mire poix (mEEr-pwah) : a mixture of vegetables (usually onions, carrots, and celery, in the ratio of
2:1:1), added to stocks or sauces as a basic flavoring. Can be left plain, or browned
in order to add color to a stock. Other vegetables are sometimes used, depending upon the
desired flavor or colors of the finished stock.
Grand Sauces : Five standard French Sauces which form the basis for other sauces.
In the French kitchen, one would prepare large amounts of the grand sauces and then
at service time, create "small sauces" by the addition of other ingredients. The Five
Grand Sauces are: Demi-glace, Velouté, Béchamel, Tomato, Hollandaise.
Mise en Place (mEEz-on-plass) : French for "everything in its place", this is an important concept in the kitchen.
It starts with mentally knowing what you need to do for the day, then gathering what you need to cook with
(pots, pans, ingredients, turning on the oven), then preparing the ingredients (chopping, dicing, etc),
and then finally cooking. When preparing multiple dishes, you "mise en place" (used as a verb, you'll notice)
everything in parallel.
Hollandaise : a sauce consisting of cooked and whipped egg yolks into which melted
butter is incorporated, forming an emulsion. The resulting sauce is very creamy, light, buttery,
and bad for you. You can incorporate upwards of 3/4 cup of butter per egg yolk used.
This sauce is unstable because of the melted butter. Should you get it too hot, the egg will cook
and the sauce will break. If let it get too cold, the butter will turn solid, and there isn't a good
way to reheat without breaking it.
One of the grand sauces.
Consommé (con-sue-MAY) : a clear soup. Produced by taking a stock or broth and adding a clarification
of egg whites, acid (usually in the form of tomatoes), and additional flavorings. The stock is brought
to a simmer and the egg whites form a "raft" on top, cooking and catching all of the particles. Simmered
for about an hour and a half to develop flavor, but never allowed to boil or cool down too much.
About a million things can go wrong, and this soup is the bane of many student's life at the CIA.
Garde Manger (gar-DUH maan-JAY) : French for "keeper of the food." (How's that for a job title?)
Garde Manger is all of the preparations that go into cold appetizers. For example, sausages,
pate, terrines, and the like. If it's meat, and you eat it cold, the Garde Manger was
responsible for it.
"In The Weeds" : You hear this phrase around the CIA quite a bit. "In The Weeds" refers to when
you have so many things happening at once you don't know what to do next, or how to get out. Picture
someone standing in a kitchen, surrounded by boiling pots, a pile of vegetables on the cutting board,
steam and confusion everywhere, holding aloft a chef's knife and glancing around with a look of utter
loss on their face. This is "In The Weeds." You can put yourself there by not planning carefully the
order in which you will work, or by not having your "Mise En Place" well thought out. Or, you can
get stuck here by an overly aggressive menu, and a Chef who hasn't given you enough time to prepare it.
Flavor Profile : The flavor profile of an item (food, sauce, whatever) is the balance of
flavors that go into it. The primary flavors are : Sweet, Sour, Bitter, Salty. The Japanese
claim there is a fifth flavor : Savory, which they call "umammi". Umammi comes from foods
which are high in glutamates (MSG is the purest form readily available).
Truffles are unusually high in glutamates.
These four (or five) flavors
are the only ones we can taste with our mouth. All other flavors are actually scents.
The balance of the four basic flavors and how they relate is the "flavor profile" of the item.
One can also discuss the added other flavors (which are actually scents) and how they relate
to the primary flavors as part of the flavor profile.
Deglaze (duh-glah-SAY) : Placing a liquid (water, stock, wine, etc) into a pan in which something has cooked.
The pan is heated and scraped in order to re-disolve the cooked juices (called the "fond") into the liquid.
This can then
either be the basic for a sauce, or an enhancement to another sauce. An important
part of French sauce making, because the flavor is basically free in the pan.
Trailing : When a restaurant is checking out a possible employee, they will often ask them
to "trail." This means that the perspective employee follows one of the lead chefs around, helping out,
learning the practices of the line, and becoming familiar with the menu. The perspective employee isn't
paid for this, of course.
Fois Gras (FW-ah GR-ah) : French for fattened liver. Made of duck or goose, although
mostly now duck. You either love this or hate this. The Hudson Valley produces some of the
best Fois Gras in the US, with Sonoma the other major producer. Very expensive, around $40 per pound.
Also very fatty, which is used to the advantage when cooking into terrine type preparations. Can
also be sauted in a pan, which you see very often in restaurants.