25 Words Flashcards
Al Dente
The pasta is tender, but firm
Au Jus
The juices obtained by roasting meat, commonly given as a condiment to Prime Rib.
Bacteria
Tiny, single-celled microorganisms
Bain Marie
A water bath used to keep foods such as sauces and soups warm
Basting
Moistening the food with melted fats, pan drippings, or other liquids during the cooking process
Blanching
a cooking method that uses boiling to partially cook food
Bouquet Garni
A combination of fresh herbs and vegetables tied together in a bundle with twine
Breading Procedure
Seasoned flour, beaten eggs, and a crumb coating
Carryover Cooking
The cooking that takes place after you remove food from a heat source
Carmalization
Process of cooking sugar to high temperatures to brown sugars and create aroma and flavor
Colendar
A container with small holes in the bottom for rinsing and draining food
Convection Oven
An oven with a fan that circulates the oven’s hot air
Creaming
Combining softened fats and sugar to add air
Deglaze
Use a small amount of liquid or fat to remove any leftover scraps of food from sautéing or searing
Garnish
An edible food that is placed on/around food to add color or flavor
Julienne
1/8” thick, matchstick-like cuts (think McDonald’s fries)
Kneading
Working dough to develop gluten
Marbling
The fat in the muscle tissue of steak and other meats
Mirepoix
A mixture of 50% Onion, 25% Carrot, and 25% celery. Used to add flavor, color, and nutrients
Mise en place
a constant state of readyness
Mother Sauces
the 5 basic sauces that all other sauces start off as. Tomato, Veluté, Béchamel, Espagnole, and Hollandaise.
Roux
A cooked mixture of even parts Fat : Flour (50% fat, 50% flour by weight) used as a thickening agent
Shocking
Plunging food into ice water after blanching
Sweating
Cooking vegetables in fat over low heat in a process that allows them to release moisture (Does not brown)
Thickening Agent
an ingredient, such as corn starch, that adds body to a sauce.
