Chapter 13: Food Preparation and Cookery terms (1) Flashcards
desert made with rich crust such as pie or individual tarts
pastries
to strip off the outside covering; to remove shell from egg
peel
small fancy cakes
petit fours
to remove pod, stone or seed, as cherries, olives, prunes
pit
cooking over gently boiling water; to cook egg in boiling water or steam until coated with a thin film
poach
a term applied to cooking large cuts of meat by braising
pot roast
to reduce to very small particles, or a paste, with a mortar and pestle
pound
to heat a pan or the oven before using
pre-heat
to separate liquid portion from solid by weights or mechanical pressure, as in making from apples, wine from grapes
pressure-cook
to press through a fine sieve or mill to produce a smooth soft food or sauce; pulp or paste of vegetable or fruit
puree
to restore concentrated foods to their normal state, usually by adding water; applied to such foods as dry milk (for fluid, milk) or frozen juices
reconstitute
to soak, cook, or use other procedures with dehydrated foods to restore water lost during drying
rehydrate
to free fat from connective tissues by cooking at a low temperature
render
dry heat cooking, over live coal or oven; to cook uncovered in dry heat w/o adding moisture, in an oven, on ashes, under coals, or on heated stoned or metals
roast
the gentle amalgamation of butter and flour over a low heat; capable of absorbing at least 6x of its own weight
roux
butter + flour
roux
to cook in a small amount of fat until lightly brown and tender
saute
(1) to heat milk to just below the boiling point
(2) to dip certain foods in a boiling water
(3) to subject to the action of boiling water as for tomatoes or other fruits to kill germs
scald
to bake foods usually cut in pieces, with a sauce or other liquid; the top may be covered with crumbs; the food and sauce may be mixed together or arranged in alternate layers in a baking dish, w/ or w/o crumbs, vegetables baked in cream
scallop
to make cuts on surface; to cut 1/8-inch gashes at 1/2 to 1” intervals in the fatty edges of steaks and chops to prevent from curling during cooking
score
a combination of fish, seafood, and sauce served as an appetizer
seafood cocktail
to brown the surface quickly over high heat
sear
to make palatable or improve flavor by adding salt, pepper, herbs, or spices
season
frozen dessert made from milk or water and fruit juice
sherbet
cut in long narrow strips and fried in deep fat
shoestring potatoes
to cut or tear food into long, narrow pieces
shred
to put through a fine sieve
sift
to cook in a liquid just below the boiling point
temp: 185-210F
bubbles form slowly and collapse below the surface
simmer
to remove the fine hair of poultry by passing it over a flame
singe
(1) to keep in shape with skewers
(2) a strip made of metal or wood used to keep meats, fish, poultry, game, etc. in shape while cooking
skewer
to remove a floating layer by passing utensil or “skimmer” under it, as skimming cream from milk, excess fat from broth or scum from jelly and broth
skim
to cut in thin pieces
slice
to cut or shred into long pieces
sliver
to cook one food thickly covered with another
smother
to scatter fine substances so that they fall in separate particles
sprinkle
to put pressure on the sides to the extract juice
squeeze
to cook in steam w/ or w/o pressure; the steam may be applied directly to the food, as in a steamer or pressure cooker
steam
to allow a substance to stand in liquid below the boiling point for the purpose of extracting flavor, color, or other qualities
ex: tea
steep
to simmer in small quantity of liquid, to boil slowly
stew
to mix food materials with a circular motion for the purpose of blending or securing a uniform consistency; to change the position of ingredients by circular or zigzag motion
stir
to fry quickly and turn frequently in a small amount of fat; also meats to saute as in guisados
stir-fry
mayonnaise beaten with green onions, chives and sour pickles
tartar sauce
to rumble ingredients lightly with a lifting motion; to prevent crushing, use 2 implements; two forks or a fork and a spoon
toss
to tie meat or fowl with a string or fasten it with pins or skewers so it keeps its shape during cooking; turkey, chicken, and duck
ex: usually trussed, to secure the wings and legs of a bird with pins or twine
truss
to incorporate air into mixture by beating with a brisk, even motion, to beat rapidly to produce expansion, due to incorporation of air as applied to cream, eggs, and gelatin dishes
whip
to beat rapidly with a whisk, rotary beater, or electric mixer in order to incorporate air and increase volume
whisk
