Culinary Fundamentals: Mise en Place, Stocks, & Knife Cuts

Vocabulary flashcards reviewing essential knife cuts, stock and broth production ratios, timing, and SOPs from Unit One of Culinary Fundamentals.

Standard Operating Procedures (SOP)

Established step-by-step guidelines compiled to help culinary team members carry out routine operations efficiently, safely, and consistently.

Sachet d'épices

A small cheesecloth bag containing aromatics: $3\text{ to }4$ parsley stems, $1$ sprig of fresh thyme ($1\text{ to }2\,\text{in}$), $1$ bay leaf, $1\,\text{tsp}$ cracked peppercorns, and optionally $1$ garlic clove.

Standard Mirepoix

An aromatic vegetable base consisting of $50\%$ onion ($8\,\text{oz}$), $25\%$ carrot ($4\,\text{oz}$), and $25\%$ celery ($4\,\text{oz}$) by weight.

White Mirepoix

An aromatic vegetable base made of equal parts ($25\%$ each by weight) onion, celery or celeriac, parsnip, and leek ($4\,\text{oz}$ each).

Batonnet

A stick-shaped precision knife cut measuring $\frac{1}{4}\,\text{in} \times \frac{1}{4}\,\text{in} \times 2\text{ to }2.5\,\text{in}$ ($6\,\text{mm} \times 6\,\text{mm} \times 5\text{ to }6\,\text{cm}$).

Small Dice

A cube-shaped precision knife cut measuring $\frac{1}{4}\,\text{in} \times \frac{1}{4}\,\text{in} \times \frac{1}{4}\,\text{in}$ ($6\,\text{mm} \times 6\,\text{mm} \times 6\,\text{mm}$).

Medium Dice

A cube-shaped precision knife cut measuring $\frac{1}{2}\,\text{in} \times \frac{1}{2}\,\text{in} \times \frac{1}{2}\,\text{in}$ ($1.25\,\text{cm} \times 1.25\,\text{cm} \times 1.25\,\text{cm}$).

Large Dice

A cube-shaped precision knife cut measuring $\frac{3}{4}\,\text{in} \times \frac{3}{4}\,\text{in} \times \frac{3}{4}\,\text{in}$ ($2\,\text{cm} \times 2\,\text{cm} \times 2\,\text{cm}$).

Julienne

A matchstick precision knife cut measuring $\frac{1}{8}\,\text{in} \times \frac{1}{8}\,\text{in} \times 1\text{ to }2\,\text{in}$ ($3\,\text{mm} \times 3\,\text{mm} \times 2.5\text{ to }5\,\text{cm}$).

Brunoise

A fine cube precision knife cut measuring $\frac{1}{8}\,\text{in} \times \frac{1}{8}\,\text{in} \times \frac{1}{8}\,\text{in}$ ($3\,\text{mm} \times 3\,\text{mm} \times 3\,\text{mm}$).

Stock

A flavorful liquid prepared by simmering meat, poultry, seafood, and/or vegetables in water until flavors, color, and gelatin (proteins) are extracted.

White Stock

A stock produced using uncooked main ingredients and uncooked mirepoix, producing a finished product light in color with a mild flavor.

Rémouillage

A weak secondary stock made by re-wetting and re-simmering bones that have already been used once.

Recipe Conversion Factor (RCF)

A formula multiplier used to adjust recipe yields, calculated as $\text{RCF} = \frac{\text{Desired Yield}}{\text{Original Yield}}$.

Parts of a Chef's Knife

Anatomy diagram identifying the Point, Tip, Spine, Edge, Heel, Bolster, Tang, and Handle.

Standard Stock Ratio (1 Gallon Yield)

A standard ingredient ratio requiring $8\,\text{lb}$ meaty bones, $1\,\text{lb}$ mirepoix, $1\,\text{sachet d'épices}$, and measured water according to cooking time.

Standard Broth Ratio (1 Gallon Yield)

A preparation ratio requiring $11\,\text{lb}$ meat and bones (or $3\,\text{lb}$ if stock is used as liquid), $5\,\text{qt}$ cool liquid, $1\,\text{lb}$ mirepoix, and $1\,\text{sachet d'épices}$.

Chicken Stock Cooking Requirements

Simmered for $3\text{ to }4\,\text{hours}$ using $5\text{ to }6\,\text{qt}$ of water to yield $1\,\text{gal}$ of finished stock.

Beef Stock Cooking Requirements

Simmered for $8\text{ to }10\,\text{hours}$ using $6\,\text{qt}$ of water to yield $1\,\text{gal}$ of finished stock.

Fish Stock Cooking Requirements

Simmered for $35\text{ to }45\,\text{minutes}$ using $4.5\,\text{qt}$ of water to yield $1\,\text{gal}$ of finished stock.

Hot Bagging Temperature

The procedure of filling stock bags at $175^\circ\text{F}$ to sterilize the air space inside the bag prior to chilling.

Stock Cooling Temperature Standard

The requirement to rapidly chill prepared stock in an ice bath to below $41^\circ\text{F}$ within approximately $45\,\text{minutes}$ before storing.