Vocab #1

Question 1

Batonnet

Answer 1

French fry

1/4-1/4-2

Question 2

Brunoise

Answer 2

Fine dice

1/8-1/8-1/8

Question 3

Chiffonade

Answer 3

Ribbon cuts

Question 4

Critical control point (CCP)

Answer 4

Points in the flow of food prep when hazards can be prohibited, eradicate or reduced

Question 5

Contamination

Answer 5

When harmful bacteria adulterated food

Question 6

Concasse

Answer 6

Crush/grind

Blanch/shock tomorrow then chop—(1/2”)

Question 7

Conduction

Answer 7

Heat transfer in direct physical contact

Question 8

Convection

Answer 8

Heat spreads through air/water

Question 9

Heat transfer

Answer 9

Efficiency when heat passes from one to another

Question 10

Induction

Answer 10

The use of magnetic energy to rapidly heat cookware

Question 11

Julienne

Answer 11

Matchstick

1/8-1/8-1

Question 12

Macedoine

Answer 12

1/4” dice cut

Question 13

Mirepoix

Answer 13

A mixture of chopped veggies, used to add flavor
2 parts onion
1 part celery
1 part carrot
1 part leek

Question 14

Mise en place

Answer 14

Putting in place

Prep

Question 15

Monder

Answer 15

Blanching and peeling

Question 16

Radiation

Answer 16

Transfer energy to food through waves

Question 17

Simmer

Answer 17

Cooks food higher than poaching with consistent bubbles 195*

Question 18

Points in the flow of food prep when hazards can be prohibited, eradicate or reduced

Answer 18

Critical control points (CCP)

Question 19

French fry cut

Answer 19

Batonnet

Question 20

A fine dice cut

1/8-1/8-1/8

Answer 20

Bruniose

Question 21

Ribbon cuts

Answer 21

Chiffonade

Question 22

Condition that occurs when harmful substance adulterated food

Answer 22

Contamination

Question 23

Crush or grind::: food

Rough chopped vegetables

Answer 23

Concasse

Question 24

Heat transfer in direct physical contact

Answer 24

Conduction

Question 25

Heat spreads through air/water

Answer 25

Convection

Question 26

Efficiency when heat passes from one to another

Answer 26

Heat transfer

Question 27

The use of magnetic energy to rapidly heat cookware

Answer 27

Induction

Question 28

Match stick

1-8”-2”

Answer 28

Julienne

Question 29

1/4” dice cute

Answer 29

Macedoine

Question 30

A mixture of chopped veggies, used to add flavor
2 parts onion
1 part celery
1 part carrot
1 part leek

Answer 30

Mirepoix

Question 31

Putting in place

Prep

Answer 31

Mise en place

Question 32

Blanching and peeling

Answer 32

Monder

Question 33

Transfer energy to food through waves

Answer 33

Radiation

Question 34

Cooks food higher than poaching with consistent bubbles

195*

Answer 34

Simmer