Vicab #2 Flashcards Preview

Culinary Foundations > Vicab #2 > Flashcards

Flashcards in Vicab #2 Deck (48)
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1
Q

Albumin

A

Protein of eggs and leeks

2
Q

Aromatics

A

Food that enhances flavor or aroma of dish

3
Q

Blanc

A

Produces “white” food

4
Q

Blanch

A

Boil food briefly as a first step to other cooking processes

5
Q

Boil

A

Transfers heat from liquid to food by convection
212*
203*—high elevation

6
Q

Broth

A

Savory liquid made of water and bones meats or veggies

7
Q

Brun

A

Cooking a small tender piece in a small amount of fat

8
Q

Chiffonade

A

Fine ribbon cut

9
Q

Clarification

A

Process of removing impurities from liquid

10
Q

Depouillage

A

Process of skimming fat and impurities from surface of stock

11
Q

Essence

A

Reduced liquid with dominant prevailing flavor

12
Q

Fond

A

Base: browned bits/caramelized to bottom of pan

13
Q

Fumet

A

Flavorful liquid made from vegetables, fowl, poultry, fish or game that simmered in wine or stock and reduced by 50%

14
Q

Gelatin

A

Colorless/flavorless thickening agent made from bones

15
Q

Glacé

A

White or brown stock reduced 85-90% through

16
Q

Legume

A

Seed pods that split when ripe(beans)

17
Q

Poisson

A

Fish cured by being split and air dried without salt

18
Q

Purge

A

Juice that oozes from flesh or fresh cooked meat after packaged

19
Q

Remouillage

A

Weak stock made with solid ingredients left after straining a stock

20
Q

Sachet

A

Small sack with herbs and spices

21
Q

Veau

A

Meat from calf-veal

22
Q

Viande

A

Meat

23
Q

Volaille

A

Chicken and poultry meat

24
Q

Boil food briefly as a first step to other cooking processes

A

Blanch

25
Q

Transfers heat from liquid to food by convection
212*
203*—high elevation

A

Boil

26
Q

Savory liquid made of water and bones meats or veggies

A

Broth

27
Q

Process of skimming fat and impurities from surface of stock

A

Depouillage

28
Q

Flavorful liquid made from vegetables, fowl, poultry, fish or game that simmered in wine or stock and reduced by 50%

A

Fumet

29
Q

White or brown stock reduced 85-90% through simmering

A

Glacé

30
Q

Juice that oozes from flesh or fresh cooked meat after packaged

A

Purge

31
Q

Weak stock made with solid ingredients left after straining a stock

A

Remouillage

32
Q

Protein of eggs and leeks

A

Albumin

33
Q

Food that enhances flavor or aroma of a dish

A

Aromatics

34
Q

Produces white food

A

Blanc

35
Q

Frost made by cooking meat, poultry, fish, veggies

A

Bouillon

36
Q

A collection of aromatics used to flavor stocks, soups, stews

A

Bouquet garni

37
Q

Cooking a small tender piece in a small amount of fat

A

Brun

38
Q

ribbon cut

A

Chiffonade

39
Q

Process of removing impurities from liquid

A

Clarification

40
Q

Reduce liquid with Dominic prevailing flavor

A

Essence

41
Q

Face, browned bits caramelized bottom of pan

A

Fond

42
Q

Colorless flavorless thickening agent. Comes from bones

A

Gelatin

43
Q

Seed pods that split when ripe: beans

A

Legume

44
Q

Fish meat

A

Poisson

45
Q

Small sack with herbs and spices

A

Sachet

46
Q

Meat from calf: veal

A

Veau

47
Q

Meat

A

Viande

48
Q

Flesh of chickens and poultry

A

Volaille