Al dente Correct Answer to Cook to the bite
Alkaline Correct Answer base, found in baking soda, turns veggies brown and breaks them down
Appareil/Duxelle Correct Answer Minced mushrooms and shallots cooked in clari
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Al dente Correct Answer to Cook to the bite
Alkaline Correct Answer base, found in baking soda, turns veggies brown and breaks them down
Appareil/Duxelle Correct Answer Minced mushrooms and shallots cooked in clarified butter till moisture leaves. Fill that mixture into a split concasse, then topped persillade.
Are cream soups strained? Why? Correct Answer Cream soups are strained because one wants to create a velvety smooth texture.
Aromatic Correct Answer Ingredients, such are herbs, spices, vegetables, citrus fruits, wines, and vinegars, used to enhance the flavor and fragrance of food.
At what point of the cooking process is mirepoix added to meat stocks? Correct Answer The mirepoix is added 1 hour before meat stocks are done.
bain marie Correct Answer the French term for a water bath used to cook foods gently by surrounding the cooking vessel with simmering water. Also, a set cylindrical nesting pots used to hold foods in water baths or with single, long handle used as a double boiler. Also, stem table inserts
Batonnet Correct Answer Items cut into pieces somewhat larger than allumette orjulienne;1/4in by 1/4in by 1 to 2in/6mm by 6mm by 3 to 5 cm. French for "stick" or "small stick".
Béchamel Correct Answer A Grand sauce of milk thickened
with white roux.
Blanc Correct Answer Submerging the vegetable in an acidic medium after peeling/cutting will keep these vegetables from browning. Cooking them immediately also prevents them from browning. They should be cooked and cooled in the same liquid.
Blender Correct Answer An electric mixing machine used in food preparation for liquefying, chopping, or puréeing.
BOILING SALTED ACIDIC WATER Correct Answer white veggies
BOILING SALTED WATER Correct Answer pasta, veggies
Bouillon Correct Answer is made by heating
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