the mother sauce
This white sauce is made by thickening milk with a white roux
What is Béchamel?
This French term refers to cutting herbs or leafy greens into long, thin ribbons
raditional French mirepoix consists of these three vegetables
What are onions, carrots, and celery?
According to the USDA, poultry should be cooked to this minimum internal temperature.
What is 165°F?
This term literally means "everything in its place
What is Mise en place?
This sauce uses a blonde roux and a clear stock, such as chicken or fish
What is Velouté?
These are the dimensions of a standard "Batonnet" cut, which looks like a large matchstick.
What is 1/4" x 1/4" x 2-2.5 inches?
e "Holy Trinity" of Cajun cooking swaps carrots for this crunchy vegetable.
What is green bell pepper?
There are this many tablespoons in a single cup
What is 16?
It is the process of swirling cold butter into a sauce at the very end to add shine and richness
What is Monter au beurre?
Often served with steak, this "brown sauce" is made from brown stock and mirepoix.
What is Espagnole
This is the smallest standard cube cut, measuring 1/8" x 1/8" x 1/8".
What is Brunoise?
This is the standard ratio by weight for a classic French mirepoix
What is 2 parts onion, 1 part carrot, 1 part celery?
This is the "Danger Zone" temperature range where bacteria grow most rapidly
What is 40°F to 140°F?
This term describes pasta or vegetables cooked so they are firm to the bite
What is Al dente?
An emulsion of egg yolks and clarified butter, it’s the star of Eggs Benedict
What is Hollandaise?
To prevent a cutting board from slipping, chefs place this under it.
What is a damp towel
This German version of mirepoix includes leeks and parsley root
What is Suppengrün?
A standard "large" egg (without the shell) weighs approximately this many ounces.
What is 1.75 to 2 ounces?
A mixture of equal parts flour and fat used to thicken liquids
What is Roux?
This mother sauce traditionally includes salt pork, aromatic vegetables, and tomatoes.
What is Sauce Tomate?
his specific knife is designed with a long, thin, flexible blade to remove skin and bones from fish.
What is a fillet knife?
This is a "white mirepoix," which replaces carrots with the white part of this vegetable to keep a stock clear.
What is a leek
To make a "3-2-1" pie dough, you need 3 parts flour, 2 parts fat, and 1 part of this liquid.
What is water?
This cooking method involves vacuum-sealing food and cooking it in a precise water bath
What is Sous vide?