Save
Busy. Please wait.
Log in with Clever
or
show password
Forgot Password?
Don't have an account?  Sign up 
Sign up using Clever
or
Username is available taken
show password


Make sure to remember your password. If you forget it there is no way for StudyStack to send you a reset link. You would need to create a new account. Your email address is only used to allow you to reset your password. See our Privacy Policy and Terms of Service.

Already a StudyStack user? Log In

Reset Password
Enter the associated with your account, and we'll email you a link to reset your password.
focusNode
Didn't know it?
click below
 
Knew it?
click below
Don't Know
Remaining cards (0)
Know
0:00
edit
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.

  Normal Size     Small Size show me how

Knife/mise

knife/mise

TermDefinition
batonnet 1/4 x 1/4 x 2 1/2
Julienne 1/8 x 1/8 x 2 1/2
fine Julienne 1/16 x 1/16 x 2 1/2
brunoise 1/8 x 1/8 x 1/8
fine brunoise 1/16 x 1/16 / 1/16
small dice 1/4 x 1/4 x 1/4
medium dice 1/2 x 1/2 x 1/2
mirepoix 50% onion 25% celery 25% carrot
stock mirepoix, cold water, sachet, bones
broth mirepoix, cold water, sachet, meat and bones
boullion mirepoix, cold water, sachet, meat
white mirepoix sub in parsnips for carrots
white stock mirepoix, cold water, sachet, bones (no dark colors, no onion skins)
brown stocks caramelized bones
raft mixture of carrots, meat, tomato product, egg whites, mirepoix, parsley used to clarify or make consomme
spices seeds
herbs leaves
fumet fish stock, wine, mushroom, lemon
large dice 3/4 x 3/4 x 3/4
double stock (remouillage) stock that replaces cold water with stock
triple stock stock that has already replaced cold water with stock and redoing this process
half stock adding more cold water to a stock
glace highly concentrated stock
consomme clarified stock
name 2 methods of cooling stocks ice bath or ice wand
name parts of a knife blade, bolster, edge, rivets, handle, tang, heel
blanch place in hot water for 30 sec-1 min
white stock cooking time 8-10 hr
brown stock cooking time 6-8 hours
fumet cooking time 35-45 min
vegetable stock cooking time 45 min-1 hour
poultry stock cooking time
sachet cheese cloth, butcher's string, thyme, parsley stems, bay leaf
Bouquet Leek leaves, butcher's string, thyme, parsley stems, bay leaf, optional garlic
Nickys a poop :p
Created by: 100007670553533
Popular Culinary Arts sets

 

 



Voices

Use these flashcards to help memorize information. Look at the large card and try to recall what is on the other side. Then click the card to flip it. If you knew the answer, click the green Know box. Otherwise, click the red Don't know box.

When you've placed seven or more cards in the Don't know box, click "retry" to try those cards again.

If you've accidentally put the card in the wrong box, just click on the card to take it out of the box.

You can also use your keyboard to move the cards as follows:

If you are logged in to your account, this website will remember which cards you know and don't know so that they are in the same box the next time you log in.

When you need a break, try one of the other activities listed below the flashcards like Matching, Snowman, or Hungry Bug. Although it may feel like you're playing a game, your brain is still making more connections with the information to help you out.

To see how well you know the information, try the Quiz or Test activity.

Pass complete!
"Know" box contains:
Time elapsed:
Retries:
restart all cards