Vocab #4

Question 1

Al dente

Answer 1

To the bite—Italian pastas are cooked to be slightly firm when bitten

Question 2

Au sec

Answer 2

Liquid that has been reduced by heating until it is nearly dry

Question 3

Bechamel

Answer 3

Rich pale colored sauce made with milk

Question 4

Compound sauce

Answer 4

Numerous derivatives of the leading sauce

Question 5

Demi glacé

Answer 5

Classic brown sauce from reduced espangole

Question 6

Deglazing

Answer 6

Swirl a liquid in a sauté pan to dissolve cooked particles of food that have stuck to the bottom of the pan

Question 7

Espagnole

Answer 7

Bouillon or beef stock thickened with butter and flour roux

Question 8

Fillet

Answer 8

The side of a fish removed, popular form

Question 9

Laiason finale

Answer 9

This is the last thing that goes on the plate

Question 10

Hollandaise

Answer 10

Eggs beaten as they are warmed slightly add butter and lemon juice

Question 11

Leading sauce

Answer 11

Mother sauce—basic sauces from which many other sauces come from

Question 12

Laiason

Answer 12

Mixture of cream and egg yolks used to thicken sauces

Question 13

Luster

Answer 13

Shone if the sauce achieved through proper cooking and final laiason

Question 14

Monter au beurre

Answer 14

Process of adding or whisking in whole, cold butter into a sauce at the end of the cooking process

Question 15

Napper

Answer 15

The coating of a prepared dish with sauce

Question 16

Steam

Answer 16

Method of cooking foods in a closed environment, such as a covered pot or pan, filled with steam

Question 17

To the bite—Italian pastas are cooked to be slightly firm when bitten

Answer 17

Al dente

Question 18

Liquid that has been reduced by heating until it is nearly dry

Answer 18

Au sec

Question 19

Rich pale colored sauce made with milk

Answer 19

Bechamel

Question 20

Rich pale colored sauce made with milk

Answer 20

Compound sauces

Question 21

Classic brown sauce from reduced espangole

Answer 21

Demi glacé

Question 22

Swirl a liquid in a sauté pan to dissolve cooked particles of food that have stuck to the bottom of the pan

Answer 22

Deglazing

Question 23

Bouillon or beef stock thickened with butter and flour roux

Answer 23

Espagnole

Question 24

The side of a fish removed, popular form

Answer 24

Fillet

Question 25

This is the last thing that goes on the plate

Answer 25

Laiason finale

Question 26

Eggs beaten as they are warmed slightly add butter and lemon juice

Answer 26

Hollandaise

Question 27

Mother sauce—basic sauces from which many other sauces come from

Answer 27

Leading sauce

Question 28

Mixture of cream and egg yolks used to thicken sauces

Answer 28

Laiason

Question 29

Mixture of cream and egg yolks used to thicken sauces

Answer 29

Luster

Question 30

Process of adding or whisking in whole, cold butter into a sauce at the end of the cooking process

Answer 30

Monter au beurre

Question 31

The coating of a prepared dish with sauce

Answer 31

Napper

Question 32

Method of cooking foods in a closed environment, such as a covered pot or pan, filled with steam

Answer 32

Steam