Culinary terms
Cooking food in water just below the boiling point.
Simmering.
tool used for flipping pancakes or burgers
what is a spatula.
The ingredients that makes bread rise.
what is yeast.
The safe minimum internal temperature for chicken
what is 165F
Mise en Place means this
what is everything in its place
cooking food quickly in a small amount of oil over high heat.
what is sauteing.
a knife used for small or delicate work like peeling.
what is a pairing knife
mixing butter and sugar until light and fluffy
what is creaming.
bacteris often found in raw eggs and poultry
what is salmonella
a la carte means ordering this way
what is item by item/ seperatley
cooking food by dry heat in an oven.
what is baking
a pot with a tight lid, designed for cooking rice.
what is a saucepan
the protein in flour that gives bread structure
what is gluten
the danger zone temperature range for bacteria growth
what is 40F- 140F
Julienne refers to cutting vegetables in this shape
what are matchstick strips
a method of cooking meat slowly in liquid, often after browning.
what is braising
bowl set inside another over simmering water, used to melt chocolate.
what is a double boiler.
the italian dessert made with layers of mascarpone, coffee and lady fingers
what is tiramisu
The vitamin that helps the body absorb calcium
Vitamin D
roux is a mixture of these two ingredeints
what are butter and flour
this term describes the process of partially cooking food by boiling or steaming, then quickly cooling it to stop the cooking process
what is blanching
The tool with a long handle and small cup for measuring hot liquids like sauces
what is a laddle
french term for folding beaten egg whites into batter gently
what is folding.
The condition caused by lack of iron
what is anemia
what is al dente