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80 Cards in this Set
- Front
- Back
2 Tablespoon=
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1 Ounces
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6 teaspoons=
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1 Ounce
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16 Tablespoons=
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1 Cup
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32 Tablespoons=
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1 Pint
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64 Tablespoons-
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1 Quart
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8 Ounces=
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1 Cup
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16 Ounces=
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1 Pint
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32 Ounces=
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1 Quart
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128 Ounces=
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1 Gallon
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16 Ounces=
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1 Pound
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2 Cups=
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1 Pint
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4 Cups=
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1 Quart
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16 Cups=
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1 Gallon
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3 teaspoons=
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1 Tablespoon
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Pont Neuf
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1 cm squared stick
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Mignonette
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.5 cm squared stick
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Mecedoine
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.5 cm cubed
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Allumette
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3mm squared stick
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Paille
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2mm squared stick
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Brunoise
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3mm cubed
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Brunoisette
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1mm cubed
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Concasser
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A rough chop (Onion/ Tomato)
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Emincer
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Fine uniform sliced (onion)
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Ciseler
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Fine uniform minced (Onion)
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Hacher
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smashed then minced (Garlic)
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Emondee
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Process of Blanch then de-seeding (Tomato)
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Des
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Flesh only then diced uniformly (Tomato)
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Paysanne
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Lengthwise quartered, long edges pared, then vegetable sliced size according to cook time
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Chef Carem
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Book: L'Arte de Cuisine
Refined cooking technique to what we know today. "Architect " |
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Chef Escoffier
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Book: Le Cuisine de Culinare
Created brigade system. "King" First "reference" book for cooking. |
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Fondant
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Potato lengthwise halved, then 5 lengthwise cuts.
"half football" |
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Chateau Tourne
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LG 7 sided Tourne
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Anglaise Tourne
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Med. Tourne
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Cocotte Tourne
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Sm. Tourne
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Static Menu
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Items do not change day-to-day.
May still change seasonally. (ie Perkins) |
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Cycle Menu
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Foods assigned specific to each day until cycle restarts.
(ie hospitals) |
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A La Carte
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Each item priced seperately.
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Table'D'Hote
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Set price that include choice for each course included.
(ie soup incl choice from 3, entree choose from 3, dessert choice from 3 but always $25) |
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Prix Fixe
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Fixed price but multiple options of meal.
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Tasting Menu
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Multiple small portions of what the chef is making that day.
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Recipe
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Set of instructions to duplicate a dish.
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China Cap
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Larger holes conical sieve
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Chinois
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Fine protected mesh conical sieve
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Food Mill
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Flat bottomed container with a handle flat spatula'd attachment meant to be used to create fine uniformed sauce. (ie applesauce)
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200, 400, 600 full hotel pans
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First # referring to depth.
Generally deeper large pans meant for buffet lines and /or storing and cooling food. |
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200, 400, 600 half hotel pans
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First # referring to depth.
Generally deeper pans but half the width of full hotel pans. |
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200, 400, 600 third hotel pans
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First # referring to depth.
Generally deeper pans but 1/3 width of full hotel pans |
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Sautuese
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Saute pan recognized with 1 handle and sloped sides.
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Sautuer
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One handled pan with straight sides.
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Sauce Pan
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Deep pan with 1 handle.
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Stock Pot
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Deep Large pan with 2 handles.
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Poach Point
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160*-180*
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Simmer Pt
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185*- 205*
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Boiling Pt
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212*
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Mirepoix
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CARROTS 100/ CELERY 25 percent amt of carrots/ ONION 25 percent amt of celery
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Bouquet de Garni
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Bundle of Parsley stem, Bay leaf, Celery stick, Thyme wrapped in leek.
Used to flavor soup stocks. |
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Fond=
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Stock
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Degorger=
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Draw out
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Suer=
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To sweat
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Riadir
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To turn opaque
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Ecumer
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To skim off impurities
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Marmite
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Stock Pot
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Stock Ratio
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100% Water/ 50 percent of water volume matched in bones/ 10 percent of bone matched in mirepoix
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Fumet de Poissen
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Fish Stock
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Depoulluage
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Off setting pot from heat to create cyclonic movement to easily skim off impurities.
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BTAB
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Bring to a boil
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DTAS
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Down to a simmer
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Stock cook times:
Veal: Beef: Chicken: Fish: |
Veal: 6-8 hrs
Beef: 6-8 hrs Chix: 4-6 hrs Fish: 30 min |
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Thickeners:
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Roix
Slurry Beurre Marie |
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White roix
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Greatest thickening power due to high intact starch from less cooking.
Lightest of roix's. Used for "white" sauces. |
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Blond Roix
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Cooked slightly longer then white roix.
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Brown Roix
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1/3 of the thickening power of white roix due to the longer cooking time thus less starch (having been cooked out).
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Slurry
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Cornstarch and Water.
2 pts liquid to 1 pt starch. |
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Beurre Manie
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Equal pts raw butter (in wght) to flour.
Roll into ball shapes. |
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5 Mother sauces:
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Bechamel
Hollandaise Tomato Veloute Espagnole |
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Bechamel sauce is made up of:
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white roux
milk Onion Pique (half an onion pinned w cloved bay leaf) Bouquet Garni |
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Onion Pique
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Halved onion pinned with a cloved bay leaf
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Veloute
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Blond roix
stock Bouquet garni |
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To make Bechamel:
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White roux to milk whisking briskly.
Add onion pique and scald then turn down. Simmer for 30 min w bouquet garni. Until coats back of spoon w line staying scraped. Strain through Chinoix. |
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To make Veloute:
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With roux in saucepan on med hgh.
Add stock little at a time while whisking briskly. Bring to boil while whisking. Down to simmer. Add bouquet garni. Simmer 1/2 hr. Until Nape (just coat back of spoon). |