Cooking Terms A-D Flashcards Preview

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Flashcards in Cooking Terms A-D Deck (64):
1

aioli

a sauce made with olive oil and garlic, although eggs are sometimes added

2

à la nage

poaching (usually seafood) in a court bouillon with the vegetables around the food as part the garnish

3

albumen

another name for egg whites

4

al dente

pasta cooked just until enough resistance is left in it to be felt "by the tooth"

5

aromatics

herbs and spices which are added to enhance the flavor and fragrance of food

6

au jus

of a dish (such as beef) served in its own juices

7

bain-marie

refers to a pan of water used while baking to prevent uneven cooking (of a cake or custard)

8

bake

cook inside an oven (sometimes called roasting)

9

baste

to moisten food during cooking with pan drippings, sauce or some other liquid to prevent the food from drying out

10

batter

a mixture of flour and liquid with the addition of flour, eggs, and sometimes fat to prepare cakes, muffins, and pancakes (Note: dough holds its shape whereas batter does not)

11

battuto

a combination of chopped raw carrots, celery, onion, parsley and/or garlic which is sautéed (usually in Italian food)

12

béarnaise

a warm, emulsified egg and butter sauce which is similar to hollandaise except it is made white wine, shallots, and tarragon

13

beat

effortful mixing to smooth and/or add air into a mixture

14

bisque

soup made from a pureed vegetables, rice, cream, and seafood like lobster and crab

15

blackened

a Cajun style of cooking where meat or fish is seasoned with spices and butter, then cooked over high heat in a super-heated skillet until charred on the outside

16

blanch

placing fruits or nuts in boiling water to remove skins or to make them easy to peel

17

blend

to mix two or more ingredients together until smooth and uniform

18

blind bake

to bake a pie crust without any filling; done so that the crust does not get soggy or if the filling would overcook if baked at the same time as the crust

19

boil

cooking food in very hot water

20

bouillon

the liquid (broth) resulting from simmering meats and vegetables to the point where all of the nutrients of the solid are in the liquid (also made with bouillon cubes)

21

braise

slowly cook in a small amount of liquid so that the liquid has concentrated flavor and the meat is tenderized; note that stewing uses much more liquid

22

bread

to coat foods that are going to be cooked with a bread crumb mixture to create a crust

23

brine

a salt, water, and seasoned solution used to preserve foods

24

brioche

two rows of dough fused together by baking

25

broil

to cook food directly under the heat source (usually a gas flame)

26

brown

to briefly apply heat to meat so that it turns brownish (appealing to the eye) and improve taste

27

brush

using a pastry brush to coat a food (like meat) with a liquid (like a sauce)

28

butterfly

to cut open a food (like a chicken breast), down the center without cutting all the way through, so that it can be spread apart; this creates more surface area for faster cooking

29

caramelize

gently browning certain foods (such as meats, onions, and carrots) to release their natural sugars and improve taste; also refers to heating sugar so that it turns to caramel

30

candy

to cook fruit with sugar

31

chiffonade

herbs and leafy greens rolled together and then cut into thin ribbons

32

chill

refrigerate food or let it stand in ice or iced water until cold

33

chop

to cut food into small (irregular) pieces with a knife

34

clarify

to remove the impurities (fat) from a broth; the fat rises to the top and can be spooned out or strained; sometimes egg whites are used in this process because fat particles tend to stick to the egg whites

35

coat

to evenly cover food with flour, bread crumbs or a batter before cooking

36

coddling

to cook (usually eggs) in water that is just below the point of boiling

37

combine

to mix two or more ingredients together

38

compote

a fruit desert which is cooked in a sugar/syrup and flavored with spices

39

consommé

stock/soup that has been clarified by simmering it with beaten egg whites which attract and trap the impurities clouding the broth; the result is a very clear stock because the fats have risen to the top and removed

40

cook

to prepare food by applying heat

41

corned

meat that has been cured and salted

42

core

to remove the center part of a fruit or vegetable so that the part used is without seeds and/or the tough, inedible center

43

coulis

a thick sauce made from strained fruits and/or vegetables; no seeds or skin are in the sauce

44

cream

to beat vegetable shortening, butter, and/or margarine, with or without sugar, until light and fluffy for baking a cake

45

crêpe

a very thin pancake made with egg batter often served with a sweet filling

46

crimp

to pinch or press dough edges (like a piecrust) to create a decorative finish, and/or to lock in the filling so it does not come out during baking

47

crisp

to make vegetables more firm by briefly placing them in cold water

48

crudités

an appetizer of sliced vegetables dipped in a dressing

49

cure

preserve and flavor a food by covered it with salt and/or sugar, and other seasonings

50

dash

1/8th of a teaspoon

51

deep-fry

cooking food by completely covering it in very hot oil/fat

52

deglaze

after cooking food in a pan, adding some liquid (broth or wine) so that the hardened juices can be scraped off the pan and integrated back into the sauce

53

demi-glace

a thick sauce of equal parts veal stock and espagnole sauce (very dark brown roux, pieces of beef, bones, vegetables, and towards the end, tomato paste) which is then reduced

54

develop

to permit food to sit before serving so that the flavors have time to merge and settle

55

devein

to remove the large, dark vein that runs lengthwise in shrimp

56

devil

to coat with a spicy mixture like hot sauce or mustard; eggs are often deviled

57

dice

to cut into small 1/4 inch cubes

58

direct heat

type of cooking where the heat is making "direct" contact with the food (like grilling or stir-frying)

59

dissolve

to mix a dry ingredient with a liquid so that they are combined into a single solution

60

dot

to sprinkle a small amount of an ingredient over another food (e.g., nuts, butter, or chocolate)

61

dredge

to completely and evenly cover a wet food with a coating of an ingredient (e.g., bread crumbs, sugar, or flour)

62

drippings

the liquid that remains in the pan/pot after food has been cooked; often reused for sauces and dressings

63

drizzle

to slowly pour a liquid (e.g., truffle oil or butter) back and forth over a food

64

dust

to lightly cover a food with an ingredient (like powered sugar, cocoa powder, or flour)