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16 Cards in this Set
- Front
- Back
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Seasonings
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Substances used in cooking to bring out a flavor that is already present.
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Flavorings
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Substances used in cooking to add a new flavor or modify the original flavor.
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Herbs
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The leafy parts of certain plants that grow in temperate climates; they are used to season and flavor foods.
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Spices
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The root, bark, seeds, flowers, buds, and fruits of certain tropical plants; they are used to season and flavor foods.
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Rubs
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A dry marinade made of herbs and spiced (anr other seasonings), sometimes moistened with a little oil, that is rubbed or patted on the surface of meat, poultry, or fish(which is then refrigerated and cooked at a later time).
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Marinades
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A seasoned liquid used before cooking to flavor and moisren foods; usually baseed on acidic ingredient.
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Coulis
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A sauce made of a pure'e of vegetables or fruits.
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Salsas
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Chunky mixtures of vegetables and/ or fruits and flavor ingredients.
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Chutney
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A sauce from India that is made with fruits, vegetables, and herbs.
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Compote
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A dish of fruit, fresh or dried, cooked in syrup flavored with spices or liqueur; it is often served as an accompaniment or dessert.
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Mojo
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A spicy Caribbean sauces; it is a mixture of garlic, citrus juice, oil, and fresh herbs.
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Reduction
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Boilinng or simmering a liquid down to a smaller volume.
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Searing
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Exposing meats surfaces to a high leat before cooking at a lower temperature; this process adds color and flavor to the meat.
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Deglazing
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Adding liquid to the hot pan used in making sauces and meat dishes; any browned bits of food sticking to the pan are scraoed up and added to the liquid.
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Sweating
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Cooking slowly in a small amountof fat over low or moderate heat without browning.
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Pureeing
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Mashing or straining a food to a smooth pulp.
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