Ch. 9 F&B MGT

to put in place or everything in its place

True

a form of clarified butter in which the milk solids remain with the fat and are allowed to brown

process which milk and water are removed from butter

made from fresh bread that is slightly dried for 2 to 4 days

made from bread that has been lightly toasted in a warm oven.

a selection of herbs (usually fresh) and vegetables tied into a bundle with twine

is made by tying seasonings together in cheese cloth

peeled onion with root trimmed off with a bay leaf and cloves attached. Used to extract flavors in stock or milk

"burnt onion" uses to flavor and color stocks, sauces, and soups such as consomme

to flavor a liquid by steeping it with ingredients such as tea, coffee, herbs or spices

• 1. coarsely ground seeds of any edible grain such as corn or oats
• 2. any dried, ground substance

very briefly and partially cooking a food in boiling water or hot far

partially cooking a food in boiling or simmering liquid (cooking time longer than blanching)

partially cooking a food by any cooking method

the technique of quickly chilling blanched or parcooked foods in ice watter (prevents further cooking and sets color)