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Ch. 9 F&B MGT
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mise en place means
to put in place or everything in its place
T or F mise en place requires a good sense of timing
True
False
True
ghee
a form of clarified butter in which the milk solids remain with the fat and are allowed to brown
clarification
process which milk and water are removed from butter
Fresh bread crumbs
made from fresh bread that is slightly dried for 2 to 4 days
dry bread crumbs
made from bread that has been lightly toasted in a warm oven.
bouquet garni
a selection of herbs (usually fresh) and vegetables tied into a bundle with twine
sachet
is made by tying seasonings together in cheese cloth
oignon pique
peeled onion with root trimmed off with a bay leaf and cloves attached. Used to extract flavors in stock or milk
oignon brule
"burnt onion" uses to flavor and color stocks, sauces, and soups such as consomme
infuse
to flavor a liquid by steeping it with ingredients such as tea, coffee, herbs or spices
meal
1. coarsely ground seeds of any edible grain such as corn or oats
2. any dried, ground substance
blanching
very briefly and partially cooking a food in boiling water or hot far
parboiling
partially cooking a food in boiling or simmering liquid (cooking time longer than blanching)
parcooking
partially cooking a food by any cooking method
shocking (AKA refreshing)
the technique of quickly chilling blanched or parcooked foods in ice watter (prevents further cooking and sets color)
Author
mmb65
ID
34446
Card Set
Ch. 9 F&B MGT
Description
ch.9 definitions/lecture
Updated
2010-09-13T14:48:06Z
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