Culinary Jargon

Define al-dente

• Firm to bite

• Ready to eat

• Boiled

• Cooked

Depoillage can be define as

• Skim the scum

• Second stock

• Spoilage food

• Food Poisoning

Bouillon can be define as

• Reduced meat stock

• Reduced fish stock

• Cloudy stock

• Vegetables stock

What is Bouquet garni

• Combination of herbs that tied together

• Herbs that wrapped in cheesecloth

• Herbs that dried

• Herbs that sauteed

Brunoise is cutting that measured to

• 3mm x 3mm x 3mm

• 6mm x 6mm x 6mm

• 8mm x 8mm x 8mm

• 12mm x 12mm x 12mm

What is Espagnole

• White sauce

• Brown sauce

• Chocolate sauce

• Cheese sauce

Demi glace in hot sauce production can be defined as..

• Half reduction of brown sauce

• Shiny of the sauce

• Burnt sauce

• Reduced of white sauce

Fumet can be defined as

• Concentrate of fish stock

• Concentrate of chicken stock

• Stock of vegetables

• Brown stock

Garniture can be defined as

• Garnish

• Body of food

• Base of food

• Dessert

Goujon is food that cut into

• Dice

• Round shape

• Small strip

• Square