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49 Cards in this Set

  • Front
  • Back
One pound =
16 ounces
One Gallon =
4 Quarts
One Quart =
2 Pints or 32 Fluid Ounces
One Pint =
2 cups or 16 fluid ounces
One cup =
8 fluid ounces
One Ounce =
2 tablespoons
One tablespoon =
3 teaspoons
One foot =
12 inches
What are Herbs?
any of a large group of aromatic plants whose leaves, stems or flowers are used as a flavoring; used either dried or fresh.
briefly and partially cooking a food in boiling water or hot fat; used to remove undesireable flavors or to prepare food for freezing
Par Boiling
partially cooking a food in a boiling or simmering liquid
submeriging a food in cold water to quickly cool it and prevent further cooking. usually used for vegetables
What are the three types of heat transfer?
conduction, convection, & radiation
transferring heat by physcial contact
the act of transferring heat through air, water, or gas
transferring heat through waves (broiler, microwave)
What are the three cooking methods?
Dry-Heat, Moisture Heat, Combination
Dry-Heat Cooking Method
broiling, grilling, roasting, baking, that use air or fat to transfer heat through conduction and convection
Moisture Heat Cooking Method
simmering,poaching, boiling, use water or steam to transfer heat through convection; used to emphasize the natural flavors of foods
Combination Cooking Methods
cooking methods, generally braising and stewing, empoloys both dry-heat and moist-heat procedures
rules of sauteeing
1). get your pan hot
2). add cold oil
3). Add the product you're cooking
4). Do not overcrowd your pan
What is the most important handtool in the kitchen?
Chef's Knife
What are the classic cuts?
Julienne, Fine Julienne, Batonnet, Brunoise, Fine Brunoise, Small Dice, Medium Dice, Large Dice, Paysanne
Julienne (dimensions)
1/8 x 1/8 x 2 inches
Fine Julienne (dimensions)
1/16 x 1/16 x 2 inches
Batonnet (dimensions)
1/4 x 1/4 x 2 inches
Brunoise (dimensions)
1/8 x 1/8 x 1/8 inch
Fine Brunoise (dimensions)
1/16 inch
Small Dice (dimensions)
1/4 x 1/4 x 1/4 inch
Medium Dice (dimensions)
1/2 x 1/2 x 1/2 inch
Large Dice (dimensions)
3/4 x 3/4 x 3/4 inch
Paysanne (dimensions)
1/2 x 1/2 x 1/8 inch
What is Stock?
a clear, unthickened liquid flavored by soluble substances extracted from meat, poultry, or fish and their bones as well as from a mirepoix, other vegetables and seasonings. The basis for for soups and other foods. Should be clear and not cloudy.
What is Brown Stock?
richly colored stock made of chicken, veal, beef, or game bones and vegetables, all of which are caramelized before they are simmered in water with seasonings
White Stock
light colored stock made from chicken, veal, beef, or fish bones simmered in water with vegetables and seasonings
What are the five leading sauces?
Veloute, Bechamel, Espagnole, Tomato, Hollandaise
What is mirepoix
mixture of onions, carrots, and celery. 50% onion, 25% carrot, 25% celery
What is veloute sauce?
made by thickening a white stock with blonde roux
What is Bechamel sauce?
made by thickening milk with a white roux and adding seasonings
What is espagnole sauce?
also known as brown sauce, leading sauce made of brown stock, mirepoix and tomatoes thickened with brown roux
What is Tomato Sauce?
leading sauce made from tomatoes, vegetables, seasonings, and white stock. may or may not be thickened with roux
What is Hollandaise Sauce?
an emoltion, mixture of tow unmixable liquids, main ingredients are egg yolks and clarified butter
What are the 3 classes of soups?
Clear, Thick, Other
What are the "Other" kind of soups
Bisque, Chowder, Cold Soups
What are the three components of a sandwich
Bread, Spread, Filling
What's an Emoltion?
Two unmixable liquids
Who wrote "La Grande Culinar?"
Who was known as the cooks of kings
Marie Careme
When was Careme discovered?
Late 1700s