Dining out
Any way you slice it
The heat is on!
Saucey
Potpourrie
100
French word for the main course.
What is entree?
100
a small knife with a blade approx. 3: long, used to remove the peeler skin from fruits and vegetables.
What is a paring knife?
100
To heat a liquid until large bubbles are bursting at the surface
What is boil?
100
Used primarily for thickening sauces and soups, this is made from equal parts fat and flour, and the "equal parts" are measured by weight, not volume.
What is a roux? (pronounced roo)
100
To cook in a liquid between 140 and 180'F to produce a moist and tender product.
What is Poach?
200
a small amount of a food served with another to enhance flavor or texture such as croutons with salad or sour cream with baked potato.
What is an accompaniment?
200
To cut into long thin strips, sometimes called shoestring or match sticks
What is julienne?
200
To heat a liquid until tiny bubbles are breaking just below the surface
What is simmer?
200
This sauce is very similar to béchamel, but it replaces the milk with chicken stock.
What is béchamel?
200
A cutting technique used for leafy items; stack the leaves, then roll them tightly, before making thin horizontal slices. The react is long, thin strips of the leaf being sliced. Great for garnishes.
What is chiffonade?
300
The person in charge of the "front of the house"
What is a Maitre'd
300
A french word for stick or baton, this means to cut into sticks, 1/2" x 1/2" x 2 1/5 to 3"
What is batonnet?
300
To scald briefly in boiling water and then drain and cool quickly.
What is blanch?
300
Any one of five basic sauces, which are the starting points for making various secondary sauces or "small sauces." They're called _______ sauces because each one is like the head of its own unique family of sauces. Daily Double: Name them.
What are the mother sauces? Any one of five basic sauces, which are the starting points for making various secondary sauces or "small sauces." The mother sauces are Veloute, Béchamel, Espagnole, Hollandaise, and Tomato.
300
To coat a food in flour or bread crumbs before frying or sautéing.
What does it mean to dredge?
400
In charge of the kitchen, plans menus, orders supplies, hires and fires personnel
What is the executive chef?
400
This large, all-purpose knife can be used to chop vegetables, cut up a chicken, slice meat, mince garlic and herbs and much more.
What is a Chef's Knife?
400
To add wine or other liquid to (a pan in which meat has been roasted or sauteed) so as to make a sauce that incorporates the cooking juices and browned flavorful particles from the pan.
What is deglaze?
400
A combination of chopped carrots, celery and onions used to add flavor and aroma to stocks, sauces, soups and other foods. The proportions are 50% onions, 25% carrots and 25% celery.
What is Mire poix?
400
To melt and clarify animal fat for cooking purposes.
What is render?
500
What is a gratuity or tip?
Usually 15 to 20% added to your restaurant bill to reward the server for good service.
500
A long (think 9 or 10 inches) knife with a jagged edge used for slicing bread, slicing roasts and cutting very soft fruits and vegetables like tomatoes.
What is a serrated knife?
500
The temperature at which heated fat or oil starts to break down and burn, giving an unpleasant taste to food
What is the smoking point?
500
A liquid used as a base for soups or sauces made by browning bones and other ingredients (spices, vegetables) and simmering them in water.
What is a stock?
500
Streaks and flecks of intramuscular fat in meat; they add flavor and tenderness and indicate high quality.
What is marbling?
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