Cookery Terms
This French term means “everything in its place” — it refers to being prepared before cooking.
What is Mise en place
Cooking in vapour
What is steaming
Stock that cooks for 20-40 mins
What is a fish stock
Use to take skin of vegetables and make ribbons
What is a peeler
Makes food more pretty
What is a garnish
Between 5 - 60 degrees Celsius
What is the Temperature danger Zone
Cooking food in a small amount of liquid, covered, at low heat is known as this.
What is braising
béchamel, velouté, espagnole, hollandaise, and tomato.
What are the 5 mother sauces
3 pieces of equipment used to portion food
ladle, measuring jug/s, scales, measuring cup/s
Tortellini, cannelloni, ravioli
What are examples of filled pasta
To cut food into thin matchstick-sized strips is to do this.
40mmx 2mmx2mm
What is Julienne
A water bath at a precise temperature
What is Sous Vide cooking
Mayonnaise, Hollandaise and bearnaise
What is a emulsion sauce
5 ml
What is 1 tsp
Makes laws and regulations for food safety in Australian and NewZealand
What is the Food Safety Australian & New Zealand
FSANZ
Bacteria are transferred from one surface or food to another
What is cross-contamination
Dicing food and serving cooking liquid
What is stewing
cream, butter egg yolk cheese
What are fats to thicken sauces
60ml
What is 1/4 cup
Soba, Udon, Vermicelli
Removing skin and seeds from tomato before dicing
What is Tomato concasse
Cooking on a BBQ
What is grilling
A clear soup made from meat and animal bones that is not clarified.
Bonus points If it is clarified what does it become?
Bouillon (broth)
Consomme
2 pieces of equipment to prepare cook potato for gnocchi or mash
What is mouli/ ricer
Emulsification/ glazing/ binding/ aerating/ Enriching/ clarifying/ setting/ thickening/ garnishing
Bonus- Name one dish of each
What is the function of eggs in cooking