Knife Skills
This knife is the most versatile for chopping, slicing, and dicing.
What is a chef’s knife?
A flavorful liquid made by simmering bones, vegetables, and seasonings.
What is stock?
A clear, flavorful soup made by clarifying stock.
What is consommé?
A mixture of fat and flour used for thickening sauces.
What is a roux?
Leaves of plants used for flavoring are called this.
What are herbs?
Cutting food into thin matchstick strips is called this.
What is julienne?
This stock uses roasted bones for a deeper flavor.
What is brown stock?
A pre-made product used to create soups quickly.
What is a soup base?
Cooking a liquid until some evaporates to concentrate flavor.
What is reduction?
This savory taste is often found in mushrooms and soy sauce.
What is umami?
This knife cut produces very small cubes.
What is brunoise?
A mixture of onions, carrots, and celery used for flavoring stocks.
What is mirepoix?
This hearty soup often contains milk or cream and potatoes.
What is chowder?
This mother sauce is made by emulsifying butter and egg yolks.
What is hollandaise?
Briefly boiling food then shocking in ice water is called this.
What is blanching?
This term refers to rolling leafy herbs and slicing into thin ribbons.
What is chiffonade?
A concentrated stock reduced to a syrupy consistency.
What is glacé (glaze)?
A thick, creamy soup made with shellfish.
What is bisque?
A mixture of starch and cold liquid used for thickening.
What is a slurry?
Cooking food gently in liquid at low heat is called this.
What is poaching?
Name one rule for preventing cross-contamination when using knives.
What is wash hands and sanitize cutting boards between tasks?
This bundle of herbs is tied together and added to stocks for flavor.
What is a bouquet garni?
Name one reason proper storage of soup is important.
What is to prevent bacterial growth and maintain quality?
Name all five mother sauces.
What are béchamel, velouté, espagnole, tomato, hollandaise?
Name one cooking technique that preserves nutrients.
What is steaming?