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15 Cards in this Set
- Front
- Back
- 3rd side (hint)
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Au jus |
Served with its natural juices. Usually un thickened pan dripping's |
French sandwichmise |
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Mise en place |
French term meaning "everything in place "the set up for production. All the preparations an organization that must be made before actual production can begin |
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Sauté |
To cook quickly in a small amount of fat |
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Reduce |
To cook by simmering or boiling until quantity is decreased often done to concentrate flavors |
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Veloute |
A sauce made by thickening white stock with Roux. |
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A.p weight |
As purchased; the weight of an item before trimming. |
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Mirepoix |
A mixture of rough cut or diced vegetables, herbs, and spices used for flavoring |
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Espagnole |
A sauce made of brownstock and flavoring ingredients and thickened with brown roux |
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Roast |
To cook foods by surrounding them with hot dry air in the oven or on a spit over an open fire |
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Clarified butter |
Purified butterfat, with water and milk solids removed |
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Poach |
To cook very gently and water or other will liquid that is hot but not actually bubbling about 160 Fahrenheit to 180 Fahrenheit |
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Recipe |
A set of instructions for producing a certain dish |
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Deep fry |
To Cook submerged in hot fat. |
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Braise |
To cook covered in a small amount of liquid, usually after preliminary browning. Number two to cook certain vegetables slowly in an amount of liquid without preliminary browning. |
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Coagulation |
The process by which proteins become firm usually when heated. |
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