Vicab #2

Question 1

Albumin

Answer 1

Protein of eggs and leeks

Question 2

Aromatics

Answer 2

Food that enhances flavor or aroma of dish

Question 3

Blanc

Answer 3

Produces “white” food

Question 4

Blanch

Answer 4

Boil food briefly as a first step to other cooking processes

Question 5

Boil

Answer 5

Transfers heat from liquid to food by convection
212*
203*—high elevation

Question 6

Broth

Answer 6

Savory liquid made of water and bones meats or veggies

Question 7

Brun

Answer 7

Cooking a small tender piece in a small amount of fat

Question 8

Chiffonade

Answer 8

Fine ribbon cut

Question 9

Clarification

Answer 9

Process of removing impurities from liquid

Question 10

Depouillage

Answer 10

Process of skimming fat and impurities from surface of stock

Question 11

Essence

Answer 11

Reduced liquid with dominant prevailing flavor

Question 12

Fond

Answer 12

Base: browned bits/caramelized to bottom of pan

Question 13

Fumet

Answer 13

Flavorful liquid made from vegetables, fowl, poultry, fish or game that simmered in wine or stock and reduced by 50%

Question 14

Gelatin

Answer 14

Colorless/flavorless thickening agent made from bones

Question 15

Glacé

Answer 15

White or brown stock reduced 85-90% through

Question 16

Legume

Answer 16

Seed pods that split when ripe(beans)

Question 17

Poisson

Answer 17

Fish cured by being split and air dried without salt

Question 18

Purge

Answer 18

Juice that oozes from flesh or fresh cooked meat after packaged

Question 19

Remouillage

Answer 19

Weak stock made with solid ingredients left after straining a stock

Question 20

Sachet

Answer 20

Small sack with herbs and spices

Question 21

Veau

Answer 21

Meat from calf-veal

Question 22

Viande

Answer 22

Meat

Question 23

Volaille

Answer 23

Chicken and poultry meat

Question 24

Boil food briefly as a first step to other cooking processes

Answer 24

Blanch

Question 25

Transfers heat from liquid to food by convection
212*
203*—high elevation

Answer 25

Boil

Question 26

Savory liquid made of water and bones meats or veggies

Answer 26

Broth

Question 27

Process of skimming fat and impurities from surface of stock

Answer 27

Depouillage

Question 28

Flavorful liquid made from vegetables, fowl, poultry, fish or game that simmered in wine or stock and reduced by 50%

Answer 28

Fumet

Question 29

White or brown stock reduced 85-90% through simmering

Answer 29

Glacé

Question 30

Juice that oozes from flesh or fresh cooked meat after packaged

Answer 30

Purge

Question 31

Weak stock made with solid ingredients left after straining a stock

Answer 31

Remouillage

Question 32

Protein of eggs and leeks

Answer 32

Albumin

Question 33

Food that enhances flavor or aroma of a dish

Answer 33

Aromatics

Question 34

Produces white food

Answer 34

Blanc

Question 35

Frost made by cooking meat, poultry, fish, veggies

Answer 35

Bouillon

Question 36

A collection of aromatics used to flavor stocks, soups, stews

Answer 36

Bouquet garni

Question 37

Cooking a small tender piece in a small amount of fat

Answer 37

Brun

Question 38

ribbon cut

Answer 38

Chiffonade

Question 39

Process of removing impurities from liquid

Answer 39

Clarification

Question 40

Reduce liquid with Dominic prevailing flavor

Answer 40

Essence

Question 41

Face, browned bits caramelized bottom of pan

Answer 41

Fond

Question 42

Colorless flavorless thickening agent. Comes from bones

Answer 42

Gelatin

Question 43

Seed pods that split when ripe: beans

Answer 43

Legume

Question 44

Fish meat

Answer 44

Poisson

Question 45

Small sack with herbs and spices

Answer 45

Sachet

Question 46

Meat from calf: veal

Answer 46

Veau

Question 47

Meat

Answer 47

Viande

Question 48

Flesh of chickens and poultry

Answer 48

Volaille