ProStart Chapter 6 – Workplace Safety & Kitchen Accident Prevention Review
Define mirepoix - ✔✔2 part onion, 1 part celery, 1 part carrot
Define aromatics - ✔✔Herbs, spices, & flavoring that create a savory smell
Define stock - ✔✔Flavorful liquid made by gently simmering bones & veggies
Brown stock - ✔✔Amber liquid made by simmering meat & bones
Fumet - ✔✔Flavored stock with fish bones
Court Bouillon - ✔✔Aromatic vegetable broth used for poaching fish & vegetables
Bouillon/Broth - ✔✔Resulting liquid from simmering meats & vegetables
Jus - ✔✔Lightly reduced stock used as a sauce for roasted meats
Blanching - ✔✔Cover bones with cold water & boil
Browning - ✔✔Roast bones in oven, place in cold water
Sweating - ✔✔Cook bones & vegetables in fat
Cooling stock quickly - ✔✔Ice water bath, put in cooler, smaller portions
Define mirepoix - ✔✔2 part onion, 1 part celery, 1 part carrot
Define aromatics - ✔✔Herbs, spices, & flavoring that create a savory smell
Define stock - ✔✔Flavorful liquid made by gently simmering bones & veggies
Brown stock - ✔✔Amber liquid made by simmering meat & bones
Fumet - ✔✔Flavored stock with fish bones
Court Bouillon - ✔✔Aromatic vegetable broth used for poaching fish & vegetables
Bouillon/Broth - ✔✔Resulting liquid from simmering meats & vegetables
Jus - ✔✔Lightly reduced stock used as a sauce for roasted meats
Blanching - ✔✔Cover bones with cold water & boil
Browning - ✔✔Roast bones in oven, place in cold water
Sweating - ✔✔Cook bones & vegetables in fat
Cooling stock quickly - ✔✔Ice water bath, put in cooler, smaller portions
