Cuts and Slices
1/4 x 1/4 x 2.5
Batonnet
Along with water, mirepoix, acid, and aromatics this is the 5th component of stock
Bones
165-180
Poaching
What are the Five mother sauces
Espagnole, Hollandaise, Bechamel, Tomato, Veloute
How many Cups in a gallon
16
1/8 x 1/8 x 2.5
Julienne
Adding wine or water to a pan to dissolve the fond from the bottom
Deglaze
41-135
Temperature Danger Zone
To "jump"
Saute
how many ounces in a 1/4 cup
2
1/8 x 1/8 x 1/8
Brunoise
Doing this to bones will turn a white stock to a brown stock
Roast
185-210
simmering
To coat the back of spoon
Nappe
how many t-spoons in 1 tablespoon
3
Dice that is 1/2 x 1/2 x 1/2
medium dice
The drippings that collect at the bottom of roasting pan
Fond
135-70 and 70-41
2-step cooling process
a mixture of starch and cold water
slurry
how many liters in 1 quart
.95
dice that is 1/4 x 1/4 x 1/4
Small dice
Remouillage
212
Boiling
A sauce that is made from a mother sauce by adding other ingrediants
Derivative
how many Oz in 3#
48