Sauces
What is a roux?
A cooked mixture of equal parts fat and flour used as a thickening agent for mother sauces.
What is sous-vide?
A precision cooking method where food is vacuum-sealed and cooked in a temperature-controlled water bath.
What is an amuse-bouche?
A single, bite-sized hors d’oeuvre sent out by the chef to welcome guests – “mouth amuser.”
What is 41°F?
The maximum temperature for safely holding cold TCS foods (Time/Temperature Control for Safety).
What is the French Brigade System?
The hierarchical kitchen organization developed by Auguste Escoffier still used in professional kitchens today.
What is velouté?
The mother sauce made from a white stock (chicken, veal, or fish) thickened with a white roux.
What is mise en place?
The French term meaning “everything in its place” – the critical setup of ingredients and tools before cooking an entrée.
What is a canapé?
A small, prepared appetizer consisting of a base (crouton, etc.), spread, and garnish.
What is the temperature danger zone?
The temperature range (41°F–135°F) where bacteria multiply rapidly in food.
What is umami?
The fifth basic taste (savory) discovered in 1908, naturally high in mushrooms, aged cheeses, and cured meats.
What is emulsification?
The technique of combining two immiscible liquids (e.g., oil + vinegar or egg yolks + butter) into a stable mixture, as in hollandaise or mayonnaise.
What is reverse-sear?
The technique of cooking a steak or large cut low-and-slow first (oven or sous-vide), then searing for crust and finish.
What is brunoise?
The precise ⅛-inch dice cut used for elegant vegetable garnishes on appetizers.
What is a 3-compartment sink?
The required manual warewashing setup: wash, rinse, sanitize.
What is knife skills – the “claw” grip?
The safe hand position that tucks fingertips under while guiding the knife with the knuckle.
What is beurre blanc?
A classic French butter sauce made by reducing white wine, vinegar, and shallots, then mounting with cold butter – no roux or cream.
What is butter basting (arroser)?
Continuously spooning hot fat (butter, herbs, garlic) over a protein in the pan during the final minutes of cooking.
What is a charcuterie board?
An appetizer presentation featuring cured meats, cheeses, fruits, nuts, and preserves
What is cross-contamination?
The transfer of harmful bacteria from one surface or food to another – prevented by color-coded cutting boards and proper handwashing.
What is carrying capacity / yield percentage?
The calculation of how much usable product remains after trimming and preparation
What is demi-glace?
A rich brown sauce made by reducing brown stock and espagnole sauce by half; the foundation for many high-end meat sauces and glazes.
What is the Maillard reaction?
The chemical reaction between amino acids and reducing sugars that creates the desirable browned crust and complex flavors on seared or roasted meats.
What is spherification?
A modernist technique (using sodium alginate and calcium) that creates caviar-like spheres (e.g., balsamic or fruit “caviar”) for elevated appetizers.
What is HACCP?
Hazard Analysis and Critical Control Points – the systematic preventive approach to food safety required for higher-risk operations.
What is the difference between mise en place and mise en scène?
Mise en place = everything in place for cooking; mise en scène = the overall “staging” or presentation of the finished dish for service.