French Cuisine

3. published the first French cookbook
7. brought haute cuisine to the modern world
8. involves the use of flammable alcohol to make desserts. When the alcohol is set on fire, it burns the alcohol away in mere seconds while leaving the aroma of the liquor’s main flavor
12. a finely diced blend of two parts onion, one part celery, and one part carrots, lightly cooked in butter or olive oil
17. to release the browned juices and fats from the bottom of your pan by adding a bit of stock, water, or wine and heating to a low simmer
18. a technique of cooking ingredients in a pan coated with olive oil or butter over medium to high heat
20. high quality, fresh ingredients, lighter meals and simpler yet breathtaking presentations
22. slightly larger cube than a brunoise
23. a common method of adding a “garnish bouquet” to a dish that lets you take it out after cooking
24. made from rendered pork, aromatic veggies, tomatoes, stock, and ham bone for flavor
25. requires careful presentation, elegance, and community when eating
28. haute cuisine placed an emphasis on _________ and _________
29. cutting herbs and leafy vegetables into fine strips
30. a fine dice

1. to cut vegetables into small, uniform matchsticks
2. the basis for various dishes
4. everything in its place
5. made from clarified butter, warm egg yolks, and an acid like vinegar or white wine
6. in paper
9. an organized and smoothly-ran professional kitchen
10. to cook meat or vegetables in a covered pot over low heat until the products are tender
11. the basis of dozens of sauces
13. a brown stock flavored with mirepoix and thickened with a roux
14. cookbooks and _______________ weren’t published until the 1600s
15. translates to high cuisine
16. a white stock flavored with mirepoix and thickened with a blonde roux
19. a roux of flour and butter with milk
21. the difference between a blonde roux, brown roux, and dark roux
26. helps to thicken a liquid, stock, or sauce–adding thickness without lumps
27. salting and cooking the product in fat