Practical Terms Keywords Flashcards
1
Q
Define : Bain Marie
A
- a pan of hot water with something on top
2
Q
What dishes are Bain Marie used in?
A
casseroles, lasagne, pasta
3
Q
Define : Shallow Fry
A
- cook food in small amount of oil
4
Q
What dishes use Shallow Frying?
A
meat, fish, potatoes
5
Q
Define : Poaching
A
- cook food in liquid just below the boiling point
6
Q
What dishes use Poaching?
A
curry chicken salad, egg,
7
Q
Define : Simmering
A
- cook food slowly
- gentler than boiling
- more aggressive than poaching
8
Q
What dishes use Simmering?
A
stews, chilli, soups
9
Q
Define : Beating
A
- the rigorous mixing of ingredients
- the purpose is to combine ingredients and to incorporate air
10
Q
What dishes use Beating?
A
cake, meringue, egg nog
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).
12
Q
What dishes use Folding?
A
mousses, sponge cake
13
Q
Define : Food Styling
A
- the culinary art of arranging food in order to look fresh and tasty