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%
|
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