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Culinary Foundations 1
terminology and other information from LeCordon Bleu Culinary Foundations 1 course
116
Culinary Art
06/02/2010

Additional Culinary Art Flashcards

 


 

Cards

Term
Aboyeur
Definition
The one who accepts orders from the dining room, expiditer
Term
Brigade
Definition
refers to the stations in the kitchen
Term
Chef
Definition
head of the kitchen
Term
Sous-chef
Definition
assistant to the Chef
Term
Chef de Partie
Definition
chef in charge of a station
Term
Grillardin
Definition
Grill chef
Term
Poissonier
Definition
fish chef
Term
Pattisier
Definition
pastry chef
Term
Saucier
Definition
Sauce chef, also refers to chef in charge of sauter station
Term
Rotisseur
Definition
Roast chef
Term
Entremetier
Definition
vegetable cook
Term
Garde-manager
Definition
chef in charge of cold foods such as salads and terrines
Term
Commis
Definition
low level cook
Term
Tournant
Definition
swing cook
Term
Stagiaire
Definition
apprentice
Term
Mise en Place
Definition
station set up, literally everything in it's place
Term
[image]
Definition
cut measuring 1/8 x 1/8 x 2.5 inches
Term
[image]
Definition
cut measuring 1/8 x 1/8 by 1/8 cubed
Term
[image]
Definition
cut measuring 1/4 x 1/4 by 2.5 inches
Term
[image]
Definition
cut measuring 1/4 x 1/4 x 1/4 cubed (aka small dice)
Term
Umami
Definition
Japanese for delicious flavor, refers to the fifth sense of taste
Term
[image]
Definition
fine shred for leafy vegetables and herbs
Term
[image]
Definition
to mince
Term
[image]
Definition
rough chop usually for tomatoes
Term
Emincer
Definition
to slice thinly
Term
Emonder
Definition
to remove the skin from fruits, vegetables, nuts, etc
Term
Julienne fine
Definition
cut measuring 1/16 x 1/16 x 2.5 inches
Term
[image]
Definition
random cut keeping a uniform size
Term
[image]
Definition
square tile cuts measuring 1/2 x 1/2 by 1/4 inch
Term
Rondelles
Definition
1/4 inch cut for round vegetables
Term
Supreme
Definition
segments of citrus fruit with no pith, membrane or seeds
Term
Tourner
Definition
to turn, carve into football shape with 7 sides, flat ends, 2 inches long
Term
A l'anglaise
Definition
to cook in boiling salted water, lit. English style
Term
Rissoler
Definition
no translation - to cook tourned potatoes in clarified butter until golden
Term
Allumette
Definition
cut for potatoes, equivalent to julienne
Term
Migonette
Definition
cut for potatoes, equivalent to batonnet
Term
Gaufrette
Definition
waggle cut chips
Term
Pomme de Terre
Definition
potato, often shorted to pomme, lit. apple of the earth
Term
Russe
Definition
saucepan with long handle
Term
Sautoir
Definition
straight sided saucepan with long handle
Term
Sauteuse
Definition
sloped sided saute pan with long handle
Term
Saucier
Definition
sauce pan with curved bottom and long handle
Term
Marmite
Definition
stock pot, marmite base= small stock pot; marmite haute=tall stock pot
Term
Rondeau
Definition
round short sided pan with 2 handles
Term
Chinois
Definition
fine mesh sieve (Fr. Chinois etamis)
Term
Cocette
Definition
heavy gauged casserole with tight fitting lid
Term
Aromates
Definition
aromatic ingredients such as herbs and vegetables
Term
Bouquet-garni
Definition
herbs such as thyme, parsley stems, peppercorns, bay leaf wrapped in leek greens
Term
Deglacer
Definition
to deglaze usually with alcohol and dissolve the sucs
Term
Degorger
Definition
to soak and rinse impurities from the bone
Term
Degraisser
Definition
to degrease
Term
Depouiller
Definition
to remove the skin that forms during cooking
Term
Ecumer
Definition
to remove the scum that forms from impurities
Term
Fond
Definition
stock; fond brun=brown stock' fond blanc=white stock
Term
Fond de legumes
Definition
vegetable stock
Term
Fond de poisson
Definition
fish stock
Term
Fond de veau
Definition
veal stock
Term
Fond de volaille
Definition
poultry stock
Term
Fumet
Definition
fish stock with sweated mirepoix and white wine added
Term
Mirepoix
Definition
standard: 50% onion, 25% carrots, 25% celery, white substitute mushroom for carrot
Term
Mouiller
Definition
to add liquid
Term
Remouillage
Definition
making a second stock from previously used bones (lit. rewetting)
Term
Pincer
Definition
to pinch; cook tomato product to develop flavor and color
Term
Sachet d'epice
Definition
aromatic ingredients wrapped in cheese cloth tied with string
Term
Sucs
Definition
flavorful brown bits that accumulate on a pan's surface during cooking
Term
Vaner
Definition
to cool down
Term
Leading sauces
Definition
five basic French sauces from which other sauces are derived
Term
Bechamel
Definition
milk thickened with roux
Term
Espagnole
Definition
brown stock thickened with roux and tomato product
Term
Hollandaise
Definition
emulsified sauce made with yolks, clarified butter, lemon juice
Term
Tomate
Definition
tomato sauce thickened with roux
Term
Veloute
Definition
white stock thickened with roux
Term
Roux
Definition
equal amounts in weight of flour and fat, cooked to desired color, white, blonde, brown (black)
Term
Beurre manie
Definition
equal amounts of raw butter and flour, kneaded together, used as a thickener
Term
Slurry
Definition
mixture of starch and cold liquid, used to thicken another liquid
Term
Oignon pique
Definition
piece of onion pierced with bay leaf and clove; often used in white sauces
Term
Emulsion
Definition
combining two normally non-combinable ingredients in such a way that they don't separate
Term
Mayonnaise
Definition
cold emulsified sauce with yolks, oil and lemon juice
Term
Clarify
Definition
to remove milk solids and water from butter; to remove impurities from stock
Term
Les Cuissons
Definition
cooking methods; seven classic French Methods
Term
Le Rotir
Definition
Roasting; heat surrounds item being roasted
Term
Le poeler
Definition
no translation; humid roast for cuts too tough to sauter but too tender to braise
Term
Le braiser
Definition
Braising; used for tough piece; first sauter then add small amount of liquid; cover with lid
Term
Le grillier
Definition
grilling; heat source comes from below
Term
Le frire
Definition
frying; submerging food in hot fat
Term
Le pocher
Definition
Poaching; item is submerged in simmering liquid
Term
le sauter
Definition
cooking tender piece in small amount of fat
Term
Braiser a blanc
Definition
to braise keeping white color
Term
Braiser a brun
Definition
to braise with brown color
Term
Brider
Definition
to truss
Term
Egoutter
Definition
to drain
Term
Habiller
Definition
to dress; as in chicken
Term
Mijoter
Definition
to simmer
Term
Salsir
Definition
to sear; preparation to obtain color and lock in juices; also called marquer en cuisson
Term
Suer
Definition
to sweat: preparation to soften without obtaining color
Term
Vider
Definition
to clean out the insides; as in chicken
Term
Lustrer
Definition
to give shine with compound butter or sauce emulsionnee
Term
Paner a l'anglaise
Definition
3 step breading; english style breading
Term
Quadriller
Definition
to make grill marks, usually diamond shaped
Term
Blanchir
Definition
to blanch, not a cooking method per se, but a perparation
Term
Court bouillon
Definition
flavorful liquid used for le pocher
Term
Meuniere
Definition
dusted in flour, lit. millers wife
Term
Soupe
Definition
flavorful liquid leftover from cooking vegetables, served over bread
Term
Potage
Definition
soup
Term
potage clair
Definition
clear soup
Term
potage lie
Definition
thickened soup
Term
Puree
Definition
soup thickened by pureeing ingredients, cream may be added
Term
cream
Definition
soup thickened with roux, cream is added
Term
bisque
Definition
soup thickened with roux (trad. cooked rice or stale bread), classically contains shellfish
Term
chowder
Definition
soup containing pork, such as bacon, potatoes, and fish or shellfish, can be thickened with roux or kept clear
Term
National
Definition
soups that don't fit any above categories such as Pho and Miso
Term
Lier
Definition
to thicken
Term
Consomme
Definition
clear soup, lit. brought to completion
Term
Clearmeat
Definition
ingredients for making consomme; lean meat, tomato, mirepoix, egg whites, aromates
Term
Raft
Definition
that which forms on top while cooking consomme
Term
A l'anglaise
Definition
to cook in boiling salted water, lit. English style