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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