Cooking Skills

Question 1

à l’anglaise

Answer 1

blanch veg, then shock

to fry a fish

Question 2

à l’étuvée

Answer 2

simmer veg in water, salt, and fat under parchment

Question 3

dégorger

Answer 3

soak bones

Question 4

dent de loup

Answer 4

zigzag edge

Question 5

écosser

Answer 5

shell or hull

Question 6

écumer

Answer 6

skim

Question 7

éffiler

Answer 7

pull off string

Question 8

emonder

Answer 8

skin a tomato

Question 9

éplucher

Answer 9

remove skin

Question 10

frémir

Answer 10

simmer

mijoter

Question 11

glacer

Answer 11

à l’étuvée with sugar

simmer veg in water, salt, sugar, and fat under parchment

Question 12

passer

Answer 12

strain

Question 13

singer

Answer 13

sprinkle with flour

Question 14

tamponner

Answer 14

dot a sauce with butter to prevent skin

Question 15

fond

Answer 15

stock

Question 16

chapelure

Answer 16

breading

Question 17

cuisson

Answer 17

cooking or baking

Question 18

rajouter

Answer 18

add an ingredient

Question 19

saupoudrer

Answer 19

to dust, sprinkle

Question 20

enrober

Answer 20

to coat

Question 21

pétrir

Answer 21

knead

Question 22

verser

Answer 22

pour

Question 23

remuer

Answer 23

stir

Question 24

fondre

Answer 24

melt
Fondre is what a substance does;
faire fondre is what the cook does.

Question 25

porter à ébullition

Answer 25

bring to a boil

Question 26

rissoler

Answer 26

cook in fat by spooning some over while frying | lit. to brown

Question 27

a la bonne femme

Answer 27

poach a fish in stock