Pasta Week Flashcards
1
Q
Mise en place
A
Everything in its place (Measurements, equipment, products, knife cites, porting of ingredients.)
2
Q
Reduction
A
To boil out the water, and in return intensify the flavor.
3
Q
Mince
A
Consistent tiny rough chops
4
Q
Fermentation
A
Yeast eating sugar creating carbon dioxide and alcohol
5
Q
Leavening
A
To rise
6
Q
Proof
A
Letting the dough Rest AND letting fermentation happen
7
Q
Knead
A
massaging the dough to strengthen the gluten
8
Q
Punch
A
To squeeze the air out of risen dough, to control the inner structure.
9
Q
Roux
A
Fat (Butter) PLUS flour (TO THICKEN SAUCES AND SOUPS)
10
Q
Mirepoix
A
2:1:1 (Onions AND Carrots, AND celery)
11
Q
B-echamel
A
Milk Plus Roux
12
Q
E-spagnole
A
DarkStock AND Dark Roux AND mirepoix
13
Q
T-omato
A
Tomato AND Mirepoix
14
Q
H-ollondaise
A
Egg yolks AND butter
15
Q
V-eloute
A
Stock AND Roux
16
Q
D-emi Glace
A
- 50 % espagnole ,
- 50 % Dark Sauce stock
- Reduce by 50 %
