KNIFE SKILL
To cut into pieces of roughly the same size.
What is to CHOP?
To moisten food during cooking with pan drippings, sauce or other liquid to prevent the food from drying out.
What is to BASTE?
Literally, "to the tooth"; refers to an item such as pasta or vegetables, cooked until it is tender but still firm, NOT soft.
What is AL DENTE?
To cook an item briefly in boiling water of hot fat before finishing or storing it. This also preserves the color, lessens strong flavors, and aids in removing the peels of some fruits and vegetables.
What is BLANCH?
To cut the top of dough before baking to allow steam to escape to control the expansion of the dough and/or to create a decorative effect.
What is to DOCK?
Cut used for items such as mirepoix, where appearance is not important.
What is to COARSE CHOP?
A mixture of two or more flavors combined to achieve a particular flavor or quality. Also, to mix two or more ingredients together until combined.
What is to BLEND.
The heat retained in cooked foods that allows them to continue cooking even after removal from the cooking medium. Especially important to roasted foods.
What is CARRYOVER COOKING?
To cook a food, usually meat, by searing it in fat, then simmering slowly in a small amount of stock or another liquid (usually halfway up the meat item) in a covered vessel. The cooking liquid is then reduced and used as the base of a sauce.
What is to BRAISE?
To coat food with a dry ingredient such as flour or bread crumbs prior to frying or sautéing.
What is to DREDGE?
To cut ingredients into evenly sized small cubes (1/4in for small, 1/2in for medium, and 3/4in for large are the standards)
What is DICE?
The fatty component of milk; available with various fat contents. ALSO, a mixing method for batters and doughs in which the sugar and fat are beaten together until light and fluffy before the other ingredients are added.
What is CREAM?
To cook food by fully immersing it in liquid at 212 degrees F.
That is to BOIL?
To cook food by means of a radiant heat placed above it.
What is to BROIL?
Steeping an aromatic or other item in liquid to extract its flavor. Also, the liquid resulting from this process.
What is INFUSION?
To cut the top of dough before baking to allow steam to escape to control the expansion of the dough and/or to create a decorative effect.
What is to DOCK?
To gently combine ingredients (especially foams) so as not to release trapped air bubbles. Also, to gently mix together two items, usually a light, airy mixture with a denser mixture. Also, the method of turning, rolling, and layering dough over on itself to produce a flaky texture.
What is to FOLD?
To cook foods by a radiant heat source placed below the food. Also, the piece of on which the above is done; may be fueled by gas, electricity, charcoal or wood.
What is GRILL?
A method of heat transfer in which heat is transferred through another substance. In cooking, when heat is transmitted to food through a pot or pan, oven racks, or grill rods.
What is CONDUCTION?
An appareil used before cooking to flavor and moisten foods; may be liquid or dry. Liquid versions are usually based on an acidic ingredient such as wine or vinegar; dry versions are usually salt based.
What is MARINADE?
The intramuscular fat found in meat that makes it tender and juicy.
What is MARBLING?
To use a liquid such as wine, water, or stock to dissolve food particles and/or caramelized drippings left in a pan after roasting or sauteing. The resulting mix then becomes the base for the accompanying sauce.
What is to DEGLAZE?
A complex browning reaction that results in the particular flavor and color of foods that do not contain much sugar, including roasted meats. It involves carbohydrates and amino acids and is named after the scientist who first discovered it.
What is MAILLARD REACTION?
A method of heat transfer in which heat is transmitted through the circulation of air or water.
What is CONVECTION?
An edible decoration or accompaniment to a dish or item.
What is GARNISH?