Culinary Terms
A French culinary technique where a chef attaches bay leaves to an onion.
What is onion pique?
Emphasizes presentation and taste.
What is Nouvelle Cuisine?
These are used for cheesecakes, streusel-topped cake, delicate tortes, and other cakes that would be damaged by turning them upside down to remove them from the pan.
What are spring form pans?
This specialty soup was made from shellfish or game and thickened with cooked rice and the pulverized shells or bones.
What is Bisque?
A type of dough dumpling.
What is Gnocchi?
To change solids into liquids by use of slow heat, such as with butter or chocolate is called.
What is melting?
A method of cooking food in a plastic bag
What is sous vide?
What piece of equipment is most likely use to drain liquids from foods?
What is a slotted spoon?
This soup is hearty with chunks of potatoes and garnished usually thickened with roux.
Who is chowder?
A popular type of pasta, shaped like a small cylinder.
What is Penne?
A Béchamel Sauce is a white sauce made with milk and white roux. What is the name of it after we have added Swiss cheese or parmesan?
What is mornay?
Combines elements of different culinary traditions
What is fusion cuisine?
These pans are used for most quick bread recipes, such as banana bread and zucchini bread.
What are loaf pans?
This is a liquid food preparation, typically consisting of either water or an already flavored stock, in which bones, meat, fish, cereal grains, or vegetables have been simmered.
What is Broth?
A type of stuffed pasta.
What is Agnolotti?
This method of cooking gives an attractive and deep golden-brown colour.
What is deep-frying?
To remove in fine strips the outermost colored peel of citrus fruits, being careful not to cut into the bitter white pith that lies just below the peel.
What is Zesting?
Used to work solid fats like butter, shortening, or lard into flour to create a dough?
What is a pastry cutter?
White stock, white or blond roux
What is Veloute?
A long, flat, rectangular shape pasta with wavy edges.
What is Lasagna?
Mix together two parts onion, one part carrot and one part celery.
What is a standard mirepoix?
Culinary physics; Social, artistic and technical; A modern style of cooking
What is molecular gastronomy?
Used since ancient times to prepare ingredients or substances by crushing and grinding them into a fine paste or powder in the kitchen, laboratory, and pharmacy.
What is mortar and pestle
A tangy, creamy sauce made from butter, lemon juice, and raw egg yolks.
What is Hollandaise?
Translates as “to the tooth”, Is an Italian cooking term, and Is not exclusively for cooking pasta.
What is Al Dente?