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Culinary & Pino's > W1D2-Vocabulary > Flashcards

W1D2-Vocabulary Flashcards

0
Q

Kitchen Brigade

A

System that was created by Auguste Escoffier for order in the kitchen

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1
Q

Haute Cuisine

A

High end cooking

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2
Q

Garde Manger

A

Chef that handles cold preparation

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3
Q

Sous Chef

A

Under the chef - second in command

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4
Q

Poissonnier Chef

A

Chef handling Fish station

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5
Q

Viande Chef

A

Chef handling Meat station

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6
Q

Saute Chef

A

Chef handling all pan fried items

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7
Q

Saucier

A

Chef handling all sauces

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8
Q

Commis

A

Chef Helper

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9
Q

Plongeur

A

Diver chef (bottom of the barrel)

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10
Q

Mise en Place

A

Everything in its place

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11
Q

a la minute

A

Last minute cooking

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12
Q

Bouquet Garni

A

Bay leaf, thyme sprig, parsley stems and black peppercorns

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13
Q

Mirepoix

A

2:1:1 - Onion, celery and carrot

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14
Q

Persillade

A

4:1 - Parley to garlic

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15
Q

White Mirepoix

A

1:1:1:1 - Onion, celery, parsnip and garlic

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16
Q

Cajun Trinity

A

2:1:1 - Onion, celery and bell pepper

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17
Q

Gremolata

A

4:1:1 - Italian Parsley, garlic, lemon zest

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18
Q

Beurre Manie

A

Butter and flour mixed together in equal parts and used to thicken stews, soups, and casseroles. (uncooked roux)

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19
Q

Hydrolyze

A

Ingredients such as potatoes that take on water if cooked to long

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20
Q

Hydrophobic

A

Ingredient such as oil that does not let any liquid penetrate it easily without an emulsifier such as mustard or egg yolks.

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21
Q

What is a millard reaction?

A

The flavor or brown reaction when cooking or baking.

Note: The molecules it produces provide the potent aromas responsible for the characteristic smells of roasting, baking, and frying. A simple reaction between amino acids and sugars quickly that becomes very complicated

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22
Q

What is CSBS?

A

Core, Score, Blanch, Shock

Note: generally done with tomatoes.

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23
Q

Emincee

A

Thin vertical slices

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24
Q

Gruyere

A

Swiss cheese without holes

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25
Q

Gratinee

A

surface browning

Note: think au gratin

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26
Q

Depouiller

A

Skim the skum

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27
Q

Fond

A

Pan drippings to be deglazed

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28
Q

Roux

A

Equal parts flour to fat

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29
Q

Fine Herbs = PCCT

A

PCCT = Parsley, Chervil, Chives, Tarragon

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30
Q

Beurre Manie

A

Uncooked Roux - Equal parts flour/water

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31
Q

Garum

A

Fish Sauce

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33
Q

Veloute

A
  1. Mother Sauce = Roux + White Stock)

2. Velvet

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34
Q

The 5 basic tastes in food that bring balance

A
  1. Sour
  2. Sweet
  3. Salty
  4. Bitter
  5. Umami (could be MSG or even stock)
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35
Q

Nappe

A

The ability of liquid to coat the back of a spoon

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36
Q

Fortified Wine

A

Fortified wine is a wine to which the spirits of the distilled beverages like brandy are added. Types are:

  1. Port
  2. Sherry wines,
  3. Marsala Wines
  4. Madeira wines
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37
Q

Potage Crecy

A

Carrot Soup

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38
Q

Potage Dubarry

A

Cauliflower Soup

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39
Q

Blanch/Shock

A

Process of preserving color and nutrients.

  1. Brief boil in water
  2. Dunk in Ice Bath
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40
Q

Cruciferous Vegetable Types

A
  1. Cabbage
  2. Broccoli
  3. Cauliflower
  4. Broccoli
  5. Kale
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41
Q

Cornichons

A

Gherkins

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42
Q

Pommes Duchesse (Duchesse Potatoes)

A

Potato puree enriched with eggs and gratineed

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43
Q

Monter au beurre

A

To Mount with butter

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44
Q

Charcutiere Sauce

A
  1. Demi Glace (veal stock) based sauce with diced cornichons and two mustards
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45
Q

Restorative

A

Basis for word restaurant - places to used to serve soups.

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46
Q

Pommes De Terre

A

Apples of the earth = Potatoes

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47
Q

Moules frites

A

Mussels and fries

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48
Q

Pommes Frites

A

French Fries

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49
Q

Steak Frites

A

Steak and Fries

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50
Q

Wild Rice

A
  1. Not a rice.
  2. Marsh Grass from Minnesota
  3. Authentic American
  4. Cook with 3-4 times amount of liquid to rice
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51
Q

Billi Bi

A

Mussel Saffron Soup

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52
Q

Onglet

A

Hanger

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53
Q

Beef Cooking temperatures

A
  1. Blue (very rare) - 125 degrees
  2. Siegnant
  3. A Point
  4. Bien Cult
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54
Q

The 5 mother sauces

A
  1. Béchamel: Milk thickened with white roux: oignon piquet (Onion, Bayleaf pricked with cloves)
    a. Derivatives:
    Mornay: gruyere
    Cardinal: Truffles:Lobster
    Soubise:
  2. Velouté: White Stock finished with white/blond roux
    a. Derivitives:
    Aurore - Tomato Puree
    Allemande - Mushrooms:Egg Yolk Liaison
    Note: A Liaison is a blend of cream and egg yolks used to thicken or finish sauces.
    Bercy - Shallots:White wine: Finished with butter and Parsley
    Normande - Mushrooms:Cream:butter
    Veronique - with peeled grapes
    Supreme -
    Estragon -
  3. Espagnole: brown veal stock based sauce = Brown veal stock + Matignon + Brown Roux)
    a. Derivatives:
    1. Robert - finished with mustard
    2. Charcutiere - finished with 2 mustards and coronations
    3. Marchand de Vin - finished with shallots and red wine reduction
    4. Bordelaise - Same as Marchand de Vin but with Bordeaux red wine and bone marrow
    5. Bigarrade - Gastrique - Sugar carmelized / deglace with vinegar, add alcohol or fruit profile, then bespangle base.
    1. Chasseur, Huntsman or Yeager - mushrooms:shallots:white wine: brandy:tomatoes:parsley:tarragon
    2. Gastrique
  4. Tomato Sauce
    a. Derivitives:
    1. Bolognese - Soffrito and ground meat
      Originated in Bologna (Emilia Romagna)
    2. Puttanesca - anchovy:garlic:red pepper flakes: olives
    3. Milanaise - ham
      Note: Classic Escoffier method is:
      Mire Poix:white wine:Tomatoes:chicken stock:BG:Blond Roux
  5. Hollandaise: cooked egg sabayon emulsified with melted or clarified butter
    Fix if broken: whip egg yolk with water and add broken sauce.

a. Derivitives:
1. Béarnaise - white wine: white wine vinegar:shallots:peppercorn reduction: chopped tarragon and chervil
2. Choron - béarnaise with tomato concise
3. Foyot or Valois - bearnaise finished with glance de viand
4. Maltaise - hollandaise finished with Blood orange reduction
5. Mousseline - hollandaise finished with whipped cream
6. Paloise - hollandaise finished with mint

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55
Q

Clarified Butter

A

Milk fat rendered from butter to separate the milk solids and water from the butterfat.

  1. More saturated
  2. Adds Stability
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56
Q

Molten Chocolate Cake

A

Partially Set Mousse, almost flourless

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57
Q

Solanine

A

Green of potato under peel. Can be toxic so always remove

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58
Q

Beurre Blanc

A 
Butter and white wine hot emulsion sauce
Ingredients:
1. Dry white wine
2. Loose BG
3. Shallots
4.  Heavy Cream
5. Butter, cubed and chilled
6. salt and pepper
7.  Lemon juice or vinegar to finish
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59
Q

Ingredients for Béarnaise Sauce reduction

A 
Step 1:  Tarragon Reduction
1.  Shallots
2.  Tarragon
3. White Wine
4.  White Wine Vinegar
5.  Peppercorns
Step 2: 
1.  Egg Yolks
2. Water 
3. Melted warm butter
4. Whip until mayonnaise constency
5. Add Tarragon Reduction
6. Add chopped tarragon
7.  Season with salt and pepper
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60
Q

Creme Chantilly

A

Creme made with heavy whipping cream, powdered or granulated sugar and vanilla extract

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61
Q

Moules Marinieres

A

Mussels steamed in wine and fresh herbs

1. Mussel preparation - tap to make sure alive and shell closes, remove beard.

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62
Q

Au Sec

A

Cook until nearly dry, almost completely evaporated

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63
Q

Carbonara main ingredients

A
  1. Pancetta - Rendered, minimal fond

2. Egg yolks

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64
Q

Meurette

A

Bacon, Onion, Pinor Noir and Mushrooms

Google research shows that most recipes for this poach eggs and serve with this sauce

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65
Q

Jambon Persille

A

Jellied Ham or Ham cured in salt with Persillade

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66
Q

Grenouilles

A

Frog Legs dredged in flour and then sauteed with Persillade (Parsley/Garlic 4:1)

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67
Q

Escargot

A

Snails that can be Persillade based

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68
Q

Coq au vin

A
  1. Chicken slow braised in red Burgundy or Cote du Rhone
  2. Meurette Based (Bacon, onion, mushrooms, red wine)
  3. Slow braising breaks down fibers
  4. Mushrooms - Umami
  5. Red Wine - Acidity
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69
Q

Boeuf Bourguignon

A

Meurette based

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70
Q

Poulet de bresse

A

Red, white and blue chicken: King of chicken in France

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71
Q

Fricasser

A

Broken Fry

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72
Q

Charolais Beef

A

White breed of cattle from Burgundy

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73
Q

Amylose

A

Rice Starch that breaks down in Risotto

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74
Q

Cartouche

A

Parchment paper lid

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75
Q

Confit

A

Short for confiture which means preserves - to preserve through cooking in fat

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76
Q

Fond de veau brun

A

Brown veal stock

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77
Q

IQF

A

Individually Quick Frozen

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78
Q

U16 or U20

A

Maximum # of shrimp in a pound

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79
Q

Sodium Try-polyphosphate

A

STPP for short—and it is a chemical used to make seafood appear firmer, smoother and glossier.

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80
Q

Wet” fish means a product has been soaked in phosphates.

A

Means a product has been soaked in STTP (Sodium try-polyphosphate)

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81
Q

Beurre Fondu

A

Emulsified Melted Butter Sauce

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82
Q

MAB (Monter au Beurre)

A

Finished with Butter (to mount with butter)

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83
Q

Espagnole

A

One of the Mother Sauces

Veal stock flavored with matignon and thickened with brown roux

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84
Q

Matignon

A

Browned Mirepoix with Ham

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85
Q

Jus

A

Pan Drippings

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86
Q

Creme Patissiere

A

Pastry Creme

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87
Q

Anthropods

A

No internal skeleton or backbone with jointed appendages. Includes spiders and crustaceans such as crab and lobster.

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88
Q

Hydrocolloids

A

Hydrocolloids are gums that are added to foodstuffs in order to control their functional properties, such as thickening or gelling

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89
Q

Mousseline

A

A soft white mousse. A sauce made lighter with whipped cream or egg whites. An example of a mousseline sauce is hollandaise sauce.

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90
Q

What are the two proteins in flour?

A
  1. Glutenin
  2. Gliadin
    There are two major protein components present in flour, which when combined with water form Gluten. These two proteins are called Gliadin and Glutenin and each of these proteins have different attributes which ultimately give Gluten its properties. ie. form gluten.
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91
Q

Vinaigrette

A 
Temporary emulsion made by blending oil, acid and other ingredients until they form an homogeneous sauce.
Standard ratio: 3 parts oil: 1 part acid
Emulsifiers:
1.  Mustard
2. Egg Yolks
3.  Roasted Garlic
4. Fruit
5. Vegetable purees
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92
Q

Mayonnaise

A

Classic
1. 6-8 oz of oil to each egg yolk
2. Egg Yolk provides moisture to hold oil drops in suspension and lecithin.
Saving a mayonnaise:
1. Combine 2 tbsp of egg yolk with 1 tsp of water and beat until foamy. Gradually add broken mayo, whisking constantly.

93
Q

Marchand de Vin Sauce

A

Ingredients:

  1. Shallots
  2. Thyme Sprig
  3. Bay Leaf
  4. Red Wine
  5. Demi Glace (veal stock reduction)
  6. Butter
  7. Salt and pepper to season
  8. Roux only if needed to thinking.
94
Q

Mayonnaise

A

Ingredients:

  1. Egg Yolk
  2. Lemon Juice
  3. Salt
  4. Water
  5. Blended Oil ( 1 cup to each egg yolk)
  6. Dijon Mustard
95
Q

Lardo

A

Fat - Cut 1/4 x 1/4 x Width of bacon or fat piece.

96
Q

Fricassee

A

A white stew.
Fricassee is a broken fry.
Fried pieces of meat served in a thick white sauce

97
Q

Morel

A

Mushroom with a honey comb like exterior. Fungus

98
Q

Gelatin

A
  1. Widely used

2. Thermo reversible

99
Q

Beurre Fondue

A

White Butter Sauce

100
Q

What does it mean when “AISE” is at the end of a french word?

A

Represents the ingredient is from a location/place.

101
Q

List 2 hot and 2 cold emulsion sauces

A

Hot

  1. Hollandaise
  2. Beurre Blanc

Cold

  1. Vinegarette
  2. Mayonnaise
102
Q

What is Meurette?

A

A meurette is the flavor profile of Burgundy
The flavors/ingredients that distinguish meurette are:
1. Mushrooms
2. Pinot Noir
3. Onion
4. Bacon

103
Q

Name 2 dishes from Burgundy

A
  1. Coq Au Vin

2. Boeuf Bourguignon

104
Q

What is a consommé:

A 
Consomme is a classic French clear soup, rich in flavor
Ingredients:
1.  Brown duck stock
2. Raft ingredients:
  a. Egg whites
  b. White Mirepoix (Celery, Onion, leeks)
  c. Ground poultry meat (chicken, duck)
  d.  Tomatoes (cored and chopped)
  e.  Bouquet Garni
  f.  Salt and pepper
105
Q

What is a cassoulet:

A 
Stew of duck leg confit, sausages, ham hocks, pork belly and french white beans
Beans used are: 
1. Tarbais
2. Lingots Blanc
3. White Flageolets
106
Q

Cassoulet Triangle:

A
  1. Carcassone
  2. Castelnaudry
  3. Toulouse
107
Q

Earthenware crock

A

Used to cook cassoulet

108
Q

Pommes Sarlardaise

A

Potatoes cooked in Duck or goose fat

109
Q

Magret

A

Duck breast from Foie Gras Duck

110
Q

Foie Gras

A

Liver of force fed duck.

111
Q

Gravlax:

A

Gravlax (Cured Salmon) - 4 days - oldest curing method. Long shelf life because water replaces salt.
3 cups salt
1 cup of sugar
Liquid (Pernod and Tequila)

112
Q

Vinaigrette Ratios

A

3:1 - Oil to Acid

113
Q

Food indigenous to Piedmont/Northwestern corner of Italy. Food flavors are a cross between Italy and France:

A

Gorgonzola and Leek Quiche

Duck, Mushroom and Butternut Squash Risottoo and Panna Cotta

114
Q

Panna Cotta

A

Custard with Gelatin (comes from animal products in sheet or powdered form)

115
Q

Caramel Sauce and variations

A

Caramel Sauce - Sugar darkened to a caramel color

Nocino Caramel Sauce: Sugar, Heavy Cream and a walnut or hazelnut liquor.

116
Q

Beurre Fondue

A

Water, heavy cream, butter (Served with Crab and Shrimp Ravioli.

117
Q

Creme Brulee

A

Cream, Vanilla, Sugar and Egg Yolks

118
Q

Salardaise Potatoes

A

Potatoes cooked in duck fat with garlic.

119
Q

Bordelaise sauce

A

Butter, shallot, red wine, brown stock

120
Q

Green Beans a la Basquaise

A

Green Beans, Olive Oil, green, red and yellow bell pepper brunoise

121
Q

Tarte Au Poire

A

Pate Sucree, Frangipane, Creme Anglaise

Note: Dessert served with Cassoulet

122
Q

Frangipane

A

Butter, Sugar, Almond Flour, Eggs

123
Q

Creme Anglaise

A

English Cream with Milk, Sugar, Egg Yolks and Vanilla bean or extract. (Base for Ice cream)

124
Q

Lobster a l’Americaine

A
  1. Bisque flavored with Cognac and white wine

2. Roe poached to create coral colored flakes

125
Q

Crepes Suzette

A

Crepes flavored with Orange

126
Q

Beurre Fondue

A

Butter and Water: 1/2 lb to 1/4 cup

127
Q

Ratatouille

A

A food flavor of Provence

128
Q

Pommes Grand Mere

A

Sautéed Fingerling Potatoes with Garlic and butter

129
Q

Basic Pasta Recipe

A

Flour, Egg Water, Olive Oil

130
Q

Enriched Pasta Recipe

A

Flour, Egg Yolk, Egg and Olive Oil

131
Q

Beurre Blanc

A

Warm white wine and butter emulsion Sauce

132
Q

Basic Crepe Batter

A

Eggs, Milk, Flour and Salt

133
Q

French Baguette Recipe

A

Bread Flour
Active Yeast
Salt
Water

134
Q

Hollandaise

A 
White Wine Vinegar
White Wine
Shallots
Lemons
Water
Egg Yolks
Butter
135
Q

Rice Pilaf

A

Butter, Shallot, Long Grain Rice (Basmati), Chicken Stock or Water

136
Q

Lobster a l’Americaine

Homard à l’américaine - lobster with lobster sauce

A
  1. Bisque flavored with Cognac and white wine

2. Roe poached to create coral colored flakes

137
Q

Sauce Nantua

A

Crayfish Sauce

138
Q

Gastrique

A

Sweet and Sour Sauce - Caramel deglazed with vinegar with a veal or brown stock and citrus added, reduced to napped and finished with butter.
Bigarrade: classic gastrique used in duck a’lorange

Gastriques are usually used with ferrous (iron) meats such as venison, duck and goose.

139
Q

Cold vs. Hot Smoke

A

Indirect vs. Direct heat in smoking

140
Q

Types of Menus

A

A La Carte:
You choose what you want and in what order

Prix Fixe:
2-3 Menus with a fixed price
2-3 choices per menu
Best option for the kitchen

Table d’hôte (host table)
No choice for the customer/chef choice
No choice in menu/chef’s table menu
“El Bulli” - 30 course chefs table tasting menu example

141
Q

Pecorino

A

Means Goat - Cheese made from Goat’s milk.

142
Q

Northern Italy

A

Characteristics:

  1. Rich/Industrial
  2. Butter
  3. Cream
  4. Parmesan
  5. Cattle
  6. Risotto
  7. Fresh enriched pasta
  8. Milder flavors, not spicy
143
Q

Southern Italy

A

Characteristics:

  1. Poor/Agricultural
  2. Olive Oil
  3. Pecorino
  4. goat/sheep
  5. Dried Pasta
  6. Tomato/Tomato Sauce
  7. Spicier flavors
144
Q

Ghee

A

Clarified butter where the milk solids are lightly browned. Often used in Indian cooking.

145
Q

Italian menu Progression

A

Food/Dish Progression:

  1. Antipasti (Means before Pasta)
  2. Zuppa Minestri
  3. Primo - Usually Pasta or Risotto
  4. Secondi/Contorni - Main Dish with side dishes. Could be two dishes, one fish and one meat.
  5. Verdure - salad
  6. Formaggio
  7. Dolci
  8. Espresso

Drink/Beverage Progression

  1. Appertivo (Prosecco)
  2. Vino Bianco
  3. Vino Rosso
  4. Moscato, Vin Santo, Grappe
146
Q

Salt

A

Salt is Hydroscopic. Great for curing meats as it draws the water out and allows a longer shelf life

147
Q

“Alla”

A

Means in the style of

148
Q

Italy History

A

Genoa is the birthplace of Christopher Columbus

149
Q

Italy History

A

Genovese empire competed with the venetian empire.

150
Q

Italy Cities

A

Cinque Terre meaning - “The five lands”

151
Q

Chlorophyl enemies

A

Heat and Acid - the enemies of basil are heat and acid. that is why we add an ice cube to a basil puree and why acid is added after blanch and shock.

152
Q

Sea Bass meaning “Loupe de Mare”/Bar

A

“Wolf of the sea”

153
Q

Italy - Piedmont

A

Meaning of Piedmont: Foot of the Mountains

In addition to wines, also known for hazelnuts. Think chocolate tart with hazelnuts in bottom of shell.

154
Q

Saltimbocca meaning:

A

“Jump in the Mouth”

155
Q

Branzino Meaning:

A

European Seabass

156
Q

Egg Cooking Techniques

A

Egg Temperature cooking

57 degrees
- Basically raw. Cook for 2 more hours to pasteurize.

60 degrees:
- Eggs set but looks ghostly and breaks as soon as touched. Useless

62 degrees
- The perfect egg to put on toast. White soft but good.

63 degrees
- yolk creamy but not set. Acts like a sauce, white firmer

64 degrees
- Yolk set , but very creamy. Firmer whites

65 degrees
- The favorite white, firm and not rubbery. Doesn’t crack well, yolk malleable

66 degrees
- The perfect yolk to roll into sheets, not as nice as 65 degrees

67 degrees
- Yolk developing granularity but still soft. Will break when rolled in sheets.

68 degrees
- Yolk more granular

  1. 5 degrees
    - Yolk fully granular and starting to smell of sulfur and turn green

75 degrees
- Hard boiled egg

157
Q

Soffrito

A

Italian Mirepoix - Similar to French Mirepoix.
2:1:1
Onion, Carrots, Celery, small chop

158
Q

Onion Piquet

A

Onion with 2 cloves and bay leaf inserted to make a face. Cloves are the eyes and Bay leaf is the mouth

159
Q

Mornay sauce

A

Derivative of Béchamel

1. Add Gruyere

160
Q

W5D5 - Caesar Salad

A

Originated in Tijuana, Mexico but Caesar Cardine

Salad Dressing Ingredients

a. Egg Yolk
b. Red Wine Vinegar
c. Anchovies
d. Dijon
e. Garlic
f. Lemon
g. Worchestershire
h. Lemon

161
Q

Flourless Chocolate Cake

A

Cooked Mousse.

162
Q

Tortellini

A

Means “Navels of Venus”

163
Q

Osso Buco

A

Means “Hole in Bone”
Always the veal shank
Osso = Bone
Buco - Hole

164
Q

Cartouche

A

Parchment Paper cover over braised meats

- Allows evaporated reduction of sauce

165
Q

Braising

A
  1. Never allow to boil above 180 degrees

2. When it boils, it squeezes out collagen and gelatin and makes meet tougher.

166
Q

Risotto alla Milanese

A

Always incorporates Saffron

167
Q

Sauce Maltaise

A

Blood Orange Flavor Profile. Derivative of Hollandaise

168
Q

Caesar Salad Origin

A

Origin

  1. Caesar Cardini, Tijuana Mexico
  2. Umami delivery vehicles
    a. Anchovy
    b. Bread/Croutons
    c. Dijon
    d. Worcestershire
169
Q

Ketchup Origin

A

Indonesia

170
Q

UHT

A

Ultra High Temperature

- Dried milk would be an example

171
Q

Sous Vide

A

Sous = Under
Vide = Empty
In Vacuum, Thermo Circulator, Remove Air, Anaerobic Cooking

172
Q

Gribiche Sauce

A

Bewitched Sauce

173
Q

French Omelette

A

Beveuse = Egg Still Frothy

  1. No Color
  2. No Milk
  3. Whisk Eggs
  4. Nonstick pan
  5. Clarified Butter
  6. Mise en Place - Ingredients sauteed and prepped to size. Plate, Utensils
  7. High Heat
  8. Eggs in Pan for 30 seconds, stir and bring together, tap bottom of pan, bring eggs to bottom of pan and add ingredients. Fold over top, change hand position to have thum at top of handle, angle plate and roll omelette onto plate.
174
Q

Sofrito

A

Italian Mirepoix

175
Q

Polenta

A

Corn Meal

176
Q

Grits

A

Hominy

177
Q

Miale

A

Means Pork

178
Q

Mornay

A

Béchamel with Gruyere

179
Q

Onion Piquet

A

Means “nailed Onion”

Onion with 2 cloves and a bay leaf inserted to make a face on the onion.

180
Q

Sous Vide

A

Cooked in water, under vacuum with Oxygen removed.

181
Q

Gratin dauphinois

A

Thinly slice potatoes cooked in cream and garlic at 80% then put into a gratin pan and layered with gruyere and gratined.

182
Q

Gougeres

A

Cheese Puffs: Pate e Choix without the sugar. Adding gruyere or blue cheese taking care to add a hard cheese when warm and a soft cheese when cooled.
Pat e Nun = “Nun Fart”

183
Q

Panade

A

Dough for Pate e choux prior to adding eggs.

184
Q

Tiramisu

A

From Veneto region of Italy: Means (pick me up)

185
Q

Balottine method of treating poultry

A

The classic technique of deboning a bird with one cut in the back. Then, Stuff, Truss and Roast.

186
Q

Celery Root Puree Process

A

The texture of celery root puree is adjusted with Potato Puree

  1. Peel Celery Root and dice into 1 inch cubes. Hold in acidulated water.
  2. Peel Potato and dice into 1 inch cubes
  3. Melt butter in pan and sweat aromatics (shallots). Add Celery Root and liquid, Stock preferably)
  4. Cook Potatoes in separate pot)
  5. Strain both and reserve liquid from Celery Puree.
  6. Puree celery root adding enough liquid to obtain piping texture.
  7. Rice potatoes into celery root mixture.
  8. Add warm/hot Cream and seasonings
187
Q

Galantine method of treating poultry

A

A form of forced meat, served Cold. Served as a Charcuterie (put into a terrine and molded).

188
Q

Chair Cutie definition

A

Cooked meat

189
Q

Chaud Froid Definition

A

Gelatinized Bechamel

190
Q

Aspic definition

A

Gelatinized Consomme

191
Q

Progressive Grinding

A

Larger die to smaller die

192
Q

Types of Forcemeat / Grinded Meat

A
  1. Straight - Fine Grind - 3:2:1 Meat:Fat:Seasoning
  2. Country: Course Grind
  3. Gratine: Browned Pieces of meat bound with either straight or country
  4. Mousseline - 1:1 (1 lb of protein to 1 cup of heavy cream)
  5. Emulsion: 5:4:3 ration of Meat:Fat:Ice

Note: Ice is added to prevent the emulsion of fat. All parts should be cold when grinding
Note: Progressive Grinding/chill between
Note: Always taste at the temperature the food will be served at. More salt is generally needed for cold food.

193
Q

Agnolotti

A

Piedmont region: Small square ravioli stuffed with ricotta or meat

194
Q

Fish en papillotte

A

Fish cooked in Paper (Parchment with vegetable, herbs and liquid, usually white wine)

195
Q

Profiteroles

A

Meaning: Little Cabbage
Pate a Choux dough with sugar.
used to make: Cream Puffs, eclairs.

196
Q

Beurre Noisette Definition

A

(Hazelnut butter:Browned Butter Sauce)

197
Q

Beurre Noir Definition

A

Black Butter Sauce

198
Q

Pate e Choux Definition

A

Cream Puff Dough

199
Q

Panade Definition

A

Pate e Choux Base before adding eggs

200
Q

Ganache Definition

A

Chocolate sauce with Cream. Corn syrup adds glossy finish.

201
Q

Skate

A

Stingray

202
Q

Chocolate Truffles

A

Firm Ganache dipped in tempered chocolate

203
Q

The three types of Arborio Rice

A
  1. Super Fino
  2. Carnaroli
  3. Vialone Nano
204
Q

What does “Chateauneuf-du-Pape” mean?

A

“New Castle of the Pope”

205
Q

Asian Food - W7D5

A 
Menu:
Miso Soup
Potstickers with Dipping Sauce
Grilled Salmon with Ginger Glaze
Asian Slaw
Thai Sticky Rice with Mangoes
206
Q

Dashi Definition

A

Kombu and Katsuobushi

207
Q

Miso Defintion

A

Dashi with Miso Paste

208
Q

American Day Menu - W8D1

A

Clam Chowder
Hamburgers
Gaufrette Potatoes (Thin Waffle Fried Potatoes
Apple Pie

209
Q

Two Breton Names for Chowder

A

Veloute base for Seafood Chowder

  1. Chaudiere - Refers to Big Pot
  2. Cotriade - Another word for Dish/Chowder.

Fumet - Fish Stock With Wine

210
Q

Feuilletee Dessert

A

Seasonal Fruit in puff pastry tart

211
Q

Timbale definition

A

Small Savory Custard

212
Q

Court Bouillon

A

Vegetable / Lemon Broth

213
Q

Aioli Definition

A

Mayonnaise with aromatics, herbs and spices such as:

  1. Garlic Saffron
  2. Red Pepper
  3. Lemon
214
Q

Rouille Definition

A

Mayonnaise with Red Pepper Puree

215
Q

Darphin Potato Cake

A

Shredded Potato Pancake

Same or Similar to Rosti

216
Q

What is a Tamis?

A

Drum Sieve

217
Q

What is Panade

A

Panade is a bread binder:

Others area: Eggs, Egg Whites, Rice Pate a Choux & Cream and eggs

218
Q

What is Barigoule?

A

Turned Artichokes - (Think Boring)

219
Q

What is Gnudi

A

Pronounced Nudee (Ricotta Gnocchi like dish)

220
Q

What is Pasta all uova?

A

Striped Pasta with spinach ricotta, egg yolk, truffle oil and Brown Butter or Beurre Fondue sauce. DELISH!

221
Q

What are Croquettas?

A 
Small popper shaped béchamel with manchego cheese poppers.  
Spanish Meal W9D4:
Gazpacho
Patatas Bravas
Croquettas
Tortilla Espanola
Collocated with Romesco Sauce
Paella
Churros with Chocolate Dipping Sauce
222
Q

W9D5 Menu:

A

Puy Lentils - Means Little Volcanic Cones. AOC designated lentils under govt control.
Rabbit Saddle - Rabbit stuffed with Rabbit Mousseline.
Goujonettes - Fried Fish Tenders - Made with Flounder which is a small flat fish with 4 filets.
Jelly Roll Sponge Cake with Chocolate Ganache.

223
Q

Chocolate Marquise

A

Very dense Chocolate Cake, almost fudge like.

224
Q

W10D2 - Asian Day Menu

A
  1. Kimchi Jigea
  2. Shrimp Spring Rolls with dipping sauce
  3. Shrimp dumplings with dipping sauce
  4. Ramen Noodles with 68 degree eggs and Roasted Pork Belly and shoulder with pickled Items (Shitake Mushrooms)
  5. Spring Rolls
225
Q

Dauphinois Potatoes

A

Potato Gratin with Garlic and Cream

226
Q

Steak Au Poivre

A

Steak with lots of black pepper and a Cognac cream sauce.

227
Q

Original name for New York

A

New Amsterdam

228
Q

Origin for Apple Pie

A

Germany

229
Q

Darphin Potatoes

A

Also known as Rosti Potatoes. Shredded Potato Cake.

Culinary & Pino's (29 decks)

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