Set 3: Your 73rd Flashcards
To cut into thin strips, like matchsticks.
julienne
To cut into thin strips or ribbons.
chiffonade
To soak fruit in a liquid to soften and enhance flavor.
macerate
To add liquid to a pan to loosen browned bits of food for a sauce.
deglaze
To cook an egg gently in simmering water.
poach
To briefly cook vegetables in boiling water, then shock in ice water.
blanch
To cook meat slowly in liquid at a low temperature.
braise
To mix oil and vinegar together to form a stable mixture.
emulsify
To soak meat in a seasoned liquid to tenderize and add flavor.
marinate
To cook vegetables quickly in a hot pan with a small amount of oil.
sauté
To cook onions slowly until they turn brown and sweet.
caramelize
To remove the dark vein along the back of the shrimp.
devein
To cut into small, even cubes.
dice
To blend or mash food into a smooth paste.
purée
To make shallow cuts in the surface of the meat to help it cook evenly.
score
To gently combine ingredients without deflating them.
fold
To remove the husk and silk from an ear of corn.
shuck
to squeeze or squash
squish
To partially cook vegetables in boiling water before finishing by another method.
parboil
To work and press dough with the hands to develop gluten.
knead
To moisten meat with its own juices or a sauce while cooking.
baste
To allow food to undergo a process of chemical breakdown by microorganisms.
ferment
To apply oil or butter to a pan to prevent sticking.
grease
To gently combine egg whites with other ingredients without deflating them.
fold
