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64 Cards in this Set
- Front
- Back
bain-marie |
a container holding hot water into which a pan is placed for slow cooking. used to melt chocolate |
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baker's skale |
a precise skale to measure portions. used to measure perfect portions of dough |
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baking |
method of cooking food, normally in an oven bake a cake |
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barding |
cover something with bacon cover meat with a layer of bacon |
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basking method |
prevents food from sticking together during frying used to deep fry potatoes |
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batter |
liquid mixture of one or more flours made with ground grains or soaked grains that are ground. used to make pancakes |
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bench scraper |
tool to scrape work surfaces clean in the kitchen used to clean |
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blanching |
cooking process wherein the food substance is plunged into boiling water and, after a while, plunged into iced water or placed under cold running water. used to soften or cook food |
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bolster |
thick junction between the handle and the knife blade strengthens the knife, adds durability, and provides a counter-balance |
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boning knife |
A boning knife is a type of kitchen knife with a sharp point and narrow blade. removing the bones of poultry, meat, and fish |
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bowl scraper |
cleaning and scraping tool scrape dough out of bowls |
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braising |
fry food lightly and then stew it slowly in a closed container. meat on vegetables |
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braising pan |
big pan used for braising |
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breading |
process of covering food with bread crumbs, cracker crumbs or also nuts, before it is cooked to improve the flavor and texture of the food after it has been prepared. breading meat |
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broiling |
cook meat or fish by exposure to direct, intense radiant heat broiling hamburger meat |
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carryover cooking |
food retains heat and continues to cook even after being removed from the source of heat. resting meat after cooking |
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ceramic steel |
sharpening tool used to sharpen knifes |
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chafing dish |
container to keep food warm when serving food |
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charbroiler |
a grill used to grill meat |
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cheesecloth |
thin, loosely woven cloth of cotton, used originally for making and wrapping cheese. used to remove whey from cheese curds |
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chef's french knife |
chef's knife was originally designed primarily to slice and disjoint large cuts of beef today it is the primary general-utility knife for most western cooks |
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combination cooking |
These types of cookingmethods require long, gentle cooking to turn tougher cuts of meat into fork-tender dishes excellent for cooking tougher (but often tastier) cuts of meats. |
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conduction |
a method of heat transfer where a piece of food is heated through direct contact with a hotter object like a hot pan to heat meat |
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convection oven |
a cooking device that heats food by the circulation of hot air for faster and more even heating and cooking |
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countertop broiler |
A small electric oven designed for use on thecountertop typically features warming, broiling, roasting, baking, and toasting modes; with some having convection and rotisserie features |
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cuisson |
cooking, the process of heating food prepare hot foods |
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cutting edge |
the edge of a knife's blade to cut food |
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daube |
a classic Provençal stew made with inexpensive beef braised in wine, vegetables, garlic, and herbes de Provence, and traditionally cooked in a daubière it's a stew. |
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deglazing |
diluting meat sediments in a pan to make a gravy or sauce |
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DRI |
general term for a set of reference values used to plan and assess nutrientintakes of healthy people |
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discretionary calorie allowance |
Discretionary calories are excess calories to enjoy once your required nutrient needs are met can be used toward higher-fat forms |
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double boiler |
a saucepan with a detachable upper compartment heated by boiling water in the lower one to melt foods with a low melting temperature (chocolate) |
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estouffade |
A French stew whereby the meat is marinated in wine before being browned and slowly cooked in a tightly covered pan |
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food processor |
an electric kitchen appliance used for chopping, mixing, or pureeing foods |
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garnish |
to decorate or embellish food to make it look tastier and prettier |
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herbs |
any plant with leaves, seeds, or flowers used for flavoring food add taste to dishes |
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honing |
a rod of steel, ceramic or diamond coated steel used to sharpen knifes |
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immersion blender |
a kitchen blade grinder used to blend ingredients or purée food in the container in which they are being prepared. |
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mandoline |
A utensil consisting of a base into which adjustable blades are set used to slice or cut fruits and vegetables |
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marinating |
soak meat, fish, or other food in a marinade used to flavor foods and to tenderize tougher cuts of meat |
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meat grinder |
a machine for mincing meat to make hamburger meat |
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mise en place |
literally means, "setting in place." It's used in cooking to describe all the prep and gathering of ingredients before starting the actual cooking process. |
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pan frying |
fry in a pan in a small amount of fat to cook food |
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paring knife |
a small knife used mainly for peeling fruits and vegetables. |
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pastry bag |
an often cone- or triangular-shaped, hand-held bagmade from cloth, paper, or plastic that is used to pipe semi-solid foods by pressing them through a narrow opening at one end used to make cake or icing |
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pastry brush |
acooking utensil used to spread butter, oil or glaze on food to decorate food or to protect it from heat |
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pastry knife |
a kitchen tool used to mix a hard (solid) fat into flour in order to make pastries |
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paupiettes |
a long, thin slice of fish or meat, rolled and stuffed with a filling. |
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pressure steamer |
the process of cooking food, using water or other cooking liquid, in a sealed vessel can be used for quick simulation of the effects of long braising |
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Recommended Dietary Allowances |
average daily level of intake sufficient to meet the nutrient requirements of nearly all (97%-98%) healthy people |
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rotisserie |
a cooking appliance with a rotating spit for roasting and barbecuing meat. |
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sauté |
to frie quickly in a little hot fat. |
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sharpening stone |
used to grind and hone the edges of steel tools and implements |
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simmering |
stay just below the boiling point while being heated a gentle technique that's useful for cooking everything from vegetables, soup and stews, even large cuts of meat |
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slow-roasting oven |
a cooking method that uses dry heat where hot air envelops the food, cooking it evenly on all sides with temperatures of at least 150 °C (~300 °F) from an open flame, oven, or other heat source |
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smoker |
Smoking is the process of flavoring, cooking, or preservingfood by exposing it to smoke from burning or smoldering material, most often wood |
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sous vide |
a method of treating food by partial cooking followed by vacuum-sealing and chilling. useful for cooking meats and seafood |
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spices |
an aromatic or pungent vegetable substance used to flavor food e.g. cloves, pepper, or mace |
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steamer |
a type of saucepan in which food can be steamed e.g. soft boiled eggs |
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steaming |
cook (food) by heating it in steam from boiling water e.g. vegetables |
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stewing |
cook or be cooked slowly in liquid in a closed dish or pan. meat |
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stir frying |
fry rapidly over a high heat while stirring briskly. meat and vegetables |
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tourné |
French for the word "turned." The term refers to a method of cutting and peeling root vegetables into oblong, seven-sided football-like shapes |
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zester |
a kitchen utensil for removing fine shreds of zest from citrus fruit. shreds are used to add flavor to food |