Culinary Terms Test: Brunoise and Other Essential Definitions

📚 Quick Study Guide

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• Brunoise: A very fine dice, typically 1/8 inch x 1/8 inch x 1/8 inch. Commonly used for garnishes or flavoring sauces where a subtle texture is desired.
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• Mirepoix: A flavor base made from diced vegetables, typically onions, carrots, and celery (2:1:1 ratio). Used to build flavor in stocks, soups, and sauces.
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• Bouquet Garni: A bundle of fresh herbs, usually thyme, parsley, and bay leaf, tied together and used to flavor stocks, soups, and sauces. It is removed before serving.
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• Roux: A cooked mixture of equal parts flour and fat (usually butter). Used as a thickening agent for sauces and soups. There are three types: white, blond, and brown, depending on how long it's cooked.
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• Blanching: Briefly cooking a food in boiling water, then shocking it in ice water to stop the cooking process. Used to preserve color, texture, and nutrients, or to loosen skins.
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• Emulsification: The process of combining two liquids that don't typically mix, such as oil and water, into a stable mixture. Examples include mayonnaise and vinaigrette.
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• Maillard Reaction: A chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. It is responsible for the browning and flavor development in seared meats, baked goods, and roasted vegetables.

Practice Quiz

1. What is the approximate size of a brunoise cut?
   1. 1/4 inch x 1/4 inch x 1/4 inch
   2. 1/2 inch x 1/2 inch x 1/2 inch
   3. 1/8 inch x 1/8 inch x 1/8 inch
   4. 1 inch x 1 inch x 1 inch
2. What is the typical ratio of onions, carrots, and celery in a mirepoix?
   1. 1:1:1
   2. 2:1:2
   3. 2:1:1
   4. 1:2:1
3. What is a bouquet garni?
   1. A type of French pastry.
   2. A bundle of fresh herbs.
   3. A vegetable stock.
   4. A type of cheese.
4. What is a roux used for?
   1. To add color to a dish.
   2. To thicken sauces.
   3. To add sweetness.
   4. To tenderize meat.
5. What is the purpose of blanching?
   1. To fully cook a food.
   2. To preserve color and texture.
   3. To add flavor.
   4. To remove all nutrients.
6. What is emulsification?
   1. The process of browning meat.
   2. The process of combining two unmixable liquids.
   3. The process of reducing a sauce.
   4. The process of fermenting vegetables.
7. What causes the Maillard reaction?
   1. A reaction between acids and bases.
   2. A reaction between amino acids and reducing sugars.
   3. A reaction between fats and water.
   4. A reaction between salts and minerals.