Chapter 13: Food Preparation and Cookery terms Flashcards
pickles and sat relished used in the cooking of India
achar/achard
a fruit drink made by combining water with sugar, boiling until the sugar dissolves, then adding a citrus juice and ice
ade
to add lemon juice, kalamansi juice, or vinegar to a sauce or cooked dish
acidify
a bath of acidulated water used to prevent discoloration of peeled fruits and vegetables that brown when exposed to air
acid rinse
cold water with vinegar, lemon, or lime juice added or water mixed with an acidifying agent, used to blanch sweetbreads, veal or chicken, or added to sliced apples, pears, or bananas to prevent browning
acidulated water
to add a small amount of one ingredient, blend it in, an a small amount of a second ingredient, blend it in, and repeat until all ingredients are used
add alternately
pasta that is cooked only until it gives a slight resistance when one bites into it; the food is neither soft nor overdone
al dente
cut into matchstick sizes and shapes
also, a puff pastry used for hors d’oeuvres
allumettes
to cook by dry heat in an oven; term usually applied to oven-cooked foods, but baking may be done on hot metal, like the baking of pancakes or waffles, under coal
bake
served in its natural juice or gravy
au jus
plainly cooked
au natural
a process of roasting over direct flame; to roast slowly on a grid-iron, over coal, or under a free flame or electric heating unit, usually basting with a highly seasoned sauce
the term is popularly applied to foods cooked in or served with barbecue sauce
barbecue
to cover meat, poultry, game (and sometimes fish) with thin strips of pork fat or fat bacon before roasting or braising
bard
to pour or spoon liquid over food as it cooked to moisten and flavor it
baste
mixture of flour, liquid, and other ingredients that is beaten, from which pancakes, pudding, and cakes are made
batter
(1) by hand - a quick, circular, lifting, and turning motion with the proper utensils that moves from the bottom to the top and rises above the mixture to add air as it returns to the bottom
beat
(2) a blender may also be used to beat ingredients with rotary beater, an electric or simple mechanical beater
beat
to pre-treat in boiling water or steam for 1-3 mins
this can be done for several reasons:
(1) to loosen outer skins of fruits, nuts, or vegetables
(2) to whiten sweet breads, veal, or chicken
(3) to remove excess salt or bitter flavor from bacon, ham, brussels sprouts, turnips
(4) to prepare fruits and vegetables for canning, freezing, or preserving to inactivate enzymes and prevent browning
blanch
to mix thoroughly 2 or more ingredients until each has evenly distributed throughout
blend
to cook in liquid that has bubbles rolling on the surface
it also means to raise the temperature of water to 100c when at sea level
boil
to remove bones from fish, chicken, poultry, or game
debone
clear soup made from beef extract which may be served hot or cold in jelly form
bouillon
a bunch or “faggot” of culinary herbs used to flavor stews, casseroles, sauces
bouquet garni
meat is browned first then cooked slowly in small amount of juice in a covered pan
braised
to roll in bread crumbs to form a coating
sometimes it involves rolling in crumbs then in egg, then again in crumbs
bread
to cooked in a stove under direct heat or on grill over direct heat
broil
to stir flour in a pan over low heat until brown; to cook meat on all sides in a small amount of fat until brown
brown
(1) when applied to fruit, fruit peel, or ginger the term means to cook in heavy syrup until plump and transparent then drained and dried. product is also known crystallized fruit or fruit peel, or ginger
candy
(2) when applied to sweet potatoes and carrots, it means to cook in sugar or syrup
candy
to heat sugar until a brown color and caramel flavor develops
caramelize
to cut into fine pieces with a knife or mechanical cutter
chop
to clear a stock or broth by adding slightly beaten egg white and crushed egg shells and bringing liquid to a boil
the stock is then cooled and strained before using
clarify
to cover completely
coat
to cook slowly and gently in liquid just below the boiling point
coddle
eggs cooked in water after it has stopped boiling
coddled eggs
to mix two or more ingredients together
combine
fruit stewed in syrup
compote
a seasoning or flavoring served with food
condiment
a light colored clear soup made of meat stock
consommé
to make unsanitary
contaminate
to lower the temperature by allowing to stand at room temp until all cooking heat has gone
cool
the liquid in which fish/poultry/meat is cooked to give added flavor
a simple court bouillon consists of water to which has been added 1 bay leaf, 2 stalks celery, 1 spanish onion, 2 carrots and salt and freshly-ground black pepper, to taste
other additives: wine, vinegar, stock, olive oil, garlic, shallots, cloves
court bouillon
to work one or more foods with a heavy spoon or a firm spatula until the mixture is soft and creamy
cream
to cream butter and sugar, beat softened butter with electric mixer (or rub against sides or bowl with a wooden spoon until smooth and fluffy then gradually beat or rub in sugar until thoroughly blended)
cream
to manipulate fat or fat sugar with a spoon or automatic beater until completely smooth
when creaming by hand, work the fat against the side of the bowl with the back of the spoon or a rubber spatula
cream
to break into fine pieces by using the fingers or a fork
crumble
removing crumbs from a table
crumbling
a highly spiced yellow powder used as seasoning
curry
to cut into pieces about 1/2 to 1-inch square
cube
to divide food material with a knife or scissors
cut
to combine fat and dry ingredients using a pastry blender, or by using 2 knives in a scissors-like motion
cut in
to make more attractive by the use of colorful additions, usually applied to sweet foods as with frosting
decorate
to cook in enough fat to completely covered food
deep fat fry
highly seasoned or chopped or ground and mixed
devilled
to cut into cubes usually less than 1 half inch
dice
to cut poultry, game, or small animals into serving pieces by dividing at the joint
disjoint
to combine or mix a solid ingredient with a liquid until they form a solution
dissolve
to cover with small particles, as to dot with butter
dot
melted butter or sauce of butter, flour, and salt
drawn butter
to roll in or sprinkle with a dry substance
dredge
a small oblong pastry filled with custard or whipped cream
éclair
a boneless loin cut of beef, veal, mutton, pork, or a boneless strip of fish
fillet
to dredge with flour or to shake in a bag with flour
flour
to break into small pieces with a fork, being careful not to mash the pieces
flake
to make an edge in a scalloped effect as in pie crust edging
flute
to blend ingredients into a mixture little by little, turning mixture very gently with a spatula and continued until the ingredients are evenly blended
fold-in
strips of potatoes fried in deep fat
french fired potatoes
fry in deep fat
french fry
to cook by braining, usually applied to fowl, rabbit, and veal cut into serving pieces
fricassee
to cook in a small amount of fat until the edges curl; often applied to dried beef
frizzle
a mixture of fruit usually served as an appetizer
fruit cocktail
to cook in fat or oil not deep enough to cover until brown and tender
fry
foods used for decoration
may include a strip of parsley, tomato slices, lemon wedges, whipped cream, maraschino cherries; also mean to decorate with touches of colorful, light food such as parsley or tomato slices
garnish
a thin coating (sometimes colored with caramel), which is brushed over sweets, pudding, fruits (syrup), or cooked ham, tongue, chicken, beef, veal
glaze
to rube foods against a frater to divide into small particles; to scrape into small pieces on a rounded or flat surface that has tooth-edged junctures
grate
to rub lightly with butter, margarine, oil, or fat
grease
to reduce to snail pieces by crushing with a bladed device, turned by a handle or automatically
grind
yellow sauce made with egg yolk, butter, and lemon juice
hollandaise sauce
to break up into small particles of the same size
e.g. homogenized milk, has been passed through an apparatus to break the fat into small globules so that it will not rise to the top as cream
air has been distributed evenly through the fat particles
homogenize
cracker or toast spread with anchovies, caviar, tiny herring, mushrooms, scallions, sardines, pastes, or other appetizers
hors d’oeuvres
to remove the stem and cap from berries, or husks, and silk from corn
hull
to cut food (usually vegetables) into long, narrow strips
julienne
juice or gravy
jus
to work dough with hands until it is of desired elasticity or consistency
knead
to insert strips of fats, called lardons, into or to place slices of fat on top of uncooked lean meat or fish to give flavor and prevent surface drying
lard
(1) strips of fat or fat bacon
(2) diced pork fat or fat bacon, blanched, and sautéed to add flavor and texture contrast to certain stews, regouts, and casseroles
lardoon
to move level edge of a knife or spatula across the top edge of container, scraping away the excess mixture
level-off
to thicken a sauce, gravy or stew;
(1) by the addition of cornstarch, arrowroot, rice flour, potato flour, (flour and butter)
(2) by stirring in egg yolk, double cream as in the case of certain dishes of poultry or game blood
liaison
a highly-flavored liquid; usually red or white wine or olive oil or a combination of the 2 may also refer to oilier liquids as vinegar, soy sauce, french dressing, etc
seasoned with carrots, onions, by leaf, herbs and spices; marinades can be cooked or uncooked; the purpose of a marinade is to impart flavor to the food and to soften fibers of tougher foods
marinade
to let food stand/soak in a marinade prior to cooking
marinate
to pulverize by pressing and working with a wire of flat headed sieve
mash
to cover cooked food with sauce
mask
beaten egg whites and sugar used as the topping of pastry or as a baked dessert
maringue
to chop into very fine pieces with a knife or other cutting device
mince
finely diced carrots, onion, celery (and sometimes ham) simmered in butter until soft
used to add flavor to dishes of meat, poultry, fish, and shellfish
mirepoix
to make into specific shape or form
mold
served in a rich sauce of wine, egg yolk, and cream
newburg
puffy egg mixture, folded and filled with cheese, meat, or other seasonings
omelette
to cook meat, fish, or poultry in fat in the oven, uncovered, basting food with fat from time to time
oven-fry
opened raw oysters usually served on a bed of cracked ice and accompanied by lemon and tobacco sauce or horseradish
oyster on the half shell
to cook meat uncovered in a hot, ungreased pan, pouring off grease as it comes out from the food
pan-broil
cooking in a pan with a small amount of fat
pan fry
to cook uncovered in little fat, oil, or butter, stirring frequently until food is done
a term borrowed from an oriental “cook”
panning
to boil until partially cooked, the cooking is usually completed by another method
parboil
to brown by means of dry heat; applied to grains, as corn
parch
to cut off the outside covering; to remove the skins of fruits or vegetables by cutting with a bladed device
pare
frozen dessert syrup, beaten eggs, whipped cream, and flavoring
parfait
