Culinary Techniques
What is the cooking technique called where you add alcohol to the pan to create flames?
Flambeing
A traditional bread of France
Baguette or French Bread
Croissant
This mother sauce is often served on top of pastas (especially gnocchi) or polenta, or with grilled meat or vegetables
Tomato
What is the cooking technique called that uses a small amount of fat in a shallow pan over medium to high heat?
Sauteing
A thin type of pancake, usually served rolled or folded with various toppings such as nutella or fresh fruit.
Crepes
A dessert of custard topped with caramelized sugar
Creme Brulee
When yeast is activated what are the two things it produces?
Alcohol and CO2
This sauce is traditionally made from a white roux and milk, with ground nutmeg added to enhance the flavor.
Bechamel
What is the cooking technique called where you cook food in with direct heat from above?
Broiling
A vegetable stew of tomatoes, eggplant, zucchini, bell peppers and fresh herbs.
Ratatouille
A small round cake with a meringue-like consistency, made with egg whites, sugar, and powdered almonds and consisting of two halves sandwiching a creamy filling
What is the ingredient that will kill yeast if added into the wet ingredients when making bread?
Salt
A savory sauce that is made from a roux and a light stock.
Veloute
What is the cooking technique called where you cook food in liquid at a simmer?
Poaching
A traditional French dish consisting of chicken, wine, mushrooms and onions.
Coq a Vin
What does mise en place mean?
Everything in its place
When you are kneading dough you are developing _______.
Gluten
A mixture of egg yolk, melted butter, and lemon juice. It is usually seasoned with salt, and either white pepper or cayenne pepper. It is well known as a key ingredient of eggs Benedict
Hollandaise
What is the cooking technique called where you first sear off the food and then add a small amount of liquid, cover the food and cook it at a low temperature for a long amount of time?
Braising
A traditional French hearty fish stew.
Bouillabaisse
What are the two types of mise en place you would gather for a recipe?
Ingredients and Equipment
Yeast is a type of ______________.
(Hint: it makes bread rise)
Leavener
A classic brown sauce, typically made from brown stock, mirepoix, and tomatoes, and thickened with roux
Espagnole