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Brainscape Sampler > Cooking Terms A-D > Flashcards

Cooking Terms A-D Flashcards

A "taste" of the cooking terms you could be learning with Brainscape's full Gourmet Food Crash Course

1
Q

What does the following cooking term mean?

aioli

A

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

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2
Q

What does the following cooking term mean?

à la nage

A

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

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3
Q

What does the following cooking term mean?

albumen

A

another name for egg whites

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4
Q

What does the following cooking term mean?

al dente

A

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

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5
Q

What does the following cooking term mean?

aromatics

A

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

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6
Q

What does the following cooking term mean?

au jus

A

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

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7
Q

What does the following cooking term mean?

bain-marie

A

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

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8
Q

What does the following cooking term mean?

bake

A

cook inside an oven (sometimes called roasting)

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9
Q

What does the following cooking term mean?

baste

A

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

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10
Q

What does the following cooking term mean?

batter

A

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)

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11
Q

What does the following cooking term mean?

battuto

A

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

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12
Q

What does the following cooking term mean?

béarnaise

A

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

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13
Q

What does the following cooking term mean?

beat

A

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

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14
Q

What does the following cooking term mean?

bisque

A

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

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15
Q

What does the following cooking term mean?

blackened

A

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

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16
Q

What does the following cooking term mean?

blanch

A

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

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17
Q

What does the following cooking term mean?

blend

A

to mix two or more ingredients together until smooth and uniform

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18
Q

What does the following cooking term mean?

blind bake

A

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

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19
Q

What does the following cooking term mean?

boil

A

cooking food in very hot water

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20
Q

What does the following cooking term mean?

bouillon

A

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)

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21
Q

What does the following cooking term mean?

braise

A

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

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22
Q

What does the following cooking term mean?

bread

A

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

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23
Q

What does the following cooking term mean?

brine

A

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

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24
Q

What does the following cooking term mean?

brioche

A

two rows of dough fused together by baking

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25
Q

What does the following cooking term mean?

broil

A

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

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26
Q

What does the following cooking term mean?

brown

A

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

27
Q

What does the following cooking term mean?

brush

A

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

28
Q

What does the following cooking term mean?

butterfly

A

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
Q

What does the following cooking term mean?

caramelize

A

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
Q

What does the following cooking term mean?

candy

A

to cook fruit with sugar

31
Q

What does the following cooking term mean?

chiffonade

A

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

32
Q

What does the following cooking term mean?

chill

A

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

33
Q

What does the following cooking term mean?

chop

A

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

34
Q

What does the following cooking term mean?

clarify

A

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
Q

What does the following cooking term mean?

coat

A

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

36
Q

What does the following cooking term mean?

coddling

A

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

37
Q

What does the following cooking term mean?

combine

A

to mix two or more ingredients together

38
Q

What does the following cooking term mean?

compote

A

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

39
Q

What does the following cooking term mean?

consommé

A

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
Q

What does the following cooking term mean?

cook

A

to prepare food by applying heat

41
Q

What does the following cooking term mean?

corned

A

meat that has been cured and salted

42
Q

What does the following cooking term mean?

core

A

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
Q

What does the following cooking term mean?

coulis

A

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

44
Q

What does the following cooking term mean?

cream

A

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

45
Q

What does the following cooking term mean?

crêpe

A

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

46
Q

What does the following cooking term mean?

crimp

A

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
Q

What does the following cooking term mean?

crisp

A

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

48
Q

What does the following cooking term mean?

crudités

A

an appetizer of sliced vegetables dipped in a dressing

49
Q

What does the following cooking term mean?

cure

A

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

50
Q

What does the following cooking term mean?

dash

A

1/8th of a teaspoon

51
Q

What does the following cooking term mean?

deep-fry

A

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

52
Q

What does the following cooking term mean?

deglaze

A

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
Q

What does the following cooking term mean?

demi-glace

A

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
Q

What does the following cooking term mean?

develop

A

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

55
Q

What does the following cooking term mean?

devein

A

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

56
Q

What does the following cooking term mean?

devil

A

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

57
Q

What does the following cooking term mean?

dice

A

to cut into small 1/4 inch cubes

58
Q

What does the following cooking term mean?

direct heat

A

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

59
Q

What does the following cooking term mean?

dissolve

A

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

60
Q

What does the following cooking term mean?

dot

A

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

61
Q

What does the following cooking term mean?

dredge

A

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

62
Q

What does the following cooking term mean?

drippings

A

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

63
Q

What does the following cooking term mean?

drizzle

A

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

64
Q

What does the following cooking term mean?

dust

A

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

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