Word of the day #2

Question 1

Braise/braising

Answer 1

Food is browned and then cooked/simmered in a liquid

Question 2

Stew/stewing

Answer 2

Moist heat. Smaller pieces of vegetables immersed in liquids

Question 3

Blanch

Answer 3

Moist heat. Briefly boiling vegetables or fruits and then immediately cooling them in ice water

Question 4

Poach

Answer 4

Moist heat. Gently cooking food in a liquid that’s just below a boil.

Question 5

Broil/grill

Answer 5

Dry heat. Use high heat to brown, caramelize, or char food. Heat comes from top on broiler. Heat comes from bottom in grill.

Question 6

Deep frying

Answer 6

Dry heat. Submerging food in extremely hot oil.

Question 7

Sous Vide

Answer 7

The process of sealing food in an airtight container and then cooking that food in temperature-controlled water.

Question 8

Steamed/steaming

Answer 8

Moist heat. Heat is created by boiling water which evaporates into steam. Best for preserving nutrients, including water-soluble vitamins.

Question 9

Searing

Answer 9

Dry heat. Quickly browning the surface of food at a high temperature. Enhancing flavour, colour, texture, and appearance.

Question 10

Saute

Answer 10

French verb “to jump”. Get the pan hot, have the right amount of oil/fat, and do not overcrowd the pan.

Question 11

Reduction

Answer 11

Boiling or simmering a a liquid to intensify the flavour and thicken it.

Question 12

Deglaze

Answer 12

Adding liquid to a pan to dissolve browned food residue, or “fond”. Fond is the bits of food stuck at the bottom which have the most flavour.

Question 13

Stock vs. Broth

Answer 13

Stock is made by simmering vegetables in water. Stock is thicker and richer. Broth is made by simmering meat in water. Both are enhanced with aromatics and mirepoix.

Question 14

Chiffonade

Answer 14

A slicing technique in which leafy greens or herbs are cut into long, thin strips

Question 15

Consomme

Answer 15

A type of clear soup made from richly flavoured stock or broth that has been clarified, a process that uses egg whites to remove fat and sediment by making a “raft” that floats on the top of the liquid and collects impurities resulting crystal clear, flavoured liquid.

Question 16

Slurry

Answer 16

A mixture of cornstarch and liquid that’s used to thicken soups, sauces, and other dishes. Cornstarch + water.

Question 17

Apprentice

Answer 17

A paid employee who works under the supervision of a certified journey person to learn the skills of their trade

Question 18

Journey man

Answer 18

A skilled trades worker who has completed an apprenticeship program and is qualified to work independently in their trade without supervision

Question 19

Red seal

Answer 19

A seal that’s attached to a provincial or territorial trade certificate. It indicates that the holder has the knowledge and skills to work as a tradesperson across Canada