Show:
1
2
3
4
5
100
served in rich cream sauce usually seasoned with mushrooms, green peppers, and pimento
What is a la king
100
served in style, served with ice cream
What is a la mode
100
food mixed with cream or white sauce and topped with crumbs, grated cheese, or both; browned in the oven under the broiler
What is au gratin
100
to spoon liquid over food while it is cooking, prevents from drying out and adds flavor
What is baste
100
clear meat broth, may be made with bouillon cubes
What is bouillon
200
to coat with bread crumbs alone or to first coat with beaten egg or milk, then in crumbs
What is bread
200
seasoning served at the table
What is condiment
200
a clear stock soup, usually served double strength
What is consomme
200
to soften and make creamy by beating with mixer. You do this when combining the butter and sugars in making cookies
What is cream
200
to combine solid shortening with flour by repeated cuts through both substances, using two knives in a scissor fashion or a pastry blender
What is cut in
300
a few sprinkles from a shaker about ¼ tsp
What is dash
300
to coat with flour or a mixture of seasoning and flour or bread crumbs
What is dredge
300
to gently mix ingredients with a down, over, up, over motion. Ex. Egg whites are often folded into waffle mix to make them light and fluffy
What is fold
300
to decorate one food with another
What is garnish
300
a French term pronounced “or derv”, meaning an assortment of appetizers or dainty “finger foods.”
What is Hors d’ oeuvres
400
to cut into long, thin strips
What is julienne
400
to work dough by stretching, folding, and pressing it with palms of hands to develop strands of gluten and make dough smooth and elastic.
What is knead
400
not hot or cold (approximately 95-100 degrees Fahrenheit)
What is lukewarm
400
to let food stand in a mixture to improve the flavor and texture, which usually contains vinegar (acid) and some spices
What is marinate
400
to chop food very fine with a chopper or sharp knife
What is mince
500
to partially cook food in boiling water, then continue cooking in a different method like grilling
What is parboil
500
to blend food in a blender till smooth
What is puree
500
to lightly brown or cook in small amount of fat in skillet
What is saute
500
another term for green onions
What are scallions
500
to reduce the heat from boiling (full bubbles) to a low heat to continue the bubbles (minimal bubbles), to let the flavors blend
What is simmer