Concepts and Theories Vocabulary

Due Week 2
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 Aromatics Batonnet Bouquet garni Brigade system Broth Brunoise Chiffonade Demi-glace Dice Entremetier Garde manger Julienne Mince Mirepoix Mise en place Paysanne Peel Remouillage Rondeau Roux Sachet d' epices Slurry Stock Tang

Due Week 3
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 Anglaise Au Jus Au Sec Clear Meat Clear Soups Consomm Cream soups Deglaze Emulsion Fond Fond lie Glace de viande Gumbo Hollandaise Jus Jus lie' Liaison Mayonnaise Monter au beurre Pan Gravy

21 22 23 24 25 26 27 28 29 30 31

Pureed Soup Raft Reduction Sauce Bchamel Sauce Espagnole Saucier Sec Supreme Thick Soups Tomato Sauce Velout

Due Week 4
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 Amandine Boil Creamed Croutons Duxelles Fines herbs Glazed Gratin Leafy Vegetables Onion brule Onion pique Organic Puree Saut Sauteuse Sautoir Shallots Standard Breading Steam Tomato Concasse Tourn Zest

Due Week 5
1 2 3 4 5 6 7 8 9 10 11 12 13 Al dente Arborio Rice Arrow Root Basmati Rice Brown Rice Converted Rice Cornstarch Couscous Duchesse Potatoes Durham Wheat Enriched Rice Gluten Jasmine Rice

14 15 16 17 18 19 20 21 22 23 24

Long-Grained Rice New Potato Parboiled Rice Pilaf Risotto Russet Potatoes Semolina Solanine Starches Whipped Potatoes Wild Rice

Due Week 6
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 Boiled Eggs Buttermilk Coagulation Coddled Eggs Conditioned Pan Custard Eggs en cocotte Eggs over easy Eggs over hard Eggs over medium Homogenized Omelet Pasteurized Quiche Scrambled Eggs Shirred Eggs Souffl Sunny side up

Due Week 7
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 A point Butcher's Yield Carry-over Cooking Carving Connective tissue Convection Cryovac Fabricated cuts Green Meat Marbling Medium Medium rare Medium Well Portion Controlled Cuts Primal cuts Rack Rare

18 19 20 21 22 23 24 25 26 27

Roasted Roasting Rotisseur Scallopini Shish Kebob Silver skin Slicer Tenting Tournedos Well Done

Due Week 8
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 A la minute Aging Beurre Mani Beurre Noisette Broiler/Fryer Brown butter Capon Clarified Butter Compound Butter Free-range Grading Hen Inspection Roaster Trussing Yield grade

Due Week 9
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 Basket (as a method of frying) Broil Court Bouillon Cuisson Deep-Fry Double Basket (as a method of frying) Fumet Grill Pan-fry Poach Recovery Time Saut Shallow Poach Simmer Smoke Point Swimming (as a method of frying)

Due Week 10
1 Blanquette 2 Braising

3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18

Daube Estouffade Fricassee Navarin Pot Roast Ragout Stewing Swiss steak Consensus Emotions Facts Leader Line Worker Peer Supervisor Teamwork