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81 True/False questions

  1. Au Gratin (oh GRAH-tan):a dish with a browned topping of bread crumbs and/or grated cheese.

          

  2. Coulis (coo-lee):a sauce made from a puree of vegetables or fruit.

          

  3. De Pouillage (dee-pool lodge)brown sauce made with brown stock, caramelized mirepoix, tomato puree and seasonings. One of the five mother sauces.

          

  4. Choron (show-rawhn):a French compound sauce made from a béarnaise tinted red with tomato paste.

          

  5. Brule (broo-lay):a sauce made from a puree of vegetables or fruit.

          

  6. Madere (muh-DEH-rah):brown sauce made with Madeira wine.

          

  7. Bordelaise (bohr-dl-AYZ):a brown sauce made with red wine, glace de viande and marrow.

          

  8. Robert (roh-bare):brown sauce made with white wine, onion, mustard, and butter.

          

  9. Julienne (joo-lee-en):meat

          

  10. Oblique (O-bleek):a soup based on crustaceans or vegetable puree.

          

  11. Jus de d'Agneau Lie (zhew de ahn-yoh lee-A):veal stock thickened with a starch slurry.

          

  12. Quinoa (KEEN-wah):reduced cooking liquid from shallow poaching.

          

  13. Fermiere (fur-mee-ay):brown sauce made with Madeira wine.

          

  14. Couscous (KOOS-koos):small bits of semolina dough.

          

  15. Potage (po-tahzh):French for soup and used to describe a pureed soup that can be thickened with cream or egg.

          

  16. Béarnaise (bare-naze):knife cut - 1 ½" - 2" long, 7 sided, football shaped cut.

          

  17. Spatzle or Spaetzle (SHPEHT-zuhl)knife cut - "peasant style" ½" X ½" X 1/8" thin square slice.

          

  18. Fines-Herbes (FEENZ-erb):brown sauce made with white wine, fines-herbes and lemon juice.

          

  19. Lozenge (lozz-enj):knife cut - ½" X ½" X 1/8" diamond shaped cut.

          

  20. Diane (dee-AHN):a brown sauce made with white wine, peppercorns, butter and cream.

          

  21. Demiglace (demi-glaz):a mixture of equal proportions of brown stock and brown sauce that has been reduced by half.

          

  22. Gratinee (grah-tin-ay):browned in an oven.

          

  23. Mie pain (mee pahn):a combination of aromatic vegetables used to flavor stocks, soups, braises and stews.

          

  24. Sauteuse (saw-toose):a shallow skillet with sloping sides and a single, long handle.

          

  25. Concasse (kon-ka-say):broth that has been clarified using a mixture of ground meat, egg whites, and other ingredients that trap impurities.

          

  26. Rondelle (ron-dell):a shallow, wide, straight-sided pot with two loop handles.

          

  27. Rondeau (ron-doe):brown sauce made with port, shallots, thyme, cayenne, lemon and orange juice and zest.

          

  28. Croquette (krow-ket):a food such as potatoes or salmon that has been pureed, formed into small shapes, breaded and deep fried.

          

  29. Tourne (tor-nay):knife cut - 1 ½" - 2" long, 7 sided, football shaped cut.

          

  30. Beurre Blanc (burr blonk): white butter sauce.meat juice thickened lightly with a starch slurry.

          

  31. Espagnole (es-pan-nyole):brown sauce made with brown stock, caramelized mirepoix, tomato puree and seasonings. One of the five mother sauces.

          

  32. Sachet D'Espices (sa-shay dee-es-peece) or (sa-shay day-pea-sah):duck stock thickened with a starch slurry.

          

  33. Diable (dee-AHB-luh):a brown sauce made with white wine, peppercorns, butter and cream.

          

  34. Viande (vee-ond):mixture of egg yolks and cream used to thicken and enrich sauces.

          

  35. Chasseur (shah-SUR):made till almost dry.

          

  36. Jus de Veau Lie (zhew de voh lee-A):duck stock thickened with a starch slurry.

          

  37. Chateau Potatoes (sha-toe potatoes):a dish of thinly sliced potatoes that are layered with butter, cooked in a lidded dish and then inverted and cut into wedges for service.

          

  38. Bercy (bair-See):made till almost dry.

          

  39. Al dente (all den-tay):"to the tooth", describing a cooked texture. (Italian)

          

  40. De Grassie (dee-grassy)a mixture of equal proportions of brown stock and brown sauce that has been reduced by half.

          

  41. Tamis (TAM-ee):a sauce made from a puree of vegetables or fruit.

          

  42. Roux (rooh):equal parts flour and fat used to thicken liquids.There are three types: white, blond/pale and brown.

          

  43. Duchesse Potatoes (doo-shess potatoes):mashed potatoes mixed with raw eggs, piped, and oven browned.

          

  44. Ratatouille (ra-tuh-TOO-ee):a vegetable ragout made in France's Provence region from tomatoes, eggplant, zucchini,onions, garlic, sweet peppers and herbs simmered in olive oil.

          

  45. Fumet (few-may):type of stock in which the main flavoring ingredient is allowed to cook in a covered pot with wine and aromatics. Fish fumet is the most common type.

          

  46. Cuisson (koo-sahn):a small bead-like grain that is prepared like rice.

          

  47. Béchamel (bay-sha-mel):knife cut - ¼" X ¼" X 2" log.

          

  48. Risotto (rih-zoh-toh):brown sauce made with port, shallots, thyme, cayenne, lemon and orange juice and zest.

          

  49. Royale (rwah-yal):a plain custard cut in decorative shapes used to garnish consommé.

          

  50. Glace (glahs-zay):reduced stock

          

  51. Jus de Viande Lie (zhew de vee-ond lee-A):meat stock thickened with a starch slurry.

          

  52. Lyonnaise (ly-un-NAYZ):a dish of potatoes sautéed with onions and butter. A French preparation associated with the cuisine of Lyon, France; the dishes are garnished or prepared with onions.

          

  53. Bisque (bisk):a soup based on crustaceans or vegetable puree.

          

  54. Porto (por-toe):knife cut - 1 ½" - 2" long, 7 sided, football shaped cut.

          

  55. Jue Lie (zhew lee-A):meat juice thickened lightly with a starch slurry.

          

  56. Paysanne (pay-zan):a plain custard cut in decorative shapes used to garnish consommé.

          

  57. Gnocchi (NYOH-kee):an Italian dumpling.

          

  58. Chinois Mousseline (sheen-WAH moo-sah-leen):a dish of thinly sliced potatoes that are layered with butter, cooked in a lidded dish and then inverted and cut into wedges for service.

          

  59. Bouquet Garni (bo-kay gar-knee):1. A container for holding foods in a hot water bath.
    2. A hot water bath used to cook foods gently or to keep cooked foods hot; also known as a water bath.

          

  60. A sec (ah-sek):when fish/shells are added to a court bouillon.

          

  61. Brunoise (brew-nwah):knife cut - 1/8" dice

          

  62. Mirepoix (mere-pwah):a combination of aromatic vegetables used to flavor stocks, soups, braises and stews.

          

  63. Jus de Gibier Lie (zhew de jhee-byay lee-A):meat stock thickened with a starch slurry.

          

  64. Battonet (ba-ton-nay):knife cut - ¼" X ¼" X 2" log.

          

  65. Polenta (poh-LEHN-tah):brown sauce made with port, shallots, thyme, cayenne, lemon and orange juice and zest.

          

  66. Bain-Marie (bane mah-ree):a drum sieve used for pureeing foods.

          

  67. Sautoir (saw-twahr):a shallow skillet with straight sides and a single, long handle.

          

  68. Anna Potatoes (Ahn-nah Potatoes):a dish of thinly sliced potatoes that are layered with butter, cooked in a lidded dish and then inverted and cut into wedges for service.

          

  69. Pommes (pomz):a drum sieve used for pureeing foods.

          

  70. Carbonara (kar-boh-NAH-ra):a dish of pasta, with a sauce of eggs, cream, Parmesan and bits of cooked ham. (Italian).

          

  71. Remouillage (reh-moo-lagsh):to skim

          

  72. Vichyssoise (vishy-swah):a cold leek soup.

          

  73. Jus de Canard Lie (zhew de can-ard lee-A):meat stock thickened with a starch slurry.

          

  74. Puree (pure-ray):knife cut - 1 ½" - 2" long, 7 sided, football shaped cut.

          

  75. Nage (nahj):when fish/shells are added to a court bouillon.

          

  76. Pilaf (PEE-lahf):a brown sauce made with white wine, peppercorns, butter and cream.

          

  77. Liason (lee-A-zon):meat

          

  78. Veloute (vah-loo-tay):a sauce of white stock thickened with white roux. One of the five mother sauces.

          

  79. Consommé (con-so-may):broth that has been clarified using a mixture of ground meat, egg whites, and other ingredients that trap impurities.

          

  80. Legumes (leh-GEWM):made till almost dry.

          

  81. Jus de Volaille Lie (zhew de vohl-yay lee-A):chicken stock thickened with a starch slurry.