cooking techniques
using your wrist to cook something in a sautee pan
What is to Saute?
Rack to hold sheet pans
what is a speed cart?
Football shaped vegetable cut
what is a Tourne?
one of the mother sauces
what is a veloute?
who are the sous chefs
who are Chef Alayna and Chef Keeley
slowly simmer. Periodically spooning liquid over time
what is to Braise?
Hotel pan
what are sizes 2-6 in?
used to sprinkle on Horderves
what is fine brunoise?
Fresh mozzarella and tomato
what must you respect at all times
who are your classmates and what is your equipment?
to cook over high heat thus creating a crusty skin to seal in juices
what is to sear?
food processor
what is a robotcoupe?
otherwise known as known as a french fry or match stick
what is a julienne or batonnet?
seeded vegetables such as lentils, beans or peas
celery, carrots, onion
what is the holy trinity
to create a water bath. Especially for custards needing cooking
what is to Bain Marie?
High end brand of appliences
what is a Kitchen Aid?
used in breakfast burritos
what is a small dice?
another mother sauce commonly seen in Italian dishes
what is Marinara Sauce?
who is the executive chefs
who are Chef Nolan and Chef A
to crush and preserve in its juices usually adding sugar
what is to Macerate?
Convection Oven
what is an air fryer?
to cut without exact percision
what is it to rough chop?
item that requires hot oil and this class for some reason always gets....
french fries
"SHARP -"