Everything in place Assemble your tools Assemble your ingredients Wash, trim, cut, prepare and measure your raw materials Prepare equipment (preheat oven, line baking sheets

Is the temperature at which a product is kept for service or for storage. Keep hot about 135•f keep refrigerated u see 41•f

All customers eat at one time ex cafeteria

Extended meal service

Customers eat at different Times ‘ a la carte’ ex restaurants

Cut into irregular shaped pieces

To cut into very thin slices (does not mean to mince)

To cut into thin strips usually with a grater

Round or bias-rind cuts Varied diameter or thickness

Paysanne (ah-Lyon-met)

1/2in x 1/2in x 1/8in Round, square or rectangular

1/2in x 1/2 in x 1/8in Diamond shape

Irregular shape, Varied diameter or thickness Kinda pie shape

Roll cut, for long cylindrical vegetables such as carrots Hold the knife at an angle, cut and roll the veggie a quarter turn

Parisienne (Path-ree-zee-enn)

Cuts made with a ball cutter. Large balls about 1 1/2 in

Neat 7 sided oval shape 2in long x 3/4in diameter flat ended

Potoatoes are about 1 1/2 In long

Potatoes are about 2 inches long

Cutting leaves into fine shreds. Roil leaves into a tight cylinder and slice clockwise.

To soak a food product in a seasoned liquidin order to flavor and tenderize product.

A special marinade. Primarily used for curing and mainly used for poultry and pork

Semiliquid mixture containing flour or other starch.

Any product that has been partially or completely prepared by manufacturers

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Foundation Week one

Question	Answer
Mise en place	Everything in place Assemble your tools Assemble your ingredients Wash, trim, cut, prepare and measure your raw materials Prepare equipment (preheat oven, line baking sheets
Holding temperature	Is the temperature at which a product is kept for service or for storage. Keep hot about 135•f keep refrigerated u see 41•f
Set service meal	All customers eat at one time ex cafeteria
Extended meal service	Customers eat at different Times ‘ a la carte’ ex restaurants
Chop	Cut into irregular shaped pieces
Concasser	To chop coarsely
Mince	To chop into very fine pieces
Emincer	To cut into very thin slices (does not mean to mince)
Shred	To cut into thin strips usually with a grater
Rondelle	Round or bias-rind cuts Varied diameter or thickness
Dice(medium)	1/2 in x 1/2 in x 1/2 in
Brunoise (broom-wahz)	1/8in x 1/8in x 1/8in
Bátonne	1/4in x 1/4 in x 2 1/2-3 in
Allumette
	1/8in x1/8in x 2-3 in
Julienne	1/8in x1/8in x 2 1/2-3 in
Paysanne (ah-Lyon-met)	1/2in x 1/2in x 1/8in Round, square or rectangular
Lozenge	1/2in x 1/2 in x 1/8in Diamond shape
Fermière	Irregular shape, Varied diameter or thickness Kinda pie shape
Oblique cut	Roll cut, for long cylindrical vegetables such as carrots Hold the knife at an angle, cut and roll the veggie a quarter turn
Parisienne (Path-ree-zee-enn)	Cuts made with a ball cutter. Large balls about 1 1/2 in
Noisette (Nwah-zet)	Smaller ball cuts 7/8in
Tourné (Toor-nay)	Neat 7 sided oval shape 2in long x 3/4in diameter flat ended
Cocotte	Potoatoes are about 1 1/2 In long
Château	Potatoes are about 2 inches long
Chiffonade	Cutting leaves into fine shreds. Roil leaves into a tight cylinder and slice clockwise.
Blanching	Very brief cooking
Marinate	To soak a food product in a seasoned liquidin order to flavor and tenderize product.
Brine	A special marinade. Primarily used for curing and mainly used for poultry and pork
Standard breading procedure	Flour, egg wash, crumbs
Panko	Japanese for bread crumbs
Batter	Semiliquid mixture containing flour or other starch.
Convenience food	Any product that has been partially or completely prepared by manufacturers

Created by: Talia thompson

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