Knife Cuts
The dimensions of a brunoise
1/8" cube
This is the classic white sauce made from milk and a roux.
What is béchamel?
The minimum internal temperature ground beef?
What is 160°F?
This dry-heat method uses high heat from above, often in an oven.
What is broiling?
French for "everything in its place".
What is Mise en place?
1/8 inch by 1/8 inch by 2 inches
What is a julienne?
This mother sauce is made by thickening veal stock with a brown roux.
What is espagnole?
3 bay sink set up.
What is wash, rinse and sanitize?
Moist-heat method involving cooking food in liquid at low temperatures.
What is braising?
This term is the chemical reaction when searing a piece of protein.
What is Maillard Reaction?
1/4 inch by 1/4 inch by 2 inches
What is a Batonnet?
Made from a blonde roux and chicken, veal, or fish stock.
What is velouté?
Refrigerators must keep food at or below this temperature.
What is 41°F?
Cooking food quickly in a small amount of oil over high heat, often in a wok
What is stir-frying?
What is a consommé?
What is a tourne
This mother sauce combines egg yolks, clarified butter, and acid.
What is hollandaise?
Maximum number of hours perishable food can be held in the temperature danger zone.
What is 4 hours?
Cooking method in which you submerge food in hot oil.
What is deep frying?
A bundle of herbs tied together.
What is a bouquet garni?
Ribbon cut
What is a chiffonade?
The derivative sauce that has tarragon and red wine vinegar.
What is sauce Bearnaise?
PPM for a sanitizing solution.
What is 50 to 100 PPM?
This cooking method uses indirect heat and smoke to flavor and cook food slowly.
What is cold smoking?
This term refers to a rich reduction made from stock.
What is a glace?