Vocab 3 Flashcards Preview

Culinary Fundamentals > Vocab 3 > Flashcards

Flashcards in Vocab 3 Deck (15)
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1
Q

Sauté

A

To jump

To cook food quickly and a small amount of fat

2
Q

Dredge

A

Cover completely in flour substance

3
Q

Sauteuse

A

short sloped edges pot

4
Q

sautoir

A

Large cooking surface and short straight sides

5
Q

Deglaze

A

Pour liquid in the pan with bits of food caramelized to the bottom of pan and dissolve it

6
Q

a la minute

A

Done

7
Q

Monte au beurre

A

Put a whole cube of cold butter at the end of the cooking process and mix it in

8
Q

Marinade

A

Flavorful luck with that can impart flavors in the products, tenderize them

9
Q

Brine

A

Liquids with sugar, salt and flavorings that import flavor and moisture

10
Q

Cure

A

Dry it in granular salt or put in salt solution

11
Q

Sauce forestier

A

Potter and shallots red wine and mushrooms and demi-glace

12
Q

Hollandaise

A

Egg yolks—butter—acid

13
Q

Bearnaise

A

Egg yolks, tarragon and butter

14
Q

Chiffonade

A

Ribbon cut

15
Q

Microplane

A

Grated lemons