Chef Philip Cafasso
Homework Assignments DAY 1
1. Acid- A chemical substance (typically, a corrosive or sour-tasting liquid) that neutralizes alkalis.
2. Albumen-A simple form of protein, soluble in water and coagulable by heat, such as that found in egg white, milk, and blood serum.
3. A l’ anglaise- to cook in boiling salted water, lit. English style.
4. Allumette or Julienne- A basic knife cut measuring 1/16 inch × 1/16 inch × 2 inches.
5. Aromatics- Having an aroma; fragrant or sweet-smelling: aromatic herbs.
6. Arborio- A rounded medium-grain rice from Italy that is both firm and creamy when cooked.
7. Arrowroot- A starch obtained from the rhizomes of a tropical American perennial herb.
8. Baste- To pour juices or melted fat over (meat) during cooking in order to keep it moist.
9. Batonnet- The batonnet measures approximately 1/4"x 1/4"x 2 ½" to 3". It is also the starting point for the small dice.
10. Béchamel- A rich white sauce made with milk infused with herbs and other flavorings.
11. Beurre Manie- is dough, consisting of equal parts of soft butter and flour, used to thicken soups and sauces.
12. Beurre noisette- brown butter: clarified butter browned slowly and seasoned with vinegar or lemon juice and capers.
DAY 2
1. Blanch- Blanching is a cooking technique in which food is briefly immersed in boiling water or fat.
2. Boil- Heat (a liquid) to the temperature at which it bubbles and turns to vapor.
3. Braise- Fry (food) lightly and then stew