Vocab #5 Flashcards
Caramelize
The browning of sugar, a process used extensively in looking for the resulting sweet nutty flavor and brown color
Dredge
Dip food into seasoned flour to coat it evenly on all surfaces
Maillard
When reducing sugars are heated in the presence of proteins, browning occurs
Pincer
Concentrates the flavor of tomato paste and caramelizes it a bit
Pique
Onion pique: bay leaf, cloves, onion
Scald milk
Milk heated to a near boil, then cooled
Sauté
Dry cooking method that cooks food quickly in a sauté pan with a small amount of fat
Shock
Food is plunged into ice water after heated to halt cooking process
Smoke point
The maximum temp to which fat or oil can be taken before it begins to burn, tainting the flavor and changing color
Sweat
Cooking medium that uses the natural moister of food to allow food to cook slowly without browning
Butterfly
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
Cutlet
Refer to a boneless, thin cut of meat that cooks quickly and is usually panned fried
Devein
Refers to the removal of large vein that runs down length of shrimp
The browning of sugar, a process used extensively in looking for the resulting sweet nutty flavor and brown color
Caramlize
Dip food into seasoned flour to coat it evenly on all surfaces
Dredge
When reducing sugars are heated in the presence of proteins, browning occurs
Maillard
Concentrates the flavor of tomato paste and caramelizes it a bit
Pincer
Onion pique: bay leaf, cloves, onion
Pique
Milk heated to a near boil, then cooled
Scald milk
Dry cooking method that cooks food quickly in a sauté pan with a small amount of fat
Sauté
Food is plunged into ice water after heated to halt cooking process
Shock
The maximum temp to which fat or oil can be taken before it begins to burn, tainting the flavor and changing color
Smoke point
Cooking medium that uses the natural moister of food to allow food to cook slowly without browning
Sweat
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
Butterfly
Refer to a boneless, thin cut of meat that cooks quickly and is usually panned fried
Cutlet
Refers to the removal of large vein that runs down length of shrimp
Devein
