Culinary Fundamentals - Unit One Flashcards

Vocabulary practice flashcards covering Unit One Culinary Fundamentals, including Mise en Place, knife cuts, stocks, broths, ratios, and standard operational procedures.

Chef's Knife Holding Technique

Proper grip positioning thumb and index finger on the blade behind the bolster for support while wrapping remaining fingers around the handle.

Batonnet

A precision stick knife cut measuring ¼ x ¼ x 2-2.5 inches (6 mm x 6 mm x 5-6 cm).

Small Dice

A precision cube knife cut measuring ¼ x ¼ x ¼ inch (6 mm x 6 mm x 6 mm).

Medium Dice

A precision cube knife cut measuring ½ x ½ x ½ inch (1.25 cm x 1.25 cm x 1.25 cm).

Large Dice

A precision cube knife cut measuring ¾ x ¾ x ¾ inch (2 cm x 2 cm x 2 cm).

Julienne

A precision matchstick knife cut measuring 1/8 x 1/8 x 1-2 inches (3 mm x 3 mm x 2.5-5 cm).

Brunoise

A precision fine cube knife cut measuring 1/8 x 1/8 x 1/8 inch (3 mm x 3 mm x 3 mm).

Standard Sachet d'Épices

A small cheesecloth bag containing 3-4 parsley stems, 1 sprig fresh thyme (1-2 inches), 1 bay leaf, 1 tsp cracked peppercorns, and optional 1 garlic clove.

Standard Mirepoix

An aromatic combination of 8 oz onion (50%), 4 oz carrot (25%), and 4 oz celery (25%) by weight for a total of 1 pound.

White Mirepoix

An aromatic mixture consisting of equal parts (4 oz each) onion, celery or celeriac/celery root, parsnip, and leek by weight for a total of 1 pound.

Auguste Escoffier

Renowned chef who stated that basic culinary preparations define the fundamentals without which nothing of importance can be attempted.

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 made using uncooked main ingredients and uncooked mirepoix (or blanched frozen bones), yielding a light color and mild flavor.

Brown Stock

A basic stock production method in which main ingredients and mirepoix are browned before simmering to produce rich color and deep flavor.

Fumet

A basic stock production method producing a flavorful, concentrated essence, typically made with fish or seafood.

Broth (Bouillon)

A flavorful liquid produced by simmering meat and bones in liquid with mirepoix and aromatics, yielding a rich flavor.

Rémouillage

A second stock made by rewetting bones and ingredients that have already been used once to make a primary stock.

Stock Ratio for 1 Gallon

8 lbs meaty bones, 1 lb mirepoix, 1 sachet d'épices, and measured water according to cooking time.

Broth Ratio for 1 Gallon

11 lbs meat and bones, 5 quarts cool liquid, 1 lb mirepoix, and 1 sachet d'épices (reduced to 3 lbs meat/bones if using stock as liquid).

Recipe Conversion Factor (RCF) Formula

A simple formula used to change recipe yield by dividing the desired yield by the original recipe yield.

Fish Stock Cooking Time

35 to 45 minutes.

Vegetable Stock Cooking Time

45 minutes to 1 hour.

Chicken Stock Cooking Time

3 to 4 hours.

Veal Stock Cooking Time

6 to 8 hours.

Beef Stock Cooking Time

8 to 10 hours.

Meat Broth Cooking Time

A minimum of 3 to 4 hours.

Fish Stock Water Requirement

4 ½ quarts of water to yield 1 gallon of finished stock.

Vegetable Stock Water Requirement

5 quarts of water to yield 1 gallon of finished stock.

Chicken Stock Water Requirement

5 to 6 quarts of water to yield 1 gallon of finished stock.

Brown Veal Stock Water Requirement

6 quarts of water to yield 1 gallon of finished stock.

Beef Stock Water Requirement

6 quarts of water to yield 1 gallon of finished stock.

Broth Liquid Requirement

5 quarts of cool water or stock to yield 1 gallon of finished broth.

Aromatic Addition Timing

Aromatics (sachet d'épices and mirepoix) are added during the last hour of stock cooking time.

Stock Storage Cooling Threshold

Stock must be chilled below 41°F before storing.

PanSaver Stock Chiller Bags

4 mil thick bags with a 1.5-gallon capacity used to portion and chill 1 gallon of stock.

PanSaver Bag Labeling Standard

Each filled bag must be labeled with the item name, date, and quantity.

Stock Packaging Temperature

Stock liquid temperature must be at 175°F when filling bags to sterilize the air space inside the bag.

Bag Filling Setup

Bags are folded over at least 4 inches, placed on a bag stand, and filled with a sheet pan placed under equipment to minimize cleanup.

PanSaver Chilling Method

Bags are placed in an ice bath in a stopped sink or steam kettle, alternating ice and bags for approximately 45 minutes.

Sink Chilling Ice Volume

Requires 6 five-gallon tubs of ice to cool approximately 12 bags placed in a center island sink.

Checking Stock Temperature

Checked during chilling by folding the bag in half and placing a thermometer between the folded sides.

Stock Freezing Protocol

Bags are laid 3 per sheet tray, frozen overnight in a CresCor rack, then placed standing up in lexan bins in the freezer.

White Stock Temperature Characteristic

Quality indicator requiring the stock to be served hot.

White Stock Color Characteristic

Quality indicator specifying a pale color dependent upon the main ingredient (e.g., golden yellow for chicken).

White Stock Clarity Characteristic

Quality indicator requiring the stock to be clear with little to no visible particulates.

White Stock Texture Characteristic

Quality indicator requiring the stock to be thin when hot and viscous when chilled.

Dégraisser

To skim or remove fat from the surface of a stock or broth.

Dépouillage

The process of skimming scum, foam, and impurities from the surface of a simmering stock.

Blanching Bones

The process of boiling frozen bones briefly in water to remove impurities prior to making white stock.