It means you're chopping vegetables into tiny cubes about 14-1/8 inch in size.

It is the smooth part of the knife.

Madame Mallory's restaurant is called what?

It is the most well-known of the mother sauces, and it has a reputation for being difficult to make.

There should be a proper balance between various food groups, such as meats and vegetables, protein and carbohydrates, among others.

Food is any nutritious substance that humans or animals consume or absorb in order to maintain life and growth.

He is a well-known chef who, in the 1800s, codified the original mother sauces.

This cutting technique is basically creating a rectangular stick that measures ½ inch by ½ inch by 2 ½ or 3 inches.

This tool is considered the most versatile Knife in the Kitchen.

This type of cut is through pressing the vegetable tightly to the cutting board, chopping as you go until it's fine, rocking the knife back and forth.

TRUE OR FALSE: Paring Knife is the most versatile knife in the kitchen.

TRUE OR FALSE: Batonet cut technique is basically creating a rectangular stick that measures ½ inch by ½ inch by 2 ½ or 3 inches.

any nutritious substance that people or animals eat or drink or that plants absorb in order to maintain life and growth

This is created by combining equal parts fat and flour.

This basic white sauce is thick and clingy. It’s used in dishes from gratin to Croque Monsieur to a rich mac and cheese!

Often simply called “red sauce” today,

This is a bit more complicated than most of the other mother sauces. This is the final mother sauce that starts with a roux.

A roux is a liquid with the addition of a thickening agent and other flavors

Crowding food is a no-no, separation between items allows the beauty of each item to shine.

Start with drawings and sketches to visualize the plate. Find inspiration from a picture or object If its an important meal, assemble a practice plate to work on executing your vision.

Asymmetrical compositions have equal numbers of shapes on both sides of a middle.

All three dishes be small bite or two, normally the same protein. The aim is to give the diner a variety of comparisons of the same main ingredients.

The components of the dish are stacked in a ring mold, usually with the starch on the bottom, the vegetable, then the protein on top or skewed to the side.

Marguerite was the one who sets Hassan’s restaurant on fire?

Do not detract from the focal point when Garnishing.

Do hide your main course in sauce

Don't use a garnishes you'll actually eat.

Don't use inappropriate plates.

Don't use large, white plates to plate your food.

Do work with "white spacing" on plates.

Sauce should act as an enhancer, not only in flavour put also in color and texture.

The front part of the blade is suitable for many small cutting jobs. It is particularly useful for chopping onions, mushroom, garlic, and other small vegetables.  

Everything that is put onto a plate has a purpose and a reason.

This portion of the knife, located between the blade and the handle, contributes to the knife's balance.