Vocab 3

Question 1

Sauté

Answer 1

To jump

To cook food quickly and a small amount of fat

Question 2

Dredge

Answer 2

Cover completely in flour substance

Question 3

Sauteuse

Answer 3

short sloped edges pot

Question 4

sautoir

Answer 4

Large cooking surface and short straight sides

Question 5

Deglaze

Answer 5

Pour liquid in the pan with bits of food caramelized to the bottom of pan and dissolve it

Question 6

a la minute

Answer 6

Done

Question 7

Monte au beurre

Answer 7

Put a whole cube of cold butter at the end of the cooking process and mix it in

Question 8

Marinade

Answer 8

Flavorful luck with that can impart flavors in the products, tenderize them

Question 9

Brine

Answer 9

Liquids with sugar, salt and flavorings that import flavor and moisture

Question 10

Cure

Answer 10

Dry it in granular salt or put in salt solution

Question 11

Sauce forestier

Answer 11

Potter and shallots red wine and mushrooms and demi-glace

Question 12

Hollandaise

Answer 12

Egg yolks—butter—acid

Question 13

Bearnaise

Answer 13

Egg yolks, tarragon and butter

Question 14

Chiffonade

Answer 14

Ribbon cut

Question 15

Microplane

Answer 15

Grated lemons