BASIC PREPARATIONS

BASIC CUTS

PREPARING TOMATO CONCASSE

PEELING SWEET OR HOT PEPPERS

BASIC CUTS
Coarse Chopping
Mincing
Julienne fine 1/16x1/16x1/16 inches
Allumette
inches

1/8x1/8x1 to 2

BASIC CUTS
Batonette

3/4x3/4x3/4 inches

Brunoise

1/8 x1/8x1/8 inches

Small dice

1/4x1/4x1/4 inches

BASIC CUTS
Medium dice

Large dice

1/3 x 1/3 x 1/3 inches

3/4 x 3/4 x 3/4 inch

Paysanne 1/2 x 1/2 x 1/8 inch

Roundels

BASIC CUTS
Diagonal
Chiffonade
Fluting

BASIC CUTS
Fanning
Zesting
Tourne

BASIC PREPARATIONS
PREPARING TOMATO CONCASSE

BASIC PREPARATIONS
PEELING SWEET OR HOT PEPPERS
- by charring
- by deep frying

BASIC PREPARATIONS
PEELING SWEET OR HOT PEPPERS
- by oven roasting

BASIC AROMATIC AND

FLAVORING COMBINATIONS
VEGETABLE COMBINATIONS
Mirepoix
2 parts onion to 1 part carrot &
one part celery
Matignon
2 parts carrots , 1 part celery ,
one part mushroom and
1 part of leeks & onions

BASIC AROMATIC AND

FLAVORING COMBINATIONS
Bouquet Garni
Celery stalk, thyme, parsley & bay
leaf

BASIC AROMATIC AND

FLAVORING COMBINATIONS
Sachet
Parsley stems, bay leaf, dried thyme &
cracked peppercorns

Onion pique
and Onion brulee

MARINADES
LIQUID MARINADE

DRY MARINADE

Combination of oil & acid

with aromatics

Usually a combination of salt,

crushed herbs, spices & aromatics

Used to add flavor & moisture

Used to provide a light crust

& crispness

THICKENERS
SLURRIES

LIASON

Egg yolks make wonderful thickeners--imparting

both a rich flavor and velvety smooth texture-but they're tricky to use. You can't just whisk
them into a simmering sauce--they'd curdle on
contact. Instead, you need to "temper" them by
adding some of the hot liquid to the egg yolks,
whisking the mixture together, and then adding it
to the sauce. To prevent the yolks from
coagulating, you need to keep the sauce below
190, although this rule can be broken if the
sauce has a lot of flour in it. Finally, never cook
sauces with egg yolks in aluminum pans or they'll
turn gray.

 Flour is a good thickener for gravies, gumbos,

and stews, since it gives them a smooth, velvety
texture. It's best to mix it with fat first, either
by making a roux or beurre mani, or by flouring
and frying stew meat before adding a liquid to
the pot. If you wish to cut fat from your diet, you
can instead mix the flour with water and add it to
the sauce, but you'll need to cook it for quite
awhile to get rid of the starchy, raw flour taste.
Sauces thickened with flour become opaque, and
they may become thin again if they're cooked too
long or if they're frozen and then thawed.

THICKENERS
REDUCTION

THICKENERS
ROUX

THICKENERS
BEURRE MANIE

THICKENERS
BEURRE MANIE

THICKENERS
GELATIN

BASIC INGREDIENTS &

APPAREILS
CLARIFIED
BUTTER AND
RENDERED FAT

BASIC INGREDIENTS &

APPAREILS

DUXELLES

Mixture of finely chopped

shallots, mushrooms,
white wine
and chopped parsley.

BASIC INGREDIENTS &

APPAREILS
PESTO
Basically an oil & herb mixture . Most
commonly olive oil & basil
along with garlic, pine nuts &
parmesan cheese

BASIC INGREDIENTS &

APPAREILS
PESTO

BASIC INGREDIENTS &

APPAREILS
PESTO

BASIC INGREDIENTS &

APPAREILS

PERSILLADE
Mixture of
breadcrumbs,
minced parsley & garlic

BASIC INGREDIENTS &

APPAREILS
PATE A CHOUX
2 parts butter to
3 parts flour to 4
parts of water,
cooked & then
eggs are
incorporated into
this mixture.