Knife Cuts
Neat cubes measuring about 1/4 × 1/4 × 1/4 inch.
What is Small dice?
3 teaspoons equal this many tablespoons.
What is 1 tablespoon?
Named after the French word for "velvet," this smooth Mother Sauce is made by thickening a white stock with a blonde roux.
What is Velouté?
What should you do before preparing food?
What is wash your hands?
What cooking method uses steam to cook food?
What is Steaming?
Cubes measuring about 1/2 × 1/2 × 1/2 inch.
What is Medium dice?
4 quarts equal this amount.
What is 1 gallon?
An emulsion of egg yolks and melted butter, this warm, rich Mother Sauce is famously drizzled over Eggs Benedict.
What is Hollandaise?
What should you use to check the internal temperature of food?
What is a food thermometer?
What method cooks food in hot oil?
What is Frying?
Stacked or rolled leafy greens and herbs sliced into thin, delicate ribbons.
What is Chiffonade?
A recipe yields 20 cookies. If you make half the recipe, the new yield is this many cookies.
What is 10 cookies?
Brown gravy is a common derivative of this rich, dark Mother Sauce made from roasted veal stock and a brown roux.
What is Espagnole?
What is it called when harmful bacteria are transferred from one food or surface to another?
What is Cross-Contamination
What method cooks food slowly in a small amount of liquid?
What is Braising?
Long, thin strips measuring about 1/8 × 1/8 × 2.5 inches.
What is Julienne?
An 80-ounce roast divided into 10 equal portions gives this many ounces per portion.
What is 8 ounces?
this standard white sauce is made by thickening warm milk with a white roux.
What is Béchamel?
What is the temperature danger zone?
What is 41°F to 135°F?
What method cooks food under direct heat from above?
What is Broiling?
Tiny cubes measuring about 1/8 × 1/8 × 1/8 inch, usually derived from a julienne cut.
What is Brunoise?
A recipe serves 8, but you need 20 servings. The conversion factor is this number.
What is 2.5?
This red French mother sauce is traditionally made with tomatoes, it often uses a roux.
What is Tomato sauce?
What is the minimum internal cooking temperature for poultry?
What is 165°F?
What method cooks food in liquid just below the boiling point?
What is Poaching?