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Large Dice

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(Carrè) 3/4\"×3/4\"×3/4\"

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Medium Dice

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(Parmentier) 1/2\"×1/2\"×1/2\"

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Small Dice

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(Macédoine) 1/4\"×1/4\"×1/4\"

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Brunoise

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1/8\"×1/8\"×1/8\"

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Fine Brunoise

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1/16\"×1/16\"×1/16\"

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Batonnet

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1/4\"×1/4\"×2-3\"

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Alumette (Julienne)

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1/8\"×1/8\"×1-2\"

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(Fine) Julienne

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1/16\"×1/16\"×1-2\"

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Rondelle

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Round cut, varies in width and size. On round vegg such as carrots and parsnips

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Bias Rondelle

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Round cut at an angle to make an oblong shape. Used on vegg such as carrots and parsnips

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Losenge (Lozenge)

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1/2\"×1/2×1/8\"

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Paysanne

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1/2\"×1/2\"×1/8\"

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Pommes Frites

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French Fries cut

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Pont Nuef

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Bridge Nine Cut - #

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Peel

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Remove the skin or a thin layer from produce

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Shred

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Cut into small thin pieces, typically with a grater

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Chiffonade

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To roll leaves and slice thinly

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Chop

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Coarse cut into irregular size and shapes

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Mince

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Chop into very fine pieces

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One Gallon

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4 quarts = 8 Pints= 16 Cups

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1 Gallon

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128 oz

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1 Quart

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32oz

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1 Pint

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16oz

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1 Cup

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8oz

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Asian steaming

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this happens in a wok. you can't put anything in the the bottom layer of the bamboo steamer because if keeps the food out of the water

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Enclosed steaming

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stock pot with bamboo steamer with bowl on top inside steamer

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En papillote

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In an envelope) (en papy ote) this takes place in a heart shaped piece of parchment paper. 17 folds end up closing the parchment paper so liquid and steam can't escape. Once the product is folded inside of the parchment paper, the envelope is placed in the oven.

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Short Poach

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Short poach uses a lid. Liquid goes half way up the product and flavored liquid is used. Know these 3 things!

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Submerge/Full Poach

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the product is all of the way under water. Steaming has to be done in an enclosed system. Enclosed by a lid or wrapped in paper

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Boiling

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stocks, pasta, blanching vegetables -blanching. Blanching is always done in bowling water that is salted for green vegetables. Use an ice bath to stop the cooking. -par blanching -fully blanched Temperature Boiling is 212 degrees F or 100 degrees C

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Wilting

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-cooking greens are wilted in these steams. 1. hot pan/spoon (utensil) 2. damp greens (don't overdry greens) 3. aromatics (onion, garlic etc) 4. Fat (optional) 5. LID

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Simmering

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Simmering is a more gentle form of cooking than boiling. Simmering is more gentle for finer fish and meats. Simmering is faster and more even because you are essentially steaming the food The temperature of simmer is right around 180 degrees F

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Boiling vs. Simmering

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Boiling means there are big air bubbles in the liquid and the entire surface is breaking. Simmering means the surface is only partially being broken.

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Scalding

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happens before a liquid simmers. In baking, milk is commonly scalded. There is no surface movement when scalding happens but little bubbles are all the way around the pot.

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Court boullion

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is a stock that is made of water, carrots, onions, and leaks.

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Green Vegetables (Vegetable cookery)

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such as spinach/green beans. Add salt the to boiling water. The salt makes them bright green due to the Chlorophyll reacting with the Alkali in the salt

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Red/Purple vegetables (Vegetable cookery)

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beets/ red cabbage. add vinegar to the water and no salt. the vinegar makes them bright red due to the Anthocyanin in them reacting with the vinegar. Salt (alkali) turns red vegetables blue.

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yellow/ orange vegetables (Vegetable cookery)

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bell pepper/carrots. add salt for flavor. Carotene does not react color wise

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White vegetables (Vegetable cookery)

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Cauliflower: no change with salt so add salt. Flavonoids

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Braising

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Curing meat is optional. Anything that is big, meaty and contains a bone is best cured. Salt and pepper it 2 days before braising it.

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Stew vs. Braising

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Small piece are stewed, hence making stews. Large products are braised.

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Mis en place

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\"Everything in its place\"

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Sear

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just create a crust on outside of protein with very little fat if any at all. Searing is not cooking, you do not cook a product by searing it.

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Sweat

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To cook vegetables to the point of steaming and translucency in vegetables.

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Mirepoix

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Mix of aromatics, typically carrots, onions and celery.

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Flambe

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Hard alcohol is best to flambe with.You can not flambe after you singer.

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Degrasser

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Degrease

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Deglacer

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Deglaze

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Pan Fried (shallow frying)

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high heat Both pan frying and deep frying require high heat You cook a product on one side and flip it and cook it on the other. It involved a large amount of fat. Usually when something is pan fried, it is covered in a batter or crust. That pan has enough fat in it that the product that is being fried is 1/2 or 1/3 the way up the side of the pan.

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Poele

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(pwa lay) is always done with butter, The presentation side goes down first always, This is also a high heat method

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Deep Frying (High Heat)

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The product that is fried is completely submerged in fat. The fat is heated to between 375-425 degrees F. Pomme frites are oil blanched in a deep fryer the day before at 275 degrees F. They get kept overnight in the fridge and the next day fried at 375 degrees F

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Sauté

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constant movement of product in pan with low fat so the product is not browning. Heat is coming from underneath pot/pan.

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Smoking

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cold- product not cooked, just smoked. hot- product is cooked and smoked.

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Broil

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radiant heat from up above.

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Gratine

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Brown the top of something

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Grilling

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Grilling happens over a live fire, charcoal, or gas flame. You need to know where you hot spots are when you are grilling

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Fish and Meat Presentation

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if skin is on fish, presentation side goes up in pan so skin goes in first. if the skin is taken off fish, the non skin side goes up. red meat-the presentation side is the most attractive side. Pick the widest side chicken/ poultry- skin on= presentation side skin off= presentation side is still the side where skin was.

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Singer (sange)

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to sprinkle flour over cooking ingredients

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Flay

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to peel the skin off using a knife

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Baveuse

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soft, wet, creamy, slightly undercooked

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Emincer

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sliced thinly with root out

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A point

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perfectly seasoned

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A point plus

answer

Highly seasoned

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Cartouche

answer

paper lid

question

Al dente

answer

To the tooth

Culinary Terms

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