Vocab Soup Week Flashcards
1
Q
Sear
A
Caramelizing the outside of any food. (keep the inside raw)
2
Q
Saute
A
Cooking a food with high heat, small amounts of fat, and quick movements. (To jump)- French
3
Q
Fond
A
Caramelized bits at the bottom of a pan. (The base)- French
4
Q
Deglaze
A
To dissolve the fond (99% of the time its into a liquid)
5
Q
Boil
A
Cooking a liquid above 212.
6
Q
Simmer
A
To cook a liquid to 190
7
Q
Stock (Broth)
A
A water extraction of flavor.
8
Q
Caramelize
A
The cooking of sugars. (Typically till its GBD)
