Key Terms (Cambridge Hospitality - Recipes for kitchen skills) Flashcards
concassé
peeled and seeded tomatoes diced into 1cm squares 🍅
brunoise
3mm cubes 🧅
chiffonade
long thin strips 🥬
mise en place
everything ready and in its place
precision cuts
the cutting of ingredients into uniform shapes and sizes
mincing
meat is put through a food processor or grinder to produce a fine mince
julienne
3mm x 3mm x 40mm 🥕
macedoine
8mm dice 🍎
paysanne
5mm x 15mm thick pieces in naturally occurring shape 🔸🔺▪️
deep fry
food in fully submerged in extremely hot fat or oil + cooked until golden brown
shallow fry
food is cooked in a small amount of fat or oil in a pan
jardinière
4mm x 4mm x 20mm 🍠
bouquet garni
a bundle of herbs that have been tied together - flavours sauces, soups, stocks + stews - not eaten
clarified butter
butter heated to separate milk solids and water from the butter fat
stock
a foundation liquid used for many sauces and soups
de-boning
removing the bones from meats
nouvelle cuisine
a modern style of French cooking that seeks to bring out the natural flavour of foods and focuses on lighter and more delicate dishes and artful presentation
garnish
edible decorations added to a meal to improve its overall visual appeal
boiling
cooking food in rapidly moving water
simmering
food is placed in a hot liquid and kept just below boiling point - or where a mixture is kept at this temperature
poaching
food is submerged completely in a liquid and kept just below boiling point
cartouche
a circle of greaseproof paper used to help food retain moisture and flavour during the cooking process
steaming
food item is cooked with heat in the form of steam that surrounds the food items
braising
cooking method - food is slowly cooked in liquid in a heatproof vessel
mirepoix
a mixture of roughly cut vegetables that are used to flavour roasts, stocks and soups
larding
cooking technique used to improve the flavour of meat before braising - the insertion of pork back fat or bacon fat onto the joint or cuts of meat
trussing
process by which meat or poultry is tied with twine or elastic netting to make it hold its shape during the cooking process and ensure even cooking
stewing
food is covered with liquids and is cooked slowly
roux
a cooked mixture of equal quantities of fat and flour
beurre manié
a dough consisting of equal parts of butter and flour - used to thicken soups and sauces
bouillabaisse
traditional French stew contains various kinds of cooked fish, shellfish and vegetables
brown stew
type of stew made with red meat that are first seared or browned
white stew
known as blanquettes or fricassées - made with lamb or veal that is blanched or slightly seared without colouring, and cooked in stock
en papillote
a French term meaning ‘in paper’ - process of cooking a food item in a buttered and sealed envelope or bag
blind bake
cooking pastry without it final filling
grilling
food is cooked by a heat source directly above or below the food item
trellising
process where meat is deliberately marked by seating a trellis pattern on its surface for visual appeal
broiling
Similar to grilling - heat source comes from above
gratinating
cooked item is placed under a salamander or griller to complete the final browning or glazing of the item
roasting
food cooked in an oven - dry heat
marinade
a seasoned liquid in which meats are seeped before cooking
stir frying
food is cooked over high heat with little oil, usually in a wok
basting
juices from a cooking pan are spooned over food while it cooks - keeps food moist + flavours
pan frying
food cooked in a frying pan - with small amount of oil or fat
sweating
an ingredient is partially cooked in butter or oil in order to enhance flavour of the dish
sautéing
an ingredient is added to a shallow pan with a small amount of hot fat or oil over a relatively high heat
batter
a flour mixture used in a variety of ways
beating
to mix briskly in a circular motion
blanching
cooking method where food item is boiled for a short period of time, then put in ice-cold water to halt cooking process
blini
small pancake - usually served as an appetiser with toppings
burghul
dried cracked wheat grains often served as an accompaniment in Middle Eastern dishes
coring
processes where core from fruits is removed
court bouillon
a flavoured liquid used for poaching
crème fraîche
a French variation of sour cream
croutons
small pieces of fried bread used to garnish salads and soups
deglaze
cooking technique for removing and dissolving caramelised sediment from a pan in order to make a sauce
deveinging
process of removing the intestinal tract from a prawn
dicing
precision cut in which an ingredient is cut into even-sized
dexelles
mixture of finely chopped mushrooms and onions that are cooked in butter
filleting
process where bones are removed from a larger piece of meat of fish and the item in cut into more manageable pieces
folding
a mixing technique used to combine a light mixture or ingredients with a heavier mixture or ingredients while retaining as much air as possible
jus
a French term meaning ‘juice’ - often used to refer to the unthickened natural juices released by meat during the cooking process
mouli
hand operated piece of equipment that is designed for grating or pureeing small quantities of food
quenelle
a food item or garnish made into an oval or egg shape
reduction
a liquid/sauce achieved by simmering down liquids to concentrate flavours
scoring
making shallow cuts across the surface of meat or fish - helps to tenderise
segmenting
a preparation technique that is often used to cut citrus fruit
straining
passing a liquid through a sieve to remove sediment
tenderising
process where meat is softened by hammering it with a meat mallet to break up the muscle fibres
tisane
a beverage of herbal infusion made from anything other than tea leaves
turn
precision cut - commonly used on root-based vegetables
workflow plan
oraganised plan that outlines the precise steps required to complete a task in the order they should be completed
zest
the outer skin of citruc fruits that is free from pith - often used to flavour food and to garnish
barbecuing
a cooking process whereby a food item is cooked on bars or a flat plat over hot coals or a hot flame
