Knife Cuts
This cut is small cubes, about ¼ inch.
What is Small Dice?
This white sauce is made from milk and a roux.
What is Béchamel?
Cooking food quickly in a small amount of fat over high heat.
What is Sauté?
This means “everything in its place.”
What is Mise en place?
These are dried, ground pieces of bread used for coating.
What are Bread Crumbs?
This cut looks like thin sticks, similar to matchsticks.
What is Julienne?
This sauce is made from stock and a roux, often chicken-based.
What is Velouté?
Cooking food over direct dry heat, often on grates.
What is Grill?
A mixture of flour and fat used to thicken sauces.
What is a Roux?
This ingredient is used as a base thickener in many recipes.
What is Flour?
This cut is slightly larger sticks, about ¼ x ¼ x 2 inches.
What is Batonnet?
This sauce is Tomato-based and one of the five mother sauces.
What is Tomato Sauce?
Cooking food submerged in hot oil.
What is Fry?
The standard vegetable mix of onions, carrots, and celery.
What is Mirepoix?
This is the process of preparing ingredients before cooking.
What is Pre-preparation?
This is the smallest dice cut, very fine.
What is Brunoise?
This sauce is made with egg yolks and butter.
What is Hollandaise?
Cooking food in liquid at a temperature just below boiling.
What is Simmer?
The percentage of onions in a traditional mirepoix.
What is 50%?
This provides richness and flavor in cooking.
What is Fat?
This cut is long, rectangular, and often used for fries.
What is Batonnet?
This brown sauce is made from brown stock and tomatoes.
What is Espagnole Sauce?
Cooking food in liquid at 212°F.
What is Boil?
The percentages of carrots and celery in mirepoix.
What is 25% carrots and 25% celery?
Eggs that have been mixed until yolk and white are combined.
What are Beaten Eggs?