Vocab #5 Flashcards

1
Q

Caramelize

A

The browning of sugar, a process used extensively in looking for the resulting sweet nutty flavor and brown color

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2
Q

Dredge

A

Dip food into seasoned flour to coat it evenly on all surfaces

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3
Q

Maillard

A

When reducing sugars are heated in the presence of proteins, browning occurs

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4
Q

Pincer

A

Concentrates the flavor of tomato paste and caramelizes it a bit

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5
Q

Pique

A

Onion pique: bay leaf, cloves, onion

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6
Q

Scald milk

A

Milk heated to a near boil, then cooled

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7
Q

Sauté

A

Dry cooking method that cooks food quickly in a sauté pan with a small amount of fat

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8
Q

Shock

A

Food is plunged into ice water after heated to halt cooking process

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9
Q

Smoke point

A

The maximum temp to which fat or oil can be taken before it begins to burn, tainting the flavor and changing color

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10
Q

Sweat

A

Cooking medium that uses the natural moister of food to allow food to cook slowly without browning

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11
Q

Butterfly

A

A term used to describe a piece of fish or cut of meat that has been cut open with sides spread apart resembling butterfly wings

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12
Q

Cutlet

A

Refer to a boneless, thin cut of meat that cooks quickly and is usually panned fried

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13
Q

Devein

A

Refers to the removal of large vein that runs down length of shrimp

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14
Q

The browning of sugar, a process used extensively in looking for the resulting sweet nutty flavor and brown color

A

Caramlize

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15
Q

Dip food into seasoned flour to coat it evenly on all surfaces

A

Dredge

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16
Q

When reducing sugars are heated in the presence of proteins, browning occurs

17
Q

Concentrates the flavor of tomato paste and caramelizes it a bit

18
Q

Onion pique: bay leaf, cloves, onion

19
Q

Milk heated to a near boil, then cooled

A

Scald milk

20
Q

Dry cooking method that cooks food quickly in a sauté pan with a small amount of fat

21
Q

Food is plunged into ice water after heated to halt cooking process

22
Q

The maximum temp to which fat or oil can be taken before it begins to burn, tainting the flavor and changing color

A

Smoke point

23
Q

Cooking medium that uses the natural moister of food to allow food to cook slowly without browning

24
Q

A term used to describe a piece of fish or cut of meat that has been cut open with sides spread apart resembling butterfly wings

25
Q

Refer to a boneless, thin cut of meat that cooks quickly and is usually panned fried

26
Q

Refers to the removal of large vein that runs down length of shrimp