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80 Cards in this Set

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