A
What is fish fumet?
French and Italian buttercream vary as the French style uses this part of the egg.
What is the yolk?
Class of chicken most commonly used in commercial kitchens.
What is a broiler/fryer?
A consomme served with julienne strips of savoury crepe.
What is consomme celestine?
The temperature of medium rare beef.
What is 145F or 62C?
The required temperature for meatloaf to be cooked to.
What is 71C or 160F?
Used to degrease consomme.
What is paper towel?
The one ingredient difference between creme anglaise and pastry cream, allowing one to be boiled.
What is cornstarch?
A prawn is classified as this.
What is a crustacean?
White wine vinegar, shallots, tarragon and peppercorns reduced, emulsified with egg yolks and clarified butter.
What is bearnaise sauce?
Thinly sliced potatoes in a mixture of cream and egg yolks, weighed down to compress them.
What is pave potatoes?
The correct way to roll fillets for paupiettes of sole.
What is skin side in?
The main ingredients in a clearmeat.
What is egg white, tomato, mirepoix, ground meat?
Baking above sea level requires you do make this change.
What is increase the baking/oven temperature?
A tiny open faced sandwiched, served as an hors d'oeuvre.
What is a canape?