W1D2-Vocabulary Flashcards
0
Q
Kitchen Brigade
A
System that was created by Auguste Escoffier for order in the kitchen
1
Q
Haute Cuisine
A
High end cooking
2
Q
Garde Manger
A
Chef that handles cold preparation
3
Q
Sous Chef
A
Under the chef - second in command
4
Q
Poissonnier Chef
A
Chef handling Fish station
5
Q
Viande Chef
A
Chef handling Meat station
6
Q
Saute Chef
A
Chef handling all pan fried items
7
Q
Saucier
A
Chef handling all sauces
8
Q
Commis
A
Chef Helper
9
Q
Plongeur
A
Diver chef (bottom of the barrel)
10
Q
Mise en Place
A
Everything in its place
11
Q
a la minute
A
Last minute cooking
12
Q
Bouquet Garni
A
Bay leaf, thyme sprig, parsley stems and black peppercorns
13
Q
Mirepoix
A
2:1:1 - Onion, celery and carrot
14
Q
Persillade
A
4:1 - Parley to garlic
15
Q
White Mirepoix
A
1:1:1:1 - Onion, celery, parsnip and garlic
16
Q
Cajun Trinity
A
2:1:1 - Onion, celery and bell pepper
17
Q
Gremolata
A
4:1:1 - Italian Parsley, garlic, lemon zest
18
Q
Beurre Manie
A
Butter and flour mixed together in equal parts and used to thicken stews, soups, and casseroles. (uncooked roux)
19
Q
Hydrolyze
A
Ingredients such as potatoes that take on water if cooked to long
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.
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
22
Q
What is CSBS?
A
Core, Score, Blanch, Shock
Note: generally done with tomatoes.
23
Q
Emincee
A
Thin vertical slices
24
Gruyere
Swiss cheese without holes
25
Gratinee
surface browning
| Note: think au gratin
26
Depouiller
Skim the skum
27
Fond
Pan drippings to be deglazed
28
Roux
Equal parts flour to fat
29
Fine Herbs = PCCT
PCCT = Parsley, Chervil, Chives, Tarragon
30
Beurre Manie
Uncooked Roux - Equal parts flour/water
31
Garum
Fish Sauce
33
Veloute
1. Mother Sauce = Roux + White Stock)
| 2. Velvet
34
The 5 basic tastes in food that bring balance
1. Sour
2. Sweet
3. Salty
4. Bitter
5. Umami (could be MSG or even stock)
35
Nappe
The ability of liquid to coat the back of a spoon
36
Fortified Wine
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
37
Potage Crecy
Carrot Soup
38
Potage Dubarry
Cauliflower Soup
39
Blanch/Shock
Process of preserving color and nutrients.
1. Brief boil in water
2. Dunk in Ice Bath
40
Cruciferous Vegetable Types
1. Cabbage
2. Broccoli
3. Cauliflower
4. Broccoli
5. Kale
41
Cornichons
Gherkins
42
Pommes Duchesse (Duchesse Potatoes)
Potato puree enriched with eggs and gratineed
43
Monter au beurre
To Mount with butter
44
Charcutiere Sauce
1. Demi Glace (veal stock) based sauce with diced cornichons and two mustards
45
Restorative
Basis for word restaurant - places to used to serve soups.
46
Pommes De Terre
Apples of the earth = Potatoes
47
Moules frites
Mussels and fries
48
Pommes Frites
French Fries
49
Steak Frites
Steak and Fries
50
Wild Rice
1. Not a rice.
2. Marsh Grass from Minnesota
3. Authentic American
4. Cook with 3-4 times amount of liquid to rice
51
Billi Bi
Mussel Saffron Soup
52
Onglet
Hanger
53
Beef Cooking temperatures
1. Blue (very rare) - 125 degrees
2. Siegnant
3. A Point
4. Bien Cult
54
The 5 mother sauces
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.
6. Chasseur, Huntsman or Yeager - mushrooms:shallots:white wine: brandy:tomatoes:parsley:tarragon
7. 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
55
Clarified Butter
Milk fat rendered from butter to separate the milk solids and water from the butterfat.
1. More saturated
2. Adds Stability
56
Molten Chocolate Cake
Partially Set Mousse, almost flourless
57
Solanine
Green of potato under peel. Can be toxic so always remove
58
Beurre Blanc
```
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
```
59
Ingredients for Béarnaise Sauce reduction
```
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
```
60
Creme Chantilly
Creme made with heavy whipping cream, powdered or granulated sugar and vanilla extract
61
Moules Marinieres
Mussels steamed in wine and fresh herbs
| 1. Mussel preparation - tap to make sure alive and shell closes, remove beard.
62
Au Sec
Cook until nearly dry, almost completely evaporated
63
Carbonara main ingredients
1. Pancetta - Rendered, minimal fond
| 2. Egg yolks
64
Meurette
Bacon, Onion, Pinor Noir and Mushrooms
| Google research shows that most recipes for this poach eggs and serve with this sauce
65
Jambon Persille
Jellied Ham or Ham cured in salt with Persillade
66
Grenouilles
Frog Legs dredged in flour and then sauteed with Persillade (Parsley/Garlic 4:1)
67
Escargot
Snails that can be Persillade based
68
Coq au vin
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
69
Boeuf Bourguignon
Meurette based
70
Poulet de bresse
Red, white and blue chicken: King of chicken in France
71
Fricasser
Broken Fry
72
Charolais Beef
White breed of cattle from Burgundy
73
Amylose
Rice Starch that breaks down in Risotto
74
Cartouche
Parchment paper lid
75
Confit
Short for confiture which means preserves - to preserve through cooking in fat
76
Fond de veau brun
Brown veal stock
77
IQF
Individually Quick Frozen
78
U16 or U20
Maximum # of shrimp in a pound
79
Sodium Try-polyphosphate
STPP for short—and it is a chemical used to make seafood appear firmer, smoother and glossier.
80
Wet” fish means a product has been soaked in phosphates.
Means a product has been soaked in STTP (Sodium try-polyphosphate)
81
Beurre Fondu
Emulsified Melted Butter Sauce
82
MAB (Monter au Beurre)
Finished with Butter (to mount with butter)
83
Espagnole
One of the Mother Sauces
| Veal stock flavored with matignon and thickened with brown roux
84
Matignon
Browned Mirepoix with Ham
85
Jus
Pan Drippings
86
Creme Patissiere
Pastry Creme
87
Anthropods
No internal skeleton or backbone with jointed appendages. Includes spiders and crustaceans such as crab and lobster.
88
Hydrocolloids
Hydrocolloids are gums that are added to foodstuffs in order to control their functional properties, such as thickening or gelling
89
Mousseline
A soft white mousse. A sauce made lighter with whipped cream or egg whites. An example of a mousseline sauce is hollandaise sauce.
90
What are the two proteins in flour?
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.
91
Vinaigrette
```
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
```
92
Mayonnaise
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
Marchand de Vin Sauce
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
Mayonnaise
Ingredients:
1. Egg Yolk
2. Lemon Juice
3. Salt
4. Water
5. Blended Oil ( 1 cup to each egg yolk)
6. Dijon Mustard
95
Lardo
Fat - Cut 1/4 x 1/4 x Width of bacon or fat piece.
96
Fricassee
A white stew.
Fricassee is a broken fry.
Fried pieces of meat served in a thick white sauce
97
Morel
Mushroom with a honey comb like exterior. Fungus
98
Gelatin
1. Widely used
| 2. Thermo reversible
99
Beurre Fondue
White Butter Sauce
100
What does it mean when "AISE" is at the end of a french word?
Represents the ingredient is from a location/place.
101
List 2 hot and 2 cold emulsion sauces
Hot
1. Hollandaise
2. Beurre Blanc
Cold
1. Vinegarette
2. Mayonnaise
102
What is Meurette?
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
Name 2 dishes from Burgundy
1. Coq Au Vin
| 2. Boeuf Bourguignon
104
What is a consommé:
```
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
What is a cassoulet:
```
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
Cassoulet Triangle:
1. Carcassone
2. Castelnaudry
3. Toulouse
107
Earthenware crock
Used to cook cassoulet
108
Pommes Sarlardaise
Potatoes cooked in Duck or goose fat
109
Magret
Duck breast from Foie Gras Duck
110
Foie Gras
Liver of force fed duck.
111
Gravlax:
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
Vinaigrette Ratios
3:1 - Oil to Acid
113
Food indigenous to Piedmont/Northwestern corner of Italy. Food flavors are a cross between Italy and France:
Gorgonzola and Leek Quiche
| Duck, Mushroom and Butternut Squash Risottoo and Panna Cotta
114
Panna Cotta
Custard with Gelatin (comes from animal products in sheet or powdered form)
115
Caramel Sauce and variations
Caramel Sauce - Sugar darkened to a caramel color
| Nocino Caramel Sauce: Sugar, Heavy Cream and a walnut or hazelnut liquor.
116
Beurre Fondue
Water, heavy cream, butter (Served with Crab and Shrimp Ravioli.
117
Creme Brulee
Cream, Vanilla, Sugar and Egg Yolks
118
Salardaise Potatoes
Potatoes cooked in duck fat with garlic.
119
Bordelaise sauce
Butter, shallot, red wine, brown stock
120
Green Beans a la Basquaise
Green Beans, Olive Oil, green, red and yellow bell pepper brunoise
121
Tarte Au Poire
Pate Sucree, Frangipane, Creme Anglaise
| Note: Dessert served with Cassoulet
122
Frangipane
Butter, Sugar, Almond Flour, Eggs
123
Creme Anglaise
English Cream with Milk, Sugar, Egg Yolks and Vanilla bean or extract. (Base for Ice cream)
124
Lobster a l'Americaine
1. Bisque flavored with Cognac and white wine
| 2. Roe poached to create coral colored flakes
125
Crepes Suzette
Crepes flavored with Orange
126
Beurre Fondue
Butter and Water: 1/2 lb to 1/4 cup
127
Ratatouille
A food flavor of Provence
128
Pommes Grand Mere
Sautéed Fingerling Potatoes with Garlic and butter
129
Basic Pasta Recipe
Flour, Egg Water, Olive Oil
130
Enriched Pasta Recipe
Flour, Egg Yolk, Egg and Olive Oil
131
Beurre Blanc
Warm white wine and butter emulsion Sauce
132
Basic Crepe Batter
Eggs, Milk, Flour and Salt
133
French Baguette Recipe
Bread Flour
Active Yeast
Salt
Water
134
Hollandaise
```
White Wine Vinegar
White Wine
Shallots
Lemons
Water
Egg Yolks
Butter
```
135
Rice Pilaf
Butter, Shallot, Long Grain Rice (Basmati), Chicken Stock or Water
136
Lobster a l'Americaine
| Homard à l'américaine - lobster with lobster sauce
1. Bisque flavored with Cognac and white wine
| 2. Roe poached to create coral colored flakes
137
Sauce Nantua
Crayfish Sauce
138
Gastrique
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
Cold vs. Hot Smoke
Indirect vs. Direct heat in smoking
140
Types of Menus
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
Pecorino
Means Goat - Cheese made from Goat's milk.
142
Northern Italy
Characteristics:
1. Rich/Industrial
2. Butter
3. Cream
4. Parmesan
5. Cattle
6. Risotto
7. Fresh enriched pasta
8. Milder flavors, not spicy
143
Southern Italy
Characteristics:
1. Poor/Agricultural
2. Olive Oil
3. Pecorino
4. goat/sheep
5. Dried Pasta
6. Tomato/Tomato Sauce
7. Spicier flavors
144
Ghee
Clarified butter where the milk solids are lightly browned. Often used in Indian cooking.
145
Italian menu Progression
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
Salt
Salt is Hydroscopic. Great for curing meats as it draws the water out and allows a longer shelf life
147
"Alla"
Means in the style of
148
Italy History
Genoa is the birthplace of Christopher Columbus
149
Italy History
Genovese empire competed with the venetian empire.
150
Italy Cities
Cinque Terre meaning - "The five lands"
151
Chlorophyl enemies
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
Sea Bass meaning "Loupe de Mare"/Bar
"Wolf of the sea"
153
Italy - Piedmont
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
Saltimbocca meaning:
"Jump in the Mouth"
155
Branzino Meaning:
European Seabass
156
Egg Cooking Techniques
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
72. 5 degrees
- Yolk fully granular and starting to smell of sulfur and turn green
75 degrees
- Hard boiled egg
157
Soffrito
Italian Mirepoix - Similar to French Mirepoix.
2:1:1
Onion, Carrots, Celery, small chop
158
Onion Piquet
Onion with 2 cloves and bay leaf inserted to make a face. Cloves are the eyes and Bay leaf is the mouth
159
Mornay sauce
Derivative of Béchamel
| 1. Add Gruyere
160
W5D5 - Caesar Salad
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
Flourless Chocolate Cake
Cooked Mousse.
162
Tortellini
Means "Navels of Venus"
163
Osso Buco
Means "Hole in Bone"
Always the veal shank
Osso = Bone
Buco - Hole
164
Cartouche
Parchment Paper cover over braised meats
| - Allows evaporated reduction of sauce
165
Braising
1. Never allow to boil above 180 degrees
| 2. When it boils, it squeezes out collagen and gelatin and makes meet tougher.
166
Risotto alla Milanese
Always incorporates Saffron
167
Sauce Maltaise
Blood Orange Flavor Profile. Derivative of Hollandaise
168
Caesar Salad Origin
Origin
1. Caesar Cardini, Tijuana Mexico
2. Umami delivery vehicles
a. Anchovy
b. Bread/Croutons
c. Dijon
d. Worcestershire
169
Ketchup Origin
Indonesia
170
UHT
Ultra High Temperature
| - Dried milk would be an example
171
Sous Vide
Sous = Under
Vide = Empty
In Vacuum, Thermo Circulator, Remove Air, Anaerobic Cooking
172
Gribiche Sauce
Bewitched Sauce
173
French Omelette
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
Sofrito
Italian Mirepoix
175
Polenta
Corn Meal
176
Grits
Hominy
177
Miale
Means Pork
178
Mornay
Béchamel with Gruyere
179
Onion Piquet
Means "nailed Onion"
| Onion with 2 cloves and a bay leaf inserted to make a face on the onion.
180
Sous Vide
Cooked in water, under vacuum with Oxygen removed.
181
Gratin dauphinois
Thinly slice potatoes cooked in cream and garlic at 80% then put into a gratin pan and layered with gruyere and gratined.
182
Gougeres
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
Panade
Dough for Pate e choux prior to adding eggs.
184
Tiramisu
From Veneto region of Italy: Means (pick me up)
185
Balottine method of treating poultry
The classic technique of deboning a bird with one cut in the back. Then, Stuff, Truss and Roast.
186
Celery Root Puree Process
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
Galantine method of treating poultry
A form of forced meat, served Cold. Served as a Charcuterie (put into a terrine and molded).
188
Chair Cutie definition
Cooked meat
189
Chaud Froid Definition
Gelatinized Bechamel
190
Aspic definition
Gelatinized Consomme
191
Progressive Grinding
Larger die to smaller die
192
Types of Forcemeat / Grinded Meat
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
Agnolotti
Piedmont region: Small square ravioli stuffed with ricotta or meat
194
Fish en papillotte
Fish cooked in Paper (Parchment with vegetable, herbs and liquid, usually white wine)
195
Profiteroles
Meaning: Little Cabbage
Pate a Choux dough with sugar.
used to make: Cream Puffs, eclairs.
196
Beurre Noisette Definition
(Hazelnut butter:Browned Butter Sauce)
197
Beurre Noir Definition
Black Butter Sauce
198
Pate e Choux Definition
Cream Puff Dough
199
Panade Definition
Pate e Choux Base before adding eggs
200
Ganache Definition
Chocolate sauce with Cream. Corn syrup adds glossy finish.
201
Skate
Stingray
202
Chocolate Truffles
Firm Ganache dipped in tempered chocolate
203
The three types of Arborio Rice
1. Super Fino
2. Carnaroli
3. Vialone Nano
204
What does "Chateauneuf-du-Pape" mean?
"New Castle of the Pope"
205
Asian Food - W7D5
```
Menu:
Miso Soup
Potstickers with Dipping Sauce
Grilled Salmon with Ginger Glaze
Asian Slaw
Thai Sticky Rice with Mangoes
```
206
Dashi Definition
Kombu and Katsuobushi
207
Miso Defintion
Dashi with Miso Paste
208
American Day Menu - W8D1
Clam Chowder
Hamburgers
Gaufrette Potatoes (Thin Waffle Fried Potatoes
Apple Pie
209
Two Breton Names for Chowder
Veloute base for Seafood Chowder
1. Chaudiere - Refers to Big Pot
2. Cotriade - Another word for Dish/Chowder.
Fumet - Fish Stock With Wine
210
Feuilletee Dessert
Seasonal Fruit in puff pastry tart
211
Timbale definition
Small Savory Custard
212
Court Bouillon
Vegetable / Lemon Broth
213
Aioli Definition
Mayonnaise with aromatics, herbs and spices such as:
1. Garlic Saffron
2. Red Pepper
3. Lemon
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Rouille Definition
Mayonnaise with Red Pepper Puree
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Darphin Potato Cake
Shredded Potato Pancake
| Same or Similar to Rosti
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What is a Tamis?
Drum Sieve
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What is Panade
Panade is a bread binder:
| Others area: Eggs, Egg Whites, Rice Pate a Choux & Cream and eggs
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What is Barigoule?
Turned Artichokes - (Think Boring)
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What is Gnudi
Pronounced Nudee (Ricotta Gnocchi like dish)
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What is Pasta all uova?
Striped Pasta with spinach ricotta, egg yolk, truffle oil and Brown Butter or Beurre Fondue sauce. DELISH!
221
What are Croquettas?
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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
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W9D5 Menu:
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.
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Chocolate Marquise
Very dense Chocolate Cake, almost fudge like.
224
W10D2 - Asian Day Menu
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
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Dauphinois Potatoes
Potato Gratin with Garlic and Cream
226
Steak Au Poivre
Steak with lots of black pepper and a Cognac cream sauce.
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Original name for New York
New Amsterdam
228
Origin for Apple Pie
Germany
229
Darphin Potatoes
Also known as Rosti Potatoes. Shredded Potato Cake.
