A mixture of rough cut or diced vegetables, herbs and spices used for flavouring
A French meat dish served with mashed potatoes
What is a blanquette?
White stew of veal or other white meat
Stew of lamb
Stew of a mixture of meat
Stew of beef cooked in tomato paste
What happens during gelatinisation?
Starch expands and form bead like structures which are chewy and are clumped together
Water evaporates leaving a thin plastic like layer
Starch granules swell and rupture when heated in water, resulting in the formation of a gel, often thickening liquid
Protein molecules are clumped together and the shape of the molecules is changed forever
Which will give you the smallest piece?
Frenching
Julienning
Roughly chopped
Mincing
You’d use a bouquet garni in:
Egg dishes
Soups and stews
Pastry
Desserts
Macerating intensifies a food’s flavour with
Liquid
Heat
Salt
Pepper
What term is used to describe a clear, thin liquid, flavoured by meat, poultry, fish and their bones?
Simmer
Stock
Blanch
Roast
What term is used meaning to cook from radiant heat from above?
Boil
Steam
Broil
Blanch
What term is used to describe the action of swirling the liquid in a saute pan, roast pan, or other pan to dissolve cooked particles of food remaining on the bottom?
Reduce
Simmer
Deglaze
Pan fry
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