Mixed vegetables cut into batons

Hair like cut for potatoe 1/32 X 1/32 X 2 inches.

Thin cuts like Chiffonade but refers to scoring of the skin for fish and poultry.

Resembles mincing, no real measurements.

To cook with radiant heat from above

To brown a product's natural sugars

Roughly chopped vegetables usually, peeled, seeded, and diced (tomatoes)

1) To mix ingredients well2) To add cream

Garnighed with or containing peas

To reconstitute the drippings (fond) on the bottom of a pan

A small, thin cut of boneless meat. Slices 1/8"-1/4" thick

skinless segment of citrus fruit.

To decorate before presentation

To cook with radiant heat from below

To cook directly on a flat range top

To insert strips of fat into a piece of meat

To soak a product in liquid in order to tenderize, preserve, or add flavor

To partially cook in boiling water

To cook in liquid below a simmer (160*-185*)

To allow fibers in roasted meats to relax

To cook in liquid at a gentle boil (186*-205*)

To brown on all sides, to seal in juices

To cook covered in a sauce or liquid

To cook in fat with out coloring

To cook quickly in a small amount of fat

To shape vegies like a football or barrel with seven sides

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BPA 111

Basic Culinary

Question	Answer
Jardiniere	Mixed vegetables cut into batons
Cheveau	Hair like cut for potatoe 1/32 X 1/32 X 2 inches.
Ciseler	Thin cuts like Chiffonade but refers to scoring of the skin for fish and poultry.
minced	Finely Chopped
Hacher	Resembles mincing, no real measurements.
Broil	To cook with radiant heat from above
Blanch	To par cook
Bread	To coat
Broast	To deep fat fry under pressure
Caramelize	To brown a product's natural sugars
Concasser	Roughly chopped vegetables usually, peeled, seeded, and diced (tomatoes)
Clarify	To remove impurities
Cream	1) To mix ingredients well2) To add cream
Dredge	To drag flour
Dice	To cut into cubes
Paysanne	Peasant or Country Style
Clamart	Garnighed with or containing peas
Deglaze	To reconstitute the drippings (fond) on the bottom of a pan
Emincer	A small, thin cut of boneless meat. Slices 1/8"-1/4" thick
Supreme	skinless segment of citrus fruit.
Doria	Garnish with Cucumber
Dubarry	Garnish with Cauliflower
Fire	To put on the fire
Garnish	To decorate before presentation
Grill	To cook with radiant heat from below
Griddle	To cook directly on a flat range top
Glaze	To coat or make shiny
Florentine	Garnish with Spinach
Persille	Garnish with Parsley
Lard	To insert strips of fat into a piece of meat
Princess	Garnish with Aspargus
Marinate	To soak a product in liquid in order to tenderize, preserve, or add flavor
Par-boil	To partially cook in boiling water

Poach	To cook in liquid below a simmer (160-185)








Rest	To allow fibers in roasted meats to relax


Simmer	To cook in liquid at a gentle boil (186-205)
Sear	To brown on all sides, to seal in juices
Singer	To sprinkle with flour
	To soak in hot water, to extract flavor
Smother	To cook covered in a sauce or liquid
Sweat	To cook in fat with out coloring
Saute	To cook quickly in a small amount of fat
Tourner	To shape vegies like a football or barrel with seven sides
Truss	To tie
Whip	To beat air into product
Pont Neuf	Large Dice
Pommes Frites	Medium Dice
Batonnet	Small Dice
Julienne	Brunoise ( 1/16" strips)
Fine Julienne	Fine Brunoise (1/16" dices)
Mince	Less that 1/16"
Torne	To turn
Miseen Place	Items organized for service
Ecumer	Skimming Scum
Degraser	Skimming Fat
Depouiller	Skimming Skin

Created by: etroscinski

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