Key Terms (Cambridge Hospitality - Recipes for kitchen skills)

Question 1

concassé

Answer 1

peeled and seeded tomatoes diced into 1cm squares 🍅

Question 2

brunoise

Answer 2

3mm cubes 🧅

Question 3

chiffonade

Answer 3

long thin strips 🥬

Question 4

mise en place

Answer 4

everything ready and in its place

Question 5

precision cuts

Answer 5

the cutting of ingredients into uniform shapes and sizes

Question 6

mincing

Answer 6

meat is put through a food processor or grinder to produce a fine mince

Question 7

julienne

Answer 7

3mm x 3mm x 40mm 🥕

Question 8

macedoine

Answer 8

8mm dice 🍎

Question 9

paysanne

Answer 9

5mm x 15mm thick pieces in naturally occurring shape 🔸🔺▪️

Question 10

deep fry

Answer 10

food in fully submerged in extremely hot fat or oil + cooked until golden brown

Question 11

shallow fry

Answer 11

food is cooked in a small amount of fat or oil in a pan

Question 12

jardinière

Answer 12

4mm x 4mm x 20mm 🍠

Question 13

bouquet garni

Answer 13

a bundle of herbs that have been tied together - flavours sauces, soups, stocks + stews - not eaten

Question 14

clarified butter

Answer 14

butter heated to separate milk solids and water from the butter fat

Question 15

stock

Answer 15

a foundation liquid used for many sauces and soups

Question 16

de-boning

Answer 16

removing the bones from meats

Question 17

nouvelle cuisine

Answer 17

a modern style of French cooking that seeks to bring out the natural flavour of foods and focuses on lighter and more delicate dishes and artful presentation

Question 18

garnish

Answer 18

edible decorations added to a meal to improve its overall visual appeal

Question 19

boiling

Answer 19

cooking food in rapidly moving water

Question 20

simmering

Answer 20

food is placed in a hot liquid and kept just below boiling point - or where a mixture is kept at this temperature

Question 21

poaching

Answer 21

food is submerged completely in a liquid and kept just below boiling point

Question 22

cartouche

Answer 22

a circle of greaseproof paper used to help food retain moisture and flavour during the cooking process

Question 23

steaming

Answer 23

food item is cooked with heat in the form of steam that surrounds the food items

Question 24

braising

Answer 24

cooking method - food is slowly cooked in liquid in a heatproof vessel

Question 25

mirepoix

Answer 25

a mixture of roughly cut vegetables that are used to flavour roasts, stocks and soups

Question 26

larding

Answer 26

cooking technique used to improve the flavour of meat before braising - the insertion of pork back fat or bacon fat onto the joint or cuts of meat

Question 27

trussing

Answer 27

process by which meat or poultry is tied with twine or elastic netting to make it hold its shape during the cooking process and ensure even cooking

Question 28

stewing

Answer 28

food is covered with liquids and is cooked slowly

Question 29

roux

Answer 29

a cooked mixture of equal quantities of fat and flour

Question 30

beurre manié

Answer 30

a dough consisting of equal parts of butter and flour - used to thicken soups and sauces

Question 31

bouillabaisse

Answer 31

traditional French stew contains various kinds of cooked fish, shellfish and vegetables

Question 32

brown stew

Answer 32

type of stew made with red meat that are first seared or browned

Question 33

white stew

Answer 33

known as blanquettes or fricassées - made with lamb or veal that is blanched or slightly seared without colouring, and cooked in stock

Question 34

en papillote

Answer 34

a French term meaning 'in paper' - process of cooking a food item in a buttered and sealed envelope or bag

Question 35

blind bake

Answer 35

cooking pastry without it final filling

Question 36

grilling

Answer 36

food is cooked by a heat source directly above or below the food item

Question 37

trellising

Answer 37

process where meat is deliberately marked by seating a trellis pattern on its surface for visual appeal

Question 38

broiling

Answer 38

Similar to grilling - heat source comes from above

Question 39

gratinating

Answer 39

cooked item is placed under a salamander or griller to complete the final browning or glazing of the item

Question 40

roasting

Answer 40

food cooked in an oven - dry heat

Question 41

marinade

Answer 41

a seasoned liquid in which meats are seeped before cooking

Question 42

stir frying

Answer 42

food is cooked over high heat with little oil, usually in a wok

Question 43

basting

Answer 43

juices from a cooking pan are spooned over food while it cooks - keeps food moist + flavours

Question 44

pan frying

Answer 44

food cooked in a frying pan - with small amount of oil or fat

Question 45

sweating

Answer 45

an ingredient is partially cooked in butter or oil in order to enhance flavour of the dish

Question 46

sautéing

Answer 46

an ingredient is added to a shallow pan with a small amount of hot fat or oil over a relatively high heat

Question 47

batter

Answer 47

a flour mixture used in a variety of ways

Question 48

beating

Answer 48

to mix briskly in a circular motion

Question 49

blanching

Answer 49

cooking method where food item is boiled for a short period of time, then put in ice-cold water to halt cooking process

Question 50

blini

Answer 50

small pancake - usually served as an appetiser with toppings

Question 51

burghul

Answer 51

dried cracked wheat grains often served as an accompaniment in Middle Eastern dishes

Question 52

coring

Answer 52

processes where core from fruits is removed

Question 53

court bouillon

Answer 53

a flavoured liquid used for poaching

Question 54

crème fraîche

Answer 54

a French variation of sour cream

Question 55

croutons

Answer 55

small pieces of fried bread used to garnish salads and soups

Question 56

deglaze

Answer 56

cooking technique for removing and dissolving caramelised sediment from a pan in order to make a sauce

Question 57

deveinging

Answer 57

process of removing the intestinal tract from a prawn

Question 58

dicing

Answer 58

precision cut in which an ingredient is cut into even-sized

Question 59

dexelles

Answer 59

mixture of finely chopped mushrooms and onions that are cooked in butter

Question 60

filleting

Answer 60

process where bones are removed from a larger piece of meat of fish and the item in cut into more manageable pieces

Question 61

folding

Answer 61

a mixing technique used to combine a light mixture or ingredients with a heavier mixture or ingredients while retaining as much air as possible

Question 62

jus

Answer 62

a French term meaning 'juice' - often used to refer to the unthickened natural juices released by meat during the cooking process

Question 63

mouli

Answer 63

hand operated piece of equipment that is designed for grating or pureeing small quantities of food

Question 64

quenelle

Answer 64

a food item or garnish made into an oval or egg shape

Question 65

reduction

Answer 65

a liquid/sauce achieved by simmering down liquids to concentrate flavours

Question 66

scoring

Answer 66

making shallow cuts across the surface of meat or fish - helps to tenderise

Question 67

segmenting

Answer 67

a preparation technique that is often used to cut citrus fruit

Question 68

straining

Answer 68

passing a liquid through a sieve to remove sediment

Question 69

tenderising

Answer 69

process where meat is softened by hammering it with a meat mallet to break up the muscle fibres

Question 70

tisane

Answer 70

a beverage of herbal infusion made from anything other than tea leaves

Question 71

turn

Answer 71

precision cut - commonly used on root-based vegetables

Question 72

workflow plan

Answer 72

oraganised plan that outlines the precise steps required to complete a task in the order they should be completed

Question 73

zest

Answer 73

the outer skin of citruc fruits that is free from pith - often used to flavour food and to garnish

Question 74

barbecuing

Answer 74

a cooking process whereby a food item is cooked on bars or a flat plat over hot coals or a hot flame