An all-purpose knife used for chopping, slicing, and mincing.
What is French or Chef's knife
100
Is a rind-ripened french cheese made with cow's milk and containing about 60% fat. This cheese is made in round, flat disks and is coated with a bloomy white mold
What is Brie
100
Butter that has had the water and milk solids removed
What is Clarified Butter
100
Uses radiant heat from an overhead source to cook foods. the tempature can be as high as 2000 f or (1093 C).
What is Broiling
100
To swirl or or stir a liquid in a saute pan or other pan to dissolve cooked food particles remaining at the bottom.
What is Deglazing
200
A smaller knife with a thin blade used to seperate maet from the bone. The Blade is usually 5-7 inches long and flexible or rigid.
What is boning knife
200
A swiss specialty made with melted cheese, wine, and flavorings. eaten by dipping bread into the mixture
What is Fondue
200
To flavor a liquid by steeping it with ingrediants such as tea, coffee, herbs, or spices.
What is Infusion
200
Although similar to broiling this cooking method uses a heat source beneath the cooking surface.
What is Grilling
200
Is the process of browning the sugars found on the surface most foods. This gives stocks its charectoristics and colors.
What is Carmelizing
300
A scored, slightly steel rod used to hone or straighten a blade immeaditly after and between sharpenings.
What is a steel
300
This is a thick, tart, custard like product made from milk, cultured with lactobacillus and streptococcus.
What is Yogart
300
A selection of herbs, and vegtables tied into a bundle with twine.
What is Bouqet Garni
300
A dry heat cooking method that uses conduction to transfer heat from a hot saute pan to food with the aid of a small amount of fat.
What is Sauteing
300
This is an equal parts combination of flour and fat, formed together to create a paste. It is the principal means to thicken sauces.
What is Roux
400
Also know as a Whetstone, a flat brick of synthesized abrasives that are used to put an edge on a dull blade.
What is a Sharpening Stone
400
A disacchide that occurs naturally in mammalian milk; milk sugar
What is Lactose
400
Very briefly and partially cooking a food in boiling water or hot fat.
What is Blanching
400
To moisten foods during cooking with melted fat, pan drippings, a sauce or other liquids to prevent drying and to add flavor.
What is Basting
400
The process by which generally unmixable liquids, such as oil and water, are forced into uniform distribution.
What is Emulsification
500
A knife with a large, heavy rectangular blade used for chopping through bones
What is a Cleaver
500
Butter that is not clarified, whipped, or reduced fat.
What is Whole Butter
500
Also called refreshing, the tecknique of quickly chilling blanched or par-cooked foods in ice water.
What is Shocking
500
A moist heat method of cooking that uses convection to transfer heat from a liquid to food
What is Poaching
500
Bechamel, Veloute, Espagnole, Tomato, and hollandaise