Culinary terminology quizlet

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August undefined, 2024

WebTo cook in liquid, usually water, in which bubbles rise constantly and then break on the surface. Braise. To cook meat slowly, covered and in a small amount of liquid or steam. Broil. To cook under direct heat (heat comes from above) Brown. To make the surface of a food brown in color by frying, broiling, baking in the oven, or toasting. Webto plunge food (usually vegetables and fruits) into boiling water briefly, then into cold water to stop the cooking process. -preserves color, texture and nutrients. -most common: …

Key Culinary Terms Flashcards Quizlet

WebStudy with Quizlet and memorize flashcards containing terms like to beat a food lightly and rapidly in order to incorporate air into the mixture and to increase its volume, To moisten foods during cooking with pan drippings or a sauce in order to add flavor and prevent drying., To cool a food to below room temperature in the refrigerator or freezer, or over … WebTo blend or mix two or more ingredients Cream To beat solid fat and sugar with a wooden spoon or electric mixer until smooth, light, and creamy Cut-in To combine flour and solid fat by cutting the fat into tiny pieces using a pastry blender, two forks or … literary editors fiction

Cooking Terms Flashcards Quizlet

WebStudy with Quizlet and memorize flashcards containing terms like bain marie, bakers scale, baking and more. Study with Quizlet and memorize flashcards containing terms like bain marie, bakers scale, baking and more. ... Terms in this set (47) bain marie. a container holding hot water into which a pan is placed for slow cooking. Uses are so ... WebStudy with Quizlet and memorize flashcards containing terms like Stock, White stock, White mirepoix and more. WebTo cook in a small amount of fat. Steam. To cook in the steam generated by boiling water. Simmer. To cook below boiling point, bubbles form slowly and break on the surface. Broil. To cook uncovered under a direct source of heat. Fry. To cook food in a large amount of … importance of safety on a jobsite

Culinary Terminology - Chapter 21 - Sauces Flashcards Quizlet

WebCulinary Terminology- Knife Skills Term 1 / 10 Batonnet Click the card to flip 👆 Definition 1 / 10 Portion of food cut into stick shapes that are 2 x 1/4 x 1/4 inch. Click the card to flip 👆 Flashcards Learn Test Match Created by Sarah_Jocham Terms in this set (10) Batonnet Portion of food cut into stick shapes that are 2 x 1/4 x 1/4 inch. Brunoise WebAny herb, spice, or plant that gives foods and drinks a distinct flavor or aroma. Aromatic A French term for a dish topped with a layer of either cheese or bread crumbs mixed with butter. It is then broiled or baked until brown. Au Gratin A French term for meats served in their natural juices. Au Jus importance of safety in constructionWeba mixture of herbs and aromatics used to flavor stocks (usually thyme, bay leaf, parsley stems and peppercorns; wrapped in leek greens or cheese cloth) Brazier. a pan for holding burning coals. 2) a utensil in which food is exposed to heat through a wire grill. Brunoise ( BROON-wahz) basic knife cut measuring 1/8 inch × 1/8 inch × 1/8 inch. importance of safety management

"WebA dictionary of preparation, mixing and cooking terms. Terms in this set (78) bake To cook by dry heat, usually in an oven. When referring to meats, this called roasting. barbeque To roast meats slowly on a revolving spit or on a rack over heat, basting frequently with a highly seasoned sauce. baste " - Culinary terminology quizlet

Culinary terminology quizlet

Web1.a preparation of shredded or finely cut leaf vegetables, used as a garnish for soup. to make lighter in color; whiten ( Gardeners blanch celery by covering the stalks with soil). to soak meat, fish, etc. in a flavored liquid before cooking. water in which meat or a vegetable has been boiled; a thin, clear soup. Web61 terms · How many teaspoons in a tablespoon → 3, how many tablespoons in a cup → 16, how many ounces in a cup → 8, how many tablespoons in a 1/3 cup → 5 and 1/3, how many cups in a pint → 2, how many tablespoons in 1 stick of butter → 8

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WebA moist-heat method of cooking that involves cooking in a liquid or with steam just long enough to cook the outer portion of the food. blanquette A white stew made traditionally from veal, chicken, or lamb, garnished with mushrooms and pearl onions, and served in a … WebJun 5, 2024 · Culinary Terms Quiz. ADDucation’s culinary terms quiz will test your knowledge of culinary skills, french, and kitchen equipment. Reckon you're able to cook up a storm in the kitchen? We'll give you five minutes to answer 10 Culinary Terms questions and see if you're Master Chef material. Click Next to start the timer and display your first ...

Websteam. to cook food in a basket inside a covered pan with a small amount of boiling water. slice,shred, or julienne. to cut into thin slices. skewer. to fasten meat with pins to hold … WebA sauce that is made from a mother sauce, also referred to as a compound or small sauce. espagnole sauce A mother sauce made by slowly reducing brown stock, a small amount of tomato product, and brown roux for hours. hollandaise sauce A hot emulsified sauce that combines egg yolks and warm clarified butter. jus lie

Webto remove the stem and outer covering of a fruit or vegetable. cut in. to combine solid fat with flour using a pastry blender, two forks, or the fingers. zest. to take off the outer rind of a citrus fruit to use for flavor or garnish. beat. to mix ingredients together with circular up-and-down motion. whip. to beat quickly and steadily. WebCulinaryOf or relating to a kitchen or the activity of cooking. DredgingCoating a food with flour or finely ground crumbs; usually done prior to sauteing or frying or as the first step …

WebTo mix ingredients together with a circular up and down motion using a spoon, wisk, or rotary or electric beater. Blanch. To scald or parboil in water or steam. Boil. To cook in liquid at 212 degrees farenhieht. Braise. To cook in a small am't of liquid in a tightly covered pan over low heat. Bread. To coat dry bread or cracker crumbs.

WebA tool that is a long narrow metal piece that is about one inch wide and has a long handle. It is used to level off foods when measuring ingredients. DOUBLE BOILER. … importance of safety in construction industryWebbraise. This cooking method is used for less tender meats. The meat is browned slowly and thoroughly on all sides and then a small amount of liquid is added to the pan and the pan is covered. The meat is simmered over low heat until very tender. brown. Heat meat on all sides in a small amount of oil in a skillet. bruschetta. importance of safety inspectionWebCulinary Terms Flashcards Quizlet Study with Quizlet and memorize flashcards containing terms like a la Creole, a la Florentine, a la King and more. Study with Quizlet and memorize flashcards containing terms like a la Creole, a la Florentine, a la King and more. Home Subjects Expert solutions Create Study sets, textbooks, questions Log in importance of safety in our daily lifeWebusing dry, hot air to cook food in a closed environment. barbecue. a cooking method that involves roasting food slowly using dry heat generated by burning wood or hot coals. … literary educatorWebTerms commonly used in cooking Learn with flashcards, games, and more — for free. ... Other Quizlet sets. chapter 14 accounting. 42 terms. incrediblecatkinson. A&P II Exam #2 (Ch.20-22) 166 terms. herrmann2834. Conditioning and Learning Test 1. 69 terms. vanwagnere. CSD Exam 1. 57 terms. importance of safety rules in swimmingWebThe process of removing the seeds or pit from a fruit or fruit vegetable. A sauce made from a puree of vegetables and / or fruit. Water simmered with vegetables, seasonings and an acidic product such as vinegar or wine. Used for simmering or … importance of safety sealWebTo cook in water or liquid in which bubbles rise continually and break on surface Broil To cook over, under, or in front of hot coals or a gas or electric burner, or other form of direct heat. Brown To bake, dry, or toast a food until the surface is brown. Brush To coat food with butter, margarine, or egg - using a small brush. Cook literary editors uk