Cooking Methods
To cook a product in a hot pan with a small amount of fat.
What is Sauté
Cutting vegetables or fruits into equally sized cubes. Sizes range from small to large
What is Dicing?
a container holding hot water into which a pan is placed for slow cooking, otherwise known as a "water bath" or "double boiler"
What is a Bain Marie?
To flavor a protein, fruit, or vegetable with a flavorful liquid for an extended period of time.
What is a Marinade?
raising the temperature of a cold or room temperature ingredient by slowly adding hot liquid, often referring to eggs
What is Tempering?
What is Braising?
to finely cut food into uniform pieces smaller than diced or chopped foods. Often prepared using a chef's knife or food processor.
What is Mince (Brunoise)?
A wide, shallow pan with straight sides and two loop handles, often used for searing and poaching
What is a Rondeau?
A process by which sugars in a product (i.e. onions) are cooked and the sugars are browned to increase depth of flavor
What is Caramelize?
gently heating vegetables in a little oil, frequently stirring and turning to ensure emitted liquid will evaporate, resulting in tender but not colored product.
A cooking method involving a food item to be cooked entirely in fat at high temperatures
What is Deep Frying?
shredded or finely cut vegetables and herbs such as basil. usually used as a garnish
What is Chiffonade?
a cooking utensil used to blend ingredients in a process such as whipping
What is a Whisk?
The process of soaking protein in a salted water solution before cooking. Similar to a marinade.
What is Brining?
Combination of fat and water creating a thick sauce often held together through a binding element (i.e. dijon mustard, honey, egg yolks, nuts, etc...) Examples include hollandaise, mayonnaise, vinaigrette, toum sauce, and pesto.
What is an Emulsion?
Meat cooked slowly in its own fat, usually referring to duck or pork
What is Confit?
Cutting a product into a matchstick type shape.
What is Julienne?
A fine meshed strainer, used for passing purees and soups to achieve a silky texture
A mixture of seasoned ground meat and fat minced into a spreadable paste
What is a Pâté?
A form of preserving and flavoring a product (vegetables, fruits, or proteins) with an acidic solution consisting of a vinegar based liquid. This liquid can be flavored with different herbs, spices, and other aromatics.
What is a Pickle?
to plunge into boiling water, remove after a short time, and then plunge into iced water to halt the cooking process. Usually done with vegetables or fruits.
What is Blanching?
Cutting vegetables or fruit into irregularly shaped but equal sized pieces
What is Oblique?
An oven that can perform dry and wet cooking methods such as baking, steaming, or smoking
What is a Combi-Oven?
A food additive, commonly used to thicken salad dressings or sauces. It is water-soluble and produced by the fermentation of sugar.
What is Xanthan Gum?
The preparation and organization of ingredients and a work station. Translates to "things in place"
What is Mise en Place?