Stocks, Soups and Sauces
50% onion, 25% carrot and 25% celery
What is mirepoix?
The fatty deposits within the muscle that make steaks tender, juicy, and flavorful.
What is marbling?
This classification of fruits contains apples and citrus.
What are winter fruits?
This type of heat transfer is the transfer of heat from one item to another by direct contact (think of a saute pan directly over a flame)
What is conduction?
This is the number of quarts in 1½ gallons
What is 6?
A bundle of herbs used to flavor stock. Typically consisting of fresh herbs such as thyme, parsley stems, and bay leaf tied up with cooking string.
What is a bouquet garni?
The highest quality grade for beef.
What is Prime?
This is the type of natural sugar found in fruits
What is fructose?
This dry heat with oil method of cooking is similar to sauteing but is done at higher heat with very little fat. The cooking vessel is often a wok.
What is stir-frying?
The number of ounces in 1 pint.
What is 16?
When making stock, this causes the bones and mirepoix to release flavor more quickly. The bones and mirepoix are cooked gently in a small amount of fat over low heat until they soften and release their moisture.
What is sweating?
The part of the pig that bacon comes from?
What is the belly or the side meat?
Asparagus, celery, and mushrooms are all examples of this classification of vegetable.
What are stem vegetables?
The two combination cooking methods, in which both dry heat and moist heat methods are employed.
What are braising and stewing?
The number of teaspoons in 2 ounces.
What is 12?
A thickener made of equal parts fat and cooked flour.
What is a roux?
Name for the heart, liver, and gizzard from a chicken. (In retail packaging this is often found in a small pouch inside the cavity of the bird.)
What are giblets?
This classification of vegetable is actually a fat underground stem and is capable of generating a new plant
What is a tuber?
In this moist heat cooking method, food is partially cooked by either submerging in simmering water or by steaming.
What is blanching or parcooking?
The number of cups in ¾ gallon
What is 12?
A cream soup that is traditionally made from pureed shells from lobster, shrimp, or crab.
What is a bisque?
This category of shellfish is characterized by having one or two outer shells
What are mollusks?
This chemical is responsible for the dark red color of beets and red cabbage
What are anthocyanins?
This cooking method has a french name that translates as "under vacuum"
What is sous vide?
The number of pounds that 1 gallon of water weighs.
What is 8?