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