Knife Skills
The knife technique that provides you with long thin cuts.
What is Julienne?
The thing removed from the stock during the skimming process.
What are impurities?
The two basic components of a Roux?
What is flour and butter?
The two simple seasoning agents the chef added to both of his soups
This knife technique provides you with uniform cuts. Useful for uniform cooking.
What is Paisan?
In chicken and beef stocks where does most of the flavor come from .
What is the bone?
The next step in Mother Sauces following the Roux. (Hint you add milk)
What is a Béchamel sauce?
The reason why you can only use a little cream in the Butter Nut Squash soup.
What is it dulls the senses and the flavor?
This cut provides you with ribbons of leafy greens.
What is Chiffonade?
The result of cooking vegetables and bones in the oven for about 60 minutes.
What is Caramlization?
The creation of the Mornay sauce is marked by the addition of this ingredient.
What is Cheese?
The hand held tool the chef used to combine all of the ingredients when he made the Butternut Squash soup.
What is an Emerson Blender?
This knife technique used to create a small fine dice.
What is Brunoise?
The alternate name for Chicken stock.
The result of adding roux to a sauce.
What is thickening?
When creating the Soup Paysanne chef added Chicken stock, and variety of vegetables from his garden. What grain-like substance did he also add?
What is Buckwheat?
This stock requires seasoning prior to the cooking process.
What is none of them?
The difference between a white roux and a brown roux
What is intensity of flavor/length of cooking?
The combination of fresh thyme, fresh parsley, leek and pepper corns creates what flavor boosting addition to stocks, sauces and soups.
What is Bouquet Garnier?