Bake It Easy
One of the most common grains used in flour production, with over 30,000 varieties grown.
What is wheat?
Round/cylindrical vegetables cut into coins.
What is a rondelle?
Sauce comprised of butter, flour, stock, and tomatoes.
What is tomato sauce?
Taste, aroma, and texture all working together in conjunction to create an entire experience.
What is flavor?
A French culinary phrase which means "putting in place" that refers to the setup required before cooking.
What is mise en place?
Leavening Agent: a living organism that needs warmth, moisture, and food to begin fermenting.
What is yeast (or biological leavening)?
Seven-sided oblong cut resembling a football or barrel shape
What is a tourné?
Sauce comprised of butter, flour, and white stock.
What is velouté?
Aromatic plants whose leaves, stems or flowers are used as a flavoring.
What are herbs?
The term for a vegetable mixture that is 50% onion, 25% carrot, and 25% celery.
What is mirepoix?
Leavening Agent: Alkaline ingredients that interact with acids to produce carbon dioxide during baking.
What is chemical leavening?
A fine matchstick cut with the dimensions of 1/8 inch × 1/8 inch × 2 ½ inch.
What is Julienne?
Sauce comprised of butter, flour, and brown stock.
What is espagnole?
Aromatic plants whose bark, roots, seeds, buds or berries are used as flavoring.
What are spices?
1:1 ratio of cooked flour and butter, used as a thickening agent for stocks and sauces.
What is a roux?
Leavening Agent: Air or moisture trapped during baking which causes expansion.
What is mechanical leavening?
Knife cut primarily used for garlic, herbs, and other aromatics. Finely chopped into very small pieces.
What is mince?
Sauce comprised of butter, flour, and whole milk.
What is béchamel?
A term for one of the five basic tastes, used to describe savory foods.
What is umami?
A stock made from wine and vegetables, typically used as a poaching liquid for fish.
What is Court Bouillon?
A byproduct of the sugar making process that is reintroduced when making brown sugar.
What is molasses?
Herbs or leafy greens that are stacked, rolled, and sliced into thin ribbons.
What is Chiffonade?
Sauce comprised of butter, lemon juice, and egg yolks.
What is Hollandaise Sauce?
When the elements of sweet, salty, sour, bitter, and umami work together to create a harmonious dish.
What is balance?
The French chef who created the kitchen brigade, referred to as “the father of culinary arts."
Who is Auguste Escoffier?