Show:
Knife Cuts
Cooking Techniques
Measurements
and Mise En Place
Stocks and Sauces I
Stocks & Sauces II
100
1/8" x 1/8" x 1/8"
What is Brunoise?
100
Dry heat cooking method that uses medium high heat and little fat
What is Saute?
100
Using flour, eggwash, and bread crumbs is referred to as this type of procedure
What is Standard Breading Procedure?
100
A combination of 50% onions, 25% carrots, and 25% celery is referred to as
What is Mire Poix?
100
This technique uses whole butter to finish and thicken a pan or reduction sauce, then serve immediatly
What is Monter Au Beurre?
200
1/4" x 1/4" x 2"
What is Batonnet?
200
Cooking method for large cuts of meat that uses first dry heat then moist heat
What is Braising?
200
Placing battered foods into deep fryers require this method
What is Swimming?
200
This sauce is made by adding mushrooms, tomatoes, and wine to a brown sauce
What is Chasseur?
200
This ivory sauce begins with a veloute, then finished with cream, egg yolks, and lemon juice
What is Allemande?
300
1/8" x 1/8" x 2"
What is Julienne
300
A term for the cooking of sugars
What is Caramelization?
300
A container filled with 128oz of liquid is called
What is One Gallon?
300
To thicken with egg yolks and cream and a small amount of hot liquid
What is Liason?
300
Combining egg yolks and clairfied butter for a sauce relies on this process to thicken
What is Emulsification?
400
Two-angle sided cut
What is Oblique?
400
This happens to starches when they are heated
What is Gelatinization?
400
It takes this many teaspoons to make a tablespoon
What is Three (3)?
400
To thicken/finish pan sauces, a combination of equal parts of whole butter and flour is used
What is Beurre Manie?
400
To make a Mornay Sauce you add gruyere and grated parmesean to this mother sauce
What is Bechamel?
500
1/2" x 1/2" x 1/8"
What is Paysenne?
500
The transfer of heat through direct contact is referred to as:
What is Conduction?
500
It takes this many tablespoons to make one ounce
What is Two (2)?
500
This mixture of vinegar and caramelized sugar is sometimes used to reduce the acidity of tomato sauce
What is Gastrique?
500
Sauce Choron, a third generation sauce, is prepared by adding diced tomatoes or tomato paste to this small sauce
What is Bearnaise?