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20 Cards in this Set

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appareil
a prepared mixture
au four
baked in an oven
au sec
until dry
bake
similar to a roast but in the context of batters/dough, surround food with hot dry air
Baste
moisten food with stock, drippings, or fat
Beating
regular lifting and stirring to smooth texture and incorporate air
blanch
foods are submerged in boiling water ro cook or loosen their skins
Blending
mixing two or more ingrediants thoroughly
Boil
cooking in liquid at temp of 212
Braise
dry and moist cooking. Product seared then simmered
Broil
utilizes conduction and radiant heat from above
calrified butter
raw butter spearated into its fat (reserved), and protein and water (discarded)
cornstarch
white powder from rhizomes, used as a thickener
grill
utilizes conduction and radiant heat from below
poach
cooking in liquid at 160-180 degrees
ratatouille
provencale vegetable dish containing: onion, tomato, summer squash, eggplant, peppers, and garlic
roast
similar to baking, associated with meats and savory products
saute
french for jump, utilizes high heat and small amounts of fat
simmer
cooking in liquid at 185-205 degrees
steam
products cooks above boiling liquid