MOP
A cooking method nearly identical to braising but generally involving smaller pieces of meat and hence a shorter cooking time. Items also may be blanched rather than seared, to give the finished product a pale color.
What is STEWING?
To maintain the temperature of a liquid just below boiling. Also, to cook immersed in a liquid at 185-200 degrees F.
What is to SIMMER?
A sauce made by deglazing pan drippings from a roast and combining them with a roux or other starch and additional stock.
What is PAN GRAVY?
To coat with a sauce. Also, thickened. Also, the consistency of a sauce that will coat the back of a spoon.
What is NAPPE?
To partially process with heat an item before storing or finishing.
What is to PARCOOK?
To chop into very small (the smallest) pieces.
What is to MINCE?
Any of several methods for preserving and flavoring foods by exposing them to burning wood. Methods include cold (in which items are not fully cooked), hot (in which items are cooked), and roasting.
What is SMOKING?
A technique for cooking grains in which the grain is sauteed briefly in butter, then simmered in stock or water with seasonings until the liquid is absorbed: Also called pilau, pilaw, pullao, pilav.
What is PILAF?
A moist-heat method similar to steaming, in which items are enclosed in parchment and cooked in the oven.
What is EN PAPILLOTE?
To allow yeast dough to rise. Usually done in a box that is sealed that allows control over both temperature and humidity.
What is to PROOF?
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 PUREE?
To cook an item, usually vegetable(s), in a covered pan in a small amount of fat (or stock) until it softens and releases moisture but does not brown.
What is to SWEAT?
To cook gently in a simmering liquid 160-185 degrees F.
What is to
What is to POACH?
Literally a "bag of spices". Aromatic ingredients encased in cheesecloth, used to flavor stocks and other liquids. A standard one contains parsley stems, cracked peppercorns, dried thyme, and a bay leaf.
What is SACHET D'EPICES?
To measure ingredients by weighing, or to divide dough or batter into portions by weighed. Also, to remove the outside coating of fish.
What is to SCALE?
To allow an ingredient to sit in warm or hot liquid to extract flavor or impurities, or to soften them.
What is to STEEP?
To heat gently and gradually. May refer to the process of incorporating hot liquid into a liaison to gradually raise its temperature. May also refer to the proper method for melting chocolate.
What is to TEMPER?
To cook by dry heat in an oven or on a spit over a fire.
What is to ROAST?
To cook quickly in a small amount of fat in a pan on the stovetop.
What is to SAUTE?
To decrease the volume of a liquid by simmering or boiling. Used to provide a thicker consistency and/or concentrated flavors.
What is to REDUCE?
The assembly-line procedure in which items are dredged in flour, dipped in beaten egg, then coated with crumbs before being pan or deep fried.
What is STANDARD BREADING PROCEDURE?
To cook items in a vapor bath created by boiling water or other liquids.
What is to STEAM?
To heat a liquid, usually milk or cream to just below the boiling point. May also refer to blanching fruits and vegetables.
What is to SCALD?
To tie up meat or poultry with string before cooking it, to give it a compact shape for more even cooking and better appearance.
What is to TRUSS?
To plunge an item into, or run it under cold water after blanching to prevent further cooking. Also known as to shock.
What is to REFRESH?