Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
95 Cards in this Set
- Front
- Back
agneau
|
lamb
|
|
albumin
|
Found in animal blood, milk, plants and seeds which foams at the
top of stocks, sauces and soups when simmered. Also is the white portion of the egg. Albumin is a protein solid only in cold water. |
|
aromatics
|
varities of plants herbs and spices that create a soft fragrance and flavor to food and drink
|
|
bechamel
|
French white sauce made by stirring milk into butter-flour roux. It
is one of the four “mother sauces” named after its inventor, Louis de Bèchamel. |
|
beurre manie
|
French word meaning “kneaded butter” and it is a paste made
of softened butter and flour. Flour and butter is used in equal parts and is used to thicken sauces. |
|
blanc, blond, brun
|
French for "white, yellowish brown, and brown"
|
|
Bouquet Garni
|
Usually peppercorns, parsley stems, bay leaves and dried
thyme gathered together in cheesecloth and tied to form bag. Used to flavor soups, stews and broths using the bag for easy removal prior to serving. Other bunches of herbs can be used depending on the cooking application |
|
canard
|
duck
|
|
champignon
|
edible mushroom
|
|
chinois
|
A metal sieve with extremely fine mesh, used for pureeing or
straining. The mesh is very fine so use a ladle to press the liquid through the mesh. |
|
clarification
|
The act or process of making clear or transparent, by freeing
visible impurities; as, the clarification of stocks or wine. |
|
cloute
|
To stud with cloves and a bay leaf, as in onion clouté.
|
|
concasse
|
To coarsely chop or ground a mixture, such as a tomato
|
|
conduction
|
Direct exchange of heat by physical contact with another item
|
|
convection
|
Direct exchange of heat through a liquid or gas
|
|
demi-glace
|
Half-glaze; brown sauce.
|
|
deglazing
|
dissolving cooked food particles in a pan with wine or a stock.
|
|
depouillage
|
Process of removing fat and impurities from the surface of a
liquid during cooking. |
|
espagnole
|
A rich, reduced brown stock containing herbs, tomato purée or
fresh tomatoes and a mirepoix of browned vegetables, all thicken by brown roux. It is one of the four original “mother sauces.” |
|
essence
|
Significantly reduced liquid with a dominant prevailing flavor
|
|
faggot
|
bundle of twigs, sticks, or branches bound together
|
|
fond
|
stock;
|
|
fond blanc, fond brun, fond de legume
|
primary stocks; white stock, brown stock, veg. stock
|
|
fumet
|
Concentrated stock, particularly made from fish, fowl or game, or
sometimes mushrooms, used to add flavor to less intense stocks and sauces. |
|
glace
|
White or brown stock reduced 85-90% through simmering
|
|
jus lie
|
natural juice thickened
|
|
legume
|
"vegetable,seeds from plants(from a pod"
|
|
liaison
|
To bring two or more ingredients together in such a way that neither
can be separated again. Commonly a thickening or binding agent consisting of cream and egg yolks; used in the preparation of sauce |
|
liaison finale
|
Using a thickening or binding agent in sauces at the very end
of preparation so as not to break or curdle. |
|
lier
|
to add or thicken
|
|
marmite
|
A large, two handled, covered earthenware or metal cooking pot
that is taller than it is wide. Sometimes with a spigot |
|
mirepoix
|
An aromatic flavoring composed of roughly chopped sautéed
vegetables, usually made up of carrots, onions and celery used to add color, nutrients and flavor to a stock or sauce. At times leeks are added to the mirepoix to aid in clarification |
|
monter au beurre
|
To enrich a sauce or reduction by dropping in small
pieces of cold butter and tossing to blend. |
|
napper
|
To lightly coat, usually with sauce or aspic
|
|
poisson
|
French word for fish
|
|
porc
|
French word for pork
|
|
radiation
|
Energy transmitted through space by the propagation of a wave
through any form of matter, example microwave, induction, and infrared cooking. |
|
remoulliage
|
Second wetting
|
|
render
|
To melt or convert liquid fat from solid animal fat by heating.
|
|
roux
|
Thickening agent made of half clarified butter or other fat and half high
gluten flour by weight, used to thicken soups and sauces. |
|
sachet
|
A piece of cheesecloth tied into a bag used when preparing a bouquet
garni. |
|
saute
|
To fry lightly in fat in a shallow open pan. A dry cooking method
|
|
simmer
|
Cooking food by means of mild convection in a flavorful liquid. A
moist cooking method. |
|
sweating
|
Combination cooking technique that uses a foods natural moisture
to cook slowly without browning. |
|
temper
|
Process of equalizing the temperatures of two liquids before mixing
them together. |
|
tourne
|
Cut used to trim and shape vegetables or potatoes into a football
shape. Three types of tourné cuts - olivette, chateau, and fondante |
|
veau
|
French word for veal
|
|
veloute
|
French word for velvet, thick textured white soup or sauce.
|
|
viande
|
French word for meat.
|
|
`volaille
|
French word for poultry.
|
|
1 gallon=
|
4 quarts
|
|
4 quarts=
|
8 pints
|
|
8 pints=
|
16 cups
|
|
16 cups=
|
128 fl. oz
|
|
1 quart=
|
2 pints
|
|
2 pints-=
|
16 fl oz
|
|
1 cup=
|
8 fl. oz
|
|
1 tblsp=
|
3 tsp
|
|
1 fl. oz=
|
2 tbsp or 6 tsp
|
|
Boiling pt
|
212F
|
|
simmering pt
|
182-200F
|
|
Boullier
|
to boil
|
|
mijoter
|
to simmer
|
|
stock\fond
|
Extraction of flavor from bones, vegetables,
herbs and spices using liquid as a base. |
|
Four Elements of a stock
|
nourishing element,bouquet garni, mirepoix, cold liquid
|
|
nourishing element
|
bones, meat, vegetables
|
|
4 steps for a good stock
|
start with cold water,allow for natural clarification, skim often, maintain proper simmer
|
|
3 main differences between brun and blanc stock
|
|
|
7 soup categories
|
clear, thin, thick, international, religious, specialty, cold
|
|
4 stock derivitives
|
court boullion, fumet, glace, essence
|
|
court buillion
|
Poaching liquid. Contains acid,
aromatics, liquid and mirepoix |
|
types of fat
|
butter, veg. oil, margarine, rendered animal fat
|
|
thickening agents
|
roux, flour, puree cooked vegs., beurre manie, arrowroot, cornstarch,
|
|
quality factors of sauce
|
|
|
Mother Sauces
|
Bechamel, tomato, espagnole, hollandaise, veloute, demi-glace
|
|
compound sauce
|
Compound sauces are leading sauces with
accessory and/or auxiliary elements added |
|
Accessory element
|
Added to a sauce for
flavor extraction and then removed before service |
|
auxiliary element
|
Added to a sauce after
straining as a garnish to remind of the origin of the dish. |
|
Emulsions
|
Bringing together two or more liquids which
do not normally combine. |
|
Types of Emulsions
|
permanent, semi permanent, temp.
|
|
5 independent sauces
|
salsa, relish, chutney, fruit, pesto
|
|
independent sauces
|
PREPARED INDEPENDENTLY OF THE FOODS
THEY ACCOMPANY (OTHER MOTHER SAUCES FUNCTION SIMILARLY, ie: MAYONNAISE, BÉCHAMEL, HOLLANDAISE) |
|
coulis
|
PUREED TO SMOOTH THE TEXTURE
STRAINED TO REMOVE SEEDS & BITS OF PEEL - MAY USE VEGETABLES OR FRUIT. |
|
compound butter
|
Raw butter with additional auxiliary
ingredients added to them: |
|
conductivity of silver
|
100%
|
|
conductivity of copper
|
73%
|
|
conductivity of aluminum
|
31%
|
|
conductivity of stainless steel
|
25%
|
|
Conductivity of cast iron
|
11%
|
|
parmentier
|
cube shape 1/2x1/2x1/2
|
|
macedoine
|
cube shape 1/4x1/4x1/4
|
|
brunoise
|
cube shape 1/8x1/8x1/8
|
|
jullienne
|
1/8/x1/8x11/2-2"
|
|
batonette
|
1/4x1/4x3"
|
|
frite
|
1/2x1/2x3
|