This term means "to jump", by definition, it's cooking in a small amount of oil.
What is saute.
100
This is one of the healthiest ways to cook.
What is steaming.
100
This item is used to remove the outer most rind from citrus fruits.
What is a zester.
100
Everything in it's place.
What is mise en place
100
The egg white is called this.
What is albumen.
200
Often confused with baking, this term is associated with large cuts of meat, cooked in an oven.
What is roast.
200
The term between poaching and boiling. A temperature range of 170-185 F.
What is simmering.
200
A mixer is one of the most versatile kitchen tools. It is important to know the functions of the various attachments. This attachment is used solely for bread.
What is the hook.
200
This is a term for very small dice.
What is brunoise.
200
This is in eggs and causes them to become firm during the cooking process.
What is protein.
300
Similar to grilling, cooking with a heat source above the food.
What is broiling.
300
What we do with pears, eggs, and some cuts of fish like salmon. Cooking in fluid at a low temperature.
What is poaching.
300
This type of oven uses air.
What is convection.
300
This term refers to rolling a leaf item and slicing it thinly.
What is chiffonade.
300
This egg item is baked in a crust. Often it has meat, cheese, and veggies.
What is quiche.
400
Deep fat frying, though unhealthy is a delicious way to eat foods. What is the term used for the action of rolling an item in flour?
What is Dredging.
400
When an item is rapidly boiling, we say it is this kind of boil.
What is rolling.
400
Though it sounds like an item a woman might wear to contain her bulge, it makes for a good flapjack!
What is griddle.
400
This term is used for using a laddle to remove fat and impurities from a stock, soup, or suace.
What is depoulage.
400
This precarious baked goodie consists of separating the eggs, whipping the whites and folding them into the yolk mixture. It elevates quite a bit in the oven.
What is a souffle.
500
All foods continue to cook after being removed from the oven. A term we call this.
What is carryover.
500
This combination cooking method begins generally with sauteeing an item, frequently a tough cut of meat, then cooking for a period of time in liquid.
What is braising.
500
This hot-holding item is used in catering and involves a can of heat and a pan of water underneath the item being held.
What is a chafing dish.
500
A long loaf of french bread.
What is baguette.
500
The term used for blending eggs and cooking them with milk.