Getting SAUCY
STOCK Market
TURNIP the BEETS
Hot POTATO
STARCH Madness
100
A sauce made by thickening white stock with a roux.
What is veloute?
100
To remove impurities from the top of a stock while simmering
What is skimming?
100
To cook an item partially and briefly in boiling water or hot fat. Usually a pre preparation technique.
What is blanching?
100
Peeled potatoes should always be stored in this to prevent browning.
What is water?
100
Firm, not soft or mushy. A term often used to describe the doneness of properly cooked pasta. "to the tooth"
What is al dente?
200
A) To coat an item lightly with sauce B) Term used to indicate the right coating texture for a sauce.
What is nappe?
200
A stock made primarily from meat trimmings rather than bones.
What is broth or boullion?
200
Stick shaped pieces approximately 6mm x 6mm x 5-6 cm (1/4” x 1/4” x 2-2 1/2”)
What is batonnet?
200
A category of potato with high moisture content, high sugar content, low starch content.
What is waxy?
200
This type of high protein flour is often used to make pasta.
What is semolina?
300
A sauce made of brown stock and flavoring ingredients and thickened with a brown roux
What is espagnol?
300
Collagen from bones breaks down into this which gives body to stocks.
What is gelatin?
300
The clustered or bunched stems form a bulbous base. The fleshy bulb is white with a pale hint of green, while the stems are darker green. The aroma and flavour have a faint suggestion of licorice.
What is fennel?
300
A poisonous alkaloid found in various plants, including potatoes which have gone green through exposure to light.
What is solanine?
300
A variety of short grain rice from Italy used to make risotto.
What is arborio?
400
A mixture of cream and egg yolks, used to thicken and enrich a sauce or soup
What is a liason?
400
A bundle of herbs usually tied together with string and mainly used to prepare soup, stock, and various stews.
What is a bouquet garni?
400
Pigments in plants that may appear red, purple, or blue depending on the pH.
What are anthocyanins?
400
Varieties of potatoes that have long cylindrical shape, often curved.
What are fingerlings?
400
Rice dish prepared by sautéing the grains with garnish, adding hot liquid, and cooking covered on the stove top or in the oven
What is pilaf?
500
A process that breaks down the bonds of starch molecules in the presence of water and heat, allowing the starch to thicken the mixture
What is gelatinization?
500
A small bundle of flavouring ingredients wrapped in cheesecloth and tied with string, used to prepare soup, stock, and various stews.
What is a sachet?
500
Insoluble or soluble element in food that aids in digestive and intestinal processes. Softens during cooking.
What is fibre?
500
This classical French term is often used to describe a dish that contains potatoes?
What is Parmentier?
500
This is the type of rice that holds its shape the best after cooking.
What is parboiled or converted rice?