Words
al dente
What is “to the bite”, meaning the pasta is tender, but still firm.
au jus
What is accompanied by the juices obtained from roasting meat.
Bacteria
What is a tiny single-celled microorganisms.
Colander
What is a container with small holes in the bottom for rinsing and draining food.
Garnish
What is an edible food that is placed on or around food to add color or flavor.
Carryover cooking
What is the cooking that takes place after you remove something from a heat source.
Breading procedure
What is seasoned flour, beaten eggs, and crumb coating.
Shocking
What is plunging food into ice water after blanching.
Basting
What is moistening foods with melted fats, pan drippings, or other liquids during cooking.
Sweating
What is cooking vegetables in fat over low heat in a process that allows them to release moisture.
Convection oven
What is an oven that has a fan that circulates the oven’s heated air.
Julienne
What is a 1/8” thick matchstick-shaped cut.
Mise en place
What is assembly of all necessary ingredients, equipment, tools, and serving pieces BEFORE starting.
Creaming
What is combining softened fat and sugar to add air.
Bain marie
What is a water bath used to keep foods such as sauces and soups warm.
Kneading
What is working dough to develop gluten and distribute ingredients evenly.
Thickening agent
What is an ingredient, such as cornstarch and arrowroot that adds body to a sauce.
Deglaze
What is to use a small amount of liquid or fat to remove any leftover scraps of food from sautéing or searing from the pan.
Marbling
What is the fat within the muscle tissue.
Carmelization
What is the process of cooking sugar to high temperatures to brown the sugars and create aroma and flavor.
Roux
What is a cooked mixture made of equal parts of fat and flour by weight used as a thickening agent.
Mirepoix
What is a mix of 50% onion, 25% carrot, and 25% celery, used to add flavor, color, and nutrients.
Bouquet garni
What is a combination of fresh herbs and vegetables tied in a bundle with butcher’s twine. The bundle is dropped into the stock pot and allowed to simmer. The end of the twine is tied to the handle of the pot for easy removal.
Blanching
What is a cooking method that uses the boiling method to PARTIALLY cook food.
Mother sauces
What are 5 basic sauces are: Béchamel, Espagnole, Tomato, Velouté, and Hollandaise.