Prepare for Next Lab: Day 2

  1. Be able to define and correctly spell the following terms:
    julienne
    brunoise
    batonnet
    macédoine
  2. Explain two reasons why we blanch vegetables.
  3. What is the purpose of “shocking” in ice water?
  4. Explain two reasons why we use abundant water to blanch vegetables.
  5. Explain three reasons why we salt the blanching water.
  6. In the Hash Browns recipe, why do we avoid salting the potatoes until after they are cooked?
  7. In the Hash Browns recipe, why do we rinse them in water?
  8. In the Hash Browns recipe, why do we add corn starch?
  9. In the Skillet Potatoes recipe, why do we cook the onions and peppers separately from the potatoes?
  10. In the Skillet Potatoes recipe, why are Yukon Gold Potatoes called for?