1
Q
Define this term:
ála nage
A
Á la nage is poaching (usually seafood) in a court bouillon with the vegetables around the food as part the garnish.
2
Q
Define this term:
albumen
A
Albumen is another name for egg whites.
3
Q
Define this term:
al dente
A
Pasta cooked until just enough resistance is left in it to be felt by the tooth is called al dente.
4
Q
Define this term:
aromatics
A
Aromatics are herbs and spices which are added to enhance the flavor and fragrance of food.
5
Q
Define this term:
bain-marie
A
This refers to a pan of water used while baking to prevent uneven cooking (of a cake or custard).
6
Q
Define this term:
bake
A
Baking is cooking inside an oven (sometimes called roasting).
7
Q
Define this term:
baste
A
Basting is moistening food during cooking with pan drippings, sauce, or some other liquid to prevent the food from drying out.
8
Q
Define this term:
batter
A
- a mixture of flour and liquid with the addition of flour, eggs, and sometimes fat
- used to prepare cakes, muffins, and pancakes (note: dough holds its shape whereas batter does not).
9
Q
Define this term:
beat
A
Beating is effortful mixing to smooth and/or add air into a mixture.
10
Q
Define this term:
blackened
A
- a Cajun style of cooking in which meat or fish is first seasoned with spices and butter
- then, it is cooked over high heat in a super-heated skillet until charred on the outside
11
Q
Define this term:
blanch
A
Blanching is placing fruits or nuts in boiling water to remove skins or to make easy to peel.
12
Q
Define this term:
blend
A
To blend is to mix two or more ingredients together until smooth and uniform.
13
Q
Define this term:
blind bake
A
- baking a pie crust without any filling
- done so that the crust does not get soggy and so that filling does not overcook if baked at the same time
14
Q
Define this term:
boil
A
Boiling is cooking food in very hot water.
15
Q
Define this term
braise
A
- to slowly cook in a small amount of liquid so that the liquid has concentrated flavor and the meat is tenderized
- note that stewing uses much more liquid
16
Q
Define this term:
bread
A
Breading means to coat food that is going to be cooked with a bread-crumb mixture to create a crust.
17
Q
Define this term:
brine
A
- Brine is a solution made of salt, water, and seasonings
- used to preserve foods
18
Q
Define this term:
broil
A
Broiling means to cook food directly under the heat source (usually a gas flame).
19
Q
Define this term:
brown
A
To brown means to briefly apply heat to meat so that it turns golden (appealing to the eye) in order to improve taste.
20
Q
Define this term:
brush
A
To brush means using a pastry brush to coat a food (like meat) with a liquid (like a sauce).
21
Q
Define this term:
butterfly
A
- to cut open a food (like a chicken breast), down the center without cutting all the way through, so that it can be spread apart
- this creates more surface area for faster cooking
22
Q
Define this term:
caramelize
A
- when flavors of foods like meats, onions, and carrots are enhanced as a result of gentle browning, so that the natural sugars in them are released
- also refers to heating sugar so that it turns to caramel
23
Q
Define this term:
candy
A
To candy is to cook fruit with sugar.
24
Q
Define this term:
chill
A
Chilling means refrigerating food or letting it stand in ice or iced water until cold.
25
# Define this term:
chop
To chop is to cut food into small (irregular) pieces with a knife.
26
# Define this term:
clarify
* to remove the impurities (the fat) from a broth
* fat rises to the top and can be spooned out or strained
* sometimes egg whites are used to facilitate this process because fat particles tend to stick to them
27
# Define this term:
coat
Coating means to evenly cover food with flour, bread crumbs, or a batter before cooking.
28
# Define this term:
coddling
Coddling is cooking (usually eggs) in water that is just below the point of boiling.
29
# Define this term:
cook
To cook is to prepare food by applying heat.
30
# Define this term:
corned
Corned meat has been cured and salted.
31
# Define this term:
core
To core is to remove the center part of a fruit or vegetable so that the fruit used is without seeds and/or the tough, inedible center.
32
# Define this term:
cream
* to beat vegetable shortening, butter, and/or margarine, with or without sugar, until light and fluffy
* used for baking a cake
33
# Define this term:
crimp
* to pinch or press dough edges (like a piecrust)
* used to create a decorative finish, and/or to lock in the filling so it does not come out during baking
34
# Define this term:
crisp
To crisp means to make vegetables more firm by briefly placing them in cold water.
35
# Define this term:
cure
To cure means to preserve and flavor a food by covered it with salt and/or sugar, and other seasonings.
36
# Define this term:
dash
A dash is the equivalent of 1/8th of a teaspoon.
37
# Define this term:
deep-fry
* cooking food by completely covering it in very hot oil/fat
* the trick is to get a golden brown crust while cooking the interior, but not overcooking the food so that it absorbs too much fat/oil
38
# Define this term:
deglaze
To add some liquid (broth or wine) to a pan after cooking food, so that the hardened juices can be scraped off the pan and integrated back into the sauce.
39
# Define this term:
develop
To develop means to permit food to sit before serving so that the flavors have time to merge and settle.
40
# Define this term:
devein
To devein means to remove the large, dark vein that runs lengthwise in shrimp.
41
# Define this term:
devil
* to coat with a spicy mixture like hot sauce or mustard
* eggs are often deviled
42
# Define this term:
dice
cut into small 1/4 inch cubes
43
# Define this term:
direct heat
Direct heat is a type of cooking where the heat is making "direct" contact with the food (like grilling or stir-frying).
44
# Define this term:
dissolve
To dissolve means to mix a dry ingredient with a liquid so that they are combined into a single solution.
45
# Define this term:
dot
To dot is to sprinkle a small amount of an ingredient over another food (things like nuts, butter, or chocolate).
46
# Define this term:
dredge
To dredge means to completely and evenly cover a food with a coating of an ingredient (bread crumbs, sugar, and flour are common).
47
# Define this term:
drizzle
Drizzling means to slowly pour a liquid back and forth over a food (like truffle oil or butter).
48
# Define this term:
dust
To dust is to lightly cover a food with an ingredient (like powered sugar, cocoa powder, or flour).
49
# Define this term:
egg wash
Egg wash is a mixture of eggs, oil, and water, which is then brushed over items covered in flour, which are then deep-fried or pan-fried.
50
# Define this term:
emulsify
To emulsify is to bind to liquids together that normally don't mix (like water and oil).
51
# Define this term:
entree
* the main course of the meal
* traditionally, it's after the soup, but before the main course
52
# Define this term:
essence
An essence is the concentrated flavor of an item (like vanilla extract).
53
# Define this term:
etouffee
Etouffee means cooking with little or no liquid in a covered pan (also a Cajun style of stew).
54
# Define this term:
fillet
To fillet means to remove the bones from meat or fish.
55
# Define this term:
fold
To fold means to combine ingredients in a bowl, cut them with the side of a spoon, and gently turn them (fold them) so that the ingredients have air added to them.
56
# Define this term:
fry
To fry means to cook with some oil/fat in a pan.
57
# Define this term:
garnish
A garnish is an edible ingredient, which is added last to a dish to make it more attractive to the eye (like nuts or parsley).
58
# Define this term:
glaze
A glaze is a liquid which adds shine to a food (a baked ham often has a glaze).
59
# Define this term:
grate
To grate means to rub a food on a rough surface so that the food shreds.
60
# Define this term:
grease
To grease means to coat a pan with an oil/butter so the food does not stick to the pan.
61
# Define this term:
grill
To grill means to cook over a flame (usually wood coals).
62
# Define this term:
grind
To grind means to cut food (like nuts) into much smaller pieces by using a food processor.
63
# Define this term:
hack
To hack is to cut meat into large pieces while leaving the meat on the bone (so that it is more flavorful and moist after cooking).
64
# Define this term:
julienne
To julienne means to cut food into very thin, long strips (like carrots or celery).
65
# Define this term:
jus
Jus are the natural juices released by cooking meats (and to a lesser extent, vegetables).
66
# Define this term:
knead
To knead is to press dough with the heel of your hands so that it becomes elastic and smooth.
67
# Define this term:
kosher
Kosher food has been prepared in a manner that in consistent with Jewish dietary laws.
68
# Define this term:
leaven
* to cause to rise when baked (like bread)
* occurs because certain ingredients like yeast produce a gas which expands from heat or a chemical reaction
69
# Define this term:
lukewarm
Lukewarm temperature is about the same temperature as the human body, neither warm nor cold.
70
# Define this term:
marinate/marinade
* Marinading refers to letting a meat sit in a flavorful liquid so that it absorbs the flavor of the liquid and stays moist after it's been cooked
* It can also refer to the flavorful liquid
71
# Define this term:
mash
To mash is to beat or press a food so that there are no lumps (think of potatoes).
72
# Define this term:
melt
Melting means to heat a food until it becomes a liquid (like cheese).
73
# Define this term:
mince
To mince means to cut into very small pieces with a knife.
74
# Define this term:
mix
To mix means to stir two or more ingredients so that they are completely combined.
75
# Define this term:
mousse
* a type of creamy dessert, usually made from eggs or cream
* can also be a savory dish made of chicken liver or other whipped ingredients
76
# Define this term:
moisten
To moisten means to add just a little bit of liquid to dry ingredients to dampen them.
77
# Define this term:
pan-broil
To pan-broil means to cook meat uncovered in an ungreased skillet.
78
# Define this term:
pan-fry
Pan-frying means cooking in a pan with high heat and some butter or oil while only flipping/turning over the ingredients once or twice.
79
# Define this term:
parboil
To parboil means cooking partially in boiling water and removing before it is cooked through.
80
# Define this term:
parchment paper
It is heat-resistant paper used to line pans and trays when baking.
81
# Define this term:
pare
To pare is to cut away the exterior layer of a fruit or vegetable.
82
# Define this term:
peel
To peel means to remove (like a banana) the outer covering of a fruit or vegetable.
83
# Define this term:
pinch
A pinch is the amount of seasoning that you can hold between your thumb and forefinger (a tiny amount).
84
# Define this term:
pipe
To pipe means to force food through a pastry tip to decorate a food (like icing on a cake).
85
# Define this term:
poach
Peaching means completely submerging food in simmering liquid, while being very careful that the food retains its shape.
86
# Define this term:
pound
* to flatten meats (like chicken and veal) to a uniform thickness
* results in the pieces cooking at the same rate, cooling at the same rate, becoming tender
87
# Define this term:
preheat
To preheat means to heat the oven to the correct temperature before food is placed in it.
88
# Define this term:
pressure cooking
Pressure cooking means using steam trapped under a locked lid to produce high temperatures and achieve fast cooking time.
89
# Define this term:
prick
To prick means to make holes in food before cooking (like in sausage) so that the food retains its shape.
90
# Define this term:
punch down
* to pound dough down after it has risen
* the dough deflates and is able to be kneaded into loaves
91
# Define this term:
purée
Puréeing means blending, mixing, or mashing foods until they are completely smooth.
92
# Define this term:
reduce/reduction
* cooking so as to reduce some of the liquid (by evaporation) in the mixture
* The purpose is to intensify flavor and/or thicken the mixture
93
# Define this term:
refresh
To refresh means to rinse vegetables in cold water immediately after cooking to prevent overcooking.
94
# Define this term:
render
Rendering means cooking the meat and the fat together so that the meat and the fat separate.
95
# Define this term:
resting
* after cooking meat, letting it simply sit for 10 to 20 minutes before serving
* when is it cut, the juices are less likely to run out of the meat
96
# Define this term:
roast
* to cook over dry heat, whether it's in an oven or on an open flame
* causes browning or caramelization of meat
* also, a name for a piece of meat cooked in the way
97
# Define this term:
sauté
To sauté means to rapidly turn and move food around in a pan over high heat, using a little oil/fat so that it cooks quickly and becomes tender.
98
# Define this term:
scald
* to heat milk just to the point below boiling
* also, to put fruits or vegetables in boiling water for a very brief period of time so you can easily remove the skin (like blanching)
99
# Define this term:
scramble
Scrambling means to stir/mix food while it's cooking (like eggs).
100
# Define this term:
score
* make shallow cuts in meat before cooking
* results in tenderization of meat and absorption of flavors (like from a marinade)
101
# Define this term:
sear
Searing is browning the exterior of meat or fish by subjecting it to very high heat for a short period of time (also may seal in flavor).
102
# Define this term:
season
Seasoning means adding taste enhancers such as salt, pepper, oregano, etc., to give the food more flavor.
103
# Define this term:
shave
* to cut very thin flakes of food (usually cheese, chocolate, or coconut)
* done for the sake of presentation
104
# Define this term:
shirred eggs
Shirred eggs is a dish where whites and yolks are placed in a bowl, then covered with bread crumbs, cream, and/or butter, and then baked while inside the bowl.
105
# Define this term:
sift
To sift is to separate useful ingredients (usually of finer grain) from unnecessary ones by pouring them through a mesh/sieve.
106
# Define this term:
simmer
To simmer means keeping a liquid just below the point where it would boil; a just-noticeable boil.
107
# Define this term:
skewer
A skewer is a long, metal or wooden pin that pieces of fish, vegetables, or meat are impaled on for the duration of cooking.
108
# Define this term:
skim
To skin is to remove and then discard the fat or foam from top of a broth, sauce, soup, or dressing.
109
# Define this term:
stir
To stir is to mix, usually with a folk or spoon, so that the ingredients have been uniformly combined.
110
# Define this term:
Stir-fry
To stir-fry means to cook in a wok (or a large pan) with high heat, a little oil, and constantly and rapidly move the ingredients around.
111
# Define this term:
Steam
* cook by placing food over boiling water so that the steam cooks the food;
* usually helps food retain their color, texture, and shape
112
# Define this term:
Steep
It means to put foods in very hot water so that the flavor and/or color comes out of the food and is infused into the water (one does this with tea).
113
# Define this term:
Stew
To stew means to cook over low heat, covered with liquid, for a long period of time.
114
# Define this term:
Sweat
To sweat means to cook in a covered or semi-covered pan over low heat so the juices are released, cooking the food faster.
115
# Define this term:
Temper
To temper means to heat food gently before adding it to a hot mixture so it does not separate or curdle.
116
# Define this term:
Tender-crisp
This means cooking vegetables so that they are just tender but still retain some texture.
117
# Define this term:
Thin
To thin means to reduce a mixture's thickness by adding more liquid (like water, milk, cream, etc).
118
# Define this term:
Toast
To toast means to heat with the intent of drying and browning the surface (like with bread).
119
# Define this term:
Toss
Tossing means to gently mix (like a salad).
120
# Define this term:
Truss
So that meat retains its shape when cooked, it is tied with metal or wooden pins, or skewers--trussed.
121
# Define this term:
Unleavened
Refers to baked goods that have no ingredients like baking powder, baking soda, or yeast to give them volume.
122
# Define this term:
Water Bath
It means placing a container with some food/ingredients in it into a pan of heated water, and to gently heat it up, by avoiding a direct flame.
123
# Define this term:
Whip
To whip means to rapidly mix with the intent of adding air into the mixture and making it "light" and fluffy.
124
# Define this term:
Zest
Zest refers to the thin outer part of the rind of citrus fruits, which have oils that are used for flavoring.
Food Genius
flashcards
Decks in class (9)
# Cards
