| Term | Definition |
|---|
| A chef should have at hand everything he or she needs to prepare and serve food in an organized and efficient manner. | What is Mise en Place? |
| Refers to the mass or heaviness of an item and is meaured using a scale. | What is weight? |
| Refers to the space occupied by a substance and is measured with graduated measuring cups and spoons. | What is volume? |
| Refers to the number of individual items. | What is count? |
| Unsalted whole butter is approximately how much fat, water and milk solids. | What is 80% fat, 16% water and 4% milk solids? |
| Butter that has had the water and milk solids removed by a process. | What is clarification? |
| One pound of whole butter will yield approximately. | What is 12 ounces of clarified butter - a yield of 75%? |
| Made from fresh bread that is slightly dried out, approximately two to four days old. If the bread is fresh, the crumbs will be gummy and stick together; if the bread is too stale, the crumbs will taste stale as well. | What are fresh bread crumbs? |
| Are made from bread that has been lightly toasted in a warm oven. Do not make crumbs from stale or molding bread, as these undesirable flavors will be apparent when the crumbs are used. | What are dry bread crumbs? |
| Is a slection of herbs (usually fresh) and vegetables tied into a bundle with twine. Usually this product consists of parsley stems, celery, thyme, leeks and carrots. | What is a bouquet garni? |
| Is made by tying seasonings together in a cheesecloth. It usually consiss of peppercorns, bay leaves, parsley stems, thyme, cloves and, optionally, garlic. The exact quantity of these ingredients is determined by the amount of liquid its meant to flavor. | What is a sachet (also known as a sachet d'epices)? |
| Is made by peeling the onion and trimming off the root end. Attach one or two dried bay leaves to the onion using whole cloves as pins. It is then simmered in milk or stock to extract flavors. | What is an oignon pique' (Also known as a onion piquet? |
| French for "burnt onion" is used to flavor and color stocks, sauces and soups such as consomme'. To prepare this, peel the onion, trim off the root end and cut it in half. Place the onion halves cut sides down in a dry skillet over medium-high heat. Cook until the onion halves char and darken. | What is an oignon brule'? |
| Is the process of soaking meat or poultry in a seasoned liquid to flavor and tenderize it. | What is a marinade? |
| A flavoring blend. | What is a rub? |
| Can be used dried, or it can be mixed with a little oil, lemon juice, prepared mustard or ground fresh garlic or ginger. | What is a paste (also known as a wet rub)? |
| Is the process of soaking dry ingredients in a liquid (usually hot) in order to either soften a food or infuse its flavor into the liquid. | What is steeping? |
| For breading meats, poultry, fish, shellfish or vegetables, a three-step process is typically used. | What is a standard breading procedure? |
| Consists of a liquid such as water, milk or beer, combined with a starch such as flour or cornstarch. Many also contain a leavening agent such as baking powder or whipped egg whites. | What is a batter? |
| Foods that are blanched or parboiled in water (rather than fat) are often put in ice water to halt the cooking process. | What is the process of shocked or refreshed? |
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