Vocabulary ~ 1st QuizCooking Term Definition Looks Like
1 Al Dente
2 Blanch & Shock
3 Bouquet Garni
4 Break
5 Brown
6 Caramelizing
7 Chopping
8 Clarified Butter
9 Compound Butter
10 Consomme
11 Court Bouillon
12 Crème Fraiche
Firm to the tooth Submerge food in boiling water briefly, then in cold water to stop cooking
Separating of a sauce due to too much heat
A bunch of herbs tied together or put in a cheese-cloth bag
Cook quickly over high heat causing surface to burn while interior stays moist
Heat sugar until it liquefies & becomes clear
Cutting into bite sized (or smaller) piecesButter that is slowly melted separating milk solids from golden liquid on surface
Butter plus another ingredient
Clarified broth
Liquid in which seafood/fish is poached.
Thickened cream w/ tangy, nutty flavor & velvety texture
“Literal translation:short broth ~ 1 ½ tsp salt :1 qt. water”
Cooking Term Definition Looks Like
13 Curing
14 Decant
15 Deglazing
16 Devein
17 Dredging
18 Duxelle
19 Emulsion
20 Fond
21 Ganache
22 Genoise
23 Glace
24 Infuse
25 Juicing
Combining 2 liquids which usually don’t combine smoothly
To remove the gray-black vein from the back of a shrimp
After food has been sauteed, small amount of liquid is heated in pan to loosen browned bits
Pour liquid from one container to another to separate sediment
Treat food to preserve it
Coarse paste of mushrooms & shallots
French for ‘stock’
Extracting fluid (juice) from fruits & veggies
A sponge cake made with melted butter
French word for ice cream (Don’t confuse with glace´ - “GLAH SAY” means glazed or frozen)
A rich chocolate icing made of semisweet chocolate & whipped cream. When cooled it is poured over a dessert.
To flavor a liquid with one or more flavors.