Which of these is the definition for "baste"?
To remove the fat from the surface of a hot liquid
The process when dry ingredients pass through a sifter and air is circulated through
To cover a meat with a layer of fat before cooking
To pour juices or melted fat over meat or other food while cooking.
Which of these refers to "blanching"?
To plunge something into boiling water, remove after a moment, and then plunge it into iced water
Searing the food at high temperature first, then finishing it in a covered pot at low temperature while sitting in some liquid
Removing the central section of some fruits
Soaking meat in a brine before cooking
What is meant by "macerate"?
The process of poking holes into the muscle of meat
The process of softening or breaking something into pieces using liquid
The process of inserting strips of fat into a piece of meat that doesn't have as much fat
The process of soaking foods in seasoned and acidic liquid before cooking
What does "frenching" refer to?
The process of removing everything from rib bones
The process of adding alcohol to a hot pan
The process of exposing food to radiation
The process of making something acidic or sour with lemon or lime juice
What is meant by "chiffonade"?
To coat wet foods with a dry ingredient before cooking
To finely divide food into uniform pieces smaller than diced or chopped foods
Shredded or finely cut vegetables and herbs
To roughly chop raw or cooked food by peeling, seeding, and chopping
What does "galantine" refer to?
De-boned stuffed meat that is poached in gelatin stock, pressed, and served cold with aspic or its own jelly
A spicy, aromatic chile paste made from a variety of hot peppers and spices
Cold, uncooked soup
Food wrapped around a filling
What is meant by "kirsch"?
A bacterium usually found in fermenting products
A fragrant, colorless, unaged brandy distilled from fermented cherries
A mixture of seasoned ground meat and fat minced into a spreadable paste
A whole herring that has been split into a butterfly fashion
What does "sautéing" actually mean?
Cooking the surface of food at a high temperature until a crust forms
Coating a food with glaze
Cooking food quickly over relatively high heat
Cooking the fat out of something
What does "quadriller" mean?
To remove the string from a string bean
To make criss-cross lines on the surface of food
To slice thinly, similar to julienne style, but not as long
To put oil, vinegar, salt, or other toppings on a salad
What does "paupiette" refer to?
A sauce in which a light stock is thickened with a flour
A thin, flattened piece of meat, rolled with a stuffing
Small pieces of boneless chicken that is marinated, skewered, and grilled
A wide, shallow pan with straight sides and two loop handles
4 Comments