Mother Sauces
A white sauce made from milk thickened with a white roux
What is Bechamel?
3/43
What is a Large Dice
Sour, Sweet, Salty, Bitter, Umami
3 teaspoons =
What is a tablespoon
Cutting everything
What is a Chef's Knife
A light sauce made from white stock (chicken, fish, or veal) thickened with a blonde roux.
What is Veloute
1/4 x 1/4 x 2
What is Batonnet
165F
What is the internal temperature for cooked poultry
Half of a Cup
What is 1/2 Cup
Used to measure cups of liquids
What is a Liquid Measuring Cup
A rich brown sauce made from brown stock and a brown roux, often with tomato purée and aromatics.
What is Espagnole
1/83
what is Brunoise
invented the brigade system
Auguste Escoffier
Triple of 1/4
What is 3/4
Used to drain liquids from pasta, vegetables, and canned goods
What is a colander
A warm emulsion of egg yolk, melted butter, and lemon juice or vinegar.
What is Hollandaise
1/8 x 1/8 x 2
What is Julienne
Held the 3 michelin star the longest
Who is Paul Bocuse
Ounces in a quart
What is 32 oz
Used for pureeing vegetables and emulsifying dressings.
A sauce made from tomatoes, often with aromatics like onion, garlic, and herbs, and sometimes thickened with a roux or stock.
What is Tomato
1/43
What is a Small Dice
The amount of calories in 1 gram of protein
What is 4
Pints in a gallon
What is 8
Removes moisture from greens
What is a salad spinner