Techniques
Terminology
Ingredients & Dishes
Sauces
Pastry Arts & Baking
100
A knife cut resulting in "match-sticks".
What is Julienne?
100
A liquid that food is soaked in to impart flavour.
What is Marinade?
100
A chicken breast stuffed with cheese and ham.
What is "Chicken Cordon Bleu"?
100
A garlic flavoured mayonnaise.
What is Aioli?
100
A French pastry shop.
What is a Patisserie?
200
It is a technique where alcohol is added to a pan and set alight to burn it off.
What is Flambé?
200
Adding liquid to a hot pan to pick up the bits caramelized to the bottom.
What is deglaze (deglacer)?
200
The art of producing cured and dried meats.
What is Charcuterie?
200
A tangy sauce with butter, white wine, and vinegar. (Hint: "White Butter")
What is "Beurre Blanc"?
200
A long French bread.
What is a Baguette?
300
A knife cut producing finely diced cubes.
What is Brunoise?
300
A preparation technique in which dishes are prepared to order. (Hint: "In a Minute")
What is "A La Minute"?
300
It is a french type of mustard and the name of a town in the Burgundy region of France.
DAILY DOUBLE What is Dijon?
300
A roux thickened milk "mother sauce". (Hint: The base for Mac & Cheese)
What is Béchamel?
300
A sweet custard dish served in ramekins with a hard caramelized sugar shell. (Hint: "Burnt" cream)
What is Creme Brûlée?
400
A dry heat method of cooking. (Hint: Often done in a frying pan)
What is Sauté?
400
A technique of cooking ingredients in their own fat. (Hint: Duck "_____")
What is Confit?
400
A French herb blend consisting of rosemary, thyme, oregano, and lavender. (Hint: From Provence)
What is "Herbes de Provence"?
400
This emulsified sauce is served on top of Eggs Benedict.
What is Hollandaise Sauce?
400
This is a chocolate and cream mixture. (Hint: Starts with a "G")
What is Ganache?
500
A cutting technique producing long, thin strips of herbs.
What is Chiffonade?
500
The "holy trinity" of French cuisine, this is composed of celery, carrot, and onion.
What is Mirepoix?
500
These are small purple "onions" with a garlic-like flavour.
What are Shallots?
500
An equal part fat to flour mixture used to thicken sauces.
What is Roux?
500
A crescent shaped flaky pastry originating from Austria.
What is a Croissant?
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