Chimichurri is not considered a mother sauce.
The five mother sauces are béchamel, velouté, espagnole, hollandaise, and tomato. They are the building blocks of many classic dishes and are one of the first things you learn in culinary school. Chimichurri is a pesto-like sauce that is typically served with grilled meat.
Roux is typically made with flour and butter.
Roux (pronounced ROO) is a cooked mixture of flour and butter used to thicken soups, stews, and braises. Learn how to make it here.
Tomato concasse refers to a tomato that has been peeled, seeded, and chopped.
This method of preparing a tomato is typically used for bruschetta. Learn how to make tomato concasse here.
The recommended internal temperature for cooking poultry is 165°.
Learning how to properly cook meat is one of the most important things you learn in culinary school. Learn the internal cooking temperature of other items here.
A convection oven is an oven that circulates heat with a fan.
These ovens cook food faster and more evenly. Learn more about cooking in convection ovens here.
Chiffonade is a technique used to cut leafy vegetables into thin ribbons.
It is usually used to cut basil and other flat herbs. Learn how to execute the technique here.
Scalding is when you bring a liquid to a temperature just below the boiling point.
Scalding milk is a common technique used to make yeast breads lighter. This technique deactivates the protein in milk that can prevent bread from rising.
Demi-glace is stock that has been reduced until concentrated.
It is a very flavorful sauce that can be served by itself or used as the base for others. Learn how to make it here.
The classic vinaigrette ratio is three parts oil to one part vinegar.
Sounds like a lot of oil, right? Learn how to make it here.
A consommé is a type of clarified soup.
It is one of the most difficult techniques you learn in culinary school. Learn how to make the crystal clear soup here.