Vocab #1 Flashcards
Batonnet
French fry
1/4-1/4-2
Brunoise
Fine dice
1/8-1/8-1/8
Chiffonade
Ribbon cuts
Critical control point (CCP)
Points in the flow of food prep when hazards can be prohibited, eradicate or reduced
Contamination
When harmful bacteria adulterated food
Concasse
Crush/grind
Blanch/shock tomorrow then chop—(1/2”)
Conduction
Heat transfer in direct physical contact
Convection
Heat spreads through air/water
Heat transfer
Efficiency when heat passes from one to another
Induction
The use of magnetic energy to rapidly heat cookware
Julienne
Matchstick
1/8-1/8-1
Macedoine
1/4” dice cut
Mirepoix
A mixture of chopped veggies, used to add flavor 2 parts onion 1 part celery 1 part carrot 1 part leek
Mise en place
Putting in place
Prep
Monder
Blanching and peeling
Radiation
Transfer energy to food through waves
Simmer
Cooks food higher than poaching with consistent bubbles 195*
Points in the flow of food prep when hazards can be prohibited, eradicate or reduced
Critical control points (CCP)
French fry cut
Batonnet
A fine dice cut
1/8-1/8-1/8
Bruniose
Ribbon cuts
Chiffonade
Condition that occurs when harmful substance adulterated food
Contamination
Crush or grind::: food
Rough chopped vegetables
Concasse
Heat transfer in direct physical contact
Conduction
Heat spreads through air/water
Convection
Efficiency when heat passes from one to another
Heat transfer
The use of magnetic energy to rapidly heat cookware
Induction
Match stick
1-8”-2”
Julienne
1/4” dice cute
Macedoine
A mixture of chopped veggies, used to add flavor 2 parts onion 1 part celery 1 part carrot 1 part leek
Mirepoix
Putting in place
Prep
Mise en place
Blanching and peeling
Monder
Transfer energy to food through waves
Radiation
Cooks food higher than poaching with consistent bubbles
195*
Simmer
