CULINARY TERMINOLOGIES Flashcards
A person who cooks
CHEF
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.
SPHERIFICATION
An elegant football-shaped scoop created by running a warm spoon over the surface of ice cream, mouse, or whipped cream.
QUENELLE
Whisking or swirling cold butter into a sauce to give it body and sheen.
MONTE AU BEURRE
Adding liquid such as stock or wine to a hot pan to loosen and dissolve the carmelized bits of yumminess stuck to the bottom.
DEGLAZE
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.
BAKE BLIND
A strainer with an extremely fine mesh which results in a very smooth texture.
CHINOIS
Briefly plunging an ingredient (usually a vegetable) into boiling water, and them plunging it into ice water to halt the cooking process.
BLANCH
Pricking holes in a pastry dough so steam can escape. and the dough doesn’t puff up.
DOCKING
Rare, edible mushrooms that grow underground along the roots of trees, and considered a delicacy because of their intense aroma and flavor.
TRUFFLES
