NWCA Midterm Review (week
1-6) with complete verified
solutions 2025-2026
Mirepoix
Standard combination of carrots, celery, and onion
Bouquet garnis
Thyme, bay leaf, peppercorns, parsley stems
Fleur de sel
Type of salt
Maldon
Type of salt
Brunoise
2mm cubed dice
Small dice
4mm cubed dice
Emulsion
Uniform mixture of two unmixable liquids
Chiffonade
To roll leafy greens or herbs and finely slice them into thin strips
Mise en place
Task List!! Time line. Communication. Locations to store all food.
Station organization. Clean as you go. Clear cutting board / work
area.
Lecithin
Molecule found in egg yolks that is used to create a stable emulsion
Umami
, Savory flavor experienced when eating foods high in glutamates
Auguste Escoffier
Famous chef who created the brigade system
Antonine Careme
Famous chef who was at one time the chef for the Tsar of Russia
Fernand Point
Famous chef who had a restaurant called La Pyramide and was
known for ushering in a new way of thinking about food (nouvelle
cuisine)
Napper
Term that describes the consistency of a sauce or velouté soup
Singer
To sprinkle flour over food that has been sweated or seared to form
a roux
Garde Manger
The station responsible for cold foods and salads in a kitchen
Chicken Stock
Cook for 1 to 3 hours
Vegetable Stock
Cook for 30 minutes
Boiling a chicken stock
The chicken fat and impurities will emulsify into the stock and make
it cloudy / greasy
Brine
Salty liquid solution used to infuse moisture and flavor into proteins
1L water: 1T salt
Leidenfrost effect
When the metal of a pan has been heated to the point that food will
not stick to it
SCLaR
1-6) with complete verified
solutions 2025-2026
Mirepoix
Standard combination of carrots, celery, and onion
Bouquet garnis
Thyme, bay leaf, peppercorns, parsley stems
Fleur de sel
Type of salt
Maldon
Type of salt
Brunoise
2mm cubed dice
Small dice
4mm cubed dice
Emulsion
Uniform mixture of two unmixable liquids
Chiffonade
To roll leafy greens or herbs and finely slice them into thin strips
Mise en place
Task List!! Time line. Communication. Locations to store all food.
Station organization. Clean as you go. Clear cutting board / work
area.
Lecithin
Molecule found in egg yolks that is used to create a stable emulsion
Umami
, Savory flavor experienced when eating foods high in glutamates
Auguste Escoffier
Famous chef who created the brigade system
Antonine Careme
Famous chef who was at one time the chef for the Tsar of Russia
Fernand Point
Famous chef who had a restaurant called La Pyramide and was
known for ushering in a new way of thinking about food (nouvelle
cuisine)
Napper
Term that describes the consistency of a sauce or velouté soup
Singer
To sprinkle flour over food that has been sweated or seared to form
a roux
Garde Manger
The station responsible for cold foods and salads in a kitchen
Chicken Stock
Cook for 1 to 3 hours
Vegetable Stock
Cook for 30 minutes
Boiling a chicken stock
The chicken fat and impurities will emulsify into the stock and make
it cloudy / greasy
Brine
Salty liquid solution used to infuse moisture and flavor into proteins
1L water: 1T salt
Leidenfrost effect
When the metal of a pan has been heated to the point that food will
not stick to it
SCLaR
