Cooking Terms

Question 0

Brine

Answer 0

A strong solution of salt and water used for pickling, preserving and tenderizing foods. Herbs spices or sweetener is sometimes added to flavor the brine.

Question 1

Braise

Answer 1

Cooking method by which meats or vegetables are first brown in fat, then cooked, tightly covered, in a small amount of liquid at low head for long periods of time. Develops flavor and tenderizes the food.

Question 2

Chiffonade

Answer 2

Literally translated means “made of rags”. In cooking it refers to thin strips or shreds of herb or leaf vegetables.

Question 3

Clarified butter

Answer 3

Also known as drawn butter, butter that has been slowly melted,therefore evaporating most of the water and separating the milk solids,

Question 4

Corned beef

Answer 4

Beef brisket cured in seasoned brine.

Question 5

Cure, curing

Answer 5

To treat food by one of several methods to preserve it.

Question 6

Dredge

Answer 6

To lightly coat food to be fried, usually in flour or bread crumbs. Gives the food a crispy outer coat.

Question 7

Seared

Answer 7

To brown meant quickly by subjecting it to hight heat, either in a skillet, or a broiler, or hot oven.

Question 8

Sous vide

Answer 8

Low temperature cooking under vacuum, allows us to tenderize great cuts of meat and reduce cooking time.

Question 9

Sautèed

Answer 9

To cook food quickly in a small amount of oil in a skillet or sautéed pan over direct heat