Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
65 Cards in this Set
- Front
- Back
Bain-marie |
a container holding hot water into which a pan is placed for slow cooking.
use- Melting Chocolate or other quickly burned materials |
|
Bakers scale |
to measure weight or mass uses- Measure food |
|
baking |
cook (food) by dry heat without direct exposure to a flame, typically in an oven or on a hot surface. use- cook food such as brownies or cookies |
|
balance scale/baker's scale
|
A device for weighing. It has a balanced beam and two pans
use- to weigh two food |
|
barding |
covering meat with slices of bacon use- to make filet mignon |
|
basket method |
used as a basket to hold foods that are breaded, this method is to prevent foods from sticking together during frying
use-to keep food from sticking together during frying |
|
batter |
Batter is a liquid mixture of one or more flours made with ground grains or soaked grains that are ground
use- to mix ingredients |
|
bench scraper |
A bench scraper a rectangular tool that is used to scrape work surfaces clean in the kitchen.
use- to clean |
|
blanching |
Blanching is a cooking process wherein the food substance, usually a vegetable or fruit, is plunged into boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water (shocking or refreshing) to halt the cooking process.
use- halt cooking process |
|
bolster |
To help, prop up, strengthen or reinforce
use- to prop up |
|
boning knife |
A boning knife is a type of kitchen knife with a sharp point and narrow blade
use- to cut |
|
bowl scraper |
used to remove material from mixing bowls
use- to take materials out of a bowl easier |
|
braising |
fry (food) lightly and then stew it slowly in a closed container
use- to fry food |
|
braising pan |
are used to braise, sauté, broil, roast, boil, fry, griddle, proof, hold, simmer, melt and steam
use- to cook certain foods |
|
breading |
a kind of food made of flour or meal that has been mixed with milk or water, made into a dough or batter, with or without yeast or other leavening agent, and baked
use- as an ingredient in food |
|
broiling |
high heat to brown and cook food
use- to cook food |
|
carryover cooking |
the phenomenon that food retains heat and continues to cook even after being removed from the source of heat
use- cooks food after its been removed from heat |
|
ceramic steels |
realign blade edges
use- realign blades |
|
chafing dishes |
portable grate raised on a tripod, originally heated with charcoal in a brazier, and used for foods that require gentle cooking, away from the "fierce" heat of direct flames.
use- for cooking with gentle flames instead of direct |
|
charbroiler |
the process used when an item is cooked on a grated surface to sear in the flavors and impart a degree of charring which gives the product a light charcoal smoke flavor
use- to give a meat a smokey flavor |
|
cheesecloth |
A cotton gauze material woven into a fine mesh that is used to strain liquids or sauces, to hold herbs such as bouquet garni, to keep fish contained while poaching, and for draining the liquid from solid and semi-solid ingredients, such as cheese curds and yogurt
use- strain or to hold |
|
chef's(french) knife |
is a cutting tool used in food preparation. The chef's knife was originally designed primarily to slice and disjoint large cuts of beef.
use- to cut |
|
combination cooking |
excellent for cooking tougher (but often tastier) cuts of meats ex: Braising, stewing and pot-roasting
use- to cook meat |
|
conduction |
the process by which heat or electricity is directly transmitted through a substance when there is a difference of temperature or of electrical potential between adjoining regions, without movement of the material.
use- heat transfer |
|
convection oven |
a cooking device that heats food by the circulation of hot air
use- to heat food |
|
countertop broiler |
A small electric oven designed for use on the countertop. Typically features warming, broiling, roasting, baking, and toasting modes; with some having convection and rotisserie features
use- cook foods |
|
cuisson |
The liquid used for shallow poaching
use- poaching |
|
cutting edge |
the sharp edge of a cutting implement
use- cut |
|
daube |
stew made with inexpensive beef braised in wine, vegetables, garlic, and herbes de Provence, and traditionally cooked in a daubière, a braising pan
use- a stew |
|
deglazing |
is a cooking technique for removing and dissolving browned food residue from a pan to flavor sauces, soups, and gravies
use- to flavor certain sauces and soups |
|
Dietary Reference Intakes (DRIs)
|
is the general term for a set of reference values used to plan and assess nutrient intakes of healthy people
use- assess nutrient intakes |
|
discretionary calorie allowance
|
are excess calories to enjoy once your required nutrient needs are met. They can be used toward higher-fat forms of foods like milk, cheese and meat, and high-fat and sugary toppings such as butter, sauce, sugar and syrup
use-excess calories |
|
double boiler |
a saucepan with a detachable upper compartment heated by boiling water in the lower one
use- to cook with a detachable sauce pan |
|
estouffade |
A French stew whereby the meat is marinated in wine before being browned and slowly cooked in a tightly covered pan
use- marinated stew in wine |
|
food processors |
an electric kitchen appliance used for chopping, mixing, or pureeing foods
use- chop, mix, or puree |
|
garnish |
is an item or substance used as a decoration or embellishment accompanying a prepared food dish or drink. In many cases, it may give added or contrasting flavor
use- to add flavor or decoration |
|
herbs |
refer to the leafy green or flowering parts of a plant
use- to create a certain flavor |
|
honing |
sometimes referred to as sharpening steel, sharpening stick, sharpening rod, butcher's steel, and chef's steel is a rod of steel, ceramic or diamond coated steel used to realign blade edge
use- realign blade edges |
|
immersion blender |
a handheld electric appliance for blending or grinding food with a protected blade that can be submerged in the food being processed
use- blend food |
|
mandoline |
A utensil consisting of a base into which adjustable blades are set, used to slice or cut fruits and vegetables
use- cut or slice |
|
marinating |
is the process of soaking foods in a seasoned, often acidic, liquid before cooking
use- to give foods flavor |
|
meat grinder |
is a kitchen appliance for fine chopping ('mincing') of, or mixing of raw or cooked meat, fish, vegetables or similar food
use- fine chop food |
|
mise en place |
a French culinary phrase which means "putting in place"
use- french term |
|
pan-frying |
fry in a pan in a small amount of fat
use- to fry food |
|
paring knife |
a small knife with a short blade used especially for cutting fruit and vegetables
use- cutting food |
|
pastry bag |
a funnel-shaped container for holding soft food mixtures (as mashed potatoes, icing, or whipped cream) from which the foods are forced through a pastry tube at the tip in making ornamental spreads or decorations
use- holding food and spreading for decoration |
|
pastry brush |
is a cooking utensil used to spread butter, oil or glaze on food
use- spread |
|
pastry knife (paddle) |
An implement with for cutting or slicing
use- to spread or cut |
|
paupiettes |
a type of roulade and sometimes called a braciole
use- secure in string |
|
pressure steamer |
a steamer used to steam certain vegetables or meats
use- steam cooking |
|
recommended dietary allowance |
average daily level of intake sufficient to meet the nutrient requirements of nearly all (97%-98%) healthy people
use- dietary allowance |
|
rotisserie |
is a style of roasting where meat is skewered on a spit – a long solid rod used to hold food while it is being cooked over a fire in a fireplace or over a campfire, or roasted in an oven
use- cooking by spinning over heat |
|
saute |
fried quickly in a little hot fat
use- to fry |
|
sharpening stone |
sharpens a dull knife use- to sharpen |
|
simmering |
keep (food) just below boiling when cooking or heating it
use- to cook food |
|
slow roasting oven |
oven that slowly roasts over time use- to roast |
|
smoker |
Smoking is the process of flavoring, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood
use- to smoke food to bring flavor out |
|
sous vide |
Is a method of cooking in which food is sealed in airtight plastic bags then placed in a water bath or in a temperature-controlled steam environment for longer than normal cooking times
use-cook food |
|
spices |
an aromatic or pungent vegetable substance used to flavor food
use- to flavor |
|
steamer |
a oven used to smoke food in used- smoke food |
|
steaming |
the process of giving off steam use- steaming |
|
stewing |
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy
use- combination of foods and gravy |
|
stir-frying |
fry (meat, fish, or vegetables) rapidly over a high heat while stirring briskly
use- to fry food |
|
tourne |
Tournée (pronounced tour-nay) is French for the word "turned." The term refers to a method of cutting and peeling root vegetables into oblong, seven-sided football-like shapes
use- to cut |
|
zester |
A zester (also, citrus zester or lemon zester) is a kitchen utensil for obtaining zest from lemons and other citrus fruit
use- to obtain zest |
