Vocabulary ~ 2nd QuizCooking Term Definition Looks Like

26 Larding

27 Marinating

28 Mincing

29 Mirepoix

30 Pave

31 Pectin

32 Poach

33 Quenelle

34 Raft

35 Reduce

36 Remoulade

37 Rendering

Inserting long strips of fat into a dry cut of meat

Melting animal fat over low heat

3 sided oval-shaped dumplingEgg white, protein, and an acidic ingredient to clarify consomme

Boiling a liquid rapidly until volume is reduced

Soaking food in a seasoned liquid

Cutting food in small pieces (smaller than chopping)

Mixture of diced carrots, onions, celery & herbsA square or rect. dessert made of sponge layers filled w/ frosting/filling

Gelatin like substance used for its thickening properties

Fresh sauce made of mayo, mustard, pickles, herbs, and anchovies

Cooking in water at a temperature just warm enough to barely simmer

Cooking Term Definition Looks Like37 Ribbon

38 Roux

39 Sachet

40 Scoring

41 Searing

42 Skimming

43 Sweat

44 Tempering

45 Terrine

46 Tomato Concasse

47 Tuile

48 Water Bath

49 Zest

A thin, crisp cookie placed over a rounded object while still hot from oven

Peeled, seeded, & diced tomatoes

Perfumey outermost skin layer of citrus

Browning meat quickly by subjecting it to high heat

a pate or mousse – often layered

Removing top layer of a liquid

Surround w/ gentle heat by placing container in another filled w/ warm water

A mix of flour & fat that, after being cooked over low heat, is used to thicken mixtures

Cook slowly over heat in uncovered pan

Stabilizing chocolate by a melting & cooling process

Make shallow cuts in surface to decorate, tenderize, & absorb flavors

A small bag filled w/ herbs & spices

Egg & sugar mixed until pale & extremely thick – falls slowly from beaters