Vocab #5

Question 1

Caramelize

Answer 1

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

Question 2

Dredge

Answer 2

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

Question 3

Maillard

Answer 3

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

Question 4

Pincer

Answer 4

Concentrates the flavor of tomato paste and caramelizes it a bit

Question 5

Pique

Answer 5

Onion pique: bay leaf, cloves, onion

Question 6

Scald milk

Answer 6

Milk heated to a near boil, then cooled

Question 7

Sauté

Answer 7

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

Question 8

Shock

Answer 8

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

Question 9

Smoke point

Answer 9

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

Question 10

Sweat

Answer 10

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

Question 11

Butterfly

Answer 11

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

Question 12

Cutlet

Answer 12

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

Question 13

Devein

Answer 13

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

Question 14

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

Answer 14

Caramlize

Question 15

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

Answer 15

Dredge

Question 16

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

Answer 16

Maillard

Question 17

Concentrates the flavor of tomato paste and caramelizes it a bit

Answer 17

Pincer

Question 18

Onion pique: bay leaf, cloves, onion

Answer 18

Pique

Question 19

Milk heated to a near boil, then cooled

Answer 19

Scald milk

Question 20

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

Answer 20

Sauté

Question 21

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

Answer 21

Shock

Question 22

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

Answer 22

Smoke point

Question 23

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

Answer 23

Sweat

Question 24

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

Answer 24

Butterfly

Question 25

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

Answer 25

Cutlet

Question 26

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

Answer 26

Devein