Kitchen Vocab 1
Cooked so it's still tough when bitten, often referring to pasta
What is Al Dente?
To cut the colorful part of the skin that contains oils and provides aroma and flavor, away from the fruit
What is Zest?
To pour juices or melted fat over meat or other food while cooking to keep it moist
What is Baste?
To cut ingredients into small cubes (1/4 inch for small, 1/2 inch for medium, and 3/4 inch for large is the standard).
What is Dice?
The position responsible for cold-food preparation, including salads, cold appetizers, pates, etc.
What is Garde Manger?
A combination-cooking method that first sears the food at high temperature, then finished it in a covered pot at low temperature while sitting in some amount of liquid
What is Braising?
The process of browning sugar in the presence of heat
What is Caramelization?
A machine with interchangeable blades and disks and a removable bowl and lid separate from the motor housing. It can be used for a variety of tasks, including chop-ping, grinding, pureeing, emulsifying, kneading, slicing, shredding, and cutting into julienne.
What is a Food Processor?
A classic emulsion sauce made with a vinegar reduction, egg yolks, and melted butter flavored with lemon juice. It is one of the mother sauces.
What is Hollandaise?
Vegetables, potatoes, or other items cut into thin strips; 1/8 inch by 1/8 inch by 1 to 2 inches is standard.
What is Julienne?
The process of soaking foods in seasoned and acidic liquid before cooking for hours or days, adding flavor to the food
What is Marinate?
to finely divide food into uniform pieces smaller than diced or chopped foods, prepared using a chef's knife or food processor
What is Mince?
Literally, “put in place.” The preparation and assembly of ingredients, pans, utensils, and plates or serving pieces needed for a particular dish or service period.
What is Mise en Place?
the base sauce used to make other variations of the original sauce; there are five variations: brown or espagnole, velouté, béchamel, tomato sauce, and emulsions
What is Mother?
A technique for cooking grains in which the grain is sautéed briefly in butter, then simmered in stock or water with various seasonings.
What is Pilaf?
To process food by mashing, straining, or chopping it very finely in order to make it a smooth paste. Also, a product produced using this technique.
What is Purée?
To decrease the volume of a liquid by simmering or boiling; used to provide a thicker consistency and/or concentrated flavors.
What is Reduce?
To cook the fat out of something, such as bacon
What is Render?
To cook food quickly over relatively high heat, literally meaning "to jump" as the food does when placed in a hot pan
What is Sauté?
A technique used in grilling, baking, or sautéing in which the surface of the food is cooked at high temperature until a crust forms
What is Sear?
A flavorful liquid prepared by simmering meat, poultry, seafood, and/or vegetables in water with aromatics until their flavor is extracted. It is used as a base for soups, sauces, and other preparations.
What is Stock?
Gently heating vegetables in a little oil, with frequent stirring and turning to ensure emitted liquid will evaporate; usually results in tender, or in some cases such as onions', translucent pieces
What is Sweat?
A type of sauce in which a light stock, such as chicken of fish, is thickened with a flour that is cooked and then allowed to turn light brown
What is Velouté?
With its own juices from cooking, often referring to steak or other meat
What is Au Jus?
Mix, usually with a spoon, whisk or electric mixer, until very smooth and well-blended.
What is Beat?