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38 Cards in this Set
- Front
- Back
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Roux
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paste used to thicken sauces usually made of equal parts flour and butter
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Score
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To cut diagonal slits on top of meat |
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Al dente
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Italian term for the texture of cooked pasta or vegetables |
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Garde Manger
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Cold kitchen, area where salads and sandwiches are prepared
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Re-hydrate
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To soak or cook dried foods in a liquid |
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Poach
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Cook food gently in a simmering liquid |
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Julienne
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Cut food into thin strips
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Sauté
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Cook food by overhead heat source
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Caramelize
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Brown sugar over medium heat
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Blanch
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Cook food briefly and partially in boiling water |
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Puree
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Blend together until smooth
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Clarified Butter
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Butter that has had the milk solids and water removed
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Sear
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Cook meat in hot oil, browning it, and sealing in the juices
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Grill
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Cook food over direct heat
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Boil
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Cook in a liquid at 212 degrees |
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Bain-Marie
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A hot water bath
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Ice Bath
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Mixture of water and ice for cooling |
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Broil |
Food cooked by overhead heat source |
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Skim
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To remove the top layer of fat from soups, stocks, and liquids |
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Marinate |
Place food in flavorful oil and acid mixture |
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Pilaf
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Raw rice or grains are sautéed with vegetables before adding stock |
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Risotto |
Method of cooking rice where the grain remains firm but the texture is creamy
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Braise
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Sear meat, place in a roasting pan with liquid, and then in the oven |
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Garnish |
Add an edible decoration to food |
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