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Food Genius > Cooking Terms > Flashcards

Cooking Terms Flashcards

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1
Q

Define this term:

ála nage

A

Á la nage is poaching (usually seafood) in a court bouillon with the vegetables around the food as part the garnish.

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2
Q

Define this term:

albumen

A

Albumen is another name for egg whites.

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3
Q

Define this term:

al dente

A

Pasta cooked until just enough resistance is left in it to be felt by the tooth is called al dente.

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4
Q

Define this term:

aromatics

A

Aromatics are herbs and spices which are added to enhance the flavor and fragrance of food.

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5
Q

Define this term:

bain-marie

A

This refers to a pan of water used while baking to prevent uneven cooking (of a cake or custard).

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6
Q

Define this term:

bake

A

Baking is cooking inside an oven (sometimes called roasting).

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7
Q

Define this term:

baste

A

Basting is moistening food during cooking with pan drippings, sauce, or some other liquid to prevent the food from drying out.

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8
Q

Define this term:

batter

A
  • a mixture of flour and liquid with the addition of flour, eggs, and sometimes fat
  • used to prepare cakes, muffins, and pancakes (note: dough holds its shape whereas batter does not).
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9
Q

Define this term:

beat

A

Beating is effortful mixing to smooth and/or add air into a mixture.

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10
Q

Define this term:

blackened

A
  • a Cajun style of cooking in which meat or fish is first seasoned with spices and butter
  • then, it is cooked over high heat in a super-heated skillet until charred on the outside
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11
Q

Define this term:

blanch

A

Blanching is placing fruits or nuts in boiling water to remove skins or to make easy to peel.

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12
Q

Define this term:

blend

A

To blend is to mix two or more ingredients together until smooth and uniform.

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13
Q

Define this term:

blind bake

A
  • baking a pie crust without any filling
  • done so that the crust does not get soggy and so that filling does not overcook if baked at the same time
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14
Q

Define this term:

boil

A

Boiling is cooking food in very hot water.

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15
Q

Define this term

braise

A
  • to slowly cook in a small amount of liquid so that the liquid has concentrated flavor and the meat is tenderized
  • note that stewing uses much more liquid
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16
Q

Define this term:

bread

A

Breading means to coat food that is going to be cooked with a bread-crumb mixture to create a crust.

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17
Q

Define this term:

brine

A
  • Brine is a solution made of salt, water, and seasonings
  • used to preserve foods
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18
Q

Define this term:

broil

A

Broiling means to cook food directly under the heat source (usually a gas flame).

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19
Q

Define this term:

brown

A

To brown means to briefly apply heat to meat so that it turns golden (appealing to the eye) in order to improve taste.

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20
Q

Define this term:

brush

A

To brush means using a pastry brush to coat a food (like meat) with a liquid (like a sauce).

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21
Q

Define this term:

butterfly

A
  • to cut open a food (like a chicken breast), down the center without cutting all the way through, so that it can be spread apart
  • this creates more surface area for faster cooking
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22
Q

Define this term:

caramelize

A
  • when flavors of foods like meats, onions, and carrots are enhanced as a result of gentle browning, so that the natural sugars in them are released
  • also refers to heating sugar so that it turns to caramel
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23
Q

Define this term:

candy

A

To candy is to cook fruit with sugar.

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24
Q

Define this term:

chill

A

Chilling means refrigerating food or letting it stand in ice or iced water until cold.

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25
Q

Define this term:

chop

A

To chop is to cut food into small (irregular) pieces with a knife.

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26
Q

Define this term:

clarify

A
  • to remove the impurities (the fat) from a broth
  • fat rises to the top and can be spooned out or strained
  • sometimes egg whites are used to facilitate this process because fat particles tend to stick to them
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27
Q

Define this term:

coat

A

Coating means to evenly cover food with flour, bread crumbs, or a batter before cooking.

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28
Q

Define this term:

coddling

A

Coddling is cooking (usually eggs) in water that is just below the point of boiling.

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29
Q

Define this term:

cook

A

To cook is to prepare food by applying heat.

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30
Q

Define this term:

corned

A

Corned meat has been cured and salted.

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31
Q

Define this term:

core

A

To core is to remove the center part of a fruit or vegetable so that the fruit used is without seeds and/or the tough, inedible center.

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32
Q

Define this term:

cream

A
  • to beat vegetable shortening, butter, and/or margarine, with or without sugar, until light and fluffy
  • used for baking a cake
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33
Q

Define this term:

crimp

A
  • to pinch or press dough edges (like a piecrust)
  • used to create a decorative finish, and/or to lock in the filling so it does not come out during baking
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34
Q

Define this term:

crisp

A

To crisp means to make vegetables more firm by briefly placing them in cold water.

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35
Q

Define this term:

cure

A

To cure means to preserve and flavor a food by covered it with salt and/or sugar, and other seasonings.

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36
Q

Define this term:

dash

A

A dash is the equivalent of 1/8th of a teaspoon.

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37
Q

Define this term:

deep-fry

A
  • cooking food by completely covering it in very hot oil/fat
  • the trick is to get a golden brown crust while cooking the interior, but not overcooking the food so that it absorbs too much fat/oil
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38
Q

Define this term:

deglaze

A

To add some liquid (broth or wine) to a pan after cooking food, so that the hardened juices can be scraped off the pan and integrated back into the sauce.

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39
Q

Define this term:

develop

A

To develop means to permit food to sit before serving so that the flavors have time to merge and settle.

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40
Q

Define this term:

devein

A

To devein means to remove the large, dark vein that runs lengthwise in shrimp.

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41
Q

Define this term:

devil

A
  • to coat with a spicy mixture like hot sauce or mustard
  • eggs are often deviled
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42
Q

Define this term:

dice

A

cut into small 1/4 inch cubes

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43
Q

Define this term:

direct heat

A

Direct heat is a type of cooking where the heat is making “direct” contact with the food (like grilling or stir-frying).

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44
Q

Define this term:

dissolve

A

To dissolve means to mix a dry ingredient with a liquid so that they are combined into a single solution.

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45
Q

Define this term:

dot

A

To dot is to sprinkle a small amount of an ingredient over another food (things like nuts, butter, or chocolate).

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46
Q

Define this term:

dredge

A

To dredge means to completely and evenly cover a food with a coating of an ingredient (bread crumbs, sugar, and flour are common).

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47
Q

Define this term:

drizzle

A

Drizzling means to slowly pour a liquid back and forth over a food (like truffle oil or butter).

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48
Q

Define this term:

dust

A

To dust is to lightly cover a food with an ingredient (like powered sugar, cocoa powder, or flour).

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49
Q

Define this term:

egg wash

A

Egg wash is a mixture of eggs, oil, and water, which is then brushed over items covered in flour, which are then deep-fried or pan-fried.

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50
Q

Define this term:

emulsify

A

To emulsify is to bind to liquids together that normally don’t mix (like water and oil).

51
Q

Define this term:

entree

A
  • the main course of the meal
  • traditionally, it’s after the soup, but before the main course
52
Q

Define this term:

essence

A

An essence is the concentrated flavor of an item (like vanilla extract).

53
Q

Define this term:

etouffee

A

Etouffee means cooking with little or no liquid in a covered pan (also a Cajun style of stew).

54
Q

Define this term:

fillet

A

To fillet means to remove the bones from meat or fish.

55
Q

Define this term:

fold

A

To fold means to combine ingredients in a bowl, cut them with the side of a spoon, and gently turn them (fold them) so that the ingredients have air added to them.

56
Q

Define this term:

fry

A

To fry means to cook with some oil/fat in a pan.

57
Q

Define this term:

garnish

A

A garnish is an edible ingredient, which is added last to a dish to make it more attractive to the eye (like nuts or parsley).

58
Q

Define this term:

glaze

A

A glaze is a liquid which adds shine to a food (a baked ham often has a glaze).

59
Q

Define this term:

grate

A

To grate means to rub a food on a rough surface so that the food shreds.

60
Q

Define this term:

grease

A

To grease means to coat a pan with an oil/butter so the food does not stick to the pan.

61
Q

Define this term:

grill

A

To grill means to cook over a flame (usually wood coals).

62
Q

Define this term:

grind

A

To grind means to cut food (like nuts) into much smaller pieces by using a food processor.

63
Q

Define this term:

hack

A

To hack is to cut meat into large pieces while leaving the meat on the bone (so that it is more flavorful and moist after cooking).

64
Q

Define this term:

julienne

A

To julienne means to cut food into very thin, long strips (like carrots or celery).

65
Q

Define this term:

jus

A

Jus are the natural juices released by cooking meats (and to a lesser extent, vegetables).

66
Q

Define this term:

knead

A

To knead is to press dough with the heel of your hands so that it becomes elastic and smooth.

67
Q

Define this term:

kosher

A

Kosher food has been prepared in a manner that in consistent with Jewish dietary laws.

68
Q

Define this term:

leaven

A
  • to cause to rise when baked (like bread)
  • occurs because certain ingredients like yeast produce a gas which expands from heat or a chemical reaction
69
Q

Define this term:

lukewarm

A

Lukewarm temperature is about the same temperature as the human body, neither warm nor cold.

70
Q

Define this term:

marinate/marinade

A
  • Marinading refers to letting a meat sit in a flavorful liquid so that it absorbs the flavor of the liquid and stays moist after it’s been cooked
  • It can also refer to the flavorful liquid
71
Q

Define this term:

mash

A

To mash is to beat or press a food so that there are no lumps (think of potatoes).

72
Q

Define this term:

melt

A

Melting means to heat a food until it becomes a liquid (like cheese).

73
Q

Define this term:

mince

A

To mince means to cut into very small pieces with a knife.

74
Q

Define this term:

mix

A

To mix means to stir two or more ingredients so that they are completely combined.

75
Q

Define this term:

mousse

A
  • a type of creamy dessert, usually made from eggs or cream
  • can also be a savory dish made of chicken liver or other whipped ingredients
76
Q

Define this term:

moisten

A

To moisten means to add just a little bit of liquid to dry ingredients to dampen them.

77
Q

Define this term:

pan-broil

A

To pan-broil means to cook meat uncovered in an ungreased skillet.

78
Q

Define this term:

pan-fry

A

Pan-frying means cooking in a pan with high heat and some butter or oil while only flipping/turning over the ingredients once or twice.

79
Q

Define this term:

parboil

A

To parboil means cooking partially in boiling water and removing before it is cooked through.

80
Q

Define this term:

parchment paper

A

It is heat-resistant paper used to line pans and trays when baking.

81
Q

Define this term:

pare

A

To pare is to cut away the exterior layer of a fruit or vegetable.

82
Q

Define this term:

peel

A

To peel means to remove (like a banana) the outer covering of a fruit or vegetable.

83
Q

Define this term:

pinch

A

A pinch is the amount of seasoning that you can hold between your thumb and forefinger (a tiny amount).

84
Q

Define this term:

pipe

A

To pipe means to force food through a pastry tip to decorate a food (like icing on a cake).

85
Q

Define this term:

poach

A

Peaching means completely submerging food in simmering liquid, while being very careful that the food retains its shape.

86
Q

Define this term:

pound

A
  • to flatten meats (like chicken and veal) to a uniform thickness
  • results in the pieces cooking at the same rate, cooling at the same rate, becoming tender
87
Q

Define this term:

preheat

A

To preheat means to heat the oven to the correct temperature before food is placed in it.

88
Q

Define this term:

pressure cooking

A

Pressure cooking means using steam trapped under a locked lid to produce high temperatures and achieve fast cooking time.

89
Q

Define this term:

prick

A

To prick means to make holes in food before cooking (like in sausage) so that the food retains its shape.

90
Q

Define this term:

punch down

A
  • to pound dough down after it has risen
  • the dough deflates and is able to be kneaded into loaves
91
Q

Define this term:

purée

A

Puréeing means blending, mixing, or mashing foods until they are completely smooth.

92
Q

Define this term:

reduce/reduction

A
  • cooking so as to reduce some of the liquid (by evaporation) in the mixture
  • The purpose is to intensify flavor and/or thicken the mixture
93
Q

Define this term:

refresh

A

To refresh means to rinse vegetables in cold water immediately after cooking to prevent overcooking.

94
Q

Define this term:

render

A

Rendering means cooking the meat and the fat together so that the meat and the fat separate.

95
Q

Define this term:

resting

A
  • after cooking meat, letting it simply sit for 10 to 20 minutes before serving
  • when is it cut, the juices are less likely to run out of the meat
96
Q

Define this term:

roast

A
  • to cook over dry heat, whether it’s in an oven or on an open flame
  • causes browning or caramelization of meat
  • also, a name for a piece of meat cooked in the way
97
Q

Define this term:

sauté

A

To sauté means to rapidly turn and move food around in a pan over high heat, using a little oil/fat so that it cooks quickly and becomes tender.

98
Q

Define this term:

scald

A
  • to heat milk just to the point below boiling
  • also, to put fruits or vegetables in boiling water for a very brief period of time so you can easily remove the skin (like blanching)
99
Q

Define this term:

scramble

A

Scrambling means to stir/mix food while it’s cooking (like eggs).

100
Q

Define this term:

score

A
  • make shallow cuts in meat before cooking
  • results in tenderization of meat and absorption of flavors (like from a marinade)
101
Q

Define this term:

sear

A

Searing is browning the exterior of meat or fish by subjecting it to very high heat for a short period of time (also may seal in flavor).

102
Q

Define this term:

season

A

Seasoning means adding taste enhancers such as salt, pepper, oregano, etc., to give the food more flavor.

103
Q

Define this term:

shave

A
  • to cut very thin flakes of food (usually cheese, chocolate, or coconut)
  • done for the sake of presentation
104
Q

Define this term:

shirred eggs

A

Shirred eggs is a dish where whites and yolks are placed in a bowl, then covered with bread crumbs, cream, and/or butter, and then baked while inside the bowl.

105
Q

Define this term:

sift

A

To sift is to separate useful ingredients (usually of finer grain) from unnecessary ones by pouring them through a mesh/sieve.

106
Q

Define this term:

simmer

A

To simmer means keeping a liquid just below the point where it would boil; a just-noticeable boil.

107
Q

Define this term:

skewer

A

A skewer is a long, metal or wooden pin that pieces of fish, vegetables, or meat are impaled on for the duration of cooking.

108
Q

Define this term:

skim

A

To skin is to remove and then discard the fat or foam from top of a broth, sauce, soup, or dressing.

109
Q

Define this term:

stir

A

To stir is to mix, usually with a folk or spoon, so that the ingredients have been uniformly combined.

110
Q

Define this term:

Stir-fry

A

To stir-fry means to cook in a wok (or a large pan) with high heat, a little oil, and constantly and rapidly move the ingredients around.

111
Q

Define this term:

Steam

A
  • cook by placing food over boiling water so that the steam cooks the food;
  • usually helps food retain their color, texture, and shape
112
Q

Define this term:

Steep

A

It means to put foods in very hot water so that the flavor and/or color comes out of the food and is infused into the water (one does this with tea).

113
Q

Define this term:

Stew

A

To stew means to cook over low heat, covered with liquid, for a long period of time.

114
Q

Define this term:

Sweat

A

To sweat means to cook in a covered or semi-covered pan over low heat so the juices are released, cooking the food faster.

115
Q

Define this term:

Temper

A

To temper means to heat food gently before adding it to a hot mixture so it does not separate or curdle.

116
Q

Define this term:

Tender-crisp

A

This means cooking vegetables so that they are just tender but still retain some texture.

117
Q

Define this term:

Thin

A

To thin means to reduce a mixture’s thickness by adding more liquid (like water, milk, cream, etc).

118
Q

Define this term:

Toast

A

To toast means to heat with the intent of drying and browning the surface (like with bread).

119
Q

Define this term:

Toss

A

Tossing means to gently mix (like a salad).

120
Q

Define this term:

Truss

A

So that meat retains its shape when cooked, it is tied with metal or wooden pins, or skewers–trussed.

121
Q

Define this term:

Unleavened

A

Refers to baked goods that have no ingredients like baking powder, baking soda, or yeast to give them volume.

122
Q

Define this term:

Water Bath

A

It means placing a container with some food/ingredients in it into a pan of heated water, and to gently heat it up, by avoiding a direct flame.

123
Q

Define this term:

Whip

A

To whip means to rapidly mix with the intent of adding air into the mixture and making it “light” and fluffy.

124
Q

Define this term:

Zest

A

Zest refers to the thin outer part of the rind of citrus fruits, which have oils that are used for flavoring.

Food Genius (9 decks)

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