Glossary #1

Question 0

define gluten

Answer 0

the protein found in wheat which gives dough it’s elasticity

Question 1

define blind bake

Answer 1

the process of baking a pie crust without any filling

Question 2

define cut in

Answer 2

process of combining flour and fat

Question 3

define coagulation

Answer 3

the process in cooking when proteins firm up and become dry and hard (ex. frying eggs)

Question 4

define flaky pie dough

Answer 4

a pie dough in which the fat is cut into the flour until size of large peas

Question 5

define mealy pie dough

Answer 5

a pie dough in which the fat is cut into the flour more thoroughly

Question 6

define mirepoix

Answer 6

classic flavour base for soups; onion carrot and celery 2:1:1

Question 7

define mother sauce

Answer 7

5 mother sauces which are the base for all sauces

Question 8

define secondary sauce

Answer 8

derived from a mother sauce

Question 9

define béchamel

Answer 9

one of 5 mother sauces; milk thickened with roux

Question 10

define cream

Answer 10

to mix fat and sugar into homogenous mix before adding eggs and other liquids

Question 11

define short dough

Answer 11

pastry dough similar to pie dough made of flour, sugar and fat; tender because of shortened gluten

Question 12

define meringue

Answer 12

thick white foam of whipped eggs whites and sugar

Question 13

define tomato sauce

Answer 13

one of the 5 mother sauces; combination of mirepoix and tomatoes

Question 14

define par boil

Answer 14

to partially cook in boiling water

Question 15

define roux

Answer 15

an equal combination of fats and flour; used as a thickener in sauces

Question 16

define shortening

Answer 16

any fat used in baking because it shortens gluten strands; refers to hydrogenated vegetable fats

Question 17

define stew

Answer 17

moist cooking method which main item, usually meat, is browned then covered in stock/liquid

Question 18

define braise

Answer 18

“seared in fat”; different than stew because of larger sized meat and partially covered in liquid; brazier pan

Question 19

define standard breading

Answer 19

procedure for coating raw/cooked food with breadcrumbs; dipped in seasoned flour, egg wash followed by crumbing