Skdqc Cooking Processes

Front 1

Protein is heated usually sautéing resulting to flavour enhancement. Also called browning or searing

Back 1

Maillard reaction

Front 2

Sugar reacts. To heat. Ex. Browning of crust.

Back 2

Caramelization

Front 3

Starch absorbs water swelling and thickening

Back 3

Gelatinization

Front 4

Under vaccum type of cooking

Back 4

Sous vide

Front 5

Altering adding seasonings foe right taste

Back 5

Adjusting, seasoning

Front 6

Aesthetic placement of food on pkate

Back 6

Arranging or plating

Front 7

Cooking meat and fish to under done or rare

Back 7

Au bleu

Front 8

Cooking to avoid breaking or curdling. Product over pot of. Boiling or hot water

Back 8

Bain marie

Front 9

Softening and rehydrating of gelatin

Back 9

Blooming

Front 10

Combining mixtures as a homogenous product

Back 10

Binding

Front 11

Seals juices of the meat by searing outer part

Back 11

Browning

Front 12

Cooking in butter until coloured

Back 12

Browning in butter

Front 13

Meat and bone or joint are separated

Back 13

Boning

Front 14

Partial crushing of an ing to release flavour

Back 14

Bruising

Front 15

Grease a mold or pan

Back 15

Buttering

Front 16

Creating decorative grokves on fruit or veggies using canelle

Back 16

Channel

Front 17

Refrigerated but not frozen

Back 17

Chilled

Front 18

To determine thickness of sauces

Back 18

Coating a spoon

Front 19

Making adjustments to seasoningg

Back 19

Correcting

Front 20

Restoring blanched vegs in cold water

Back 20

Crisping or shocking

Front 21

Cooking out flour in roux

Back 21

Cook out

Front 22

Break food by hand

Back 22

Crumble

Front 23

Cause protein to coagulate with heat like milk

Back 23

Curdle

Front 24

To squash compress or mash

Back 24

Crush

Front 25

Blend solid fat into a dry ing

Back 25

Cut in

Front 26

Salting smoking or sugaring as a preservation methhod

Back 26

Cure

Front 27

Cut criss cross pattern or achieve it with grill

Back 27

Cross hatch

Front 28

Simmer fruits in hot sugar and water.mix to retain shape

Back 28

Coddle

Front 29

Mixing of ing until smooth and fluffy

Back 29

Creaming

Front 30

Boil to wash away impurities as in bone. Sprinkle salt to wash out bitterness in veggies. Or soaking in water shells withh cornmeal to clean.

Back 30

Degorge

Front 31

Also known as skimming fat from surface of hot liquid

Back 31

Degreasing

Front 32

Drying out and removing water from food

Back 32

Dehydrating

Front 33

Remove intestinal vein from shrimp

Back 33

Deveining

Front 34

Adjusting a liquids consistency by adding more liquid

Back 34

Dilute

Front 35

Mixing dry with liquid ing thoroughly until no grain is present

Back 35

Dissolving

Front 36

Removing or separating bones or meat at the joint

Back 36

Disjointing

Front 37

To placesmall amt of fat on food before baking

Back 37

Dot

Front 38

Remove excess water with a strainer

Back 38

Drain

Front 39

Remove entrails from fish

Back 39

Draw out

Front 40

Either to decorate a. Plate , coat a salad or prepapre poultry or fish

Back 40

Dress

Front 41

Pour liquid in fine stream over food

Back 41

Drizzle

Front 42

Coat food with powdery dry ing like flour or sugar

Back 42

Dust

Front 43

To coat food lightly with flour

Back 43

Dredge

Front 44

Wrap good in cheesecloth to be poached or simmered in stock.. French term.

Back 44

Emballer

Front 45

To incorporate fat and water or oil and vibgear together and achieve a homogenous product with varying stages of. Stability

Back 45

Emulsification

Front 46

To complete prep of food,. To garnish, to adjust seasoning

Back 46

Finish

Front 47

Lightly combining two ing while introducing air, done with a spatula

Back 47

Folding

Front 48

French meaning flamed. Presentation of food by setting it alight with alcohol

Back 48

Flambé

Front 49

Fry thin slices that they become curly

Back 49

FriZzle

Front 50

To apply icing on a cake or with glasses, shaking ice in empty glasses to form mist

Back 50

Frosting

Front 51

Rubbing butter. On sides and bottom of pan

Back 51

Greasing

Front 52

By forming a cheese crust and browning the top using torch or salamander

Back 52

Gratinate

Front 53

Remove leafy parts of fruits like in strawberries

Back 53

Hull

Front 54

Insert herbs or spices into meat

Back 54

Incise

Front 55

Soak an ing to flavour another ing

Back 55

Infuse or steep

Front 56

Addition of an ing to a dish and thoroughly blending

Back 56

Incorporate

Front 57

Turn food upside down

Back 57

Invert

Front 58

Cut meat at the joints

Back 58

Joint

Front 59

Apply force onto a dough and create a desired shape

Back 59

Knead

Front 60

Steep in a blend of seasoning or liquid to add flavour

Back 60

Marinate

Front 61

Soak fruits in flavourful liquid

Back 61

Macerate

Front 62

To make patterns with two colours usually sauces or. Frostings

Back 62

Marble

Front 63

To make a smooth mixture out of certain softened food like. Potatoes

Back 63

Mash

Front 64

To create ans form shapes with food

Back 64

Mould

Front 65

To whip eggs or cream until stiff peaks

Back 65

Mount

Front 66

Adding butter to sauces to prevent skin forming and create silkier texture

Back 66

Monte au beurre

Front 67

Covering with a thin layer of sauce

Back 67

Nappe

Front 68

Place food and arrange decoratively with one partially covered by another food

Back 68

Overlap

Front 69

To breadbefore frying in french

Back 69

Paner

Front 70

Preservation with brine of vinegar

Back 70

Pickling

Front 71

French meaning browning of vegetables and bones to be used for stock.

Back 71

Pincer.

Front 72

To decorate pastry with cream or frosting inside a bag

Back 72

Pipe.

Front 73

To take out feathers from poultry

Back 73

Pluck

Front 74

Soak dried foods until swollen

Back 74

Plump

Front 75

To heat in advance to achieve proper temperature for cooking

Back 75

Preheat

Front 76

To grind into powder

Back 76

Pulverize

Front 77

To wash out impurities

Back 77

Purge

Front 78

To reduce food into a smooth pulp

Back 78

Purée

Front 79

To refresh or shock, by putting in cold water

Back 79

Quench

Front 80

Through heating and evaporation, lessen amount of liquid of a produxt

Back 80

Réduction

Front 81

Rehydrating food to original state

Back 81

Reconstitute

Front 82

Soak blanched foods in cold water

Back 82

Shock or quench.

Front 83

To bring prepared and cold food to correct temp

Back 83

Reheat

Front 84

To set aside ing preparations or mixtures for later use

Back 84

Reserve

Front 85

To allow steaks or cooked. Meat to reabsorb their juices

Back 85

Rest

Front 86

To coat with oil and heat a new cast iron pans to prevent frood from sticking

Back 86

Season a pan

Front 87

Quickly brown or heat the surface or outer layer. Of meat while keeping the center. Moist

Back 87

Sear.

Front 88

Remove seeds from fruits or veggies

Back 88

To seed

Front 89

To allow mixtures like custard or gelatin to form

Back 89

Set

Front 90

To divide fruits into sections and remove flesh from membranes

Back 90

Segment

Front 91

To strain liquid or. Particles of food through a strainer.

Back 91

Sieve.

Front 92

To heat milk or dairy products

Back 92

Scald

Front 93

To remove scales. From fish

Back 93

Scale

Front 94

To narrowly cut on surface of meat or veggies

Back 94

Score

Front 95

To add flavour to foods

Back 95

Season

Front 96

To burn away feathers from poultry

Back 96

Singeing

Front 97

To introduce and thread meat or fish or veggies into thin roda or sticks

Back 97

Skewers

Front 98

To remove outer covering of foods such as shells from oysters or husks from corn

Back 98

Shuck

Front 99

To fill interior of foods with another preparation

Back 99

Stuff

Front 100

To incorporate air into ing and rmeove large lumps using strainer or sieve

Back 100

Sift

Front 101

To preserve and infuse flavour also kills bacteria and gives smoky flavour

Back 101

Smoke

Front 102

To cup leafy vegetables to small pieces with scissors

Back 102

Snip

Front 103

To insert fat or flavour to surface of food

Back 103

Stud

Front 104

To cook until soft without browning

Back 104

Sweat

Front 105

To slowly equalize the temp. Of one ing to another

Back 105

Temper

Front 106

To add density to a liquid through addition of an agent or reduction

Back 106

Thicken

Front 107

To add ing to a dish indicating preference of cook

Back 107

To taste

Front 108

To mix salad with vinaigrette or pasta withh sauce, evenly coating.

Back 108

Toss

Front 109

French for mqking puff pastry dough

Back 109

Tourage

Front 110

To lessen density by adding liquid

Back 110

Thin

Front 111

Remove parts of food not needed

Back 111

Trim

Front 112

French for freezing ice cream and sorbets

Back 112

Turbiner

Front 113

Pull poultry into shape and tie with string

Back 113

Truss

Front 114

To remove food shaped in a container

Back 114

Unmould

Front 115

French for whisking mixture until cooled.

Back 115

Vanner

Front 116

Technique of wrapping fat on lean cuts of meat

Back 116

Barding

Front 117

Insertingg fat into meat hsing a larding needle, completely inside

Back 117

Larding

Front 118

Inserting strip of fat into lean meat but allowing fat to protrude and affect other areas of meat

Back 118

Interlarding

Front 119

Using a acidulated water

Back 119

Acid rinse

Front 120

Brushing juices. Or sauce over product such as meat while cooking

Back 120

Basting.

Front 121

Combine two or more products to form one.

Back 121

Blending

Front 122

Splitting food in half down the center to add filling or. Facikitate quick cooking

Back 122

Butterfly

Front 123

Meat preservation techniqur with fatty meats like goose duck and pork.

Back 123

Confit

Front 124

Tech to cook veggies by first blanching then sautéing in butter and parsley. French term.

Back 124

A l'anglaise

Front 125

Technique to cook vegetables by steaming in a pot covered by parchment with hole on top. French term..

Back 125

A l'étuve

Front 126

Grating the outer coloured part. Of citrus to add flavour and aroma to dishes.

Back 126

Zesting.

Front 127

To pinch edges of pastry to seal and decorate

Back 127

Crimp.

Front 128

To remove impurities from stock. Or broth. Or to remove protein and fat from butter also increasing its smoking point.

Back 128

Clarification

Front 129

Dissolve caramelised juices. From the bottom of pan.

Back 129

Deglaze

Front 130

Coat ham withh sugar and mustard. Brush jam or chocolate on sweets. Baste sauce over meat. Or coat with gelatin to give glossy surface.

Back 130

Glaze

Front 131

Place layers od. Edible or. Inedible items in pan or over each other

Back 131

To line

Front 132

Inserting.metal skweres through poultry to secure bird for. Grilling or roasting

Back 132

Spatchcock

Front 133

Break down tough fibers of. Meat using mallet or by marination. Cooking method wojld be braising or stewing.

Back 133

Tenderizing

Front 134

Marinade for more tender meat

Back 134

Wine based

Front 135

Marinade. For. Less tender meat

Back 135

Acid based

Front 136

Marinade for poultry

Back 136

Sweet glazed or citrus glazed

Front 137

Marinade for. Poultry and fish

Back 137

Soy flavoured

Front 138

Flavoured butter marinade for

Back 138

Fish

Front 139

Flavoured oil marinade for.

Back 139

Vegetables

Front 140

Who is maillard and caremlization different

Back 140

MR involves amino acids and not just simply oxidation of sugars.

Front 141

Smoking point of olive oil

Back 141

191 c

Front 142

Signs of deteriorated oil

Back 142

Rancidity low smoking pt. Bad color. Presence if impurities

Front 143

Advantages of clarified butter

Back 143

Higher smoking pt. And longer shelf storage life

Front 144

3 cooking processes involved when cooking carbs

Back 144

Maillard reaction. Caramelization. Gelatinization

Front 145

Roles of heat in cooking. AF. TF. FF. CFS.RV.

Back 145

Alter enhance flavour. Tenderize food render digestible. Firm up by coagulating or leavening. Change food structure or state. Reduce volume.

Front 146

4 characteristics of water. D. Cw. I. E. Ch. C. Cs. E.

Back 146

Dissolves as universal solvent. Changes weight. Infuses for flavour. Expands as in proteins and starch. Conducts heat. Cleans. Changes own state. Evaporates.

Front 147

Term for. Cooking starches

Back 147

Gelatinization.

Front 148

Characteristics of carbs. AM.. Pws. S. T

B. F.

Back 148

Attracts moisture. Partially water soluble. Sweet. Thickens. Browns. Ferments.

Front 149

Characteristics of fat. If. Acp. Lw. Ht. Che. Ss. Mp. Ief. Dcs. E. Hsp. Se. Nws.

Back 149

Improves flavour. Absorbs colour pigment. Lighter than waterm. Higher temp. Conducts heat evenly. Separates substabces. Ha smelting point. Inhibits egg from foaming. Dissolves certain substances. Emulsifies. Has high smoke point. Spoils easily. Nws.

Front 150

Characteristics of protein. S. F. E. S. Sr. C. Bht.

Back 150

Swells as in légumes . Foams as in ewhites. Emulsifies as in egg yolk. Soluble. Spoils rapidly. Coagulates as in egg white. Browns at high temp as in meat

Front 151

Essential diff bet white and brown sugar

Back 151

Molasses in brown sugar

Front 152

Fat and oil difference?

Back 152

Oil is a fat in liquid state.

Front 153

Fat made with animal or vegetable fats

Back 153

Shortening.

Front 154

What makes fat a taste enhancer

Back 154

It spurs salivation and lubrication of fibers.

Front 155

At what temp should egg whites be whipped

Back 155

Room temp

Front 156

Why should egg whites be beaten slowly at beginning

Back 156

To avoid causing unstable large air bubbles.

Front 157

Why vinegar in poaching

Back 157

Vinegars acid content lowers cooking liquids ph factor speeding up the setting of the white and enhances white colour. Ratio is one tsp per quarter liter of water.