Statistics for French Cooking Terms

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Description	Hint	Term	% Correct
to set alcohol on fire	F	Flambé	93%
to slice in a long thin stick shape (usually vegetables)	J	Julienne	83%
Flour that has been added to melted butter	R	Roux	81%
Mother sauce made from eggs and butter	H	Hollandaise	65%
to cook in a water proof vessel submerged under water at a controlled temperature	SV	Sous Vide	64%
Cook in a pan or bowl over a pot of boiling water and cook without indirect heat	B-M	Bain-marie	60%
to burn and create a crust	B	Brûlé	58%
Mother sauce made from a red fruit that gives the sauce its name (usually thought of as an Italian sauce)	T	Tomate	56%
Mother sauce made from butter flour and milk	B	Béchamel	53%
A bundle of herbs tied together to add flavor.	BG	Bouquet Garni	52%
A mixture of aromatic vegetables usually used to make a base to soups and sauces	M	Mirepoix	39%
Mother sauce made with white stock (fish or chicken) to start a gravy or other sauces	V	Velouté	34%
to cook in oil or fat at a low temperature	C	Confit	30%
Browned butter	BN	Beurre Noisette	27%
to cut and prepare all the ingredients for a dish and set up the cooking area	MEP	Mis en place	26%
Finely chopped mushrooms used as a paste or stuffing.	D	Duxelles	19%
Mother sauce made from vegetables and beef stock	E	Espagnole	18%
Reheated food	R	Réchauffée	9%
Equal parts of butter and flour	BM	Beurre Manié	7%
Delicately mixing flour and beaten egg whites	M	Macaronage	1%