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Flashcards in Cooking Terms old Deck (320)
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1
Q

What does the following cooking term mean?

aioli

A

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

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

3
Q

What does the following cooking term mean?

albumen

A

another name for egg whites

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”

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

6
Q

What does the following cooking term mean?

au jus

A

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

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)

8
Q

What does the following cooking term mean?

bake

A

cook inside an oven (sometimes called roasting)

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

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)

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)

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 with white wine, shallots, and tarragon

13
Q

What does the following cooking term mean?

beat

A

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

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

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

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

17
Q

What does the following cooking term mean?

blend

A

to mix two or more ingredients together until smooth and uniform

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

19
Q

What does the following cooking term mean?

boil

A

cooking food in very hot water

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)

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

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

23
Q

What does the following cooking term mean?

brine

A

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

24
Q

What does the following cooking term mean?

brioche

A

two rows of dough fused together by baking

25
Q

What does the following cooking term mean?

broil

A

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

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)

65
Q

What does the following cooking term mean?

egg wash

A

a mixture of eggs, oil, and water, which is then blushed over items covered in flour, which is then deep fried or pan fried

66
Q

What does the following cooking term mean?

emulsify

A

to bind to liquids together that normal don’t mix (like water and oil);

67
Q

What does the following cooking term mean?

entrée

A

the main course of the meal (traditionally, the course after soup but before the main course)

68
Q

What does the following cooking term mean?

essence

A

the concentrated flavor of an item (like vanilla extract)

69
Q

What does the following cooking term mean?

étouffée

A

cooking with little or no liquid in a covered pan; also a Cajun style of stew

70
Q

What does the following cooking term mean?

fillet

A

to remove the bones from meat or fish

71
Q

What does the following cooking term mean?

fold

A

to combine ingredients by putting them in a bowl and lightly cutting them with the side of a spoon and gently adding air in

72
Q

What does the following cooking term mean?

Fricassée

A

a stew with meat (usually chicken) which is first braised, and then served with its sauce

73
Q

What does the following cooking term mean?

frittata

A

a half baked-half fried omelet

74
Q

What does the following cooking term mean?

fritter

A

a food which is first covered with crumbs or a batter, and then fried

75
Q

What does the following cooking term mean?

fry

A

to cook with some oil/fat in a pan

76
Q

What does the following cooking term mean?

garnish

A

an edible ingredient which is added last to a dish to make it more attractive to the eye (like nuts or parsley)

77
Q

What does the following cooking term mean?

glaze

A

a liquid which adds shine to a food

78
Q

What does the following cooking term mean?

grate

A

rubbing a food on a rough surface so that the food shreds

79
Q

What does the following cooking term mean?

grease

A

to coat a pan with an oil/butter so the food does not stick to the pan

80
Q

What does the following cooking term mean?

grill

A

to cook over a flame (usually wood coals)

81
Q

What does the following cooking term mean?

grind

A

to cut food (like nuts) into much smaller pieces by using a food processor

82
Q

What does the following cooking term mean?

gratin

A

a food baked in a shallow dish with a liquid (like cream), often with a crust of bread crumbs or cheese

83
Q

What does the following cooking term mean?

gravy

A

a jus (natural juices) that has been thickened by a roux

84
Q

What does the following cooking term mean?

hack

A

to cut meat into large pieces while leaving the meat on the bone (so that it is more flavorful and moist after cooking)

85
Q

What does the following cooking term mean?

hash

A

chopped meat which has been blended with potatoes (and/or other vegetables), sauteed, and then seasoned

86
Q

What does the following cooking term mean?

Hollandaise

A

a sauce made with eggs yokes, melted butter with lemon juice, and a vinegar reduction

87
Q

What does the following cooking term mean?

julienne

A

to cut food into very thin long strips (like carrots or celery)

88
Q

What does the following cooking term mean?

jus

A

the natural juices released by cooking meats (and, to a lesser extent, vegetables)

89
Q

What does the following cooking term mean?

knead

A

to press dough with the heel of your hands so that it becomes elastic and smooth

90
Q

What does the following cooking term mean?

kosher

A

food that has been prepared in a manner that in consistent with Jewish dietary laws

91
Q

What does the following cooking term mean?

leaven

A

to rise when baked (like bread); occurs because certain ingredients like yeast produce a gas which expands from heat or a chemical reaction

92
Q

What does the following cooking term mean?

loin

A

a cut of meat below the ribs, usually less fatty than other cuts of meat

93
Q

What does the following cooking term mean?

lukewarm

A

about the same temperature as the human body; neither warm nor cold

94
Q

What does the following cooking term mean?

marinate

A

allowing a meat to sit in a flavorful liquid and absorb the flavor of the liquid; allows the meat to stay moist after it’s been cooked

95
Q

What does the following cooking term mean?

marinade

A

a seasoned liquid in which meat is soaked before cooking

96
Q

What does the following cooking term mean?

mash

A

to beat or press a food (e.g., potatoes) so that there are no lumps

97
Q

What does the following cooking term mean?

melt

A

to heat a food until it becomes a liquid (like cheese)

98
Q

What does the following cooking term mean?

meringue

A

eggs whites which are beaten until thickened, and then sweetened with sugar

99
Q

What does the following cooking term mean?

mince

A

to cut into very small pieces with a knife

100
Q

What does the following cooking term mean?

mix

A

to stir two or more ingredients so that they are completely combined

101
Q

What does the following cooking term mean?

miso

A

fermented rice, barley, and/or soybeans with kajikin (a Japanese fungus) which yields a thick paste

102
Q

What does the following cooking term mean?

mousse

A

any mixture which is lightened so that it’s airy (usually with egg whites or whipped cream)

103
Q

What does the following cooking term mean?

moisten

A

adding just a little bit of liquid to dry ingredients to slightly dampen them

104
Q

What does the following cooking term mean?

nori

A

seaweed which has been processed so that it is a very thin sheet (used for wrapping sushi)

105
Q

What does the following cooking term mean?

pan-broil

A

cooking meat uncovered in a pan with high heat while removing the liquid fat generated

106
Q

What does the following cooking term mean?

pan-fry

A

cooking in a pan with high heat and some butter/oil, only flipping the ingredients once or twice

107
Q

What does the following cooking term mean?

parbroil

A

cooking partially in boiling water

108
Q

What does the following cooking term mean?

parchment paper

A

heat-resistant paper used to line pans and trays when baking (e.g., for cookies)

109
Q

What does the following cooking term mean?

pare

A

to cut away the exterior layer of a fruit or vegetable

110
Q

What does the following cooking term mean?

peel

A

to remove the outer covering of a fruit or vegetable (e.g., bananas)

111
Q

What does the following cooking term mean?

persillade

A

a chopped mixture of parsley and garlic

112
Q

What does the following cooking term mean?

pilaf

A

a technique for making rice; first sautéed in butter and then simmered in water or stock until done

113
Q

What does the following cooking term mean?

pinch

A

the amount of seasoning that you can hold between your thumb and forefinger (a tiny amount)

114
Q

What does the following cooking term mean?

pipe

A

to force food through a pastry tip to decorate a food (like icing on a cake)

115
Q

What does the following cooking term mean?

poach

A

to cook food completely submerged in simmering liquid while making sure the food retains its shape

116
Q

What does the following cooking term mean?

pound

A

to flatten meats (like chicken and veal) to a uniform thickness so that pieces cook at the same rate, cool at the same rate, and are tender

117
Q

What does the following cooking term mean?

preheat

A

to heat the oven to the correct temperature before food is placed in the oven

118
Q

What does the following cooking term mean?

pressure cooking

A

using steam trapped under a locked lid to produce high temperatures and achieve fast cooking time

119
Q

What does the following cooking term mean?

prick

A

to make holes in food before cooking (like sausage) so that the food retains its shape

120
Q

What does the following cooking term mean?

punch-down

A

to pound dough down after it has risen to remove air and prepare it for kneading

121
Q

What does the following cooking term mean?

purée

A

blending, mixing or mashing foods until they are completely smooth (liquefied)

122
Q

What does the following cooking term mean?

reduce

A

to decrease the liquid in a mixture (by evaporation) to intensify flavor and/or thicken the mixture

123
Q

What does the following cooking term mean?

refresh

A

after cooking vegetables, immediately rinsing them in cold water to stop any additional cooking

124
Q

What does the following cooking term mean?

resting

A

after cooking meat, letting it simply sit for 10 to 20 minutes before serving, so juices are less likely to run out of the meat when cut

125
Q

What does the following cooking term mean?

roast

A

cooking uncovered and without liquid (unless basting) in an oven to create a browned exterior

126
Q

What does the following cooking term mean?

roulade

A

meat rolled (wrapped) around a cheese, vegetables, or other meats and then braised

127
Q

What does the following cooking term mean?

roux

A

a mixture of flour and butter (or oil) which is then heated, and added to soups and sauces to thicken them (often used in Cajun foods).

128
Q

What does the following cooking term mean?

Sabayon

A

a sauce made by beating an egg yokes usually, with champagne or wine, over a very gentle heat

129
Q

What does the following cooking term mean?

sautée

A

rapidly turning and moving the food around in a pan over high heat and a little oil/fat so that it cooks quickly and becomes tender

130
Q

What does the following cooking term mean?

scald

A

to heat milk to just below boiling, or to put fruits or vegetables in boiling water momentarily to skin them more easily

131
Q

What does the following cooking term mean?

scramble

A

to stir/mix food while it’s cooking (like eggs)

132
Q

What does the following cooking term mean?

score

A

making shallow cuts in meat before cooking so that it gets tenderized during cooking and flavors (like from a marinade) get better absorbed

133
Q

What does the following cooking term mean?

sear

A

browning the exterior of meat or fish by subjecting it to very high heat for a short period of time; also seals in flavor

134
Q

What does the following cooking term mean?

season

A

to add ingredients such as salt, pepper, oregano, etc. to give the food more flavor

135
Q

What does the following cooking term mean?

shave

A

to cut very thin slices of food (usually cheese or chocolate) for the sake of presentation

136
Q

What does the following cooking term mean?

shirred eggs

A

eggs (whites and yokes) that are placed in a bowl which are then covered with bread crumbs, cream and/or butter, and then baked while inside the bowl

137
Q

What does the following cooking term mean?

sift

A

to move dry ingredients (like flour) through a mesh/sieve to make them lighter

138
Q

What does the following cooking term mean?

simmer

A

to keep a liquid barely boiling

139
Q

What does the following cooking term mean?

skewer

A

a metal or wooden pin that is pushed through foods for the cooking process (like shish kabob)

140
Q

What does the following cooking term mean?

skim

A

to remove and then discard the fat or foam from the top of a broth, sauce, soup, or dressing

141
Q

What does the following cooking term mean?

soufflé

A

a light, fluffy, baked cake made with eggs and cream, and other ingredients for flavoring

142
Q

What does the following cooking term mean?

stir

A

to mix usually with a folk or spoon so that the ingredients have been integrated

143
Q

What does the following cooking term mean?

stir-fry

A

cooking in a wok (or a large pan) with high heat, a little oil, and constantly and rapidly moving the ingredients in the wok around

144
Q

What does the following cooking term mean?

steam

A

cooking by placing food over boiling water so that the steam cooks the food; usually helps food retain their color, texture, and shape

145
Q

What does the following cooking term mean?

steep

A

to submerge an ingredient in hot water to extract flavor and/or color (e.g., tea)

146
Q

What does the following cooking term mean?

stew

A

to cook over low heat, covered with liquid, for a long period of time

147
Q

What does the following cooking term mean?

stock

A

a liquid in which vegetables or meat has been cooked

148
Q

What does the following cooking term mean?

sweat

A

to cook in a covered or semi-covered pan over low heat to release juices

149
Q

What does the following cooking term mean?

tart

A

a pie which only has crust on the bottom

150
Q

What does the following cooking term mean?

temper

A

to heat food gently before adding it to a hot mixture so it does not separate or curdle

151
Q

What does the following cooking term mean?

tempura

A

a Japanese style of coating vegetables and shellfish with a cornstarch batter and then deep-frying

152
Q

What does the following cooking term mean?

thin

A

reducing a mixture’s thickness by adding more liquid (like water, milk, cream, etc).

153
Q

What does the following cooking term mean?

toast

A

to heat in order to dry or brown the surface (e.g., bread)

154
Q

What does the following cooking term mean?

toss

A

to mix gently (e.g., salad)

155
Q

What does the following cooking term mean?

truss

A

to tie meat with metal or wooden pins or skewers so it retains its shape when cooked

156
Q

What does the following cooking term mean?

unleavened

A

baked goods made without baking powder, baking soda, or yeast to give them volume

157
Q

What does the following cooking term mean?

vinaigrette

A

a generic term that refers to any dressing made with one part vinegar and three parts oil, with seasonings added

158
Q

What does the following cooking term mean?

water bath

A

a technique that cooks ingredients in a container that is placed in boiling water in order to apply gentle and even heat

159
Q

What does the following cooking term mean?

whip

A

to rapidly mix air into the mixture and make it “light” and fluffy

160
Q

What does the following cooking term mean?

zest

A

the thin outer part of the rind of citrus fruits which contain flavorful oils

161
Q

What is the cooking term for the following?

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

A

aioli

162
Q

What is the cooking term for the following?

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

A

à la nage

163
Q

What is the cooking term for the following?

another name for egg whites

A

albumen

164
Q

What is the cooking term for the following?

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

A

al dente

165
Q

What is the cooking term for the following?

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

A

aromatics

166
Q

What is the cooking term for the following?

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

A

au jus

167
Q

What is the cooking term for the following?

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

A

bain-marie

168
Q

What is the cooking term for the following?

cook inside an oven (sometimes called roasting)

A

bake

169
Q

What is the cooking term for the following?

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

A

baste

170
Q

What is the cooking term for the following?

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)

A

batter

171
Q

What is the cooking term for the following?

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

A

battuto

172
Q

What is the cooking term for the following?

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

A

béarnaise

173
Q

What is the cooking term for the following?

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

A

beat

174
Q

What is the cooking term for the following?

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

A

bisque

175
Q

What is the cooking term for the following?

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

A

blackened

176
Q

What is the cooking term for the following?

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

A

blanch

177
Q

What is the cooking term for the following?

to mix two or more ingredients together until smooth and uniform

A

blend

178
Q

What is the cooking term for the following?

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

A

blind bake

179
Q

What is the cooking term for the following?

cooking food in very hot water

A

boil

180
Q

What is the cooking term for the following?

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)

A

bouillon

181
Q

What is the cooking term for the following?

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

A

braise

182
Q

What is the cooking term for the following?

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

A

bread

183
Q

What is the cooking term for the following?

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

A

brine

184
Q

What is the cooking term for the following?

two rows of dough fused together by baking

A

brioche

185
Q

What is the cooking term for the following?

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

A

broil

186
Q

What is the cooking term for the following?

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

A

brown

187
Q

What is the cooking term for the following?

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

A

brush

188
Q

What is the cooking term for the following?

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

A

butterfly

189
Q

What is the cooking term for the following?

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

A

caramelize

190
Q

What is the cooking term for the following?

to cook fruit with sugar

A

candy

191
Q

What is the cooking term for the following?

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

A

chiffonade

192
Q

What is the cooking term for the following?

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

A

chill

193
Q

What is the cooking term for the following?

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

A

chop

194
Q

What is the cooking term for the following?

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

A

clarify

195
Q

What is the cooking term for the following?

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

A

coat

196
Q

What is the cooking term for the following?

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

A

coddling

197
Q

What is the cooking term for the following?

to mix two or more ingredients together

A

combine

198
Q

What is the cooking term for the following?

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

A

compote

199
Q

What is the cooking term for the following?

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

A

consommé

200
Q

What is the cooking term for the following?

to prepare food by applying heat

A

cook

201
Q

What is the cooking term for the following?

meat that has been cured and salted

A

corned

202
Q

What is the cooking term for the following?

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

A

core

203
Q

What is the cooking term for the following?

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

A

coulis

204
Q

What is the cooking term for the following?

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

A

cream

205
Q

What is the cooking term for the following?

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

A

crêpe

206
Q

What is the cooking term for the following?

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

A

crimp

207
Q

What is the cooking term for the following?

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

A

crisp

208
Q

What is the cooking term for the following?

an appetizer of sliced vegetables dipped in a dressing

A

crudités

209
Q

What is the cooking term for the following?

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

A

cure

210
Q

What is the cooking term for the following?

1/8th of a teaspoon

A

dash

211
Q

What is the cooking term for the following?

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

A

deep-fry

212
Q

What is the cooking term for the following?

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

A

deglaze

213
Q

What is the cooking term for the following?

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

A

demi-glace

214
Q

What is the cooking term for the following?

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

A

develop

215
Q

What is the cooking term for the following?

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

A

devein

216
Q

What is the cooking term for the following?

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

A

devil

217
Q

What is the cooking term for the following?

to cut into small 1/4 inch cubes

A

dice

218
Q

What is the cooking term for the following?

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

A

direct heat

219
Q

What is the cooking term for the following?

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

A

dissolve

220
Q

What is the cooking term for the following?

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

A

dot

221
Q

What is the cooking term for the following?

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

A

dredge

222
Q

What is the cooking term for the following?

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

A

drippings

223
Q

What is the cooking term for the following?

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

A

drizzle

224
Q

What is the cooking term for the following?

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

A

dust

225
Q

What is the cooking term for the following?

a mixture of eggs, oil, and water, which is then blushed over items covered in flour, which is then deep fried or pan fried

A

egg wash

226
Q

What is the cooking term for the following?

to bind to liquids together that normal don’t mix (like water and oil);

A

emulsify

227
Q

What is the cooking term for the following?

the main course of the meal (traditionally, the course after soup but before the main course)

A

entrée

228
Q

What is the cooking term for the following?

the concentrated flavor of an item (like vanilla extract)

A

essence

229
Q

What is the cooking term for the following?

cooking with little or no liquid in a covered pan; also a Cajun style of stew

A

étouffée

230
Q

What is the cooking term for the following?

to remove the bones from meat or fish

A

fillet

231
Q

What is the cooking term for the following?

to combine ingredients by putting them in a bowl and lightly cutting them with the side of a spoon and gently adding air in

A

fold

232
Q

What is the cooking term for the following?

a stew with meat (usually chicken) which is first braised, and then served with its sauce

A

Fricassée

233
Q

What is the cooking term for the following?

a half baked-half fried omelet

A

frittata

234
Q

What is the cooking term for the following?

a food which is first covered with crumbs or a batter, and then fried

A

fritter

235
Q

What is the cooking term for the following?

to cook with some oil/fat in a pan

A

fry

236
Q

What is the cooking term for the following?

an edible ingredient which is added last to a dish to make it more attractive to the eye (like nuts or parsley)

A

garnish

237
Q

What is the cooking term for the following?

a liquid which adds shine to a food

A

glaze

238
Q

What is the cooking term for the following?

rubbing a food on a rough surface so that the food shreds

A

grate

239
Q

What is the cooking term for the following?

to coat a pan with an oil/butter so the food does not stick to the pan

A

grease

240
Q

What is the cooking term for the following?

to cook over a flame (usually wood coals)

A

grill

241
Q

What is the cooking term for the following?

to cut food (like nuts) into much smaller pieces by using a food processor

A

grind

242
Q

What is the cooking term for the following?

a food baked in a shallow dish with a liquid (like cream), often with a crust of bread crumbs or cheese

A

gratin

243
Q

What is the cooking term for the following?

a jus (natural juices) that has been thickened by a roux

A

gravy

244
Q

What is the cooking term for the following?

to cut meat into large pieces while leaving the meat on the bone (so that it is more flavorful and moist after cooking)

A

hack

245
Q

What is the cooking term for the following?

chopped meat which has been blended with potatoes (and/or other vegetables), sauteed, and then seasoned

A

hash

246
Q

What is the cooking term for the following?

a sauce made with eggs yokes, melted butter with lemon juice, and a vinegar reduction

A

Hollandaise

247
Q

What is the cooking term for the following?

to cut food into very thin long strips (like carrots or celery)

A

julienne

248
Q

What is the cooking term for the following?

the natural juices released by cooking meats (and, to a lesser extent, vegetables)

A

jus

249
Q

What is the cooking term for the following?

to press dough with the heel of your hands so that it becomes elastic and smooth

A

knead

250
Q

What is the cooking term for the following?

food that has been prepared in a manner that in consistent with Jewish dietary laws

A

kosher

251
Q

What is the cooking term for the following?

to rise when baked (like bread); occurs because certain ingredients like yeast produce a gas which expands from heat or a chemical reaction

A

leaven

252
Q

What is the cooking term for the following?

a cut of meat below the ribs, usually less fatty than other cuts of meat

A

loin

253
Q

What is the cooking term for the following?

about the same temperature as the human body; neither warm nor cold

A

lukewarm

254
Q

What is the cooking term for the following?

allowing a meat to sit in a flavorful liquid and absorb the flavor of the liquid; allows the meat to stay moist after it’s been cooked

A

marinate

255
Q

What is the cooking term for the following?

a seasoned liquid in which meat is soaked before cooking

A

marinade

256
Q

What is the cooking term for the following?

to beat or press a food (e.g., potatoes) so that there are no lumps

A

mash

257
Q

What is the cooking term for the following?

to heat a food until it becomes a liquid (like cheese)

A

melt

258
Q

What is the cooking term for the following?

eggs whites which are beaten until thickened, and then sweetened with sugar

A

meringue

259
Q

What is the cooking term for the following?

to cut into very small pieces with a knife

A

mince

260
Q

What is the cooking term for the following?

to stir two or more ingredients so that they are completely combined

A

mix

261
Q

What is the cooking term for the following?

fermented rice, barley, and/or soybeans with kajikin (a Japanese fungus) which yields a thick paste

A

miso

262
Q

What is the cooking term for the following?

any mixture which is lightened so that it’s airy (usually with egg whites or whipped cream)

A

mousse

263
Q

What is the cooking term for the following?

adding just a little bit of liquid to dry ingredients to slightly dampen them

A

moisten

264
Q

What is the cooking term for the following?

seaweed which has been processed so that it is a very thin sheet (used for wrapping sushi)

A

nori

265
Q

What is the cooking term for the following?

cooking meat uncovered in a pan with high heat while removing the liquid fat generated

A

pan-broil

266
Q

What is the cooking term for the following?

cooking in a pan with high heat and some butter/oil, only flipping the ingredients once or twice

A

pan-fry

267
Q

What is the cooking term for the following?

cooking partially in boiling water

A

parbroil

268
Q

What is the cooking term for the following?

heat-resistant paper used to line pans and trays when baking (e.g., for cookies)

A

parchment paper

269
Q

What is the cooking term for the following?

to cut away the exterior layer of a fruit or vegetable

A

pare

270
Q

What is the cooking term for the following?

to remove the outer covering of a fruit or vegetable (e.g., bananas)

A

peel

271
Q

What is the cooking term for the following?

a chopped mixture of parsley and garlic

A

persillade

272
Q

What is the cooking term for the following?

a technique for making rice; first sautéed in butter and then simmered in water or stock until done

A

pilaf

273
Q

What is the cooking term for the following?

the amount of seasoning that you can hold between your thumb and forefinger (a tiny amount)

A

pinch

274
Q

What is the cooking term for the following?

to force food through a pastry tip to decorate a food (like icing on a cake)

A

pipe

275
Q

What is the cooking term for the following?

to cook food completely submerged in simmering liquid while making sure the food retains its shape

A

poach

276
Q

What is the cooking term for the following?

to flatten meats (like chicken and veal) to a uniform thickness so that pieces cook at the same rate, cool at the same rate, and are tender

A

pound

277
Q

What is the cooking term for the following?

to heat the oven to the correct temperature before food is placed in the oven

A

preheat

278
Q

What is the cooking term for the following?

using steam trapped under a locked lid to produce high temperatures and achieve fast cooking time

A

pressure cooking

279
Q

What is the cooking term for the following?

to make holes in food before cooking (like sausage) so that the food retains its shape

A

prick

280
Q

What is the cooking term for the following?

to pound dough down after it has risen to remove air and prepare it for kneading

A

punch-down

281
Q

What is the cooking term for the following?

blending, mixing or mashing foods until they are completely smooth (liquefied)

A

purée

282
Q

What is the cooking term for the following?

to decrease the liquid in a mixture (by evaporation) to intensify flavor and/or thicken the mixture

A

reduce

283
Q

What is the cooking term for the following?

after cooking vegetables, immediately rinsing them in cold water to stop any additional cooking

A

refresh

284
Q

What is the cooking term for the following?

after cooking meat, letting it simply sit for 10 to 20 minutes before serving, so juices are less likely to run out of the meat when cut

A

resting

285
Q

What is the cooking term for the following?

cooking uncovered and without liquid (unless basting) in an oven to create a browned exterior

A

roast

286
Q

What is the cooking term for the following?

meat rolled (wrapped) around a cheese, vegetables, or other meats and then braised

A

roulade

287
Q

What is the cooking term for the following?

a mixture of flour and butter (or oil) which is then heated, and added to soups and sauces to thicken them (often used in Cajun foods).

A

roux

288
Q

What is the cooking term for the following?

a sauce made by beating an egg yokes usually, with champagne or wine, over a very gentle heat

A

Sabayon

289
Q

What is the cooking term for the following?

rapidly turning and moving the food around in a pan over high heat and a little oil/fat so that it cooks quickly and becomes tender

A

sautée

290
Q

What is the cooking term for the following?

to heat milk to just below boiling, or to put fruits or vegetables in boiling water momentarily to skin them more easily

A

scald

291
Q

What is the cooking term for the following?

to stir/mix food while it’s cooking (like eggs)

A

scramble

292
Q

What is the cooking term for the following?

making shallow cuts in meat before cooking so that it gets tenderized during cooking and flavors (like from a marinade) get better absorbed

A

score

293
Q

What is the cooking term for the following?

browning the exterior of meat or fish by subjecting it to very high heat for a short period of time; also seals in flavor

A

sear

294
Q

What is the cooking term for the following?

to add ingredients such as salt, pepper, oregano, etc. to give the food more flavor

A

season

295
Q

What is the cooking term for the following?

to cut very thin slices of food (usually cheese or chocolate) for the sake of presentation

A

shave

296
Q

What is the cooking term for the following?

eggs (whites and yokes) that are placed in a bowl which are then covered with bread crumbs, cream and/or butter, and then baked while inside the bowl

A

shirred eggs

297
Q

What is the cooking term for the following?

to move dry ingredients (like flour) through a mesh/sieve to make them lighter

A

sift

298
Q

What is the cooking term for the following?

to keep a liquid barely boiling

A

simmer

299
Q

What is the cooking term for the following?

a metal or wooden pin that is pushed through foods for the cooking process (like shish kabob)

A

skewer

300
Q

What is the cooking term for the following?

to remove and then discard the fat or foam from the top of a broth, sauce, soup, or dressing

A

skim

301
Q

What is the cooking term for the following?

a light, fluffy, baked cake made with eggs and cream, and other ingredients for flavoring

A

soufflé

302
Q

What is the cooking term for the following?

to mix usually with a folk or spoon so that the ingredients have been integrated

A

stir

303
Q

What is the cooking term for the following?

cooking in a wok (or a large pan) with high heat, a little oil, and constantly and rapidly moving the ingredients in the wok around

A

stir-fry

304
Q

What is the cooking term for the following?

cooking by placing food over boiling water so that the steam cooks the food; usually helps food retain their color, texture, and shape

A

steam

305
Q

What is the cooking term for the following?

to submerge an ingredient in hot water to extract flavor and/or color (e.g., tea)

A

steep

306
Q

What is the cooking term for the following?

to cook over low heat, covered with liquid, for a long period of time

A

stew

307
Q

What is the cooking term for the following?

a liquid in which vegetables or meat has been cooked

A

stock

308
Q

What is the cooking term for the following?

to cook in a covered or semi-covered pan over low heat to release juices

A

sweat

309
Q

What is the cooking term for the following?

a pie which only has crust on the bottom

A

tart

310
Q

What is the cooking term for the following?

to heat food gently before adding it to a hot mixture so it does not separate or curdle

A

temper

311
Q

What is the cooking term for the following?

a Japanese style of coating vegetables and shellfish with a cornstarch batter and then deep-frying

A

tempura

312
Q

What is the cooking term for the following?

reducing a mixture’s thickness by adding more liquid (like water, milk, cream, etc).

A

thin

313
Q

What is the cooking term for the following?

to heat in order to dry or brown the surface (e.g., bread)

A

toast

314
Q

What is the cooking term for the following?

to mix gently (e.g., salad)

A

toss

315
Q

What is the cooking term for the following?

to tie meat with metal or wooden pins or skewers so it retains its shape when cooked

A

truss

316
Q

What is the cooking term for the following?

baked goods made without baking powder, baking soda, or yeast to give them volume

A

unleavened

317
Q

What is the cooking term for the following?

a generic term that refers to any dressing made with one part vinegar and three parts oil, with seasonings added

A

vinaigrette

318
Q

What is the cooking term for the following?

a technique that cooks ingredients in a container that is placed in boiling water in order to apply gentle and even heat

A

water bath

319
Q

What is the cooking term for the following?

to rapidly mix air into the mixture and make it “light” and fluffy

A

whip

320
Q

What is the cooking term for the following?

the thin outer part of the rind of citrus fruits which contain flavorful oils

A

zest

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