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
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Quiz Updated Mar 23, 2017
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