Classical Cuisine and Technique Flashcards

In classical French brigade terminology, which station is responsible for preparing soups and stocks?

Answer: Potager

The potager is the classical brigade station responsible for soups and stocks.

Which classical sauce is produced by mounting cold butter into a reduction of white wine and shallots to create an emulsified butter sauce?

Answer: Beurre blanc

Beurre blanc is made by whisking cold butter into a white wine and shallot reduction to form an emulsified sauce.

What is the classical French term for the technique of encasing a forcemeat in a thin layer of fat (usually fatback) before cooking?

Answer: Barding

Barding involves wrapping meat or forcemeat with thin sheets of fat to protect and baste during cooking.

A consommé double differs from standard consommé primarily because it contains:

Answer: Twice the gelatin content from extra bones

Consommé double is a reinforced consommé made with additional meat and bones, yielding twice the richness and body.

In pâté de campagne, the term 'campagne' indicates the pâté is:

Answer: A rustic country-style preparation with coarser texture

Campagne means 'country' in French, indicating a coarser, rustic grind with visible texture rather than a smooth forcemeat.

Which cooking method is defined as cooking food submerged in fat or oil at temperatures between 325°F and 375°F?

Answer: Deep frying

Deep frying submerges food completely in hot fat at 325–375°F, producing a crispy exterior through rapid moisture evaporation.

What is the proper classical ratio for a standard mirepoix by weight?

Answer: 2 parts onion : 1 part carrot : 1 part celery

Classical mirepoix is a 2:1:1 ratio of onion to carrot to celery by weight.