Revision 1

Question 1

Blond Roux

Answer 1

Flour cooked in butter/fat until golden

Question 2

Reduce

Answer 2

to take liquid and boil down to lesser amount, to intensify and concentrate flavour

Question 3

Scald

Answer 3

heat up liquid to just below boiling point

Question 4

Mesclun

Answer 4

mixture of young shoots and leaves

Question 5

Fish herbs

Answer 5

fennel, dill, thyme, oregano, marjoram, coriander, parsley

Question 6

Meat herbs

Answer 6

sage, rosemary, thyme

Question 7

Fine herbs

Answer 7

parsley, coriander, dill, chives

Question 8

Gremolata

Answer 8

finely chopped flat leaf parsley with lemon zest garlic, served over braised meats

Question 9

Salad Leaves

Answer 9

spinach, cos, arugula, radicchio, watercress

Question 10

Salad Vinaigrette

Answer 10

a mixture of oil, vinegar and seasoning 3:1 ratio

Question 11

Bran

Answer 11

hard outer layers of a wheat kernel

Question 12

Gluten

Answer 12

protein of some grains, wheat has the most gluten, provides the elastic properties of cake and breads to rise and hold its shape

Question 13

Bake blind

Answer 13

to prebake pastry crust without filling

Question 14

Flaky pastry

Answer 14

when shortening or fat is rolled in between 2 layers of dough, folded, rolled and flattened several times so that dough will rise in layers

Question 15

Hogget

Answer 15

a sheep that is between 9 mths - 2 years

Question 16

Sear

Answer 16

to colour the outer side of food, to seal

Question 17

Rack

Answer 17

a cut made perpendicular to the spine and includes the ribs

Question 18

Deglaze

Answer 18

to add liquid to prevent food sticking

Question 19

Coulis

Answer 19

a thick sauce or puree made with fruit

Question 20

Sauce anglaise

Answer 20

Pouring custard made of milk, cream, sugar and egg

Question 21

Creme pastissiere

Answer 21

Pastry cream, custard thickened with cornfloud and used for filling pastries & cakes

Question 22

Coagulation

Answer 22

change from a fluid to a thickened jelly, curd, or clot

Question 23

Syneresis

Answer 23

separation of water from eggs due to over heating

Question 24

To poach

Answer 24

to cook by submerging food in liquid

Question 25

Bain-marie

Answer 25

French for water bath

Question 26

Tournedos

Answer 26

a cut from the heart of the eye fillet, one portion size

Question 27

T-bone

Answer 27

from the short loin, with sirloin on one side of the bone and tenderloin on the other

Question 28

Fond brun

Answer 28

brown stock made by browning the bones and mirepoix

Question 29

Creaming

Answer 29

beating of sugar and butter until light and creamy

Question 30

Rubbing in

Answer 30

rubbing butter in to flour with fingers, shortens gluten strands

Question 31

Soft ball

Answer 31

when a small amount of syrup is dropped in to cold water forming a ball, that can be flattened in to a pancake with hands/fingers

Question 32

Baking soda

Answer 32

sodium bicarbonate

Question 33

Ganache

Answer 33

whipped filling of chocolate & cream