Which of these is the definition for "baste"?
To pour juices or melted fat over meat or other food while cooking.
To remove the fat from the surface of a hot liquid
To cover a meat with a layer of fat before cooking
The process when dry ingredients pass through a sifter and air is circulated through
Which of these refers to "blanching"?
Soaking meat in a brine before cooking
To plunge something into boiling water, remove after a moment, and then plunge it into iced water
Removing the central section of some fruits
Searing the food at high temperature first, then finishing it in a covered pot at low temperature while sitting in some liquid
What is meant by "macerate"?
The process of soaking foods in seasoned and acidic liquid before cooking
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
What does "frenching" refer to?
The process of adding alcohol to a hot pan
The process of removing everything from rib bones
The process of making something acidic or sour with lemon or lime juice
The process of exposing food to radiation
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
To roughly chop raw or cooked food by peeling, seeding, and chopping
Shredded or finely cut vegetables and herbs
What does "galantine" refer to?
Cold, uncooked soup
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
Food wrapped around a filling
What is meant by "kirsch"?
A mixture of seasoned ground meat and fat minced into a spreadable paste
A fragrant, colorless, unaged brandy distilled from fermented cherries
A whole herring that has been split into a butterfly fashion
A bacterium usually found in fermenting products
What does "sautéing" actually mean?
Cooking food quickly over relatively high heat
Cooking the fat out of something
Cooking the surface of food at a high temperature until a crust forms
Coating a food with glaze
What does "quadriller" mean?
To remove the string from a string bean
To put oil, vinegar, salt, or other toppings on a salad
To make criss-cross lines on the surface of food
To slice thinly, similar to julienne style, but not as long
What does "paupiette" refer to?
A thin, flattened piece of meat, rolled with a stuffing
A sauce in which a light stock is thickened with a flour
A wide, shallow pan with straight sides and two loop handles
Small pieces of boneless chicken that is marinated, skewered, and grilled
4 Comments
13/15. I watch too much Food Channel.
10 / 15 66% I love cooking.
6/15 don’t know terms
9/15