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95 Cards in this Set

  • Front
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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