Meat Cooking
To cook food by gently simmering in liquid at 160 to 170 Fahrenheit
What is to Poach
To cut food into tiny cubes between 1/8 inch and 1/4 inch square
What is to dice
A thickener made of flour and butter
What is Roux
The major protein in egg whites
What is Albumen
To remove the blackish-grey vein from the back of a shrimp
What is to Devein
The method where meat is seared in fat, then simmered in a liquid until tender
What is Braising
To cut food into very tiny pieces, smaller and finer than diced food
What is Mince
This person is the second in command in a kitchen
What is the Sous Chef
What is Au Jus
Cooks create a _______ of fish or meat by cutting away from the bones.
What is Fillet
To cook in hot fat or oil deep enough so that it is completely covered
What is Deep-fry
To cut into long thin strips
What is Julienne
A meal in which each dish selected is paid for seperately
What is A la Carte
The basic molecular component of proteins and one of the essential dietary components
What is Amino Acid
To combine a light mixture, like beaten egg whites, with a heavier mixture like whipping cream.
What is to Fold
These are skewers of meat, fish and or vegetables that are grilled.
What is Kebab
Items cut into pieces somewhat larger than a julienne, the standard is 1/4 inch x 1/4 inch x 2 inches
What is Baton or Batonnet
Butter that has been heated until browned
What is Beurre Noisette
A substance having a sour or sharp flavor that has a pH of less than 7. Some examples are citrus juice or vinegar
What is Acid
What is Marinate
The practice of wrapping lean cuts of meat to be cooked with thin slices of back fat.
What is Barding
A very fine dice that is 1/8 inch x 1/8 inch square
What is Brunoise
The name for a very fine mesh, conical-shaped strainer
What is Chinois
Has a pH of higher than 7, some examples are olives and baking soda
What are Alkalai
A term used in professional kitchens to describe the proper planning procedure for a specific station
What is Mise en Place