The step in braising help provided the dish with a depth of favor and rich color.
What is searing?
100
This is added to the water when poaching eggs to help set the egg white.
What is vinegar?
100
Contrary to popular belief this step in roasting does not lock in moisture.
What is searing?
100
A sauce for a sauteed dish is often made by doing this to the pan after sauteing.
What is deglaze?
100
The hot oil in frying allows this to happen to the fried item inside.
What is steam?
200
Braising is ideal for these types of cuts of meat
What are tough and inexpensive?
200
Traditional poaching liquid of water, salt, white wine, vegetable aromatics (mirepoix of carrot, onion, and celery), and flavored with bouquet garni and black pepper
What is Court Bouillon?
200
This step in roasting helps the cut of meat retain its shape and cook evenly.
What is trussing?
200
Doing this to butter before sauteing will allow you to cook at higher temperatures.
What is clarify?
200
Frying at a low temperature will cause the item to be this.
What is greasy?
300
A French dish of chicken braised with wine, lardons, mushrooms, and optionally garlic
What is Coq au Vin?
300
Poaching is best suited for these types of meats and fish.
What is tender?
300
These types of temperatures are best for cooking large cuts cuts of meat.
What is low?
300
Sauteing is best for these types of foods.
What is tender and smaller cuts?
300
A small breadcrumbed fried food roll containing, whose main ingredients are mixed with béchamel or brown sauce and soaked white bread and seasoning.
What is croquette?
400
A traditional Belgian sweet-sour beef and onion stew made with beer, and seasoned with thyme, bay and mustard
What is Carbonade Flamande?
400
Poaching liquid never does this during cooking.
What is boil?
400
The rendered fat from a Prime Rib is used to make this famous side dish.
What is Yorkshire Pudding?
400
Sauteing differs from Pan Frying in that it uses very little of this.
What is fat?
500
North african dish that is named after the type of earthenware pot in which it is cooked
What is Tajine?
500
A French dish of de-boned stuffed meat, most commonly poultry or fish, that is poached and served cold.
What is a gallentine?
500
Julia Child used to say that you can judge the quality of a restaurant by its roasting of this meat.