Menu in which items and beverages are priced individually
Pasta cooked to be firm to the bite
White cream sauce thickened with a roux liason
To briefly submerge food into boiling water and then into an ice bath to halt further cooking
A very fine dice usually applied to vegetables
A preparation of finely sliced or shredded leafy vegetables or herbs
To swirl or stir in a liquid into a hot pan to lift away caramelized food particles
A mixture of beaten eggs and a liquid, usually water or milk
A uniform mixture of two unmixable liquids
A sauce made from egg yolks and butter and flavored with lemon juice or vinegar
Foods, especially vegetables, cut into thin sticks approximately 0.04 - 0.08 inches thick and 1.6 - 2 inches long
A preparation consisting of diced carrots, onion, and celery
The arrangement of prepared ingredients expected to be used in a dish
An onion burnt or blackened on one side before being used as an enhancement for stocks or soups
A French term referring to dishes cooked in sealed parchment paper
To cook food by gently simmering in liquid at or just below the boiling point
A cooked mixture of equal amounts of flour and butter, or other fat, used to thicken many sauces and stews
A small cloth bag containing herbs and spices used to flavor stocks, soups, and sauces
Tough connective tissue that surrounds certain muscles
The stomach of an animal used in cooking
jennagirl900
Quiz Updated Mar 23, 2017
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