BASE ON QUIZ Flashcards
If sauce making is the heart of classical cuisine this flavorful liquid could be considered as the heart of sauce making.
stock
this is a stock make from bones that have not been roasted or brown
white stock
this stock are typically made with beef bones, the best types of bones to use are nuccles as they contain higher colagen content that produces taht ever appealing jelatin look, by ROASTING THE BONES. PIOR TO MAKING THIS STOCK U GET A DEEP BROWN COLOR.
Brown stock
this 5 sauces is easy to remember by naming them as its color, white, blonde, brown , red and yellow
what do we called this diff kinds of sauce?
grand sauces/ five mother sauces
it is made by thickening hot milik with a simple white roux
bechamel
it is another simple mother sauce, made by thickening white stock w / roux the simmering it for a white
veloute
it is tangi buttery sauce made by slowly whisking melted water in to warm egg yolk
hallandaise
it is also sometimes called brown sauce, slightly more complex mother sauce. made by thickening brown stock with roux
espagnole
another mother sauce which is tomato based and thickened by braise by production or a roux
tomato sauce
this are serve PRIOR to the main course, stimulates your appetite they are generally serve in small bites pieces
appetizer
french term for appetizer
Hors d’oeuvre
this type of appetizer has small crusty base which is top with a toppings of your choice , it is easily pick up with fingers and eaten in one go
canape
this literally means out of work/ outside the work bacause in classical kitchen brdage this particular thing is not included in duties and responsibilities…
Hors d’oeuvre
a liquid savory food commonly made with fish, meat, poultry, vegetable strap, use as starter or appetizer
soup
this is a specialty soup that contains potato, milk, fat, celery….
potato corn chowder
a plate is like a ________to the chef
canvas
this is strip cut measuring 1/8 inch by 1/8 inch x 2
julienne
strip cut measuring 1/4 inch by 1/4 inch by 2
batonnet
a cube cut measuring 1/4 ich by 1/4 ich by 1/4 inch
small dice
a cut used for liiby vegetables such a vassils result is fine shredded use as a garnish
chiffonade
a type of knife use for general purpose of choping, slicing, dicing and so on
chef’s knife
a kitchen tool use to remove sticky ingrediennts from the measuring cup, get buuter in the baking pn
ruber/ flexible spatula
it means to cook in a liquid just below the boiling point
simmering
a knife use in paring fruits and vegetables
paring knife
use in WEIGHING ingredients of small amounts except of those very small amount like salt etc
portion scale
measuring tool for small amounts of ingredients, could be dry, liquid
measuring spoon
a utensils are vessel use for mixing or combining ingredients use for food preperation
mixing bowl
use to brush or base dough ,
pastry brush
a pan used in baking muffin with a round cupcake shape
muffin pan
a kichen tool made with wood use for scraping butter, mixing and blending ingredients
wooden spoon
term or launguage use which means to cook bred in an oven use in dry heat
baking
its a term which means to combine shortening and dry ingredients when making biscuits or pastry
cut in ( can use pastry blender, fork)
to brown the meat quickly at all side on a high temp to develop flavor and improve appearance
searing
this is a tool used to sift dry ingredients
sifter
a tool use to level off excess ingredients
metal spatula
this is a specialty of vounge molenjay
sheep’s feet in white sauce
before escoffier who is known as the king of chefs and chef of kings
carame
he was generally define the grand cuisine of careme to create classic cusine
escoffier
it is derive from the french word restaueir which means to restore
restaurant
