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List and describe the five grand OR MOTHER sauces including the main ingredients ✔✔• Béchamel (1 tablespoon each of butter and flour per 1 cup of milk; a medium sauce would use 2 tablespoons each of butter and flour; a thick sauce, 3 tablespoons each.)
- Espagnole (most often a mixture of diced onion, carrots and celery)
- Hollandaise (butter, egg yolks and lemon juice) and mayo (vegetable oil, egg yolks, lemon juice or vinegar and seasonings)
- Vinaigrette (oil, vinegar, salt and pepper & spices, herbs, shallots, onions, mustard)
- Velouté (chicken, veal or fish stock. Enrichments such as egg yolks or cream are sometimes also added) What is a roux? What are the ingredients? What are the three types of a roux ✔✔• Substance created by cooking wheat flour and fat (traditionally butter).
- Base for sauce: a mixture of flour and fat that is cooked briefly and used as the thickening base of a sauce or soup
- White, blond and brown What is an Onion Piquet? ✔✔• A traditional French culinary technique
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- Bay leaves, onions and a whole clove What is clarified butter? What two parts do we eliminate? ✔✔• butter made clear by heating and removing the sediment of milk solids Stock - definition ✔✔• Flavored water preparation and forms the basis of many dishes, particularly soups and sauces. What is the most common liquid used for a stock? ✔✔• Water What is Mirepoix and the ratio of the ingredients ✔✔• Ratio of 8 ounces of chopped onions to 4 ounces each of chopped carrots and celery for a basic mirepoix, so they are using a 2: 1: 1 ratio by weight.
- a mixture of chopped celery, onions, and carrots What is a bouquet garni and what are the five ingredients? ✔✔• Parsley, thyme, bay leaf, rosemary and tarragon.
- boil an item and quickly take off heat and put into ice bath define knife cut batonnet ✔✔• a French culinary term that refers to a specific type of cut used in preparing vegetables such as potatoes for use in other dishes or as an appealing appetizer. 1/4, ¼ and 2inches. Define knife cut julienne ✔✔• 1/8 by 1/8 and 2inches knife cut chiffonade ✔✔• This is accomplished by stacking leaves, rolling them tightly, and then slicing the leaves perpendicular to the roll. knife cut brunois ✔✔• This is accomplished by stacking leaves, rolling them tightly, and then slicing the leaves perpendicular to the roll. knife cut tourne ✔✔An oblong-shaped cut for vegetables such as carrots, potatoes or squash that provides a distinctive and consistent appearance to the food item being served. When preparing a Tournée Cut, the vegetable is trimmed to a length of approximately 2 inches
Caramelization ✔✔browning of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color. As the process occurs, volatile chemicals are released, producing the characteristic caramel flavor carry-over cooking? ✔✔food retains heat and continues to cook even after being removed from the source of heat. concasse' ✔✔"to crush or grind", is a cooking term meaning to rough chop any ingredient, usually vegetables coulis ✔✔form of thick sauce made from puréed and strained vegetables or fruits. A vegetable coulis is commonly used on meat and vegetable dishes, and it can also be used as a base for soups or other sauces. degalze ✔✔to deglaze a pan means to add liquid, such as stock or wine, to the pan to loosen and dissolve degrasser ✔✔To skim, and / or to remove the fatty film that forms over soups, consommés
fumet ✔✔cooking stock: a strongly-flavored stock obtained from cooking fish, meat, or vegetables gelatin ✔✔Gelatin or gelatine is a translucent, colorless, brittle, flavorless solid substance, derived from collagen obtained from various animal by-products. glace ✔✔Demi-glace is a rich brown sauce in French cuisine used by itself or as a base for other sauces. The term comes from the French word glace, which, used in reference to a sauce, means icing or glaze define herbs and spices ✔✔herbs: any plants used for flavoring, food, medicine, or perfume. Culinary use typically distinguishes herbs as referring to the leafy green parts of a plant, from a "spice", a product from another part of the plant, including seeds, berries, bark, roots and fruits. Spice: jus lie ✔✔referring to meat juice that has been lightly thickened with a either arrowroot or cornstarch.
lard ✔✔pig fat in both its rendered and unrendered forms. Lard was commonly used in many cuisines as a cooking fat or shortening, or as a spread similar to butter. legumes ✔✔plant in the family Fabaceae, or the fruit or seed of such a plant. Legumes are grown agriculturally, primarily for their food grain seed, for livestock forage and silage, and as soil- enhancing green manure. mandolin ✔✔cooking utensil used for slicing and for cutting juliennes ; with suitable attachments, it can make crinkle-cuts marbling ✔✔white flecks and streaks of fat within the lean sections of meat marinade ✔✔liquid solution that you soak foods, particularly meats in before cooking mayonnaise ingredients ✔✔stable emulsion of oil, egg yolk and either vinegar or lemon juice mousseline ✔✔a light sauce, made by adding whipped cream or egg whites to hollandaise sauce
quenelle ✔✔mixture of creamed fish, or meat, sometimes combined with breadcrumbs, with a light egg binding. It is usually poached ramekin ✔✔a small glazed ceramic or glass serving bowl used for the preparation and serving of various food dishes RENDER ✔✔uses a low heat to melt fat away from any connective tissues What are the five tastes? ✔✔Bitterness, Sourness, Sweetness, Saltiness, and Umami sear ✔✔cooked at high temperature so a caramelized crust forms silverskin ✔✔A white and silvery colored connective tissue attached to various pieces of meat. slurry ✔✔mixture of cornstarch and liquid (usually water or stock) used to thicken a sauce or soup. temper ✔✔stabilize certain products
terrine ✔✔describe both a piece of kitchenware referred to as a "mold" and a type of food dish that is made in the mold, which is typically made of earthenware or china trussing ✔✔To tie meat or poultry with a string vinaigrette dressing ✔✔Red wine and mustard based vinaigrette dressing zest ✔✔food ingredient that is prepared by scraping or cutting from the outer, colorful skin of unwaxed citrus fruits zester ✔✔cooking utensil for removing zest from citrus fruit five types of salad ✔✔• Fruit salad
- Veggie salad
- Meat salad
- Pasta salad
freestone ✔✔fruit containing a pit, also referred to as a stone, that does not become attached or cling to the pulpy ethylene gas ✔✔naturally occurring hormone in gaseous form that triggers ripening in fruit. List the five volume measures from smallest to largest and include number of ounces for each ✔✔cups- 8 pints- 16 quart- 32 half gallon- 64 gallon- 128 many ounces in one pound ✔✔ 16 many tablespoons in one ounce ✔✔ 2 How many grams in one ounce? ✔✔ 28 grams in one ounce
