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