Updates-Terminology

Just so you know, I won't be updating my blog every day. Some class days are boring, yesterday was one of those days. Today was terminology day. All the terms for making the most basic of cooking ingredients, STOCK!

For example; Suc, Reduction, Fond, Glace-de-Viande, remoullag, demi-glace, mirapoix, Maillard, Caramelization, Blanch, Au sec, Demi sec and Sachet. Pretty cool stuff.

Our Chef was in heaven. He loves to throw terminology at us. "Pretty cool stuff", is one of his favorite expressions. So if you see it here, he said it first. Maybe not a cooking term, but we have learned that it usually precedes, That will be on the exam!