Chapter 13: Food Preparation and Cookery terms

Question 1

pickles and sat relished used in the cooking of India

Answer 1

achar/achard

Question 2

a fruit drink made by combining water with sugar, boiling until the sugar dissolves, then adding a citrus juice and ice

Answer 2

ade

Question 3

to add lemon juice, kalamansi juice, or vinegar to a sauce or cooked dish

Answer 3

acidify

Question 4

a bath of acidulated water used to prevent discoloration of peeled fruits and vegetables that brown when exposed to air

Answer 4

acid rinse

Question 5

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

Answer 5

acidulated water

Question 6

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

Answer 6

add alternately

Question 7

pasta that is cooked only until it gives a slight resistance when one bites into it; the food is neither soft nor overdone

Answer 7

al dente

Question 8

cut into matchstick sizes and shapes

also, a puff pastry used for hors d’oeuvres

Answer 8

allumettes

Question 9

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

Answer 9

bake

Question 10

served in its natural juice or gravy

Answer 10

au jus

Question 11

plainly cooked

Answer 11

au natural

Question 12

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

Answer 12

barbecue

Question 13

to cover meat, poultry, game (and sometimes fish) with thin strips of pork fat or fat bacon before roasting or braising

Answer 13

bard

Question 14

to pour or spoon liquid over food as it cooked to moisten and flavor it

Answer 14

baste

Question 15

mixture of flour, liquid, and other ingredients that is beaten, from which pancakes, pudding, and cakes are made

Answer 15

batter

Question 16

(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

Answer 16

beat

Question 17

(2) a blender may also be used to beat ingredients with rotary beater, an electric or simple mechanical beater

Answer 17

beat

Question 18

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

Answer 18

blanch

Question 19

to mix thoroughly 2 or more ingredients until each has evenly distributed throughout

Answer 19

blend

Question 20

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

Answer 20

boil

Question 21

to remove bones from fish, chicken, poultry, or game

Answer 21

debone

Question 22

clear soup made from beef extract which may be served hot or cold in jelly form

Answer 22

bouillon

Question 23

a bunch or “faggot” of culinary herbs used to flavor stews, casseroles, sauces

Answer 23

bouquet garni

Question 24

meat is browned first then cooked slowly in small amount of juice in a covered pan

Answer 24

braised

Question 25

to roll in bread crumbs to form a coating

sometimes it involves rolling in crumbs then in egg, then again in crumbs

Answer 25

bread

Question 26

to cooked in a stove under direct heat or on grill over direct heat

Answer 26

broil

Question 27

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

Answer 27

brown

Question 28

(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

Answer 28

candy

Question 29

(2) when applied to sweet potatoes and carrots, it means to cook in sugar or syrup

Answer 29

candy

Question 30

to heat sugar until a brown color and caramel flavor develops

Answer 30

caramelize

Question 31

to cut into fine pieces with a knife or mechanical cutter

Answer 31

chop

Question 32

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

Answer 32

clarify

Question 33

to cover completely

Answer 33

coat

Question 34

to cook slowly and gently in liquid just below the boiling point

Answer 34

coddle

Question 35

eggs cooked in water after it has stopped boiling

Answer 35

coddled eggs

Question 36

to mix two or more ingredients together

Answer 36

combine

Question 37

fruit stewed in syrup

Answer 37

compote

Question 38

a seasoning or flavoring served with food

Answer 38

condiment

Question 39

a light colored clear soup made of meat stock

Answer 39

consommé

Question 40

to make unsanitary

Answer 40

contaminate

Question 41

to lower the temperature by allowing to stand at room temp until all cooking heat has gone

Answer 41

cool

Question 42

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

Answer 42

court bouillon

Question 43

to work one or more foods with a heavy spoon or a firm spatula until the mixture is soft and creamy

Answer 43

cream

Question 44

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)

Answer 44

cream

Question 45

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

Answer 45

cream

Question 46

to break into fine pieces by using the fingers or a fork

Answer 46

crumble

Question 47

removing crumbs from a table

Answer 47

crumbling

Question 48

a highly spiced yellow powder used as seasoning

Answer 48

curry

Question 49

to cut into pieces about 1/2 to 1-inch square

Answer 49

cube

Question 50

to divide food material with a knife or scissors

Answer 50

cut

Question 51

to combine fat and dry ingredients using a pastry blender, or by using 2 knives in a scissors-like motion

Answer 51

cut in

Question 52

to make more attractive by the use of colorful additions, usually applied to sweet foods as with frosting

Answer 52

decorate

Question 53

to cook in enough fat to completely covered food

Answer 53

deep fat fry

Question 54

highly seasoned or chopped or ground and mixed

Answer 54

devilled

Question 55

to cut into cubes usually less than 1 half inch

Answer 55

dice

Question 56

to cut poultry, game, or small animals into serving pieces by dividing at the joint

Answer 56

disjoint

Question 57

to combine or mix a solid ingredient with a liquid until they form a solution

Answer 57

dissolve

Question 58

to cover with small particles, as to dot with butter

Answer 58

dot

Question 59

melted butter or sauce of butter, flour, and salt

Answer 59

drawn butter

Question 60

to roll in or sprinkle with a dry substance

Answer 60

dredge

Question 61

a small oblong pastry filled with custard or whipped cream

Answer 61

éclair

Question 62

a boneless loin cut of beef, veal, mutton, pork, or a boneless strip of fish

Answer 62

fillet

Question 63

to dredge with flour or to shake in a bag with flour

Answer 63

flour

Question 64

to break into small pieces with a fork, being careful not to mash the pieces

Answer 64

flake

Question 65

to make an edge in a scalloped effect as in pie crust edging

Answer 65

flute

Question 66

to blend ingredients into a mixture little by little, turning mixture very gently with a spatula and continued until the ingredients are evenly blended

Answer 66

fold-in

Question 67

strips of potatoes fried in deep fat

Answer 67

french fired potatoes

Question 68

fry in deep fat

Answer 68

french fry

Question 69

to cook by braining, usually applied to fowl, rabbit, and veal cut into serving pieces

Answer 69

fricassee

Question 70

to cook in a small amount of fat until the edges curl; often applied to dried beef

Answer 70

frizzle

Question 71

a mixture of fruit usually served as an appetizer

Answer 71

fruit cocktail

Question 72

to cook in fat or oil not deep enough to cover until brown and tender

Answer 72

fry

Question 73

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

Answer 73

garnish

Question 74

a thin coating (sometimes colored with caramel), which is brushed over sweets, pudding, fruits (syrup), or cooked ham, tongue, chicken, beef, veal

Answer 74

glaze

Question 75

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

Answer 75

grate

Question 76

to rub lightly with butter, margarine, oil, or fat

Answer 76

grease

Question 77

to reduce to snail pieces by crushing with a bladed device, turned by a handle or automatically

Answer 77

grind

Question 78

yellow sauce made with egg yolk, butter, and lemon juice

Answer 78

hollandaise sauce

Question 79

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

Answer 79

homogenize

Question 80

cracker or toast spread with anchovies, caviar, tiny herring, mushrooms, scallions, sardines, pastes, or other appetizers

Answer 80

hors d’oeuvres

Question 81

to remove the stem and cap from berries, or husks, and silk from corn

Answer 81

hull

Question 82

to cut food (usually vegetables) into long, narrow strips

Answer 82

julienne

Question 83

juice or gravy

Answer 83

jus

Question 84

to work dough with hands until it is of desired elasticity or consistency

Answer 84

knead

Question 85

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

Answer 85

lard

Question 86

(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

Answer 86

lardoon

Question 87

to move level edge of a knife or spatula across the top edge of container, scraping away the excess mixture

Answer 87

level-off

Question 88

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

Answer 88

liaison

Question 89

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

Answer 89

marinade

Question 90

to let food stand/soak in a marinade prior to cooking

Answer 90

marinate

Question 91

to pulverize by pressing and working with a wire of flat headed sieve

Answer 91

mash

Question 92

to cover cooked food with sauce

Answer 92

mask

Question 93

beaten egg whites and sugar used as the topping of pastry or as a baked dessert

Answer 93

maringue

Question 94

to chop into very fine pieces with a knife or other cutting device

Answer 94

mince

Question 95

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

Answer 95

mirepoix

Question 96

to make into specific shape or form

Answer 96

mold

Question 97

served in a rich sauce of wine, egg yolk, and cream

Answer 97

newburg

Question 98

puffy egg mixture, folded and filled with cheese, meat, or other seasonings

Answer 98

omelette

Question 99

to cook meat, fish, or poultry in fat in the oven, uncovered, basting food with fat from time to time

Answer 99

oven-fry

Question 100

opened raw oysters usually served on a bed of cracked ice and accompanied by lemon and tobacco sauce or horseradish

Answer 100

oyster on the half shell

Question 101

to cook meat uncovered in a hot, ungreased pan, pouring off grease as it comes out from the food

Answer 101

pan-broil

Question 102

cooking in a pan with a small amount of fat

Answer 102

pan fry

Question 103

to cook uncovered in little fat, oil, or butter, stirring frequently until food is done

a term borrowed from an oriental “cook”

Answer 103

panning

Question 104

to boil until partially cooked, the cooking is usually completed by another method

Answer 104

parboil

Question 105

to brown by means of dry heat; applied to grains, as corn

Answer 105

parch

Question 106

to cut off the outside covering; to remove the skins of fruits or vegetables by cutting with a bladed device

Answer 106

pare

Question 107

frozen dessert syrup, beaten eggs, whipped cream, and flavoring

Answer 107

parfait