Vocab 5 Flashcards
Braise
One large cuts of me gets yard and then simmered in a small amount of liquid
Sear
Browning exterior of a product done prior to stew, braise, roast and baking
Stew
Small, tough cuts of meat to get simmered with vegetables fully submerged in flavorful liquid until fork tender
Singer
Lightly dust pan and flour to essentially makes a roux
Bouquet garni
Bundle of herbs
Fork tender
Can stick a fork through it
Maillard reaction
Chemical reaction between amino acids and reducing sugars that gives browned foods it’s distinctive flavor
Connective tissue
Collagen holds together or connects
Citrus supreme
Remove skin, pith, membranes, seeds, separate segments
Parmentier
Prepared or served with potatoes
Cartouche
Parchment paper circle