Grand Sauces
This sauce is made from milk and a white roux.
Béchamel
A french word that refers to the mixture of coarsely chopped onions, carrots, and celery that provides a flavor base for stock.
Mirepoix
A chef who creates elaborate, sweet, decorative centerpieces in an architectural form is following in the footsteps of this chef.
Carmé
The transfer of heat from one item to another when the items come into direct contact with each other.
Conduction
What ingredient used in baking causes the dough to rise?
Leavener
This sauce is made from a brown stock and brown roux.
Espagnole (brown sauce)
This person coordinates kitchen activities and directs the kitchen staff's training/work efforts.
Executive Chef
Who is responsible for popularizing sustainable agriculture in foodservice?
Alice Waters
A rapid cooking method that uses high heat from a source located above the food.
Broiling
What baking ingredient determines the consistency of the finished product?
Thickeners
This sauce is made from veal/chicken/or fish stock and a white roux.
Velouté
Reducing a liquid ingredient in order to concentrate its flavor within the dish, while also helping with the final consistency of the finished sauce....
Reduction
Who developed the kitchen brigade system?
Escoffier
Cooking a food item on a hot, flat surface or in a relatively dry, heavy-bottomed fry pan.
Griddling
The process of browning sugar under heat is called...
Caramelization
Creole is a derivative of this sauce.
Tomato
The herbs, spices, and flavorings that create a savory smell.
Aromatics
DOUBLE JEOPARDY!!!!
In 1796, who began serving hot soups called restaurers for their health-restoring properties?
Boulanger
The food item is first seared in hot oil, and then partially covered in enough liquid to come halfway up the food item. The food is then slowly simmered until the protein is tender.
Braising
What happens when yeast is mixed with carbohydrates and liquid?
Fermentation
Béarnaise is a derivate of this sauce.
Hollandaise
The flavorful, caramelized bits of food left in a pan after searing meats or vegetables.
Who is known as the father of modern French cuisine?
Fernand Point
The process of continued cooking after a food item has been removed from its heat source.
Carryover cooking
In what method for preparing quick breads is a solid fat "cut" into flour by hand?
Biscuit Method