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15 Cards in this Set
- Front
- Back
- 3rd side (hint)
What is mirepoix |
Vegetables 🥕 |
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What is sachet d’epics |
Cheesecloth that holds small stuff |
Sachet=bag |
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What is bouquet Garni |
Bundle of herbs usually tied with string |
Bouquet of flowers Bouquet of herbs |
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What is stock |
Liquid created by simmering/steeping items in water to extract water |
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What is pincage |
Cooking or caramelizing tomato (usually tomato paste) to add color or depth in flavor |
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What is skim |
Remove substance from surface of liquid |
“Skimming” the surface |
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Components of stock |
Protein Mirepoix (veggies) Aromatics Liquid |
4 things |
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First Procedure of stock |
Place bones in stock If stock is brown roast bones before! |
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Second Procedure of stock |
Add 3-4 inches of water above bones Should all be submerged |
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Third Procedure of stock |
Boil |
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Forth Procedure of stock |
Skim |
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Fifth Procedure of stock |
Turn heat to simmer (Not letting impurities get boiled -makes it greasy and cloudy) |
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Sixth Procedure of stock |
Add mirepoix & sachet Cook down |
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Seventh Procedure of stock |
Strain -letting it sit makes it cloud |
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Eighth Procedure of stock |
Place in metal container and ice bath -brown stock is added -caramelization |
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