Cooking Terms

Question 0

Braising

Answer 0

A combination of cooking method used dry and moist heat

First seared at high temperature and then finished in a covered vessel with liquid usually stock or wine with Mire poix

Question 1

Confit

Answer 1

Used for foods that have been immersed and slowly cooked in fats, usually duck or chicken fat

Question 2

Deglaze

Answer 2

Removing And dissolving browned food residue from a pan to make sauce

Question 3

Brining

Answer 3

Meat is soaked in liquid solution prior to being cooked

Solution of water,salt,sugar,herbs and spices