Braise
Poach
Roast
Saute
Fry
100
This step in braising provides both color and depth of flavor.
What is searing?
100
When poaching the liquid used never should do this.
What is boil?
100
Contrary to popular belief this step in roasting does not lock in moisture.
What is searing?
100
This is done to the pan an item is sauteed in to create the base for the sauce.
What is deglaze?
100
Items fried at low temperatures become this.
What is greasy?
200
Braising is typically ideal for meats with these characteristics.
What is tough and economical?
200
This is typically added to the water when poaching an egg to set the egg white.
What is vinegar?
200
Beginning a roast at this temperature provides this to the time being roaste.d
What is color/caramelization?
200
This is done to butter so it will not burn when sauteing an item.
What is clarify?
200
Frying causes items to cook internally by this method.
What is steaming?
300
A French dish of chicken braised with wine, lardons and mushrooms.
What is Coq au Vin?
300
Poaching liquid made of water, salt, white wine, vegetable aromatics and flavored with bouquet garni and black pepper.
What is court bouillon?
300
The rendered fat from roasting a Prime Rib is used to make this famous side dish.
What is Yorkshire Pudding?
300
Sauteing is best suited for these types of meats.
What is tender?
300
A small breadcrumbed fried food roll containing a main ingredients, mashed potatoes mixed with béchamel or brown sauce, egg and spices.
What is a croquette?
400
A North African braised dish that is named after the type of earthenware pot in which it is cooked.
What is Tajine?
400
A French dish of de-boned stuffed meat, most commonly poultry or fish, that is poached and served cold, coated with aspic.
What is a galantine?
400
It is recommended to allow a roast to do this before carving so that it retains it's moisture.
What is rest?
400
This trout dish is a simple saute preparation—brown butter, chopped parsley, and lemon—and the name refers to its unelaborate rustic nature.
What is Trout Meuniere?
400
Stuffed rice balls which are coated with breadcrumbs and fried.
What are Arancini?
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
Poaching is best suited for ingredients with this characteristic.
What is tender?
500
A traditional Indian dish featuring chicken marinated in lemon juice, yogurt and a variety of spices named after the oven it is roasted in.
What is Tandoori chicken?
500
Saute in French means this.
What is to jump or bounce?
500
Slices of potato are fried twice. The potato slices puff up into little balloons during the second frying and turn golden brown.
What are pommes soufflees?
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