This early step in braising helps provide a deep depth in the flavor of the sauce.
What is searing?
100
The liquid used when poaching should never do this when cooking.
What is boil?
100
Contrary to popular belief this step in roasting does not lock in moisture but rather provides a depth of flavor and color.
What is searing?
100
In French saute means this act.
What is jump or bounce?
100
Items fried at low temperatures take on this unwanted characteristic.
What is soggy or greasy?
200
Braising is especially good for meats with these characteristics.
What is tough and economical?
200
This is added to water when poaching an egg to help "set" the egg.
What is vinegar?
200
Roasting at high temperatures are best suited for these types of meats.
What is tender and small?
200
The residue left after sauteing an item is known as this and is used to make a pan sauce.
What is the fond?
200
Properly fried items cook internally buy this method.
What is steam?
300
A French dish of chicken braised with wine, lardons, mushrooms.
What is Coq au vin?
300
A liquid, sometimes called a short broth, of water, salt, white wine, vegetable aromatics, bouquet garni and black pepper used as a poaching medium.
What is court bouillon?
300
Roasted items benefit from this step and retain their juiciness after being removed from the heat.
What is resting?
300
This is done to the pan after sauteing to create the base for the accompanying sauce.
What is deglaze?
300
a small breadcrumbed fried food roll containing, usually as main ingredients, mashed potatoes, meat shellfish, fish, cheese or vegetables and seasonings.
What is a croquette?
400
A braised North African dish that is named after the type of earthenware pot in which it is cooked.
What is a Tajine?
400
A broth used for poaching which, while light, is strong enough to be served as a light sauce with the dish itself.
What is a nage?
400
This side dish is made from the rendered fat from a Prime Rib.
What is Yorkshire Pudding?
400
Sauteing is best for items with these characteristics.
What is small and tender?
400
The name applied to a wide variety of fried foods, usually consisting of a portion of batter or breading which has been filled with bits of meat, seafood, fruit, or other ingredients.
What is a frittter?
500
A traditional Belgian sweet-sour beef and onion stew made with beer, and seasoned with thyme, bay and mustard
What is Carbonade Flamande?
500
A French dish of de-boned stuffed meat, most commonly poultry or fish, that is poached and served cold, coated with aspic.
What is galantine?
500
The absence of this defines the roasting of items like coffee, seeds, spices and nuts.
What is moisture or fat?
500
This is done to butter to keep it from burning when used to saute.
What is clarify?
500
A sophisticated variety of French fried potato. Slices of potato are fried twice. The potato slices puff up into little balloons during the second frying and turn golden brown.