish made with several layers of lasagne sheets alternated with
sauces and various other ingredients.

Knowledge Refresher Handout – Galley Staff – December 13

2016
 What are “Ravioli”?
Ravioli are a type of square dumpling composed of a filling sealed between two layers of thin egg
pasta dough. Usually served either in broth or with a pasta sauce, they originated as a traditional
food in Italian cuisine. Other related filled pastas include the ring-shaped tortellini and the larger
tortelloni.

What are “Pappardelle”?

Pappardelle are large, very broad, flat pasta noodles, similar to wide fettuccine. The name
derives from the verb "pappare", to gobble up. The fresh types are two to three centimetres (
3⁄4–1 in) wide and may have fluted edges. Dried egg pappardelle have straight sides. Originates
from the Tuscany region.

Knowledge Refresher Handout – Galley Staff – December 14

2016
ENTRÉES

What is “Beef Bourguignon”?

It is a French recipe from the Burgundy region (a notorious wine region). It is a stew prepared
with beef braised in red wine, traditionally red Burgundy, and beef broth, generally flavoured
with garlic, onions and a bouquet garni, with pearl onions and mushrooms added towards the
end of cooking.

Describe “Beef Wellington”

Is a preparation of filet steak coated with pâté (often pâté de foie gras) and duxelles, which is then
wrapped in puff pastry and baked.

What is “Tournedos Rossini”?

Tournedos Rossini is a French steak dish that comprises a beef tournedos (filet mignon), pan-
fried in butter, served on a crouton, and topped with a hot slice of fresh whole foie gras briefly
pan-fried at the last minute. The dish is garnished with slices of black truffle and finished with a
Madeira demi- glace sauce.

What is a “Chateaubriand”?
It is a meat dish cooked with a thick cut from the tenderloin filet.

Knowledge Refresher Handout – Galley Staff – December 15

2016
 What are the meat doneness levels? (Temperatures for beef, veal, lamb steaks and roasts)

List 3 beef cuts

Knowledge Refresher Handout – Galley Staff – December 16

2016
 What is “Bouillabaisse”
Bouillabaisse is a traditional Provençal fish stew originating from the port city of Marseille. The main
ingredients are scorpionfish, sea robin, European conger, herbs and spices

What is “Cioppino”?
Cioppino is a fish stew originating in San Francisco, California. It is considered an Italian-American
dish, and is related to various regional fish soups and stews of Italian cuisine. Cioppino is traditionally
made from the catch of the day, which in San Francisco is typically a combination of Dungeness
crab, clams, shrimp, scallops, squid, mussels, and fish all sourced from the Pacific Ocean. The
seafood is then combined with fresh tomatoes in a wine sauce, and served with toasted bread,
either local sourdough or French bread.

What is “Ratatouille”?
It is a French Provençal stewed vegetable dish, originating in Nice, and sometimes referred to as
ratatouille niçoise. The main ingredients are tomatoes, onions, zucchini, eggplant, bell peppers,
garlic, marjoram, basil, thyme and olive oil.

Describe the “Coq au vin” recipe

It is a French dish of chicken braised with wine, lardons, mushrooms, and optionally garlic. A red
Burgundy wine is typically used in the recipe.

Knowledge Refresher Handout – Galley Staff – December 17

2016
 What are Lamb Chops?
Lamb chops are cut from the rib, loin, and shoulder areas. The rib chops include a rib bone; the loin
chops include only a chine bone. Shoulder chops are usually considered inferior to loin chops; both
kinds of chops are usually grilled. Breast of lamb (baby chops) can be cooked in an oven.

What is a “Burrito”?
It is a type of Mexican and Tex-Mex food consisting of a wheat flour tortilla wrapped or folded into
a cylindrical shape to completely enclose the filling. In Mexico, meat and refried beans are
sometimes the only fillings. In the United States, burrito fillings may include a combination of
ingredients such as Mexican-style rice or plain rice, beans or refried beans, lettuce, salsa, meat,
guacamole, cheese, sour cream and various vegetables.

Knowledge Refresher Handout – Galley Staff – December 18

2016
 What is “Carpaccio”?
Carpaccio is a dish of raw meat or fish (such as beef, veal, venison, salmon or tuna), thinly sliced or
pounded thin and served mainly as an appetizer

What is “Ossobuco”?
It is a traditional Italian dish made with veal shank braised in white wine, vegetables and tomato
sauce.

What is “Wiener Schnitzel”?

The Wiener Schnitzel is a national dish of Austria. It is a very thin, breaded and pan fried cutlet
made from veal. In Italy it is best known as “Cotoletta alla Milanese”, although the two dishes are
not identical (the cotoletta alla Milanese is cooked bone-in).

What is “Goulash”?
Goulash is a traditional soup or stew from Hungary made with meat and vegetables, seasoned with
paprika and other spices.

Knowledge Refresher Handout – Galley Staff – December 19

2016
 What is a “Tartare de Bœuf” (Steak Tartare)?
Steak tartare is a meat dish made from finely chopped or minced raw beef. It is often served with
onions, capers and seasonings (the latter typically incorporating fresh ground pepper and
Worcestershire sauce), sometimes with a raw egg yolk. Tartare preparations can also be based on
seafood (typically salmon and tuna).

What is “Fondue”?
Fondue is a Swiss dish of melted cheese served in a communal pot (caquelon or fondue pot) over
a portable stove (réchaud) heated with a candle or spirit lamp, and eaten by dipping bread into
the cheese using long-stemmed forks. In the “Fondue Bourguignonne”, pieces of meat are
cooked in hot oil or broth

31. Name 5 types of seafood

Salmon, red snapper, swardfish, mackerel, sole, trout, scallops, calamari, mussels, clams, sea bass,
shrimps, rock fish, eels, sardines, herrings, squids, octopus, crabs, lobster, etc.

32. Name 5 types of vegetables

Cabbage, beet, spinach, lettuce, beans, eggplant, tomato, cucumber, celery, garlic, pumpkin,
potatoes, peas, Lima beans, broccoli, Brussel sprouts, carrots, etc

33. Name 5 types of fruits

Blackberries, raspberries, strawberries, blueberries, orange, grapefruit, lemon, lime, peaches,
nectarines, apricots, cherries, figs, apples, pears, pineapple, parsimon, grapes, etc.

34. Name 5 herbs used in cooking

Basil, rosemary, thyme, dill, chives, sage, laurel, parsley, oregano, mint, etc.

Name 5 types of lettuce

Knowledge Refresher Handout – Galley Staff – December 20
2016
 Iceberg, Romaine, Red Leaf, Endives, Chickory, Escarole, Baby Red Oak, Arugola or Roquette, Frisée,
Lolla Rosa, Mizuna, etc.

Knowledge Refresher Handout – Galley Staff – December 21

2016
SAUCES

Describe the “Bolognaise” sauce

Known in Italian as raGÙ alla bolognese, is a meat-based sauce originating from Bologna, Italy. In
Italian cuisine, it is customarily used to dress "tagliatelle al ragÙ" and to prepare "lasagne alla
bolognese".

Describe the “Pesto” sauce

It is a green colored sauce originating in Genoa in the Liguria region of northern Italy (pesto
genovese). It is traditionally made with crushed garlic, basil, and European pine nuts blended
with olive oil, Parmigiano-Reggiano.

What is “Carbonara”?
It is an Italian pasta dish sauce from Rome based on eggs, cheese (Pecorino Romano or
Parmigiano- Reggiano), bacon (guanciale or pancetta), and black pepper. Spaghetti and bucatini
are usually the preferred pasta for this sauce. Cream is not common in Italian recipes, but is often
used elsewhere

Knowledge Refresher Handout – Galley Staff – December 22

2016
POTATOES

Describe baked potatoes

A baked potato, or jacket potato, is the edible result of baking a potato. When well cooked, a
baked potato has a fluffy interior and a crisp skin. It may be served with fillings and condiments
such as butter, cheese or ham. Sour cream is usually offered as a condiment.

Describe “Potatoes au Gratin” or “Potatoes Gratinées”

Is a traditional regional French dish based on potatoes and crème fraiche.

Describe “Mashed Potatoes”

It is a dish prepared by mashing boiled potatoes. Butter, vegetable oil, milk and/or cream are
usually added to improve flavor and texture, and the potatoes are seasoned with salt, pepper, and
any other desired herbs and spices.

Name 5 kinds of potato dishes

Mashed, puree, au-gratin, duchess, baked, dauphinois

Gratin dauphinois

Knowledge Refresher Handout – Galley Staff – December 23

2016
DESSERTS

Describe the “Tiramisu”

Tiramisu is a popular coffee-flavored Italian dessert. It is made of ladyfingers (Savoiardi biscuits),
dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese,
flavoured with cocoa.

What is a “Crème Brulée”

Also known as burnt cream, crema catalana, or Trinity cream is a dessert consisting of a rich
custard base topped with a contrasting layer of hard caramel.

70. Describe a “Cheesecake”

Cheesecake is a sweet dish consisting of one or more layers. The main, and thickest layer, consists
of a mixture of soft, fresh cheese (typically cream cheese or ricotta), eggs, and sugar; if there is a
bottom layer it often consists of a crust or base made from crushed cookies (or digestive biscuit),
graham crackers, pastry, or sponge cake.

Describe “gelato”
It is the Italian word for ice cream, derived from the Latin word "gelātus" (meaning frozen). In English
this word commonly refers to varieties of ice cream made in a traditional Italian style. Gelato can
be made with milk, cream, various sugars.

Knowledge Refresher Handout – Galley Staff – December 24

2016
 What is a “Rice Pudding”?
Riz au lait (French). It is a dish made from rice mixed with water or milk and other ingredients such
as cinnamon and raisins.

Describe the “Floating Island on vanilla sauce”

Œufs à la neige (French). It is a French dessert consisting of meringue floating on crème anglaise (a
vanilla custard). The meringues are prepared from whipped egg whites, sugar and vanilla extract
then quickly poached. The crème anglaise is prepared with the egg yolks, vanilla, and hot milk,
briefly cooked.

Describe “Rum Baba”

It is a spongy cake soaked in Rum.

Knowledge Refresher Handout – Galley Staff – December 25

2016
SPECIAL REQUESTS / ALLERGIES TO FOOD

What is gluten? (intolerance to Gluten)

Gluten is a protein composite found in wheat and related grains, including barley and rye. Gluten
gives elasticity to dough.

What is lactose? (intolerance to glucose)

Lactose intollerance is the inability of adults to digest lactose, a sugar found in milk and to a
lesser extent dairy products, causing side effects.

What does it mean vegetarian?

Vegetarian is the practice of abstaining from the consumption of meat (red meat, poultry,
seafood and the flesh of any other animal).

What does it mean vegan?

Vegans, in addition to being vegetarian, do not use other animal products and by-products such as
eggs, dairy products, honey, leather, fur, silk, wool, cosmetics, and soaps derived from animal
products.

Knowledge Refresher Handout – Galley Staff – December 26

2016