A long, flattened ovoid potato with a rough, thick brown skin, a mealy white flesh, numerous large eye, a low moisture content and a high starch content
What is a Russet potato?
100
Food cut into a matchstick shape of approximately 1/4" x 1/4" x 2"
What is Batonnet?
100
A uniform mixture of two unmixable liquids
What is an emulsion?
100
A term used to describe eggs that are cooked in its shell in simmering water, may be prepared hard or soft
What is "boiled" egg?
100
a dish that is topped with cheese or bread crumbs and baked until browned
What is au gratin?
200
A cooking method for grains (especially rice) in which the grains are lightly sauteed in butter and then a liquid is gradually added.
What is risotto?
200
A clear, unthickened liquid flavored by soluble substances extracted from meat, poultry, or fish and their bones as well as from mirepoix, other vegetables and seasonings.
What is stock?
200
To swirl or stir in a liquid (usually wine or stock) in a pan to dissolve cooked food particles remaining on the bottom
What is deglaze?
200
Egg that is partially cooked on one side and then gently flipped; the yolks should remain very runny.
What is eggs over easy?
200
A food that is grown without the use of chemical fertilizers, pesticides or other such substances
What is organic?
300
An aged aromatic long grained rice grown in the Himalayan foothils; is has a creamy yellow color and a distinctive sweet, nutty aroma and a delicate flavor
What is Basmati rice?
300
To cut foods finely
What is mince?
300
A soup usually made from starchy vegetables or legumes that have been simmered in a liquid and either all or part of the mixture is pureed
What is Pureed Soup?
300
a pan that has been prepared to reduce or to prevent sticking?
What is a conditioned pan?
300
The procedure for coating foods with crumbs or meal by passing the food through flour, then an egg wash and then the crumbs
What is the standard breading procedure?
400
A small immature red potato
What is new potato?
400
French for putting in place; used the describe the preparation and assembly of all necessary ingredients and equipment for cooking.
What is mise en place?
400
A category of soups that include cream soups, veloute, pureed soups and bisques
What is Thick Soups?
400
an egg that is cooked slowly in a container that is set in hot water
What are coddled eggs?
400
French for picked onions. A bay leaf is tacked with a clove to a peeled onion, and used to flavor sauces and soups.
What is onion pique?
500
The grain of a reed like aquatic plant unrelated to rice; grown in the United States and Canada. The grains are long, slender and blace with a distinctive earthy, nutty flavor.
What is wild rice?
500
A a food services operation following the brigade system, the person responsinble for the the combined function of the potager and legumier.
What is Entremetier?
500
Natural juices thickened slightly with cornstarch.
What is jus lie?
500
the irreversible transformation of proteins from a liquid or semi-liquid to a drier, solid state; usually accomplished through the applicatioin of heat.
What is coagulation?
500
The decomposition of fats by exposure to oxygen, resyulting in off flavors and destruction of nutritive components