Mother Sauces
also called a white sauce, is a simple milk-based sauce made from butter, flour, and whole milk.
Béchamel
The minimum temperature for holding hot food
135F
Also known as a coin cut
Rondelle
This mixing is most commonly used for making cookies
Creaming Method
This method combines fat and sugar before adding other ingredients
Creaming Method
a simple sauce made from butter, flour, and stock.
Velouté
Where should glassware be placed on the table
Above the knife
1/4 inch cube cut
Small dice
what is this ratio called. 1 Part flour: 1 part liquid
pour batter ratio
This adds flavor and browning to baked goods
Sugar
otherwise known as brown sauce, is a rich, dark sauce made from roux-thickened stock, puréed tomatoes, and mirepoix — a mix of sautéed carrots, onions, and celery that’s used as a base.
Espagnole (brown sauce)
What is the mixture of equal parts of fat and flour used to thicken sauces
Roux
Leaves cut into long, thin stripes
Chiffonade
What is this ratio called. 2 parts flour: 1 part liquid
Drop batter ratio
This makes baked good rise
Leaveners
a tangy, creamy sauce made from butter, lemon juice, and raw egg yolks.
It’s probably best known for its role in the classic breakfast dish Eggs Benedict.
Hollandaise
The name of the term used to identify the number of servings a recipe makes
Yield
1/8 inch matchsticks
Julienne Cut
What is this ratio called. 3 parts flour: 1 part liquid
soft dough ratio
When you store ingredients in front of newer ingredients in inventory. This procedure is called
FIFO
Also known as a red sauce, is arguably the most popular of the French mother sauces.
Tomato
Which system keeps foods safe by identifying and monitoring critical control points
HACCP
1/8 inch cube cut
Brunoise Cut
What is Crudite
Cut raw vegetables
This method cuts fat into dry ingredients before adding liquid
Biscuit Method