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| As the english; method of cooking vegetables by first boiling until tender, then shocking. |
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| to order; Method of cooking vegetables where you gently simmer the veggies in salted & buttered water that covers the veggies halfway in a parchment paper-covered sauté pan until the water has evaporated. |
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| a system of kitchen organization in which crew is divided into stations based on food prepared by each. |
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| To finely dice onions & shallots. Produces even, small cubes that doesn’t force the juices out during cutting. |
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| responsible for all soups, vegetables, starch and egg dishes |
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| responsible for receiving orders from the dining room, and relaying them to the various station cooks, make sure dishes go out on time; usually sous chef plays role |
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| salads, and cold dishes, cold hors d'oeuvres, pâtes, cold sauces |
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| "put in place" preparation and assembly of ingredients for cooking |
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| desserts and pastries, oversees boulanger |
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| responsible for prep of all stocks, sauces, stews and hot hors d'oeuvres |
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| used for sharpening knifes |
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| The practice of cutting vegetables into a uniform size and shape to ensure even cooking time and visual appeal |
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| to trim round sides of peeled washed and tronçonéed vegetables |
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| to cut food into segments 4-7 cm |
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| standard slices into which items are cut during the initial stage of taillage |
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| smaller sticks of vegetables cut from tranches. each batonnet form has a name |
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| to cut herbs or leafy vegetables into thin strips or ribbons of herbs |
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| cubes cut from jardinière .5cm |
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| cubes cut from julienne 1-2mm |
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| tile-shaped cut from jardinière 1-2 mm .5 cm |
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| georges-auguste escoffier |
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| credited with inventing the brigade system |
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| medium round shallow pan with straight sides for sautéeing or making sauces |
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| round, shallow pan with sloping sides for sautéeing |
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| tall straight sided saucepan with long handle |
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| shallow pan with sloping sides for omelettes potatoes and crepes, similar to a frying pan |
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| large round shallow straight sided pan with two handles used for searing braising and stewing |
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| large rectangular pan with two handles |
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| shallow earthenware pan with spout and handle |
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| conical shaped strainer mesh or perforated |
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| standard way of arranging one's tools, food, and cutting board for efficient work |
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| peeling, unwrapping, or dissection of food before cooking |
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| similarly sized vegetables, unshaped, used as aromatic elements to flavor stocks/sauces etc. |
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| hazard analysis critical control points. as system of food safety where you implement safe proceedures in the flow of a product. |
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| 41-135º can't stay there for more than 4 hours |
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| broccli, cabbage, brussle sprouts, kale, etc. |
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| avacoado, tomato, peppers, eggplant |
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| the fruit of a class of plants in the cucumber family. gourds typically, have tough, inedible shells |
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| leafy parts, added last or as garnish thyme can be cooked though |
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| how it feels in mouth, texture |
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| protective casing for seeds. some are edible like snow peas |
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| underground stem of a lush plant, ginger, tumeric |
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| spices, reproductive part of plant |
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| non leafy parts, berries, seeds, "other" plant parts |
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| member or the cucurbitaceae family; edible fleshy fruit of serveral kinds of gourds, categorized by skin thickness and peak season |
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| roots and tubers grow underground include potatoes, carrots, parsnip, radishes, celery, chestnuts, beets |
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| savory, isn't grown from the seed bearing ovary.. |
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| method of removing skin and seed by blanching, usually used with tomatoes, maybe peaches |
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| what gives pepper's their heat |
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| most expensive spice-dried stigmas of a saffron plant. it's painstaking work to collect: 80,000 crocuses yield 5lbs of stigmas which makes 1 pound of saffron. 200 hours of labor to harvest stigmas. |
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| provides aromatic herbs as well as vegetables includes: dill, chervil, celery, fennel, parsley, etc. |
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| tons of varieties includes: spearmint, peppermint, pennyroyal, apple mint, mentha citrata, etc. |
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| difference green, white, black, and pink peppercorn |
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| peppercorns are the dried fruit of flowering plants-black are harvested are med inmature berries, green are young inmature berries , white are seeds of the mature peppercorn fruit, pink are a berry from a different plant and are sweeter |
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| used to flavor stocks; consists or parsley stems, thyme, bay leaf, (peppercorn) |
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| medthod of cooking potatoes involving boiling, sautéing, then roasting |
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| cook à l'étuvée wxcept you add a pinch of sugar and then cooked until vegetables are coated. cooking longer will result in a glace brun and shorter a colorless blac |
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| method used to cook shaped potate-blanch, sauté, roast |
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| from the french word meaning to turn, it is a 7-sided oval shape with blunt ends, different names depending on length |
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| side dish of various vegetables served with meat dishes. usually contains carrots and turnips |
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| to cook in a solution of water, flour, lemon juice, oil, salt to taste to prevent discoloration |
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| consistently sized, unshaped veggies onions, carrots, celery; 50: 25: 25 ratio, used to flavor stocks, stews, etc. |
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| chemical reaction between sugar and protein molecule in the presence of high heat, and is what gives things a brown color and flavor when roasted |
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| to get rid of water, or impurities from meat bones. Salt will expel water, and water removes impurities |
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| to loosen sucs from bottom of pan with a liquid |
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| the roasted brown bits, that add flavor |
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| stocks; flavored aromatic liquids used to prepare sauces, braises, and stewed dishes |
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| onion, celery, leeks. no carrot |
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| pouch to hold loose spices |
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| four kinds of stock? and how to make? |
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brun, blanc, fumet, legumes; white, brown, fish, vegetable
roast bones, blanch bones, sweat fish bones, no bones-sweat vegetables |
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| burnt onion half, used in a marmite to give it the amber color |
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| how long do you cook each kind of stock? |
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| brown veal 8-12; chicken 2-3, fish 20-30, marmite 8-12; vegetable 20-30 min. |
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| No. Never, because you don't know what it will be used for, and if one were to reduce it, it would be overly salted and taste bad. |
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| a beef stock made with blackned onions. technically a white stock as bones are not roasted but blanched |
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| adding water to cooked bones to extract flavor |
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| What are the mother sauces? How are they made? |
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| sauce mères; velouté, espagnole, tomato,hollandaise, béchamel |
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| used to thicken a cooking liquid to give it body and consistency-such as puréed vegetables, roux, liason, slurries |
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| mixture of egg yolk and heavy cream |
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| 50:50 flour and butter, blanc, blond, brun. Cooked with no color, pale color, and dark color |
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| raw flour and liquid slowly poured into stock to thicken |
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| equal parts butter and flour mixed by hand at room temperature; no heat |
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| stage where sauce naps the back of a sppon |
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| sprinkle raw flour over sautéed or roasted food to thicken |
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| liquid used to complement but never overwhelm a dish by adding flavor, moisture, and visual appeal |
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| reduced stock until syrupy consistency |
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| literally mount with butter, add cold butter at the end to add smooth sheen and enrich flavor |
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| dot with butter and cover with parchment to prevent skim from forming on sauce |
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| to hold together or bind one liquid to another liquid with which it normally doesn't combine. egg is a common emulsifier |
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| to cook something `a sec is to cook to dry stage |
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| 2 derivatives of each mother sauce? |
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*velouté: suprême, bretonne
*béchamel: soubise, sauce mornay
*espagnole: chasseur, madère, charcutière
*hollandaise: maltaise, moutarde, mousseline
*tomato:
mayo: aïoli, tartar, rémoulade
béarnaise: choron, paloise |
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| what is the ratio of flour to fat for a roux? |
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| egg yolks, clarified butter, salt, tarragon, chervil, reduction of white wine vinegar, shallots, peppercorns and tarragon. |
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| egg yolks, vinegar, salt, white pepper, oil |
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| white butter sauce, reduce shallots and wine vinegar, the add cold butter |
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| A sauce that has separated or curdled. |
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| when a protein unfolds-often used when referring to egg proteins. |
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| a sauce that is formed by emulsion. made of things that normally don't mix |
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| the mixture formed by the liquids and emulsifyers. |
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| hot water bath; don't let the bowl touch the water. |
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| bernaise + tomato fondue? |
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| choron; served with grilled meat |
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| sauce for oysters; red wine vinegar, minced shallot, and freshly cracked black pepper |
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| how do you repair a broken sauce? |
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| add water warm or cold depending on why it broke, cool bowl if about to break, mis a little water and sauce then slowly add your broken sauce little by little whisking constantly |
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| best temperature for holding emulsified sauces? |
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| too cold, sabayon insufficiently cooked, eggs curdled, butter added to fast, held at too high a temperature |
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| mash with a ladle to get liquid to go through chinois |
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