1. bouquet garni

2. sachet

1. selection of herbs & vegs tied into bundle; standard is parsley stems, celery, thyme, leeks & carrots
2. tying together in cheesecloth; standard peppercorns, bay leaves, parsley stems, thyme, cloves, & optional garlic.

1. oignon pique

2. oignon brule

1. less common; peel, trim off root, 1 or 2 dried bay leaves attached to onion using whole cloves, simmer in milk or stock to extract flavors

2. "burnt onion"; used to flavor & color stocks, sauces, & soups 

• A proper mise en place requires a chef to...
• 3 basics to mise en place are?
• Proper mise en place also requires a good sense of what?

• consider work patterns, ingredient lists, & tool/equipment needs
• selecting tools & equipment, measuring ingredients, & preparing ingredients
• timing

• What are marinades?
• What is marinating?
• Wine-based marinades; white used w/? red used w/?
• Not only does wine add a distinctive flavor, but it also...

• can be a simple blend (herbs, seasonings & oil) or a complicated cooked recipe (red wine, fruit, & other ingredients)
• the process of soaking meat or poultry in a seasoned liquid to flavor & tenderize it.
• white: usually used for white meats & poultry; red: used for red meats
• the acids break down connective tissues & help tenderize the meat

• Rub (flavoring blend) adding additonal flavors to meat, fish, and poultry
• mixing a rub w/ a little oil, lemon juice, prepared mustard or ground fresh garlic or ginger; a wet rub
• a bit of crispy crust

• To infuse is to...
• Steeping is...
• Steeping is also used for?

• flavor a liquid by steeping it w/ ingredients such as tea, coffee, herbs or spices
• the process of soaking dry ingredients in a liquid (usually hot) in order to either soften a food or infuse its flavor into the liquid
• rehydrating dried fruits/veggies

What is meal?

the coarsely ground seeds of any edible grain such as corn or oats; any dried, ground substance (bonemeal)

What are some characteristics of BREADING?

**What does breading do to the food?

• bread crumbs, cracker meal, cornmeal
• protect food during cooking
• can be seasoned before breading applied or added to breading before main item coated
• cooked by deep-frying or pan-frying
• **makes a solid coating that seals during cooking & prevents fat from coming in direct contact with food, which would make it greasy

-What are some characteristics of BATTERING?

 -Two common batters are?

-coat food, keeping it moist & preventing it ffrom becoming excessively greasy

-consist of liquid such as water, milk or beer, combined w/ a starch (flour or cornstarch)

-many also contain leavening agent (baking powder or whipped egg whites)

-items battered cooked immediately, deep or pan-frying

-2 common batters:  Beer batter and tempura batter

Standard Breading Procedure

1. pat food dry, dredge in seasoned flour
2. dip floured food in egg wash
3. coat food w/ bread crumbs, shake off excess
4. place breaded item in pan, single layer
5. to ensure breading adheres after cooking, refrigerate breaded foods for at least 30 min. before frying

Procedure for BATTERING foods

1. prepare batter
2. pat food dry & dredge in flour
3. dip item in batter & place directly in hot fat

What is...

1. blanching
2. parboiling
3. parcooking
4. shocking aka refreshing

1. very briefly & partially cooking a food in boiling water or hot fat (esp veggies)
2. partially cooking a food in boiling or simmering liquid, similiar to blanching but longer (esp veggies)
3. partially cooking a food by any method; assists preparation, removes undesirable flavors, softens firm foods, set colors & shortens cooking times
4. the technique of quickly chilling blanched or parcooked foods in ice water; prevents further cooking and sets colors 

• What is an ice bath?
• It is necessary for what?
• What helps lower the freezing point of water?
• Metal or plastic?
• How is it done?

• a container of equal parts ice cubes & cold water
• for shocking/refreshing blanched/parcooked veggies & stopping the cooking of delicate mixtures(custards)
• salt; use a generous amount
• metal will cool faster
• should be submerged into ice bath so that level of ingredients is at or below level of liquid in ice bath; constant stirring speeds the cooling process