What is Beef Welington?

Beef Wellington is a preparation of fillet steak coated with pâté and duxelles,
which is then wrapped in puff pastry and baked.
Duxelles-a preparation of mushrooms sautéed with onions, shallots, garlic, and
parsley and used to make stuffing or sauce.

What kind of sauce you would serve for Beef Welington ?

Madeira sauce, Red Wine Sauce.

What kind of sauce would you l serve Turkey/ Pork / Chiсken/ Lamb?
Turkey -cranberry sace
Pork-Apple sauce
Lamb -mint jelly, caper sauce

What kind of sauce you would serve for the Prime Ribs ?
Horseradish , Barbecue sauce.
BBQ Sauce :
Brown sugar, ketchup, red wine vinegar, water, Worcestershire sauce, dry
mustard, paprika, salt, black pepper, hot pepper sauce.

What kind of eggs do you know for breakfast ?

Fried: Sunny Side up or Over Easy
Scrambled
Poached
Boiled: Hard boiled egg or 3 Minute boiled Egg
Eggs Benedict

How egg benedict is prepared ?

Eggs Benedict is a traditional American breakfast or brunch dish that consists
of two halves of an English muffin each of which is topped with Canadian
bacon, ham or sometimes bacon, a poached egg, and hollandaise sauce.

What is Hollondaise sause ?

Hollandaise sauce is an emulsion of egg yolk, liquid butter, water and lemon
juice (or a white wine or vinegar reduction)

What  usually  you will serve for pancakes?

Maple syrup.

What  usually is served  for oatmeal?

Maple syrup, brown sugar, nuts or dry fruits.

What is Bechamel sauce ?

Bechamel sauce, also known as white sauce, uses milk as a base and is
thickened with a white roux.(a mixture of butter and flour) .Bechamel based
sauces are often served with pasta, vegetables, eggs, or poultry.
What is Mornay sauce ?
Mornay sauce is basically a bechamel sauce made with the addition of cheese,
typically Gruyere and/or Swiss or parmesan.Is good to serve with eggs, chicken,
or fish, or use with vegetables or in a casserole.
What is Espagnole sauce ?
Espagnole, often referred to as brown sauce, uses a brown stock, such as beef,
as a base and is thickened with a brown roux. Espagnole sauces are commonly
served with roasted meats, such as beef, veal, lamb, or duck.

Whow to make caesar salad ?

Classic caesar : Romaine Lettuce, Croutons, Parmesan Cheese .
Sometimes is served with chicken or eggs

What ingredients caesar dressing has ?

Egg yolks, Dijon mustard, Olive oil, Garlic, Anchovies.

What is Beef Consomme?

Its a beef soup. To make beef consommé, you start with brown stock, which is
what you get when you simmer roasted beef bones, roasted celery, carrots,
onions, tomato puree, and some basic herbs and spices in water for hours and
hours, then strain it.

What is Bouillabaisse?
It is a traditional Provencal fish stew originating from the port city of
Marseille. What makes a bouillabaisse different from other fish soups is the
selection of Provençal herbs and spices in the broth and “ the use of bony local
Mediterranean fish”.
What is the differents beetween vegetarian and vegan ?
Basically, vegetarians don’t eat the body parts of any animals, aka
“meat.Vegetarian reduces the amount of animal suffering. Sometimes they don't
eat fish also.
Vegans - do not eat any food animal-derived items ! (Included all dairy products
and eggs. )

What is ministrone soup ?

Minestrone is a hearty Italian vegetable soup made with tomato-y broth and
pasta or rice.
Degrees of steak doneness
Blue Rare- seared on the outside, completely red throughout.
Rare –nicely seared on the outside. Still red (75% through the center), cool on the
inside.
Medium Rare- red, warm center. Slightly firm. (still can has some blood inside)
Medium- Hot pink center. More firm than medium rare.
Medium Well- cooked throughout, a slight hint of pink at the center.
Well Done –fully cooked through, no pink left inside.
Popular Sauces:

Red Wine Reduction Sauce

The Marchand de Vin (French for "wine merchant") Sauce is a finished sauce made
by reducing red wine and chopped shallots with a basic demi-glace. Another ideal
accompaniment for roasts and steaks.
Basic demi-glace-
brown stock, brown sauce (Espagnole), bay leaf, dried thyme,parsley, whole
black peppercorns.
Béarnaise Sauce Recipe
Basically Hollandaise sauce with shallots, tarragon, and crushed black peppercorns,
vinegar and white wine. Béarnaise is typically served with grilled steak
Madeira Sauce Recipe
The Madeira Sauce is made by adding Madeira wine to a basic demi-glace. The
Madeira sauce is great with roasts and steaks.
Port Wine Sauce Recipe
Another sauce that's fantastic with roasted meats, the Port Wine Sauce is made by
adding port wine to a basic demi-glace.
Tzatziki Sauce
Easy dressing for gyros or Greek salad. Contains plain yogurt, cucumbers,lemon juice, garlic,
fresh dill, olive oil
Gravy Sauce
Meat juice, liquid meat fat, flour, stock

Caper Sauce for Lamb

This flavorful sauce is made by simmering lamb bones in stock and then reducing, then
adding wine capers and a little bit of lemon juice. It's ideal for serving with a roasted leg of
lamb.
Mushroom Sauce Recipe
This classic Mushroom Sauce can be served with all kinds of roasted or grilled meat dishes,
including steaks. It's made with sauteed mushrooms, shallots and just a splash of sherry
Robert Sauce Recipe
The Robert (pronounced "ro-BAIR") Sauce is a finished sauce made with onions, mustard
,and white wine. The Sauce Robert can be served with any sort of meat but is particularly
tasty with grilled pork.
Charcutière Sauce Recipe
Another great sauce for grilled pork dishes, the Charcutière Sauce is basically a Robert
Sauce garnished with chopped cornichons.
Veloute sauce
Veloute sauces use chicken, fish, or another white stock as a base and are thickened either
with a roux or a liaison (egg yolk and cream).
Lyonnaise Sauce Recipe
In classical cooking, anything "Lyonnaise" indicates that there are onions involved. Thus, the
Lyonnaise Sauce is a demi-glace based sauce made with onions and white wine vinegar. it
pairs well with roasted meats, grilled pork, and even poultry dishes.
Bercy Sauce Recipe
It is a savory sauce for roasts and steaks. It's a lot like the red wine reduction sauce above,
only it's made by reducing white wine instead of red.
Chasseur Sauce Recipe
The Chasseur Sauce, from the French word for "hunter," is served with venison,
rabbit, and other game dishes. It's made with sauteéed mushrooms and shallots and
a white wine reduction.

Dressings
Thousand Island Dressing
Simple recipe with mayonnaise, ketchup, and sweet pickle relish
RANCH DRESSING
Buttermilk, garlic, onion, salt, dry mustard, chives, parsley, dill, black pepper.
Blue Cheese Dressing
Mayonnaise, blue cheese, half and half, sour cream, lemon juice, Worcestershire sauce, salt,
black pepper.
Italian dressing
is a vinaigrette -type of salad dressing  in United States and Canadian cuisine, consisting of
water, vinegar  or lemon juice, vegetable oil, chopped bell pepers,, usually sugar or corn
syrop, and a blend of numerous herbs and spices including oregano, fennel, dill  and salt.
French dressing
is basically mayonnaise, milk, vinegar, sugar, paprika, mustard and salt.