Concepts & Theories of Culinary Technique, Week 1

Card Set Information

Author:
Anonymous
ID:
86852
Filename:
Concepts & Theories of Culinary Technique, Week 1
Updated:
2011-05-19 23:54:08
Tags:
culinary vocaubular cooking french technique
Folders:

Description:
Vocabulary terms from Week 1 of Concepts & Theories of Culinary Technique
Show Answers:

Home > Flashcards > Print Preview

The flashcards below were created by user Anonymous on FreezingBlue Flashcards. What would you like to do?


  1. Aromatics
    • Vegetable or plant ingredients used to enhance
    • flavor and fragrance.
  2. Batonnet:
    A cut that is 1/4 × 1/4 × 2 to 2 1/2 inches (0.6 × 0.6 × 5 to 6 cm).
  3. Bouquet garni:
    • A bundle of fresh herbs and vegetables tied together that enhances and
    • supports the flavors of a dish.
  4. Brigade system:
    • An organization method in which the kitchen staff is organized into
    • departments each with defined responsibilities. Each department has a chef in
    • charge and a varying number of assistants to the chef, depending on the size of
    • the kitchen.
  5. Broth
    • A liquid similar to a stock that is made with more meat than bones. It
    • is more flavorful and clearer than most stocks.
  6. Brunoise
    • A dice cut that is 1/8 × 1/8 × 1/8 inch (0.3 × 0.3 × 0.3 cm). Fine
    • brunoise is 1/16 × 1/16 × 1/16 inch.
  7. Chiffonade
    • A cut done by hand that cuts herbs and leafy greens into very fine
    • shreds.
  8. Demi-glace
    • A sauce made from taking equal quantities of espagnole sauce and brown
    • stock and reducing it by half to make an equal quantity of double-strength
    • sauce. Contemporary demi-glace may consist of brown stock reduced to nappe.
  9. Dice
    • A cube-shaped cut: small dice is 1/4 × 1/4 × 1/4 inch (0.6 × 0.6 × 0.6
    • cm), medium dice is 1/2 × 1/2 × 1/2 inch (1.2 × 1.2 × 1.2 cm), large dice is
    • 3/4 × 3/4 × 3/4 inch (2 × 2 × 2 cm).
  10. Entremetier
    • (vegetable chef) is responsible for vegetables, soups, starches, and
    • eggs. In larger kitchens, these responsibilities may be divided between the
  11. Garde Manger
    • A cold kitchen chef or station; a person who is
    • responsible for cold food preparations.
  12. Julienne
    A cut that is 1/8 × 1/8 × 1 to 2 inches (0.3 × 0.3 × 2.5 to 5 cm).
  13. Mince
    To cut food to a fine size, with all pieces being similar.
  14. Mirepoix
    • A combination of onions, carrots, and celery or other aromatics that
    • provides a distinct aroma to a dish.
  15. Mise en place
    • Literally, “put in place.” The assembly of ingredients, equipment,
    • utensils, and serving pieces needed for service or to assemble a specific dish.
  16. Paysanne
    A cut that is 1/2 × 1/2 × 1/8 inch (1.2 × 1.2 × 0.3 cm).
  17. Remouillage
    • literally, “rewetting,” a stock made from bones that have been used once
    • to make a stock.
  18. Rondeau
    wide, shallow pot that usually has two handles.
  19. Roux
    • a thickening agent made from clarified butter or
    • some other fat and an equal part by weight of flour.
  20. Sachet d'epices
    • Small dry ingredients that are tied together in
    • a cheesecloth bag that is simmered with a dish to enhance the flavors.
  21. Slurry
    • normally includes a pure starch, such as cornstarch, arrowroot, or
    • potato starch, and cold water.
  22. Stock
    • a clear, unthickened liquid that has extracted flavors from meat,
    • poultry, fish, their bones, and vegetables and seasoning.
  23. Tang
    • part of the blade itself. It is the point at which the handle is
    • attached to the knife.

What would you like to do?

Home > Flashcards > Print Preview