Mixing Techniques
This term refers to incorporating air into ingredients using a rapid movement
Whisk
A method of cooking food by heating it gently in a pot, usually with liquid, just below boiling point
Simmer
This British chef is known for his fiery temper and television appearances.
Who is Gordon Ramsey
This device is used to measure the internal temperature of food to ensure it’s cooked properly, especially for meats.
Meat Thermometer
This is the name of the facility used for our cooking classes.
Pilot Plant
When you add two or more ingredients together, often in a gentle manner to avoid breaking delicate items
Combine
To cook food quickly in a small amount of fat, typically over high heat, usually done with vegetables or meat
Saute
This famous television personality and American chef was discovered by Oprah
Rachel Ray
This small appliance uses high-speed spinning blades to emulsify soups, sauces, or smoothies in seconds.
Blender
This is the year CASU was founded
2013
This term means to blend ingredients together until smooth, often used with fats and sugars in baking
Cream
This term refers to gently cooking food in water or broth at a low temperature, just below boiling, often used for eggs or fish
Poach
American celebrity chef, author, and travel documentarian who starred in programs focusing on the exploration of international culture, cuisine, and the human condition. (RIP)
Anthony Bourdain
This container with perforated sides is used to rinse fruits and vegetables or drain pasta.
Colander
This is the number of e-board members in CASU
14
The action of quickly stirring ingredients, such as eggs or cream, to create a light and airy texture
Cooking by partially coating food in flour or breadcrumbs before cooking, typically deep-frying
Dredge
A young chef from the fine dining world comes home to Chicago to run his family sandwich shop, the Original Beef of Chicagoland
Carmen "Carmy" Berzatto
This handheld tool is used to zest citrus fruits or finely grate ingredients like Parmesan cheese.
Microplane
This was the last event hosted by CASU
Ratatouille Night :)
This is the process of incorporating ingredients into a mixture without deflating it, often done with whipped cream or egg whites
Fold-In
This is the process of using a dry-heat cooking method, often with a pan, to sear meat, then finish cooking it in a sauce or liquid
Braise
This Parisian chef, the son of the late Auguste Gusteau, owes his culinary success to an unexpected partnership formed in the kitchen.
Alfredo Linguini
This traditional Japanese tool is used to grind spices and seeds or mash ingredients, often with a wooden pestle.
Suribachi
This is the original room that this event was supposed to be held in
Anderson 0314