Culinary Terms Flashcards
Means to the tooth
commonly used for pasta
AL DENTE
Means pan dripping or natural juices
AU JUS
To smoothen a mixture by briskly whipping or stirring it with a spoon
BEAT
Cooked briefly in boiling water or hot fat then plunging it in ice bath
preserves the color, lessen strong flavors and aids in removing the peels of some fruits and vegetables
BLANCHING
Moisten food during cooking process using the pan dripping, sauce
prevents food from drying out
BASTING
Cut or slice of boneless meat or fish
FILLET
alcohol is added to a hot pan to create a burst of flames
FLAMBE
It is an item or substance used as a decoration or embellishment
May give added or contrasting flavor
GARNISH
A combination of diced carrots, oinions and celery
Used as an aromatic base to flavor saucesm soups and stews
MIREPOIX
Process food by mashing, straining, or chopping
PUREE
Means to jump in french
Food is cooked usually by tossing the food in the pan
SAUTE
To enhance the natural flavor of foods
SEASON
A bundle of herbs usually tied together with a string and mainly used to prepare soup, stock, and various stews
BOUQUET GARNI
A small cheesecloth sack containing herbs and spices used to add flavor to stocks, soups and sauces.
Bag of spices in french
SACHET Dā EPICES
Simmering the meat of beed, chicken or vegetavles
BROTH
Flavorful liquid prepared by simmering meat bones, poultry bones, seafood bones and/or vegetables in water with aromatics
STOCK
Means to skim/skimming
Remove the impurities from the surface
DEPOUILLAGE
Means lifted with butter
Used to finish sauces, thicken them slightly and give them glossy appearance
MONTE AU BEURRE
Mixture of two liquids that would ordinarily not mix together, like oil and vinegar
EMULSION
The process of mixing two unmixable liquids
EMULSIFICATION
Combining two ingredients of radically different temperatures.
TEMPERING
Used to concrete basic flavors and adjust textures
REDUCTION
Browned bits and caramelized drippings of meat and vegetables
FOND
Use liquid such as wine, water, or stock to dissolve food particles and/or caramelized drippings left in a pan
DEGLAZING
Literally means burnt onion
OINION BRULE
To brown the surface of food in a fat
SEARING
Heat retained in cooked foods that allows them to continue cooking even after removal from the cooking medium
CARRYOVER COOKING
To cover a naturally lean meat with slabs or strips
BARDING
To partially cook an item before storing or finishing
PARCOOK
Ingredients, tools and equipment to be used prior to cooking as gathered and prepared.
MIS EN PLACE (EVERYTHING IN ITS PLACE)
