Vocab 5 Flashcards

1
Q

Braise

A

One large cuts of me gets yard and then simmered in a small amount of liquid

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2
Q

Sear

A

Browning exterior of a product done prior to stew, braise, roast and baking

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3
Q

Stew

A

Small, tough cuts of meat to get simmered with vegetables fully submerged in flavorful liquid until fork tender

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4
Q

Singer

A

Lightly dust pan and flour to essentially makes a roux

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5
Q

Bouquet garni

A

Bundle of herbs

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6
Q

Fork tender

A

Can stick a fork through it

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7
Q

Maillard reaction

A

Chemical reaction between amino acids and reducing sugars that gives browned foods it’s distinctive flavor

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8
Q

Connective tissue

A

Collagen holds together or connects

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9
Q

Citrus supreme

A

Remove skin, pith, membranes, seeds, separate segments

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10
Q

Parmentier

A

Prepared or served with potatoes

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11
Q

Cartouche

A

Parchment paper circle

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