Practical Terms Keywords Flashcards

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1
Q

Define : Bain Marie

A
  • a pan of hot water with something on top
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2
Q

What dishes are Bain Marie used in?

A

casseroles, lasagne, pasta

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3
Q

Define : Shallow Fry

A
  • cook food in small amount of oil
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4
Q

What dishes use Shallow Frying?

A

meat, fish, potatoes

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5
Q

Define : Poaching

A
  • cook food in liquid just below the boiling point
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6
Q

What dishes use Poaching?

A

curry chicken salad, egg,

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7
Q

Define : Simmering

A
  • cook food slowly
  • gentler than boiling
  • more aggressive than poaching
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8
Q

What dishes use Simmering?

A

stews, chilli, soups

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9
Q

Define : Beating

A
  • the rigorous mixing of ingredients
  • the purpose is to combine ingredients and to incorporate air
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10
Q

What dishes use Beating?

A

cake, meringue, egg nog

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11
Q

Define : Folding

A
  • technique used to combine a light, airy ingredient (e.g., beaten egg whites) with a heavier one (e.g., whipped cream or cake mix).
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12
Q

What dishes use Folding?

A

mousses, sponge cake

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13
Q

Define : Food Styling

A
  • the culinary art of arranging food in order to look fresh and tasty
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