This document provides definitions and information about various culinary terms and techniques including: - Clearmeat contains whole eggs. A raft is created from the clearmeat cooking in stock. - Marie Antoine Carême was known as the "Cook of Kings and the King of Cooks." Auguste Escoffier wrote "Le Guide Culinaire" in 1903. - Stock should be started in warm to hot tap water and simmered for 6-8 hours to produce a quality veal stock.

1. "t.t." means to touch
Clearmeat contains whole eggs.
There are 4 cups in a Quart
Saute means to bounce.
A raft is created from the clearmeat cooking in the stock/broth.
There are 6 T. in a fluid ounce
A Vin Blanc Sauce is a derivative of a Beurre blanc sauce
The purpose of a sauce is to compliment and provide moisture to the foods on the plate.
The procedure for holding a beurre blanc sauce is the same as for Hollandaise sauce
The proper consistency of a cream soup should be that of heavy cream.
Nappe is the term used to describe the consistency of a pan sauce
A puree soup should be thick, so it can be eaten with a fork and a knife.
A velouté soup should be boiled thoroughly after the liaison has been added.
Marie Antoine Carême was known as the “Cook of Kings and the King of Cooks.”
Auguste Escoffier wrote “Le Guide Culinaire” in 1903, a cookbook for chefs.
Simmering a consommé makes it easier to lift away the congealed fat.
Hollandaise has cream added to it.
Buerre Manie is added at the beginning of the cooking process to ensure the sauces proper consistency
6 – 8 hours of simmering is needed to produce a quality veal stock
A court bouillon is generally made using beef or veal bones
Match the fill in word for the blank in the sentence.
Match measurement equivalents
Match the names of knife cuts with the dimensions
Match Mother Sauce with liquid
True or False

2. A vegetable stock has no gelatin because it contains no animal products
It is best not to season a stock with salt and pepper
Blanching is one way that you can remove impurities from veal bones for a white stock
An Onion Pique is an onion that has a bay leaf attached with a whole clove.
Stock should be started in warm to hot tap water to ensure quick cooking time.
"MChoice" -
What are the dimensions of a julienne?
What is the best definition of a Tourner?
What are the dimensions of a large dice?
What is the best definition of a stock?
What is the reason(s) for selecting beef bones from young animals when making a stock?
To remove the fond from a roasting pan it is necessary to __________________________ the pan
Although the entire chicken carcass can be used to produce stock, what parts are best and most
economical to use?
You have been asked to produce a white stock with a white mirepoix. What vegetables are you going to
request from purchasing in order to accomplish this task?
What are the four basic types of stock
Thickening a sauce with a starch is an example of
When egg whites are heated and change from a clear liquid to a white solid, what is this an example of?
Which of the following cooking methods is an example of radiation?
a fish fillet in a sauté pan is an example of:
What is the standard ratio for mirepoix?
What are the four quality factors commonly associated with stock production?
You have been asked to produce the velouté soup for the evening. What ingredients will you need?
How is a roux different from a Beurre Manié?
You need a slurry to help thicken a sauce for the buffet. What item will you grab from dry storage to
make a slurry?

3. When finishing a sauce you __________________________ with whole butter to increase richness and
add shine
Which of the following is not required for a student, to become a professional chef.
A very clear stock can be achieved by
The process of enriching a stock and transforming it into a crystal clear consommé is called
A ____________________________ is a small purple bulb that is a member of the onion family
Stocks are the bases of what following preparation
According to On Cooking what are the five leading sauces?
What is the base liquid and thickening agent needed to produce Hollandaise Sauce?
The chef needs a Béarnaise sauce for the grilled steak. You already have made the Hollandaise. What are
you going to add to get a Sauce Béarnaise?
How many fluid ounces in a gallon?
Which of the following are heat transfer methods (there may be more than one answer):