Busy. Please wait.

show password
Forgot Password?

Don't have an account?  Sign up 

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.
We do not share your email address with others. It is only used to allow you to reset your password. For details read 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.
Don't know
remaining cards
To flip the current card, click it or press the Spacebar key.  To move the current card to one of the three colored boxes, click on the box.  You may also press the UP ARROW key to move the card to the "Know" box, the DOWN ARROW key to move the card to the "Don't know" box, or the RIGHT ARROW key to move the card to the Remaining box.  You may also click on the card displayed in any of the three boxes to bring that card back to the center.

Pass complete!

"Know" box contains:
Time elapsed:
restart all cards
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



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