CULINARY TERMINOLOGIES Flashcards

1
Q

A person who cooks

A

CHEF

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2
Q

One of the hallmarks of modernist cooking, it’s the process of shaping a liquid into spheres, usually resembling either a caviar or egg yolks.

A

SPHERIFICATION

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3
Q

An elegant football-shaped scoop created by running a warm spoon over the surface of ice cream, mouse, or whipped cream.

A

QUENELLE

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4
Q

Whisking or swirling cold butter into a sauce to give it body and sheen.

A

MONTE AU BEURRE

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5
Q

Adding liquid such as stock or wine to a hot pan to loosen and dissolve the carmelized bits of yumminess stuck to the bottom.

A

DEGLAZE

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6
Q

To bake a tart or pie crust before filling it. First the crust is perforated with a fork to prevent air pockets, lined with parchment and weighed down with rice or beans.

A

BAKE BLIND

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7
Q

A strainer with an extremely fine mesh which results in a very smooth texture.

A

CHINOIS

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8
Q

Briefly plunging an ingredient (usually a vegetable) into boiling water, and them plunging it into ice water to halt the cooking process.

A

BLANCH

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9
Q

Pricking holes in a pastry dough so steam can escape. and the dough doesn’t puff up.

A

DOCKING

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10
Q

Rare, edible mushrooms that grow underground along the roots of trees, and considered a delicacy because of their intense aroma and flavor.

A

TRUFFLES

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