To cook foods by surrounding them with hot, dry air in an oven or on a spit over an open fire
What is to ROAST/ BAKE
People think this vegetable makes your breath smell, and it makes you cry.
What are onions
White/Blonde Roux + Chicken/Veal Stock=
What is Veloute?
The transfer of heat from one item to another when items come in direct contact with heat
What is conduction
To cook by simmering or boiling until the quantity of liquid is decreased.
What is REDUCE
Most classic sauces are built on one of the five bases or liquids
What is a leading or mother sauce
Smoke point
What is the temps in which oil burns
To cook in water or other liquid that is bubbling rapidly and water is greatly agitated. Water boils at 212 degrees.
What is to boil
To reduce by half
What is Demi
Cooking method that does not require physical contact between the heat source and food
What is Radiation
To cook quickly in a small amount of fat.
What is to saute
Egg Yolk + Clarified Butter=
What is Hollandaise
Bread is pain in this language
What is French
To cook covered in a small amount of liquid, usually after preliminary browning.
What is to braise
Brown Roux + Beef Stock=
What is Espagnole