Vocab #3

Question 1

Acidulated

Answer 1

Dip fruit in citrus juice, vinegar, or water that has been treated with ascorbic acid to prevent flesh from browning

Question 2

Dip fruit in citrus juice, vinegar, or water that has been treated with ascorbic acid to prevent flesh from browning

Answer 2

Acidulated

Question 3

Blond

Answer 3

Passed white roux stage—flour is cooked, light brown

Question 4

Circle of greaseproof parchment used to cover a dish while poaching or simmering

Answer 4

Cartouche

Question 5

Drawn butter/ghee: pure butter fat with all water and milk solids removed

Answer 5

Clarified butter

Question 6

Cartouche

Answer 6

Circle of greaseproof parchment used to cover a dish while poaching or simmering

Question 7

Clarified butter

Answer 7

Drawn butter/ghee: pure butter fat with all water and milk solids removed

Question 8

Passed white roux stage—flour is cooked, light brown

Answer 8

Blond

Question 9

Court bouillon

Answer 9

Short broth: not stock, but a flavored liquid customarily used to poach shellfish or fish

Question 10

Cuisson

Answer 10

Shallow poaching liquid—stocks,fumets… etc

Question 11

Poach

Answer 11

Submerging food in a liquid—160-180 degrees

Question 12

Roux

Answer 12

A cooked thickening agent made by combining equal parts by weight of flour and clarified butter or oil

Question 13

Singer

Answer 13

Process in which the pan is used to sauté an entree or the food is dusted with flour: fat absorbs flour forming a roux

Question 14

Temper

Answer 14

Equalizing temps of two liquids before mixing them together

Question 15

Veloute

Answer 15

Savory sauce made from roux and a light stock

Question 16

viscosity

Answer 16

Thickness or resistance to flow of a liquid

Question 17

Short broth: not stock, but a flavored liquid customarily used to poach shellfish or fish

Answer 17

Court bouillon

Question 18

Shallow poaching liquid—stocks,fumets… etc

Answer 18

Cuisson

Question 19

Submerging food in a liquid—160-180 degrees

Answer 19

Poach

Question 20

A cooked thickening agent made by combining equal parts by weight of flour and clarified butter or oil

Answer 20

Roux

Question 21

Process in which the pan is used to sauté an entree or the food is dusted with flour: fat absorbs flour forming a roux

Answer 21

Singer

Question 22

Equalizing temps of two liquids before mixing them together

Answer 22

Temper

Question 23

Savory sauce made from roux and a light stock

Answer 23

Veloute

Question 24

Thickness or resistance to flow of a liquid

Answer 24

Viscosity